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: 6 servings
Ingredients: 1 cup almond flour; 1/2 cup all-purpose flour; 1 tsp baking powder; 3 large eggs; 1/2 cup sugar; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; 1/4 tsp salt; Fresh berries (strawberries, raspberries, or blueberries); Powdered sugar for dusting; Chocolate ganache (optional)

Highlighted under: Baking & Desserts

I love making these Mini Heart Cakes with Almond Sponge for special occasions or just to brighten up an ordinary day. The delicate almond flavor blended with the airy sponge creates a delightful treat that’s not too heavy. They’re charmingly small, making them perfect for sharing. When I served them recently at a gathering, they garnered endless compliments. I enjoy experimenting with toppings like fresh berries or a drizzle of chocolate, but the almond base is so delicious, it truly shines on its own!

Created by

Imogen Walker

Last updated on 2026-01-12T02:40:13.258Z

When I first made this Mini Heart Cake, I was thrilled with the result—the almond sponge turned out light and flavorful, just as I had hoped. It's important to sift the almond flour, as this allows for a smoother batter and a fluffier end product. I remember serving the first batch to friends, and their smiles said it all!

One of my favorite details in this recipe is that it’s easily customizable. My latest version included a raspberry compote filling that paired perfectly with the almond. It’s all about balancing flavors and textures—experimenting is what makes baking so exciting and rewarding!

        Why You'll Love This Recipe
        Delicate almond flavor with a fluffy texture
Visual appeal makes these cakes perfect for any celebration
Customizable with various toppings and fillings

      

Perfecting the Almond Sponge

The key to achieving a light and fluffy almond sponge lies in how you combine the ingredients. When whisking the eggs and sugar, aim for a pale and voluminous mixture, which usually takes about 3-5 minutes with a hand mixer on high speed. This process incorporates air into the batter, contributing to the cake's airy texture. Ensure that your bowl and tools are clean and free of grease, as any residue can inhibit the egg's ability to whip up well.

While almond flour adds a unique nutty flavor, it can sometimes result in a denser cake if used incorrectly. For optimal balance, you’re combining it with all-purpose flour, which provides structure. If you're looking to make a gluten-free version, consider using a 1:1 gluten-free baking flour blend; however, the texture may vary slightly. Keep an eye on the bake time, as gluten-free flours can need slight adjustments to avoid over-baking.

Assembly and Presentation Tips

Assembling your Mini Heart Cakes requires a gentle touch to preserve their light texture. Once cooled, use a serrated knife to level the tops of each cake if they’ve domed during baking. Then, spread your chosen filling, whether it's a simple layer of whipped cream or a fruity compote, evenly before stacking. This not only improves the visual appeal but also ensures that every bite has a flavorful punch.

When it comes to decorating, feel free to get creative! If you opt for fresh berries, consider using a mix for a colorful presentation. A combination of strawberries, blueberries, and raspberries not only looks festive but also adds various flavors from sweet to tart. If using chocolate ganache, let it cool slightly before drizzling; this ensures it doesn’t run off too quickly, allowing for a beautiful finish that sets well on the cake.

Ingredients

Gather the following ingredients to create your Mini Heart Cake:

For the Almond Sponge

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

For the Topping

Fresh berries (strawberries, raspberries, or blueberries)
Powdered sugar for dusting
Chocolate ganache (optional)

Once you have collected these ingredients, we can get started on the preparation!

Instructions

Follow these steps to bake and assemble your Mini Heart Cakes:

Preheat the Oven

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

Prepare the Batter

In a bowl, combine almond flour, all-purpose flour, baking powder, and salt. In another bowl, whisk eggs and sugar until light and fluffy, then mix in the melted butter and vanilla. Gradually add the dry ingredients to the wet ingredients, folding gently to maintain airiness.

Bake the Cake

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cool and Assemble

Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack. After completely cooled, layer the cakes with your desired filling and top with fresh berries.

Final Touch

Dust with powdered sugar and, if desired, drizzle chocolate ganache on top for an extra delight!

Now your heart cakes are ready to be enjoyed! Serve them at a gathering or as a sweet treat just for yourself.

Pro Tips

Make sure to sift the almond flour and all-purpose flour to ensure a smooth batter. You can add some lemon zest to enhance the flavor further.

Make-Ahead and Storage

These Mini Heart Cakes can be made in advance, making them a great option for busy schedules. You can prepare the almond sponge up to a day ahead and store it in an airtight container at room temperature. If you need to keep them longer, consider freezing the unassembled cakes. Wrap them tightly in plastic wrap and aluminum foil, and they will stay fresh for up to a month. Just be sure to thaw them completely before assembly for best results.

When storing the assembled cakes, it's best to keep them in the refrigerator, especially if you've added perishable toppings like whipped cream or fresh fruit. They will stay fresh for about 2-3 days. If using chocolate ganache, it can be kept at room temperature for a few hours but should be refrigerated if the cake isn't served right away.

Variations and Customization

The beauty of this recipe lies in its versatility. You can easily customize the flavor of the almond sponge by adding citrus zest, such as lemon or orange, to the wet ingredients. This provides a refreshing twist that pairs beautifully with berries. Alternatively, for a richer flavor, try incorporating a tablespoon of espresso powder or instant coffee granules into the dry ingredients, giving the cake a sophisticated coffee aroma.

If you want to experiment with fillings, consider alternating layers of cake with flavored mascarpone or a light cream cheese frosting, which adds a creamy contrast to the almond flavor. Additionally, layering in jams or fruit preserves can introduce fruity notes that enhance the overall taste. Don’t hesitate to mix and match toppings, as each will offer a new taste experience.

Questions About Recipes

→ Can I make this cake gluten-free?

Yes, you can replace all-purpose flour with a gluten-free flour blend.

→ How can I store leftover cakes?

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

→ What can I use instead of berries?

You could top the cakes with whipped cream, nuts, or a caramel sauce for a delicious alternative.

→ Can I freeze the cakes?

Yes, you can freeze the baked almond sponge cakes wrapped tightly in plastic wrap for up to 3 months.