Mini Heart Cake with Chocolate Strawberry Cream

Name: Mini Heart Cake with Chocolate Strawberry Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened 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 milk; 1 cup heavy cream; 1/2 cup chocolate chips, melted; 1/2 cup fresh strawberries, pureed; 2 tbsp powdered sugar

Highlighted under: Homemade Baking Favorites

I absolutely adore making this Mini Heart Cake with Chocolate Strawberry Cream for special occasions or when I want to treat myself to something delightful. The combination of rich chocolate and fresh strawberry cream creates an exquisite dessert that’s visually appealing and incredibly tasty. Each bite melts in your mouth, leaving a lingering sweetness that keeps me coming back for more. Plus, the mini heart shape makes these cakes perfect for sharing with loved ones or enjoying solo as a pampering indulgence.

Created by

June Weatherby

Last updated on 2026-01-14T08:17:35.070Z

When I first created this recipe, I wanted to merge the decadent taste of chocolate with the refreshing essence of strawberries. By combining high-quality cocoa with whipped cream and fresh strawberries, I was able to achieve a flavor balance that’s simply enchanting. The mini heart shape makes these cakes look adorable and encourages you to savor each piece. It’s a treat that feels luxurious yet is surprisingly achievable in your own kitchen.

One crucial tip I discovered during my testing is to ensure the whipped cream is firm but not overly stiff before mixing in the chocolate. This prevents the cream from becoming too runny and helps achieve that perfect, fluffy texture. I love bringing these cakes to gatherings—they're always a hit!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh strawberry cream
Cute heart shape that is perfect for any occasion
Easy to make yet looks so impressive

Understanding the Ingredients

Each ingredient in the Mini Heart Cake serves a distinct purpose that contributes to the overall flavor and texture. The unsweetened cocoa powder provides a deep, rich chocolate flavor that contrasts beautifully with the sweetness of the granulated sugar. The combination of baking powder and baking soda assists with the cake's rise, helping it achieve a fluffy texture. Using unsalted butter allows you to control the salt levels in the cake, ensuring that neither sweetness nor savory notes overpower the other.

In the Chocolate Strawberry Cream, heavy cream is key to achieving that luxurious, velvety texture we all love. Whipping the cream to soft peaks ensures it will hold its shape without becoming too dense. The addition of melted chocolate not only enhances the flavor but also gives the cream a rich color and depth, while the strawberry puree adds freshness, balancing out the sweetness of the sugar.

Techniques for Success

When baking the cakes, make sure to properly greasing and flouring the pans to prevent sticking. If you prefer a simpler removal process, you can line the bottom of each pan with parchment paper. Watch for visual cues: bake until the edges pull away slightly from the sides and a toothpick inserted into the center comes out clean. If you find your cakes doming too high, gently press them down with a clean towel right as they come out of the oven to flatten them slightly for easier layering.

For the whipped cream, start with a chilled bowl and beaters to help the cream whip up faster. If you're unsure about how long to whip, look for soft peaks as a sign to stop; if it’s overwhipped, it may become grainy and lose its airy texture. If you’d like to customize your flavors, consider swapping the strawberry puree with other fruit purees or even a splash of liqueur for an adult twist.

Ingredients

Before diving into the frosting and assembling this decadent treat, gather all the necessary ingredients.

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened 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 milk

For the Chocolate Strawberry Cream

1 cup heavy cream
1/2 cup chocolate chips, melted
1/2 cup fresh strawberries, pureed
2 tbsp powdered sugar

Once you have all the ingredients ready, it's time to start baking!

Instructions

Now that you have all your ingredients, let’s proceed with the steps to create this delightful cake!

Bake the Cakes

Preheat the oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans. In a bowl, mix flour, cocoa, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. Gradually mix in dry ingredients and milk, combining until just smooth. Divide batter among prepared pans. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely.

Prepare the Chocolate Strawberry Cream

In a chilled bowl, whip the heavy cream until soft peaks form. Gently fold in the melted chocolate and strawberry puree along with the powdered sugar until combined. Be careful not to over-mix; you want it light and fluffy.

Assemble the Cake

Once the cakes are completely cooled, carefully remove them from the pans. Apply a generous layer of chocolate strawberry cream on top of one layer, add the second layer, and then frost the top and sides with the remaining cream. Decorate with a few slices of fresh strawberries on top for a beautiful finish.

Serve and enjoy your gorgeous Mini Heart Cake with Chocolate Strawberry Cream!

Pro Tips

For an extra touch, consider drizzling some chocolate ganache over the top or dusting with powdered sugar before serving. If you're short on time, ready-made cakes can also work
just focus on the frosting!

Make-Ahead and Storage Tips

This Mini Heart Cake can be made in advance, making it perfect for busy celebrations. The cake layers can be baked and stored in an airtight container at room temperature for up to two days or frozen for up to three months. Just make sure they are completely cooled before wrapping. When you're ready to serve, let them thaw at room temperature and prepare the frosting fresh to maintain its light texture.

Once assembled, enjoy the cake within a couple of days for the best taste—though it can last up to a week in the refrigerator if stored properly in an airtight container. Be aware that the moisture from the strawberries may cause the cream to weep and the cake to become soggy over time.

Serving Suggestions

The presentation of the Mini Heart Cake is half the charm. Serve it on a beautiful plate with a drizzle of additional chocolate sauce and a sprinkle of fresh mint leaves for a pop of color. You could also consider layering additional fresh strawberries between the cake layers for extra flavor and texture. If you're feeling adventurous, a scoop of vanilla ice cream served alongside can add a delightful temperature contrast.

For a unique twist, try embedding small pieces of fresh strawberries within the batter before baking. This will give added fruity bursts throughout the cake. You can also experiment with different shapes of mini cakes or even make a larger heart cake for celebrations, ensuring you adjust the baking time accordingly and use larger pans as needed.

Questions About Recipes

→ Can I use other fruits in place of strawberries?

Absolutely! You can try raspberries, blueberries, or even a mix of your favorite berries.

→ How should I store leftovers?

Store any leftover cake in an airtight container in the fridge for up to 3 days.

→ Can I make this cake gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free blend appropriate for baking.

→ What if I don't have mini pans?

You can use a regular round cake pan and cut the cake into heart shapes after baking.