Mini Heart Cake with Almond Sponge

Name: Mini Heart Cake with Almond Sponge
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup almond flour; 1/2 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 teaspoon almond extract; 1 teaspoon baking powder; A pinch of salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; Food coloring (optional)

Highlighted under: Soft Inspiration

I love experimenting with flavors and textures, which is why this Mini Heart Cake with Almond Sponge has become a favorite of mine. The delicate almond sponge combined with a rich buttercream creates a delightful balance that is perfect for any occasion, especially when celebrating love. Each bite is a burst of flavor, and it’s surprisingly simple to make. Whether you're hosting a party or surprising a loved one, this cake is sure to impress everyone who tastes it.

Created by

Darcy Penrose

Last updated on 2026-01-06T16:25:34.860Z

When I first started baking, I wasn't sure if I could create something as intricate as a heart-shaped cake, but after a few tries, I learned some valuable techniques. One key detail that helped me was using room temperature ingredients for the sponge; it really elevates the texture. This Mini Heart Cake became not only a dessert but also a beautiful centerpiece for any gathering.

My friends are always impressed by how light and airy the almond sponge is, especially when paired with a luscious buttercream. I find that adding a hint of almond extract really enhances the flavors. This cake is perfect for showing someone you care, and it's a joy to watch everyone enjoy it!

Why You'll Love This Recipe
Delicate almond flavor that delights the senses
Adorable heart shape that makes it perfect for celebrations
Light and fluffy texture that keeps you coming back for more

Understanding the Almond Ingredients

Almond flour is a key ingredient in this Mini Heart Cake, contributing to its distinctive flavor and moist texture. When selecting almond flour, ensure you choose a finely ground version for best results. It retains moisture beautifully, giving the cake a tender crumb. Conversely, using coarse almond flour could lead to a grainy consistency, which is not ideal for this delicate cake.

The ratio of almond flour to all-purpose flour in this recipe helps achieve a balanced texture. While almond flour adds richness and flavor, the all-purpose flour ensures structure. If you're looking for a gluten-free option, you might consider substituting the all-purpose flour with a gluten-free blend, but be mindful that not all blends create the same results. Conduct some small tests to find one that holds up well in this recipe.

Perfecting Your Buttercream

The buttercream frosting is where you can let your creativity shine. If you prefer a lighter version, you can exchange some of the butter for cream cheese, which adds a tangy flavor and creamy texture. For a vegan alternative, consider using plant-based butter and coconut cream instead of heavy cream, while keeping an eye on the texture during mixing as vegan butter can behave differently.

When making your buttercream, ensure your butter is at room temperature to achieve a creamy consistency. Cold butter can lead to clumps that don’t blend smoothly. Beat the butter until it's light and fluffy, and then gradually add the powdered sugar. If the frosting is too thick, a teaspoon of milk or cream can help you achieve the desired spreading consistency. This finesse sets the foundation for a beautifully frosted cake.

Ingredients

For the Almond Sponge

1 cup almond flour
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon almond extract
1 teaspoon baking powder
A pinch of salt

For the Buttercream Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Food coloring (optional)

Instructions

Prepare the Almond Sponge

Preheat your oven to 350°F (175°C). Grease and flour your heart-shaped cake pans. In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract. In another bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Divide the batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Make the Buttercream Frosting

While the cakes are cooling, prepare the buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the heavy cream and vanilla extract, and beat on high speed for 3 minutes until fluffy. If desired, add food coloring to the frosting for a festive touch.

Assemble the Cake

Once the cakes are completely cool, remove them from the pans. Place one layer on a serving plate and spread a layer of buttercream on top. Carefully place the second layer on top, and apply a crumb coat. Chill for 15 minutes, then frost the entire cake with the remaining buttercream. Decorate as desired and enjoy!

Slice and serve your Mini Heart Cake with Almond Sponge to delighted friends!

Pro Tips

For a more intense almond flavor, consider adding a splash of almond liqueur to the buttercream. Additionally, if you wish to make the cake even more special, top it with fresh berries or edible flowers for added decoration.

Baking Tips for Success

Achieving the perfect bake for your almond sponge can be a delicate balance. Always preheat your oven thoroughly before placing the cakes inside. This ensures that the heat is consistent, promoting even baking and preventing undercooked centers. You can check doneness with a toothpick; it should come out clean with a few moist crumbs, indicating a light and fluffy sponge.

Make sure not to overmix your batter once the dry ingredients are added. Overmixing can create gluten, resulting in a dense cake instead of the airy texture you aim for. Mix just until combined, leaving some lumps in the batter. This will ensure a light result that pairs perfectly with the rich buttercream.

Creative Serving Ideas

Consider serving slices of this Mini Heart Cake with fresh berries or a drizzle of berry coulis to enhance the overall berry flavor profile. The acidity of the berries lends contrast to the sweetness of the cake and buttercream. Additionally, a sprinkle of toasted almond slivers on top can add an appealing crunch and deepen the almond notes in the cake.

For a festive touch, you might dress up the cake with edible flowers or sprinkles, especially for Valentine's Day or anniversaries. Another fun idea is to create individual mini heart cakes using a small heart-shaped cookie cutter – this way, each guest can have their own mini dessert, adding a personal touch perfect for special celebrations.

Questions About Recipes

→ Can I use a different shape for this cake?

Absolutely! You can use round or square pans if you prefer. Just adjust the baking time as needed.

→ Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend, ensuring that your almond flour is also certified gluten-free.

→ How long does this cake last?

The cake can be kept in an airtight container at room temperature for up to 3 days or in the fridge for about a week.

→ Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and then in aluminum foil.