Mini Heart Cake with Honey Cream Filling

Name: Mini Heart Cake with Honey Cream Filling
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 mini cakes
Ingredients: 1 cup all-purpose flour; 1/3 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup unsalted butter, softened; 1/2 cup milk; 1 teaspoon vanilla extract; 1 large egg; 1 cup heavy cream; 1/4 cup honey; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore these Mini Heart Cakes with Honey Cream Filling! They're the perfect combination of elegance and sweetness, making them an ideal treat for special occasions or just to brighten up an ordinary day. The moist, fluffy cake contrasts beautifully with the rich honey cream, and the heart shape adds that extra touch of charm. Each bite feels like a celebration, and I love sharing these delightful cakes with family and friends. With simple ingredients and a dash of love, you can create these little gems too!

Created by

Phoebe Drake

Last updated on 2026-01-14T01:58:12.335Z

When I first attempted these Mini Heart Cakes, I was motivated by the desire to create something both beautiful and delicious. The combination of honey and cream filling was a stroke of genius, as it keeps the cakes moist and adds a delightful sweetness that isn't overly cloying. Plus, the heart shape just makes everything feel more special!

After several trials, I found that baking them at a lower temperature allows the cakes to rise perfectly without cracking, ensuring they stay soft and spongy even after cooling. A pinch of love truly makes a difference in baking, especially with treats as charming as these!

        Why You'll Love This Recipe
        Adorable heart shape perfect for celebrations
Delicious honey cream filling that adds a sweet touch
Easy to make, yet impressively delightful

      

Perfecting the Cake Texture

Achieving the perfect cake texture is key to the success of your Mini Heart Cakes. The combination of all-purpose flour with a modest amount of baking powder creates a light and fluffy cake that rises beautifully. Be sure not to overmix the batter; this can lead to a dense texture. Mix until just combined, and watch for the batter to be smooth with no lumps—this usually takes about 1-2 minutes with a hand mixer on low speed.

Using room temperature ingredients, especially the butter and egg, lends to a uniform batter and better aeration. This can also enhance the cake's fluffiness. If you're short on time, you can warm your egg gently in a bowl of warm water for about 10 minutes. Properly softened butter should leave a slight indentation when pressed—this indicates it's ready to cream with the sugar.

Tips for Honey Cream Whipping

When it comes to the honey cream filling, using heavy cream that's chilled will ensure better whip potential. I recommend placing both your mixing bowl and beaters in the freezer for about 10-15 minutes prior to whipping. This helps achieve that luscious, airy texture faster and prevents the cream from becoming grainy. Whip until you see soft peaks forming—this should take approximately 2-3 minutes. It’s essential to not overwhip, as the cream can turn into butter if mixed too long.

The incorporation of honey not only sweetens but also adds a floral flavor that perfectly balances the richness of the cream. If you're looking for alternative sweeteners, agave syrup could be a lovely substitute, but keep in mind it may alter the flavor slightly. You can also experiment by adding a hint of lemon zest or cinnamon to the cream for an extra depth of flavor.

Ingredients

For the Cake

1 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup milk
1 teaspoon vanilla extract
1 large egg

For the Honey Cream Filling

1 cup heavy cream
1/4 cup honey
1 teaspoon vanilla extract

Make sure to use fresh ingredients for the best results!

Instructions

Prepare the Batter

Preheat your oven to 325°F (160°C) and grease a mini heart-shaped cake pan. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add butter, milk, vanilla extract, and egg, then mix until smooth.

Bake the Cakes

Pour the batter evenly into the prepared pan, filling each heart cavity about 2/3 full. Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Make the Honey Cream Filling

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in honey and vanilla extract until combined. Refrigerate until ready to use.

Assemble the Cakes

Once the cakes are completely cool, carefully slice them in half horizontally. Fill each bottom half with the honey cream filling, place the top half back on, and decorate as desired.

Enjoy your delightful mini heart cakes!

Pro Tips

For a richer flavor, consider adding a pinch of cinnamon to the batter.

Storing and Serving Suggestions

To maintain the freshness of your Mini Heart Cakes with Honey Cream Filling, store them in an airtight container in the refrigerator. They can last up to 3 days, but they are best enjoyed within the first couple of days when the cake remains moist. If you plan on making them ahead of time, consider preparing the cake layers one day in advance and whip the cream the day you plan to serve them. This will keep the cake from becoming soggy.

When serving, consider adding a sprinkle of crushed nuts or a drizzle of additional honey over the top for added flavor and visual appeal. Pairing them with a scoop of vanilla ice cream makes for a delightful dessert experience. These mini cakes also lend themselves well to being served at brunch or as a personal treat with tea after lunch.

Troubleshooting Common Issues

If your cakes are sinking in the middle, this might be due to underbaking or the batter being too thick. Always perform the toothpick test; it should come out clean or with a few moist crumbs for perfect doneness. If you believe they are fully baked but are still sinking, check your oven temperature with an oven thermometer for accuracy, as some ovens can run hot or cold.

Another common issue is the difficulty in getting the cakes out of the pan. To prevent sticking, ensure you've greased the pan thoroughly and consider using parchment paper in the bottom of each heart cavity. If they do stick, run a butter knife around the edges and gently wiggle them out. This will help minimize damage to the heart shape and ensure they maintain their adorable design.

Questions About Recipes

→ Can I use a different type of cream?

Yes, you can substitute whipped cream cheese or mascarpone for a different flavor.

→ How can I store the cakes?

Keep them in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cakes?

Yes, these cakes can be frozen without the filling for up to a month.

→ What can I use instead of honey?

Maple syrup or agave nectar can be used as alternatives for the filling.