Heart-Shaped Chocolate Mini Cakes with Cherry Buttercream
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Chocolate mini cakes with cherry buttercream are soft, rich, and perfect for celebratory dessert, events or dessert tables. The heart shape makes them extra fun for Valentine’s Day!
These mini cakes start with a deeply chocolatey sponge cake, cut into charming shapes and layered with a silky cherry buttercream made in a single step. Finished with piped swirls, fresh cherries, and a glossy touch of cherry jam, they’re romantic and super simple to make!
Dessert is usually my favorite part of any meal and especially when it includes anything chocolate. These chocolate mini cakes are so delicious and the fun heart shape makes them extra special. The super simple homemade cherry buttercream is quite literally the icing on the cake here!
Chocolate Mini Cake Ingredients
- Eggs
- Granulated Sugar
- Semi-sweet Chocolate
- Unsalted Butter
- All-purpose Flour – You could also use cake flour instead of all-purpose flour.
- Unsweetened Cocoa Powder
Cherry Buttercream Frosting Ingredients
- Unsalted Butter – This should be softened before you begin to ensure the best incorporation with the sugar.
- Powdered Sugar
- Smooth Cherry Jam
- Vanilla Extract
How to Make Chocolate Mini Cakes
The full list of ingredients, including measurements, and step by step instructions can be found in the printable recipe card below. Here is a brief overview of the steps:
- Melt butter and semi-sweet chocolate. Combine.
- Beat eggs and sugar together.
- Add melted chocolate, flour, and cocoa. Stir until combined.
- Pour prepared batter into cake pan. (You’ll want to use a larger pan so your layers will be thin enough for easy stacking.) Bake.
- Cut cooled cake into heart shapes.
- Pipe Icing onto first cake layer.
- Top with second cake layer and pipe additional icing on top. Add a cherry and a drizzle of cherry jam.
The icing on these cakes is so delicious that you’ll want to eat with a spoon! I’ve actually doubled the recipe a time or two to make sure I had extra icing available. For the toppings, if fresh cherries aren’t in season, you can use a Luxardo cherry or similar instead or leave them off.
Essential Items for This Recipe
- Mixing Bowl
- Spatula
- 12×8 (or similar) Baking Pan – A 9×13 pan will work as well but you may need to adjust the baking time slightly.
- Parchment Paper
- Heart Shaped Cookie Cutter
- Cooling Rack
- Frosting Piping Bag
More Great Valentine’s Day Desserts
- Red Velvet Cake Mix Cookies
- Slow Cooker Chocolate Lava Cake
- Red Velvet Oreo Truffle Hearts
- Red Velvet Cheesecake Bars
- Valentine’s Day Dessert Dip
Heart-Shaped Chocolate Mini Cakes with Cherry Buttercream
Ingredients
Chocolate Sponge Cake
- 170 g semi-sweet chocolate
- 115 g unsalted butter
- 4 small eggs or 3 large eggs about 200 g without shells
- 100 g granulated sugar
- 70 g all-purpose flour 00 flour / cake flour equivalent
- 2 tablespoons unsweetened cocoa powder about 15 g
Cherry Buttercream (One-Step)
- 200 g unsalted butter very soft (pomade)
- 250 –300 g powdered sugar sifted (adjust as needed)
- 80 g cherry jam smooth, not chunky
- 1 teaspoon vanilla extract
To Decorate
- Fresh cherries or Luxardo cherries
- Extra cherry jam for spooning on top
- Edible flowers optional
Instructions
Make the Chocolate Sponge
- Preheat the oven to 300°F. Line a large rectangular pan (approx. 30 × 20 cm / 12 × 8 inches) with parchment paper. (A larger pan keeps the cake low and perfect for mini layers.)
- Melt the butter and chocolate together using a double boiler or microwave. Stir until smooth and let cool slightly.170 g semi-sweet chocolate, 115 g unsalted butter
- In a large bowl, beat the eggs and sugar until pale, thick, and ribbon-like (the batter should fall in ribbons that hold briefly on the surface).4 small eggs or 3 large eggs, 100 g granulated sugar
- Gently fold the melted chocolate mixture into the eggs using a spatula.
- Sift together the flour and cocoa powder. Fold them into the batter gently, just until combined.70 g all-purpose flour, 2 tablespoons unsweetened cocoa powder
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 35 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
- Cool completely, then remove from the pan.
Cut the Heart Shapes
- Once fully cool, use a heart-shaped cutter to cut as many shapes as possible. Reserve the cake scraps, they’re excellent as snacks, parfait layers, or freezer treats.
Make the Cherry Buttercream (One-Step)
- Place the softened butter, powdered sugar, cherry jam, and vanilla extract into a bowl.200 g unsalted butter, 250 –300 g powdered sugar, 80 g cherry jam, 1 teaspoon vanilla extract
- Beat everything together at medium-high speed until smooth, fluffy, and evenly pink. If the buttercream is too soft, add more sifted powdered sugar. If needed, transfer to a piping bag and chill for 15–20 minutes before decorating.
Assemble the Mini Cakes
- Pipe small buttercream peaks onto one chocolate heart.
- Place a second heart on top and gently press.
- Pipe decorative swirls or peaks on the top layer.
- Finish with a cherry and a small spoon of cherry jam.Fresh cherries or Luxardo cherries, Extra cherry jam
Notes
Storage
- Store assembled mini cakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.
Nutrition
These mini cakes look incredible! I love how the cherry buttercream pops. For anyone making layered desserts like this, a Kitchenaid really saves the day—mixes batter and whips buttercream perfectly every time: https://www.grabatt.de/shop/kitchenaid/