Mini Heart Cake with Chocolate Sponge

Name: Mini Heart Cake with Chocolate Sponge
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; Powdered sugar, for dusting; Fresh berries (optional); Chocolate ganache (optional)

Highlighted under: Sweet Creations

I absolutely adore making these Mini Heart Cakes with Chocolate Sponge for special occasions. The combination of rich chocolate and the cute heart shape never fails to bring smiles to my loved ones! Each cake is a delightful surprise, bursting with flavor and character. I love the way the light, airy texture contrasts with the luscious chocolate, making it irresistible. Plus, they are perfect for sharing, as each bite feels like a little piece of joy. Whether it's Valentine's Day or just a random day of sweetness, these cakes are sure to impress!

Created by

Piper Andrews

Last updated on 2026-01-06T00:04:15.986Z

Making these Mini Heart Cakes with Chocolate Sponge started as a fun project with my kids, and it quickly became a family favorite. I discovered that the key to achieving a light sponge is to properly whip the eggs until they are fluffy. This method helps in creating that melt-in-your-mouth texture that we all love. It truly makes a difference in how the cake turns out!

What I find particularly enjoyable is that you can get creative with the decoration. Whether you opt for a simple dusting of powdered sugar or go all out with chocolate ganache and fresh fruits, the possibilities are endless. It’s amazing to see how each cake can take on a personality of its own with just a few tweaks!

Why You'll Love This Recipe
Adorable heart shape perfect for celebrations
Rich chocolate flavor that satisfies any chocolate craving
Moist and fluffy texture that delights with every bite

Understanding the Chocolate Sponge

The lightness of the chocolate sponge in these Mini Heart Cakes is crucial to the overall experience. The combination of all-purpose flour and cocoa powder not only adds depth to the flavor but also ensures a tender crumb. When sifting the dry ingredients together, don't skip this step; it aerates the flour and helps prevent lumps, resulting in a smoother batter and a more delicate texture that is critical for achieving that perfect heart shape.

Butter plays a prominent role in this recipe, contributing to the moisture and richness of the cake. Make sure your butter is softened to room temperature, which allows it to cream properly with the sugar. This process incorporates air into the mixture, giving your sponge a fluffy structure. Watch for the color change; it should become pale and creamy. If your butter is too cold, you might end up with a dense cake, which defeats the light character we're aiming for.

Perfecting Your Bake

When it’s time to bake, preheating the oven to the correct temperature is vital. Not only does this help with the initial rise of the cake, but it also ensures even baking. An oven thermometer can be a handy tool to confirm your oven's accuracy—this way, you can avoid underbaking or overbaking your cakes. If you notice the tops of your cakes starting to crack prematurely, lowering the oven temperature slightly can help create a more consistent bake.

Cooling the cakes properly is just as important as baking them correctly. After transferring them from the pan, let them cool completely on a wire rack. If they're even slightly warm when you start decorating, the powdered sugar or ganache can melt and create a soggy topping. If you want to prepare these cakes ahead of time, consider baking them a day in advance and storing them wrapped in plastic at room temperature.

Ingredients

For the Chocolate Sponge:

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

For the Decoration:

Powdered sugar, for dusting
Fresh berries (optional)
Chocolate ganache (optional)

Instructions

Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan. In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla. Gradually add the dry ingredients and buttermilk, mixing until combined.

Bake the Cakes

Pour the batter into the prepared heart-shaped pan. Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Decorate

Once the cakes are fully cooled, dust them with powdered sugar or top with a layer of chocolate ganache. Add fresh berries on top for an extra touch of elegance.

Pro Tips

To enhance the chocolate flavor, try using high-quality cocoa powder. Additionally, for a richer sponge, you can replace part of the granulated sugar with brown sugar for a slight caramel flavor.

Decoration Tips

For decoration, a light dusting of powdered sugar adds a classic touch. To achieve that perfect finish, use a fine mesh sieve to sprinkle the sugar evenly. If you're opting for chocolate ganache, let it cool slightly before pouring over the cakes; this way, it sets nicely without sliding off. A simple chocolate ganache can be made with equal parts chocolate and cream, melted together until smooth and glossy, which gives a delightful shine to your heart cakes.

If you're looking to elevate the presentation even further, fresh berries not only add color but also a refreshing contrast to the rich cake. Raspberries or strawberries tend to be the most popular choices, and you can even macerate them for added sweetness and a juicy burst in every bite. A few mint leaves can also add a lovely pop of color and complement the chocolate flavor beautifully.

Making It Your Own

Feel free to customize the flavor profile of your Mini Heart Cakes! For a hint of espresso, try adding a teaspoon of instant coffee granules to the dry ingredients. Alternatively, for a lighter touch, replace half of the cocoa powder with finely ground almonds for a chocolate-almond cake. Just keep an eye on the texture, as almond flour might make the sponge a bit denser.

Scaling the recipe is straightforward; just remember that baking times may vary slightly with changes in volume. Doubling the recipe for larger gatherings is easy, but ensure your cake pans are large enough to accommodate the batter. If using a larger pan, you might want to bake it just a bit longer and check for doneness with a toothpick inserted into the center.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can prepare the sponge a day in advance and store it wrapped in plastic wrap in the refrigerator.

→ What can I use instead of buttermilk?

You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice.

→ How can I store leftover mini heart cakes?

Store any leftover cakes in an airtight container at room temperature for up to 3 days.

→ Can I freeze the chocolate sponge?

Absolutely! The sponge can be frozen for up to 3 months. Just ensure it is well-wrapped to prevent freezer burn.