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 mini cakes
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 buttermilk; Zest of 1 orange; 4 oz white chocolate, melted; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 1-2 tbsp heavy cream

Highlighted under: Modern Baking Favorites

I love making these delightful Mini Heart Cakes with White Chocolate for special occasions. The aroma of freshly baked chocolate paired with the sweetness of white chocolate always brings joy to my kitchen. Each bite offers a rich texture that pairs beautifully with a delicate orange zest infusion. It’s an ideal treat to express affection and make any celebration a little more special. Plus, they’re easy to share and bring smiles to the faces of loved ones, which makes the effort all the more rewarding.

Created by

Esme Caldwell

Last updated on 2026-01-12T05:01:34.764Z

When I first baked these Mini Heart Cakes, I was amazed by how the flavors melded together. The white chocolate adds a lovely creaminess that really enhances the chocolate cake. I experimented with different additions and found that a hint of orange zest elevates these cakes to another level. It's that refreshing touch that sets them apart from typical chocolate desserts.

I recommend using high-quality white chocolate for the best results. As I mixed it into the batter, the smell that filled my kitchen was heavenly. These cupcakes are perfect for sharing on Valentine's Day or any celebration where you want to spread a little love!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Baking Tips for Perfect Mini Heart Cakes

When baking these Mini Heart Cakes, it's crucial to monitor your oven temperature carefully. An oven thermometer can help ensure you're baking at a true 350°F (175°C). The cakes should spring back when gently pressed and a toothpick inserted into the center should come out clean. If they tend to domed tops, you might be overmixing the batter, so mix until just combined for a flatter cake.

Greasing the cake pan adequately is essential to ensure your mini hearts come out easily after baking. Use unsalted butter or a non-stick cooking spray, and consider dusting the greased pan with cocoa powder for an added non-stick layer. This also adds a touch of chocolate flavor to the outside of your cakes!

Frosting Variations and Storage

The creamy white chocolate frosting can be adapted based on your preferences. For a berry twist, consider adding a few drops of raspberry or strawberry puree when mixing the frosting; this will give it a lovely color and complementary flavor. You can also try infusing the frosting with citrus extracts for an even stronger orange presence or mix in some finely chopped nuts for added texture.

If you're planning to make these Mini Heart Cakes ahead of time, store the un-frosted cakes in an airtight container at room temperature for up to three days. Once frosted, they should be refrigerated, where they'll maintain quality for an additional two days. Allow the frosted cakes to sit at room temperature for 30 minutes before serving to soften the frosting slightly, enhancing the overall texture!

Serving Suggestions

These Mini Heart Cakes make a charming addition to any celebration, and I love serving them alongside fresh berries or a scoop of vanilla ice cream. The combination of chocolate, orange zest, and creaminess from the frosting pairs beautifully with the tartness of fruit or the cold, smooth texture of ice cream, creating a well-rounded dessert experience.

For a festive touch on special occasions, consider decorating your cakes with edible flowers or a light dusting of edible glitter. This not only elevates the presentation but also brings an extra element of fun and celebration, making each mini cake feel even more like a special treat.

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 buttermilk
Zest of 1 orange

For the Frosting

4 oz white chocolate, melted
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp heavy cream

Instructions

Prepare the Oven and Bake

Preheat your oven to 350°F (175°C) and grease a mini heart-shaped cake pan. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla, buttermilk, and orange zest. Gradually mix in the flour mixture until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes.

Make the Frosting

While the cakes cool, prepare the frosting. In a bowl, beat softened butter until creamy, then gradually add powdered sugar and mix until smooth. Mix in the melted white chocolate and vanilla, adding heavy cream until you reach your desired consistency.

Decorate the Cakes

Once the cakes are cool, remove them from the pan. Using a spatula or piping bag, frost each mini heart cake generously with the white chocolate frosting. You can add extra zest or decorative sprinkles for a beautiful finish.

Pro Tips

For an extra touch, try adding a layer of orange marmalade between the cake and frosting for a delightful surprise. Also, ensure the white chocolate is completely melted for a smooth frosting texture.

Understanding Ingredient Roles

The unsweetened cocoa powder in this recipe isn't just adding flavor; it also contributes to the cake's structure. Cocoa powder absorbs moisture and helps create a denser texture, which contrasts beautifully with the light and airy frosting. Make sure to sift the cocoa powder to eliminate any lumps before mixing it into the dry ingredients.

Buttermilk is another star ingredient, providing acidity that reacts with baking soda for leavening. This reaction not only helps the cake rise but also ensures that it remains moist and tender. If you don’t have buttermilk on hand, you can easily substitute with a mix of regular milk and a tablespoon of vinegar or lemon juice, allowing it to sit for a few minutes before use.

Troubleshooting Common Issues

If your cakes come out dry, it could be due to overbaking. Keep a close eye during the end of the baking time; start checking at the 20-minute mark, as ovens can vary in temperature. Remember, they will continue to cook slightly after being removed from the oven.

Another common issue is the frosting becoming too runny. If this happens, chilling the frosting for 15-20 minutes in the refrigerator can help it thicken up. If using heavy cream makes it too soft, you can add a little more powdered sugar to adjust the consistency without losing the creamy texture you want.

Questions About Recipes

→ Can I use dark chocolate instead of cocoa powder?

Yes, you can replace cocoa powder with dark chocolate, just ensure to adjust the sugar as dark chocolate is less sweet.

→ How can I store leftover cakes?

Store leftover mini cakes in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months.

→ Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

→ What can I use instead of buttermilk?

If you don't have buttermilk, you can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute.