Mini Heart Cake with Honey Cream Filling

Name: Mini Heart Cake with Honey Cream Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup heavy cream; 1/4 cup honey; 1 tablespoon powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely love creating desserts that not only taste amazing but also look beautiful. This Mini Heart Cake with Honey Cream Filling is one of my favorites because it’s so charming and perfect for any celebration. The combination of moist cake and the sweet, creamy honey filling makes every bite a delight. I appreciate how easy it is to assemble, and the results are always impressive. Whether it’s for a special occasion or a simple treat, this cake never fails to bring a smile to my face.

Created by

Freya Cooper

Last updated on 2026-01-14T00:34:16.185Z

When I first made this Mini Heart Cake, I was inspired by a garden party I attended where everything was cute and colorful. I wanted to create something that embodied that joyful spirit. The honey cream filling adds a unique touch that transforms the humble cake into something truly special. It’s such a crowd-pleaser!

After a few trials, I found that using a combination of almond flour and regular flour gives the cakes a tender crumb while keeping them light and airy. I love how the honey cream filling complements the cake's flavor, bringing a hint of floral sweetness that lingers on the palate.

        Why You'll Love This Recipe
        Charming heart shape perfect for celebrations.
A delightful contrast of moist cake and creamy filling.
Easy to make and customize for different occasions.

      

Understanding the Ingredients

The choice of flours in this Mini Heart Cake plays a crucial role in its texture. All-purpose flour provides structure, while almond flour adds moisture and a subtle nutty flavor. This combination results in a tender cake that is both light and rich. Be mindful that if you want to maintain the moisture level, avoid substituting the almond flour entirely with additional all-purpose flour, as this could lead to a drier texture.

Using room-temperature ingredients is essential for creating a smooth batter. When the butter and eggs are at room temperature, they can incorporate air more effectively during mixing, leading to a fluffier cake. If you forgot to take your butter out in advance, you can cut it into small cubes or microwave it for a few seconds at low power until just softened, being careful not to melt it.

Whipping Cream to Perfection

The Honey Cream Filling is what elevates this cake, making it irresistibly creamy and delicious. When whipping the heavy cream, ensure your mixing bowl and beaters are chilled; this helps achieve fluffier peaks. If your cream isn’t whipping up well, it may be too warm, so try chilling everything for 10-15 minutes before starting again. Whip until you see soft peaks before adding the honey and powdered sugar, as over-whipping can lead to a grainy texture.

For those looking to reduce sugar intake, you can use a sugar substitute that measures cup-for-cup, such as erythritol, although it might slightly alter the flavor. If you're seeking a plant-based alternative, try using coconut cream instead of heavy cream. Just refrigerate a can overnight, scoop out the solid part, and whip as you would regular cream – it will lend a slightly different, yet delightful flavor to your filling.

Ingredients

For the Cake

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

For the Honey Cream Filling

1 cup heavy cream
1/4 cup honey
1 tablespoon powdered sugar
1 teaspoon vanilla extract

Instructions

Steps

Prepare the Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with the milk until fully combined.

Bake the Cakes

Pour the batter into heart-shaped mini cake molds and bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the molds for 10 minutes before transferring to a wire rack.

Make the Honey Cream Filling

In a mixing bowl, whip the heavy cream until soft peaks form. Add in the honey, powdered sugar, and vanilla extract, and continue to beat until stiff peaks form.

Assemble the Cakes

Once the cakes have completely cooled, carefully slice them in half horizontally. Pipe or spread a generous amount of honey cream filling between the layers and place the top half back on.

Serve and Enjoy

Dust with powdered sugar or drizzle extra honey on top. Enjoy your beautiful Mini Heart Cakes!

Cooking Tips

Pro Tips

Make sure to use room temperature ingredients for a smooth batter. You can also experiment by adding lemon zest to the cream for an additional flavor burst!

Make-Ahead Tips

These Mini Heart Cakes are great to prepare in advance, as they store well in the refrigerator for up to three days. To keep them fresh, wrap each cake tightly in plastic wrap after they have cooled completely. You can also make the Honey Cream Filling a day ahead; just keep it in an airtight container in the refrigerator and give it a quick re-whip before serving, as it might lose some volume overnight.

If you're planning to serve these cakes for a gathering, consider baking the cake layers a few days in advance and freezing them. Wrap the cooled cakes well in cling film and place them in a freezer-safe bag. When you're ready to use them, simply thaw them in the fridge overnight and assemble with the filling just before serving.

Serving Suggestions

To enhance the presentation of your Mini Heart Cakes, consider garnishing with fresh berries, mint leaves, or edible flowers. These add a splash of color and a touch of elegance that complements the charm of the heart shape. A drizzle of extra honey or a sprinkle of crushed nuts on top can also elevate the flavor profile, providing an additional textural contrast to the creamy filling.

For a fun twist, you might try layering different flavors. For example, you could add a layer of raspberry puree between the honey cream filling for a fruity contrast. Utilizing seasonal fruits or flavored extracts can personalize this dessert for any occasion, making it versatile and appealing throughout the year.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you could substitute with other flours, though it may change the texture slightly.

→ Can I make this cake in a single larger pan?

Absolutely! Just adjust the baking time, checking for doneness with a toothpick.

→ How should I store leftovers?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these mini cakes?

Yes, you can freeze them! Just remember to wrap them tightly to prevent freezer burn.