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: 4 servings
Ingredients: 1 cup almond flour; 2 large eggs; 1/2 cup sugar; 1/4 cup all-purpose flour; 1/2 tsp baking powder; 1/4 cup melted butter; 1 tsp vanilla extract; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Cozy Cooking

When I first made this Mini Heart Cake with Almond Sponge, it was a delightful experience that filled my kitchen with the aroma of roasted almonds. I love how the moist, fluffy sponge complements the light, sweet frosting, creating a perfect balance of flavors. It's not only cute but also so versatile for any occasion, whether it’s a romantic dinner or a birthday party. I can’t wait for you to try this recipe, which has quickly become a favorite among my friends and family!

Created by

Isla Weatherford

Last updated on 2026-01-06T15:41:34.601Z

During my weekend baking spree, I decided to whip up something sweet yet simple, and that’s how I stumbled upon this gem of a recipe. The combination of almond flour and traditional sponge cake offers a unique texture that feels indulgent without being overly heavy. While assembling the cake, I learned that letting the layers cool completely ensures a clean cut, which is key for that perfect presentation.

One evening, I surprised my partner with this dessert, and the look on their face was priceless! I suggest using a light glaze or fresh fruit on top for added flavor and aesthetics. The experience of baking this mini heart cake has truly inspired me to explore more creative designs in my future baking endeavors.

        Why You Will Love This Recipe
        Delicate almond flavor that shines through every bite
Adorable heart shape perfect for celebrations and special occasions
Light and fluffy texture that complements any sweet topping

      

The Role of Almond Flour

Almond flour is the star ingredient in this Mini Heart Cake, lending a delicate flavor and moist texture that wheat flour cannot replicate. Its natural oils help keep the cake tender, so you’ll want to measure accurately—too much can lead to a greasy texture. When using almond flour, ensure it’s finely ground; coarser flour may not yield the desired fluffiness, impacting the cake’s rise and texture.

For those with nut allergies, you can substitute almond flour with a gluten-free all-purpose blend, although this may affect the flavor and texture slightly. Adjust the liquid components in the recipe if your blend contains additional starches, as they can absorb moisture differently.

Perfecting the Whipped Cream

The whipped cream frosting should be light and airy—ideal for this cake’s texture. To achieve the best whipped cream, start with chilled heavy cream and a cold mixing bowl. This helps the cream whip up more efficiently, forming stiff peaks without much effort. Whip until it is glossy and holds shape; over-whipping can lead to butter formation, which you want to avoid.

If you have dairy restrictions, consider using coconut cream as a substitute. Refrigerate a can of full-fat coconut milk overnight, then scoop out the solidified cream and whip it with powdered sugar. This alternative brings a slight coconut flavor that complements the almond sponge beautifully.

Serving and Storage Tips

Once assembled, this Mini Heart Cake can be served immediately or stored in the refrigerator, covered in plastic wrap or a cake dome, for up to three days. However, for the best texture, I recommend consuming it within a day. The whipped cream frosting will hold up well for a short period, but humidity can affect its stability.

For special occasions, consider decorating the cake with sliced almonds or fresh berries to add visual appeal and an extra layer of flavor. This not only enhances the presentation but also provides a textural contrast with the soft sponge.

Ingredients

Gather the following ingredients to make your heart cake.

For the Almond Sponge:

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

For the Frosting:

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

This will create a moist, flavorful cake that's sure to impress!

Instructions

Follow these steps carefully to create the perfect mini heart cake.

Prepare the Batter

In a mixing bowl, combine almond flour, all-purpose flour, baking powder, and sugar. In another bowl, whisk the eggs, melted butter, and vanilla extract. Mix the wet ingredients into the dry ingredients until just combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Pour the batter into a greased heart-shaped cake pan and bake for 25 minutes or until a toothpick comes out clean. Allow to cool completely.

Whip the Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla, then whip until stiff peaks form.

Assemble the Cake

Once the sponge is cooled, slice it in half horizontally. Spread a layer of whipped cream between the halves, then cover the top and sides with the remaining cream.

Decorate with fresh fruit or nuts for an extra touch!

Pro Tips

For even more almond flavor, consider adding a few drops of almond extract to the batter.

Troubleshooting Common Issues

If your almond sponge doesn't rise properly, check to ensure your baking powder is fresh. Expired baking powder can result in a denser cake. Additionally, avoid overmixing the batter; gently fold the wet and dry ingredients until just combined to preserve the airy texture.

If your whipped cream doesn't thicken, it may be due to insufficient chilling. Make sure you start with cold cream and work quickly. Adding a tablespoon of cornstarch during whipping can also help stabilize it if you anticipate the cake being out for a while.

Flavor Variations

Feel free to customize the flavors of this Mini Heart Cake. You can add almond extract for a more intense nuttiness or incorporate an almond liqueur into the whipped cream. Fresh citrus zest, like lemon or orange, can also brighten the cake and add a refreshing twist.

For a chocolate variation, you could replace a small portion of the almond flour with unsweetened cocoa powder. This adds depth and richness while maintaining the cake's moistness. Just be sure to adjust the sugar accordingly to balance the additional bitterness from the cocoa.

Questions About Recipes

→ Can I use other types of flour in this recipe?

While almond flour gives the best flavor and texture, you can substitute with a gluten-free blend, but be aware it may alter the final result.

→ How do I store leftover cake?

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

→ Can I freeze this cake?

Yes, you can freeze the sponge cake layers before frosting them. Wrap them tightly in plastic wrap and place them in a freezer bag.

→ What can I decorate the cake with?

Fresh seasonal fruits, edible flowers, or slivered almonds make great decorative toppings for this cake.