Mini Heart Cake with Berry Chantilly

Name: Mini Heart Cake with Berry Chantilly
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; ½ cup milk; 2 tsp baking powder; ¼ tsp salt; 1 cup heavy whipping cream; ½ cup powdered sugar; 1 tsp vanilla extract; 1 cup mixed berries (strawberries, blueberries, raspberries); Mint leaves for garnish (optional)

Highlighted under: Baking & Desserts

I love creating special desserts that bring a smile to my loved ones’ faces, and this Mini Heart Cake with Berry Chantilly does just that. The soft, moist layers of cake are perfectly complemented by the light and fluffy berry-infused cream. It’s a delightful treat for any occasion, whether it's a romantic gesture or a celebration with friends. Plus, the heart shape makes it even more charming! Trust me, everyone will ask for seconds with this sweet, berry goodness.

Created by

Marina Lowe

Last updated on 2026-01-14T02:04:16.423Z

When I first attempted to make this Mini Heart Cake, I aimed to create something special for a loved one. I found that blending fresh berries into the Chantilly cream added a natural sweetness and vibrant color that made the dessert appealing both to the eyes and the palate. The heart shape was an unexpected beautiful twist that elevated the presentation.

Another tip I discovered was to chill the cream mixture before whipping; it helps achieve that light, airy texture I wanted. The balance of the tender cake layers with the creamy berry topping creates a heavenly bite. It’s truly a dessert that’s as delightful to make as it is to eat!

        Why You Will Love This Recipe
        Delicate layers adorned with fluffy berry cream
A visually stunning dessert that impresses every time
Perfect for romantic occasions or heartfelt celebrations

      

Perfecting the Cake Texture

The key to achieving a soft and moist cake lies in the creaming method. When you beat the butter and sugar, ensure they are well-aerated; this creates tiny air pockets that help the cake rise. I recommend beating them together for about 3-5 minutes until the mixture looks pale and fluffy. This step is crucial—under-creaming can lead to a denser cake.

Additionally, folding the dry ingredients into the wet mixture should be done gently. Overmixing at this stage activates the gluten in the flour, which can result in a tough texture. Alternate adding the milk and flour; start with a third of the flour, then half the milk, and repeat until all ingredients are combined. The consistency should be smooth but without visible flour clumps.

Whipping the Perfect Chantilly Cream

For the Berry Chantilly, it’s important that your mixing bowl and beaters are cold, which helps the cream whip up faster and achieve a better volume. I like to store them in the fridge for about 15 minutes before starting. Once you begin whipping, keep an eye on the texture; stop at the soft peaks stage if you prefer a lighter cream, or whip until stiff peaks if you want more structure for decorating.

When folding in the berries, opt for fresh fruits, as they retain their shape better. Gently work them into the cream to avoid breaking them apart; this maintains a beautiful contrast of colors and textures. If your berries are particularly juicy, you can drain them slightly before mixing to prevent the cream from becoming too runny.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup milk
2 tsp baking powder
¼ tsp salt

For the Berry Chantilly

1 cup heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
1 cup mixed berries (strawberries, blueberries, raspberries)
Mint leaves for garnish (optional)

Instructions

Steps

Preheat the Oven

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

Make the Cake Batter

In a mixing bowl, beat together the butter and granulated sugar until fluffy. Add in the eggs, one at a time, mixing well after each. Stir in the vanilla extract. In a separate bowl, mix the flour, baking powder, and salt.

Gradually add the dry mixture to the wet mixture alternating with the milk.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the Berry Chantilly

In a cold bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the mixed berries.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of Berry Chantilly on top, then place the second layer on top. Decorate the top with remaining Chantilly and garnish with mint leaves.

Enjoy!

Pro Tips

For an extra touch, consider adding a layer of fresh fruit between the cake layers for added texture and flavor. Ensure your mixing bowl for the Chantilly cream is chilled to help stabilize the whipped cream.

Storage and Make-Ahead Tips

This Mini Heart Cake can be made ahead of time and stored in an airtight container for up to three days at room temperature. If you want to prepare the cake further in advance, consider freezing the layers. Wrap each layer tightly in plastic wrap and store them in the freezer for up to a month. When ready to use, thaw them in the refrigerator overnight and assemble with the berry Chantilly the next day.

Once the cake is assembled, I recommend enjoying it within 24 hours for the best flavor and texture. If you have leftovers, store them in the fridge, but note that the cream may start to lose its fluffiness and the berries might release more juice even after a day. To refresh, just whip up a little more cream and add it on top.

Variations and Tips for Customization

Feel free to experiment with different types of berries in the Chantilly. Blackberries, cherries, or even a mix of your favorites can add unique flavors. For a citrus twist, consider adding a bit of lemon zest to the whipped cream, which can brighten the overall taste. If you’re looking for a dairy-free option, coconut cream can be whipped similarly and will add an exotic flavor.

To elevate the cake further, you can add a layer of berry compote between the cake layers for additional fruitiness. Simply simmer a cup of berries with a tablespoon of sugar until thickened, cool it, and spread it before adding the Chantilly. This not only adds flavor but also a touch of elegance to your heart cake.

Questions About Recipes

→ Can I use frozen berries for the chantilly?

Yes, but make sure to thaw and drain excess liquid before using them to maintain the cream's texture.

→ How can I store the cake?

Store any leftovers in the refrigerator, covered, for up to 2 days.

→ Can I make this cake ahead of time?

Absolutely! Bake the cakes and prepare the chantilly, then assemble the cake on the day you plan to serve it.

→ What can I substitute for the eggs?

You can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water).