Mini Heart Cake with White Chocolate

Name: Mini Heart Cake with White Chocolate
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup milk; 1 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp salt; 1 cup white chocolate chips; 1/2 cup heavy cream; Chocolate shavings; Edible flowers (optional)

Highlighted under: Baking & Desserts

I love making desserts that not only taste amazing but also look adorable, and this Mini Heart Cake with White Chocolate is one of my favorites! The tender cake is complemented beautifully by the creamy white chocolate, creating a delightful balance of flavors. Topped with a luscious ganache and adorned with festive decorations, these tiny cakes are perfect for special occasions. Plus, they’re easy enough to whip up for an everyday treat, so indulge yourself and share them with loved ones!

Created by

Holly James

Last updated on 2026-01-05T23:01:35.617Z

When I first made this Mini Heart Cake with White Chocolate, I was pleasantly surprised by how easy it was to create these charming little desserts. The moistness of the cake paired with rich white chocolate ganache is a winning combination that always impresses. I've found that using high-quality white chocolate really enhances the flavor, making each bite a delightful experience.

I remember the first time I made these for a friend’s birthday—a surprise treat that brought a smile to their face. The heart shape gives it a personal touch, and I love to experiment with different decorations. Chocolate shavings or edible flowers elevate the appearance, making it fit for any celebration!

        Why You'll Love This Recipe
        Delicate heart shape that's sure to charm any dessert lover
Rich white chocolate flavor that tantalizes the taste buds
Perfectly portioned for sharing or enjoying guilt-free!

      

Understanding the Ingredients

Each ingredient in this Mini Heart Cake plays a critical role in achieving the perfect texture and flavor. For instance, the combination of butter and sugar creates a light and fluffy cake when creamed together, while the eggs add moisture and stability. The milk not only enriches the batter but also improves its texture, ensuring a tender crumb that pairs beautifully with the white chocolate ganache.

When making the ganache, quality matters. Opt for good quality white chocolate chips to ensure a smooth and glossy finish. Heavy cream is essential as it provides the right fat content to create a rich, creamy ganache without splitting. If you're sensitive to dairy, you could substitute the heavy cream with coconut cream for a dairy-free version, though it may alter the flavor slightly.

Baking Tips for Success

When baking the mini cakes, keep an eye on the time; ovens can vary. I recommend checking for doneness at the 20-minute mark by inserting a toothpick in the center. It should come out clean or with just a few moist crumbs, indicating the cakes are perfectly baked. If overbaked, the cake can become dry, so it's worth monitoring closely as they bake.

Cooling the cakes properly is vital. Let them rest in the pans for about 10 minutes before transferring them to wire racks. This prevents them from breaking apart. If you find your cakes stick to the pans, try a light dusting of flour after greasing, or consider using parchment paper to line the bottoms for easy release.

Ingredients

Gather these ingredients to get started on your Mini Heart Cake!

For the Cake:

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

For the White Chocolate Ganache:

1 cup white chocolate chips
1/2 cup heavy cream

For Decoration:

Chocolate shavings
Edible flowers (optional)

Make sure to preheat your oven while you gather your ingredients!

Instructions

Follow these simple steps to create your Mini Heart Cakes!

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans.

Make the Cake Batter

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture, mixing just until combined.

Bake the Cakes

Pour the batter evenly into the prepared mini heart pans. Bake for about 20-25 minutes, or until a toothpick inserted comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the Ganache

In a small saucepan over low heat, combine white chocolate chips and heavy cream. Stir until the chocolate is melted and smooth. Remove from heat and let it cool slightly.

Assemble the Cakes

Once the cakes are cooled, pour the white chocolate ganache over the top of each mini heart cake, allowing it to drip down the sides. Decorate with chocolate shavings and edible flowers, if desired.

Serve and Enjoy

Let the ganache set before serving. Enjoy these delightful mini cakes at your next gathering or as a special treat for yourself!

These mini cakes are perfect for sharing with loved ones!

Pro Tips

For an added flavor twist, consider adding some orange zest to the cake batter or a splash of almond extract for extra depth. These can elevate the overall taste and uniqueness of your Mini Heart Cake!

Decoration Ideas

After pouring the ganache over the cooled cakes, allow it to set completely—this will take about 30 minutes at room temperature. If you're in a hurry, you can place the cakes in the refrigerator for a quicker set. Feel free to get creative with decorations! Edible flowers can add a pop of color and a touch of elegance, while chocolate shavings introduce a delightful textural contrast.

Want to personalize the decoration? You might try adding themed sprinkles or even a drizzle of dark chocolate for a more dramatic effect. These little touches can help tailor the Mini Heart Cakes to suit the occasion—be it Valentine's Day, anniversaries, or a heartwarming gathering.

Storage and Make-Ahead Tips

These Mini Heart Cakes can be made a day in advance, which is ideal for special occasions. Store the cakes in an airtight container at room temperature to maintain their moist texture. Just make sure they are completely cooled and the ganache has set before storing to avoid any damage to the decorations.

If you have leftovers (which is rare!), you can freeze the unadorned cakes. Wrap them tightly in plastic wrap and then place them in an airtight container. They should last up to a month in the freezer. When you're ready to enjoy them, simply thaw at room temperature and then top with fresh ganache and your chosen decorations before serving.

Questions About Recipes

→ Can I make this recipe gluten-free?

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

→ How can I store leftover cakes?

Store any leftover cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

→ Can I use a different type of chocolate for the ganache?

Absolutely! You can use milk chocolate or dark chocolate if you prefer a different flavor.

→ What other decorations can I use?

You can use fresh berries, sprinkles, or even whipped cream for a personal touch!