Heart-Shaped Chocolate Mini Cakes with Cherry Buttercream

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!

Course Dessert, Desserts

Cuisine Cake, Dessert

Keyword cherry buttercream frosting, mini chocolate cake, mini valentine's day cake, valentine's cake, valentine's desserts

Prep Time 25

Cook Time 35

Cooling and Assembly 45

Total Time 1 45

Servings cakes

Calories 670kcal

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