Mini Heart Cake with Almond Sponge

Name: Mini Heart Cake with Almond Sponge
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup almond flour; 1/2 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs; 1/4 cup melted butter; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 cup fresh strawberries, sliced

Highlighted under: Easy Baking Ideas

I fell in love with this Mini Heart Cake with Almond Sponge the first time I tried it. The combination of fluffy almond sponge and the heart shape makes it perfect for any special occasion, from anniversaries to Valentine's Day. When I bake this cake, I use almond flour to enhance the nutty flavor and ensure a moist texture. Each bite is a delightful harmony of sweetness and the subtle essence of almonds, creating a treat that's not just beautiful but also delicious.

Created by

Olivia Martin

Last updated on 2026-01-06T13:01:35.178Z

When I first made this Mini Heart Cake, I was amazed at how simple yet elegant it turned out. The almond sponge is light and airy, which perfectly holds the rich filling of whipped cream and strawberries. I learned that using fresh ingredients really elevates the flavor, so don't skimp on the berries!

This cake has become a staple at my home for celebrations, and it impresses everyone with its festive shape and taste. To ensure even baking, I recommend checking the cake just before the timer goes off, as oven temperatures can vary.

        Why You'll Love This Recipe
        Light and fluffy almond sponge that delights the palate
Perfectly sweetened with a hint of natural almond flavor
Great for special occasions or as an everyday treat

      

Understanding Almond Flour

Almond flour is a key ingredient in this recipe, contributing to the cake's unique flavor and texture. Unlike regular flour, almond flour is made from finely ground blanched almonds and adds a rich, nutty taste that perfectly complements the sweetness of the cake. If you need a gluten-free option, ensure that the almond flour you choose is certified gluten-free to avoid any cross-contamination.

The moisture content in almond flour also helps the cake remain tender and prevents it from becoming dry. When measuring almond flour, avoid packing it down in the cup as this can lead to using too much flour. Instead, spoon it into the cup and level it off for accuracy.

Tips for Whipping Cream

When making the filling, the temperature of your ingredients is crucial for achieving the perfect whipped cream. Begin by chilling your mixing bowl and whisk in the freezer for about 10 minutes before whipping the cream. This helps the cream whip up faster and hold its shape better. Aim for stiff peaks to ensure the filling is light and airy, providing a lovely contrast to the dense almond sponge.

If you find that your whipped cream isn’t stiffening, it may be due to the cream not being cold enough. You can re-chill it briefly and try whipping again. Alternatively, adding a little more powdered sugar can help stabilize the cream, enhancing its texture without overpowering the flavor.

Storing and Serving Your Cake

After assembling your Mini Heart Cake, store any leftovers in an airtight container in the refrigerator. The slight chill can enhance the almond flavor, but aim to eat the cake within 2–3 days for the best taste and texture. If you're expecting to keep it longer, consider freezing individual slices, wrapped securely in plastic wrap and then in foil, for up to a month.

For serving, consider pairing the cake with a drizzle of chocolate sauce or a scoop of vanilla ice cream to elevate the dessert further. You can also top it with additional fresh strawberries or even a sprinkle of toasted almond slivers for an attractive finish that enhances the visual appeal.

Ingredients

Gather the following ingredients to create this delightful Mini Heart Cake:

For the Almond Sponge

1 cup almond flour
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1/4 cup melted butter
1 teaspoon vanilla extract

For the Filling

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 cup fresh strawberries, sliced

Make sure to measure the ingredients accurately for the best results!

Instructions

Follow these steps carefully to bake and assemble your Mini Heart Cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs and then mix in the melted butter and vanilla extract. Combine the wet and dry ingredients until well blended.

Bake the Cake

Pour the batter into a heart-shaped cake pan and smooth the top. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Make the Filling

In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the sliced strawberries.

Assemble the Cake

Once the cake is completely cool, slice it in half horizontally. Spread the filling evenly between the layers and place the top back on. Dust with powdered sugar if desired.

Serve and Enjoy

Slice the cake into individual servings and enjoy this delightful treat with family and friends!

Be creative when serving; garnishes like mint leaves or extra berries can make a stunning presentation!

Pro Tips

For added flavor, consider adding a splash of almond extract to the filling. Additionally, if you can, let the cake chill for a few hours to meld the flavors even more.

Scaling the Recipe

If you want to make a larger version of this heart cake, simply double the ingredient amounts and use a standard round cake pan. Be sure to adjust the baking time, as a larger cake will require more time in the oven. Start checking for doneness at around 30-35 minutes to ensure it doesn’t overbake.

For a more festive touch, you can also create a layered version by baking multiple layers of almond sponge. Just remember to cool each layer completely before stacking to avoid any collapsing.

Creative Variations

Feel free to experiment with flavors in the filling. Instead of strawberries, try using raspberries or blueberries for a fresh berry mix. You could also fold in a bit of almond extract for an even stronger flavor or incorporate citrus zest for a refreshing twist.

For a more decadent version, add a layer of ganache between the layers of whipped cream and sponge. This will introduce a rich chocolate element that pairs wonderfully with the almond flavor.

Troubleshooting Common Issues

If your cake doesn’t rise as expected, ensure your baking powder is fresh, as expired leaveners can lead to dense cakes. Also, be cautious not to overmix the batter, which can deflate the mixture and yield a less fluffy texture.

If the whipped cream filling seems too runny, it might be due to overwhipping or insufficient chilling. As mentioned earlier, ensuring initial chilling is crucial, and if needed, add a touch more powdered sugar to stabilize it for filling.

Questions About Recipes

→ Can I use other types of flour?

Yes, but the texture may vary. Using all-purpose flour alone will create a different flavor and consistency.

→ How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to three days.

→ Can I freeze this cake?

Yes, you can freeze the cake without the filling. Make sure to wrap it well to prevent freezer burn.

→ What can I substitute for heavy whipping cream?

You can use coconut cream or a non-dairy whipped topping as alternatives.