Mini Heart Cake with Chocolate Sponge

Name: Mini Heart Cake with Chocolate Sponge
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/2 cup unsalted butter, softened; 1 cup powdered sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 2 tablespoons heavy cream

Highlighted under: Baking & Desserts

I love creating sweet treats that bring a smile, and this Mini Heart Cake with Chocolate Sponge is one of my favorites! The chocolate sponge is decadent yet fluffy, making it the perfect base for any occasion. With each bite, you’ll experience the rich chocolate flavor that pairs wonderfully with the lightness of the cake. Whether for a celebration or a sweet treat at home, this mini heart cake is sure to impress everyone around. Let’s dive into the recipe and make some delightful memories together!

Created by

Jenna Rowland

Last updated on 2026-01-06T00:52:22.398Z

When I first attempted to make this Mini Heart Cake, I was inspired by a classic chocolate sponge recipe that promised a delightful texture. I adjusted the proportions of cocoa and flour after multiple trials, achieving just the right balance. The result is a luxurious sponge that’s both rich and fluffy, making it ideal for special occasions or just a sweet evening at home.

The secret to keeping the cake moist lies in the addition of sour cream or yogurt, which enhances the flavor without overwhelming the texture. Every slice reveals a beautifully tender crumb, complemented by a decadent frosting. I hope you enjoy making it as much as I do!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Techniques for Perfect Chocolate Sponge

When creating this Mini Heart Cake, mastering the chocolate sponge technique is essential to achieving that perfect balance of fluffiness and richness. Be sure to beat the butter and sugar until they are light and airy; this can take about 3-5 minutes with a stand mixer on medium speed. This step incorporates air into the mixture, which helps the cake rise beautifully. If you notice the batter looks too dense after adding the dry ingredients, fold gently to maintain the airiness, as overmixing can deflate your batter.

An important tip while measuring ingredients, especially the cocoa powder, is to spoon it into the measuring cup rather than scooping straight from the container, which can compact the powder. This will ensure that you use the correct amount, which is crucial for that rich chocolate flavor. Additionally, using fresh ingredients like unsalted butter and good-quality cocoa powder can significantly enhance the depth of the chocolate taste.

Tips for the Creamy Frosting

Creating the frosting can sometimes be a little tricky if you want it smooth and spreadable. Make sure that your butter is at room temperature before beginning; it should be soft enough to hold a finger mark but not melted. When mixing the butter and powdered sugar, start at a low speed to avoid a sugar cloud, gradually increasing it as the mixture begins to combine. Adding the heavy cream at the end helps achieve a glossy, silky texture, so feel free to adjust the amount for a thicker or thinner frosting based on your preference.

If you find that the frosting is too thick, adding an extra teaspoon of heavy cream gradually can help. Conversely, if it's too thin, mixing in a little more powdered sugar will thicken it. For a playful flavor twist, consider adding a hint of espresso powder to enhance the chocolate taste or some orange zest to echo the zest in the cake batter. These subtle adjustments can elevate the overall experience and make your frosting stand out.

Ingredients

For the Chocolate Sponge

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

For the Frosting

1/2 cup unsalted butter, softened
1 cup powdered sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons heavy cream

Instructions

Steps

Prepare the Cake

Preheat your oven to 350°F (175°C) and grease mini heart-shaped cake pans. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by vanilla extract and sour cream. Gradually mix in the dry ingredients until just combined.

Bake the Cakes

Pour the batter into the prepared pans and smooth the tops. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

While the cakes cool, prepare the frosting by creaming the softened butter. Gradually add powdered sugar and cocoa powder, mixing until smooth. Add vanilla and 1 tablespoon of heavy cream, adjusting for desired consistency.

Assemble the Cake

Once the cakes are completely cool, place one layer on your serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the sides and the top as desired. Decorate with sprinkles or chocolate shavings for added flair.

Enjoy!

Pro Tips

To elevate the flavor, consider adding a hint of espresso powder to the chocolate sponge for a deeper taste or layer the cake with your favorite jam for a fruity twist.

Storage and Make-Ahead Tips

This Mini Heart Cake is perfect for preparing in advance. You can bake the cake layers a day ahead and wrap them tightly in plastic wrap, ensuring no air gets in to keep them moist. Store them in the fridge if your kitchen is warm, or leave them at room temperature in a cool area. Just remember to frost the cake on the day you plan to serve it to maintain the freshness of the frosting.

If you have leftover frosted cake, it can be stored in an airtight container in the refrigerator for up to three days. However, to keep the cake as moist as possible, consider placing a piece of parchment paper between the cake and the lid of the container. This will help prevent condensation from forming directly on the frosting, which can lead to unsightly drips.

Serving Suggestions

To enhance the presentation of your Mini Heart Cake, consider serving it on a simple cake stand adorned with a few fresh berries or edible flowers. This not only adds color contrast but also provides a refreshing flavor to each bite. A light dusting of powdered sugar just before serving can also give a visually appealing finish.

Pairing this cake with a scoop of vanilla ice cream or a dollop of whipped cream brings an extra layer of indulgence to your dessert table. The creaminess of the ice cream complements the rich chocolate flavor, while helping to offset the sweetness of the frosting. For a brunch treat, serve slices alongside a hot cup of coffee or tea to balance the flavors beautifully.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you could try using gluten-free flour, but the texture may vary slightly.

→ How can I make this cake ahead of time?

You can bake the sponge a day in advance and store it wrapped in plastic wrap in the refrigerator to maintain freshness.

→ Can I freeze the heart cakes?

Absolutely! Wrap the cooled cakes well in plastic and foil, and they can be frozen for up to three months.

→ What can I substitute for sour cream?

You can use plain yogurt as a substitute; it will give you a similar moistness and taste.