Mini Heart Cake with Berry Chantilly

Name: Mini Heart Cake with Berry Chantilly
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup mixed berries (strawberries, blueberries, raspberries)

Highlighted under: Baking & Desserts

I absolutely adore baking mini desserts, and this Mini Heart Cake with Berry Chantilly has quickly become a favorite in my kitchen. The combination of fluffy cake and sweet, fresh berries creates a delightful treat that's perfect for any occasion. The chantilly cream adds a lightness that makes it feel indulgent without being overly heavy. Plus, these charming little cakes are visually stunning and sure to impress anyone who sees or tastes them!

Created by

Emily

Last updated on 2026-01-14T03:34:12.572Z

When I first created this Mini Heart Cake with Berry Chantilly, I wanted to capture the essence of springtime desserts. The bright berries and airy cream create a perfect balance that feels joyful to eat. After several attempts to get the textures just right, I learned that using fresh whipped cream instead of store-bought gives the chantilly a much lighter, more delectable quality.

Another key tip I discovered is to let the cake layers cool completely before layering them with berries and cream; this prevents the cream from sliding off. The presentation, with the heart shape, truly makes it a winner for romantic occasions or celebrations!

        Why You'll Love This Recipe
        Adorable heart shape that's perfect for gifting
Lush berry flavors that burst with every bite
Light and airy chantilly cream that enhances the dessert

      

Perfecting the Mini Heart Cake

To achieve the perfect mini heart cakes, use high-quality ingredients, especially the butter and eggs, which contribute to the cake’s richness and flavor. Make sure your butter is at room temperature to ensure it creams well with the sugar, leading to a light texture. Overmixing the batter after adding the flour can lead to dense cakes, so mix just until the dry ingredients are incorporated.

You can also use almond flour for a gluten-free version of these cakes. When substituting, consider using a gluten-free baking blend that includes xanthan gum to maintain the right structure. Keep in mind that the texture might differ slightly, but you'll still enjoy a delicious dessert.

Chantilly Cream Tips

Whipping the cream to the right consistency is crucial for a successful Berry Chantilly. Aim for soft peaks, which will give your cream a luscious texture without being too stiff. This lightness is key when layering with the berries. If you accidentally overwhip your cream into stiff peaks, simply fold in a little more unwhipped cream to soften it back up.

For added flavor variations, consider folding in a tablespoon of lemon curd or a splash of your favorite liqueur into the whipped cream before layering. This can elevate the taste profile and pair beautifully with the mixed berries, providing an aromatic twist.

Serving Suggestions and Variations

These mini heart cakes are delightful on their own, but you can elevate them by serving with a drizzle of berry coulis or chocolate sauce. For a more elaborate dessert, layer with additional whipped cream and sprinkle with toasted nuts for added texture and flavor. This not only enhances the aesthetics but also adds a delightful crunch.

If you want to prepare these in advance, bake the cakes and store them in an airtight container at room temperature for up to two days before assembling. The chantilly cream and berries can be prepped a few hours ahead, but for the best results, assemble just before serving to maintain the integrity of the cream and the freshness of the berries.

Ingredients

Gather these ingredients to get started:

For the Cake

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

For the Berry Chantilly

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup mixed berries (strawberries, blueberries, raspberries)

Make sure to measure accurately for the best results!

Instructions

Follow these steps for a delightful baking experience:

Prepare the Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

Bake the Cakes

Grease mini heart cake pans and pour the batter evenly into the molds. Bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.

Prepare the Chantilly Cream

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip the cream.

Assemble the Cakes

Once the cakes are completely cool, carefully remove them from the pans. Layer chantilly cream and mixed berries between the cake layers and on top for garnish. Serve immediately or refrigerate until ready to serve.

Enjoy your beautiful dessert!

Pro Tips

For an extra touch, use a variety of berries for different flavors and colors. You can also drizzle some chocolate sauce over the top before serving for an indulgent finish.

Storage Tips

To store leftover mini heart cakes, place them in an airtight container in the fridge for up to three days. However, keep in mind that the chantilly cream may not maintain its perfect texture after a day. If you find the cream has become too soft, you can re-whip it for a few seconds to restore some of its volume.

For longer storage, consider freezing the unassembled cakes. Wrap each cake individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to a month. Thaw them overnight in the refrigerator before serving and prepare the chantilly cream fresh.

Scaling the Recipe

If you wish to make more mini heart cakes for a gathering, simply double or triple the ingredients while keeping the same baking time, adjusting slightly as needed for larger quantities. Bake them in batches if your oven doesn’t accommodate multiple pans at once, ensuring even baking for all cakes.

Conversely, if you want to make fewer cakes, you can halve the recipe. Be careful when measuring ingredients, particularly flour; consider using a kitchen scale for precise measurements. This way, you can avoid any variations that might result from volume measurements.

Troubleshooting Common Issues

If your mini cakes domed too much while baking, it likely means the oven temperature was too high. Next time, try lowering the temperature to around 325°F (160°C) and check for doneness a few minutes earlier. This will help them bake evenly and reduce the dome.

If the cakes are dry, this often stems from either overbaking or not enough fat in the batter. Ensure you’re using the specified amount of butter and keep an eye on them as they approach the end of the baking time, checking with a toothpick at the minimum suggested time.

Questions About Recipes

→ Can I make the cakes in advance?

Yes! You can bake the cakes a day ahead and store them in the refrigerator. Assemble just before serving.

→ What other fruits can I use in this recipe?

Feel free to mix and match your favorite fruits. Peaches, cherries, or kiwi work great too!

→ Can I substitute the heavy cream for a lighter option?

You can use whipped coconut cream as a dairy-free alternative, though the texture will be different.

→ How should I store leftover cakes?

Keep leftover cakes in an airtight container in the fridge for up to 3 days.