Mini Heart Cake with Berry Chantilly

Name: Mini Heart Cake with Berry Chantilly
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup milk; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; 1 cup mixed berries (e.g., strawberries, blueberries, raspberries)

Highlighted under: Baking & Desserts

I couldn’t resist the idea of baking a charming mini heart cake topped with fresh berry chantilly. This delightful dessert is not only adorable but also offers a fantastic balance of flavors with its moist cake and luscious cream. I wanted to create something special for my loved ones, and I found that these mini cakes are perfect for any occasion. The bright berries add a beautiful touch that makes each bite feel like a celebration. Let’s dive into this sweet adventure that’s sure to impress everyone!

Created by

Brianna Tate

Last updated on 2026-01-14T01:46:36.585Z

As I set out to make these mini heart cakes, I was delighted by how the evening sunlight streamed into my kitchen, warming my heart. I carefully whipped the cream and folded in the mixed berries, watching as the colors brightened the texture. I realized that using high-quality berries truly elevates the dessert, resulting in a berry chantilly that bursts with flavor.

The mini cakes themselves were a joy to bake; I used a tried-and-true vanilla sponge recipe that I always come back to. I discovered that allowing the cakes to cool completely before frosting them makes a world of difference in achieving that pristine look and taste.

        Why You Will Love This Recipe
        Adorable mini heart shape perfect for celebrations
Luscious berry chantilly that adds a refreshing twist
Rich, buttery cake texture complements the berries beautifully

      

Perfecting Your Mini Heart Cakes

The creation of these mini heart cakes relies on the right balance of ingredients. The combination of butter and sugar is crucial for achieving that desired fluffy texture; ensure your butter is softened to room temperature to incorporate air effectively. Creaming the butter and sugar until light and fluffy is essential, typically taking about 3-5 minutes. This step may seem simple, but it greatly influences the crumb and overall lightness of your cake.

Another pivotal aspect is the alternating addition of your dry and wet ingredients. This technique helps to prevent overmixing, which can result in a dense cake. Start by mixing in a third of your flour mixture, followed by half of the milk, then continue to alternate until all ingredients are combined. The batter should remain slightly lumpy, and this is completely fine. A smooth batter can make the cake dry.

Creating the Berry Chantilly

When preparing the berry chantilly, the temperature of your mixing bowl and cream is vital for achieving the perfect consistency. I recommend chilling both your mixing bowl and beaters in the freezer for about 10-15 minutes before whipping the heavy cream. This will help the cream whip to a fluffier, more stable consistency. You’ll know it’s ready when it forms soft peaks, which usually takes around 3-5 minutes on medium-high speed.

Feel free to customize the berry mixture based on what’s in season or what you prefer. For example, if you cannot find fresh raspberries, you can easily substitute them with blackberries or even small diced peaches for a different flavor profile. Just remember to gently fold them into the whipped cream to retain their shape and maximize the visual appeal of your chantilly.

Ingredients

For the Cake

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

For the Berry Chantilly

1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 cup mixed berries (e.g., strawberries, blueberries, raspberries)

Gather all ingredients before starting for a smooth baking experience.

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans.

Make the Cake Batter

In a bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, mix the flour, baking powder, and salt.

Gradually add to the butter mixture, alternating with milk, until just combined.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 20-25 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.

Prepare the Chantilly

In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla. Whip until soft peaks form. Gently fold in the mixed berries, being careful not to crush them.

Assemble the Cakes

Once the cakes are completely cool, place one layer on a plate and spread a generous amount of berry chantilly on top. Add the second layer and frost the top and sides with remaining chantilly.

Serve and Enjoy

Garnish with extra berries on top and a dusting of powdered sugar if desired. Slice, serve, and enjoy your mini heart cakes!

Serve these delightful cakes with additional berries on the side for a beautiful presentation.

Pro Tips

Make sure your ingredients are at room temperature for the best results. Try experimenting with different berries for the chantilly to cater to your taste preferences.

Storage Tips

After making your mini heart cakes, it’s best to assemble them right before serving for optimal freshness, but if you need to prepare ahead, you can store the individual cake layers and chantilly separately. Wrap the cooled cake layers tightly in plastic wrap and store them in an airtight container at room temperature for up to 2 days. The chantilly can be kept in the fridge, ideally enjoyed within 24 hours to maintain its texture and fluffiness.

If you anticipate leftovers, consider freezing the cake layers. Once completely cooled, wrap them in plastic wrap followed by aluminum foil, and they can be frozen for up to 3 months. When you’re ready to serve, thaw them in the refrigerator overnight. Re-whip the berry chantilly if necessary, adding a little extra cream if it has deflated.

Serving Suggestions

For a delightful presentation, serve your mini heart cakes on decorative plates with a sprinkle of powdered sugar. You can also incorporate a side of fresh fruit or a scoop of vanilla ice cream to elevate the dessert. Dipping sauces such as a berry coulis can add an elegant touch and enhance the flavor experience for your guests.

If you want to add a bit more flair, consider garnishing each cake with a mint sprig or a drizzle of melted chocolate. This not only makes the dish visually appealing but also adds an extra layer of taste, harmonizing with the berry flavors. These mini cakes are versatile and can easily transition into sophisticated desserts for adult gatherings or playful treats for children.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cakes a day ahead and store them wrapped in plastic wrap at room temperature.

→ What can I substitute for heavy cream?

You can substitute with coconut cream or a non-dairy whipping cream for a lighter version.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I freeze the cakes?

Yes, you can freeze the baked mini cakes without frosting for up to 3 months. Just thaw and frost when ready to serve.