Mini Heart Cake with Strawberry Jam Center
Highlighted under: Creative Baking Ideas
I absolutely love making these Mini Heart Cakes with a delightful strawberry jam center! The thought of creating something so cute and charming brings me joy. Each tiny cake is a labor of love, perfect for expressing affection on special occasions. The combination of moist cake and sweet jam is something I can never resist. Plus, they are surprisingly easy to whip up, making them a go-to treat when I want to impress friends and family with my baking skills.
When I first tried making these Mini Heart Cakes, I was amazed by how much love and detail went into such small treats. Each bite is filled with that glorious strawberry jam, which adds a burst of flavor that pairs beautifully with the tender cake. I found that using high-quality jam made a noticeable difference, giving a richer taste.
This recipe is perfect for celebrating love on Valentine's Day, anniversaries, or simply to brighten someone's day. I suggest making a double batch because they disappear quickly among family and friends!
Why You'll Love These Mini Heart Cakes
- Adorable heart-shaped design that's perfect for celebrations
- Moist cake contrasted by a sweet strawberry jam center
- Easy to make and share with loved ones
Mastering the Cake Batter
Creating the perfect batter is crucial for achieving those moist and fluffy mini heart cakes. When creaming the butter and sugar, ensure you beat them together until the mixture is light and airy, which typically takes about 2-3 minutes. This step incorporates air into the batter, contributing to the cake's rise and tenderness.
When adding the eggs, remember to incorporate them one at a time. This allows for better emulsification, ensuring a well-blended mixture. The addition of baking powder is vital as it acts as a leavening agent, creating small bubbles that help the cake rise during baking. Be careful not to overmix after adding the dry ingredients; stop mixing as soon as you see no dry flour for a tender crumb.
Perfecting the Baking Process
Baking your heart cakes to the right doneness can be a delicate balancing act. Once you fill your molds, preheat the oven to 350°F (175°C) to ensure even baking. The cakes will typically bake for 12-15 minutes. Keep a close eye on them; they'll be ready when they’re golden brown at the edges and a toothpick inserted in the center comes out clean or with just a few crumbs.
When you cool the cakes, it's essential to let them rest in the molds for five minutes. This step helps the cakes retain their shape and prevents them from breaking apart when you transfer them to a wire rack. For best results, avoid leaving them in the molds for too long; otherwise, excess steam can make the cakes soggy.
Serving and Storage Tips
These mini heart cakes are best served fresh, allowing the delightful combination of fluffy cake and sweet strawberry jam to shine. For a unique presentation, consider garnishing with fresh berries or a dollop of whipped cream on top. If you're making these cakes for a special occasion, arranging them on a decorative plate can elevate their visual appeal.
To store, place the cooled cakes in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerate for up to a week, though this may slightly alter the texture. You can also freeze the unfilled cakes for up to a month; just ensure they are tightly wrapped. When you're ready to enjoy them, thaw overnight in the fridge before filling with strawberry jam.
Ingredients
Mini Heart Cake Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup strawberry jam
- Powdered sugar for dusting
Instructions
Directions
Prepare the Batter
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, then alternate adding the milk and flour mixed with baking powder and salt. Mix until just combined.
Bake the Cakes
Preheat the oven to 350°F (175°C). Grease the mini heart-shaped molds and fill each mold halfway with the batter. Using a spoon, create a small indentation in the center of each batter portion and fill with strawberry jam. Top with remaining batter, ensuring the molds are 3/4 full.
Cool and Serve
Bake for 12-15 minutes, or until a toothpick inserted comes out clean. Once baked, allow them to cool in the molds for 5 minutes before transferring them to a wire rack. Dust with powdered sugar before serving.
Enjoy Your Heart Cakes!
Pro Tips
- For added flair, consider topping the cakes with whipped cream or fresh strawberries for decoration. Be creative with the jams
- raspberry or blueberry work wonderfully too!
Flavor Variations
While strawberry jam is a fantastic filling, feel free to experiment with other jams or even chocolate ganache for a different flavor profile. Apricot or raspberry jams can also provide a delightful twist. If you're in the mood for more indulgence, consider adding a layer of whipped cream in between the cake and the filling for a richer texture.
If you’d like to go a step further, try adding a bit of zest from citrus fruits like lemon or orange to the batter for a refreshing hint. This bright note complements the sweetness of the jam beautifully and adds a layer of complexity to the flavor profile.
Troubleshooting Common Issues
If your mini heart cakes come out too dry, it could be due to overbaking or not properly measuring your flour. Always use the spoon-and-level method when measuring flour to avoid packing it down, which leads to excess flour in your batter. Note that ovens can vary, so sticking to the lower end of the baking time is wise until you’re familiar with how your oven performs.
In case you find that your cakes are domed rather than flat, this can occur if the baking powder is too old or if they were overmixed, causing too much air to be incorporated. Evenly distributing the batter in the molds and creating indentations will help the cakes bake evenly and prevent doming.
Scaling the Recipe
If you're planning to serve more guests, scaling this recipe is straightforward. For a larger batch, simply double or triple the ingredient amounts, depending on how many mini heart cakes you’d like to make. Just ensure your mixing bowl is large enough to accommodate the increased volume of batter.
For larger gatherings, you might consider baking mini cakes in standard cupcake pans, which will also require a slight adjustment in baking time. Keep an eye on them, checking around the 10-minute mark, as standard-sized cakes will likely bake faster than the mini molds.
Questions About Recipes
→ Can I use a different type of jam?
Absolutely! You can substitute with any fruit jam you like, such as raspberry or apricot.
→ How can I make these cakes gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
→ Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking.
→ What can I use instead of eggs?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Mini Heart Cake with Strawberry Jam Center
I absolutely love making these Mini Heart Cakes with a delightful strawberry jam center! The thought of creating something so cute and charming brings me joy. Each tiny cake is a labor of love, perfect for expressing affection on special occasions. The combination of moist cake and sweet jam is something I can never resist. Plus, they are surprisingly easy to whip up, making them a go-to treat when I want to impress friends and family with my baking skills.
Created by: Allegra Stone
Recipe Type: Creative Baking Ideas
Skill Level: Intermediate
Final Quantity: 12 mini cakes
What You'll Need
Mini Heart Cake Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup strawberry jam
- Powdered sugar for dusting
How-To Steps
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, then alternate adding the milk and flour mixed with baking powder and salt. Mix until just combined.
Preheat the oven to 350°F (175°C). Grease the mini heart-shaped molds and fill each mold halfway with the batter. Using a spoon, create a small indentation in the center of each batter portion and fill with strawberry jam. Top with remaining batter, ensuring the molds are 3/4 full.
Bake for 12-15 minutes, or until a toothpick inserted comes out clean. Once baked, allow them to cool in the molds for 5 minutes before transferring them to a wire rack. Dust with powdered sugar before serving.
Extra Tips
- For added flair, consider topping the cakes with whipped cream or fresh strawberries for decoration. Be creative with the jams
- raspberry or blueberry work wonderfully too!
Nutritional Breakdown (Per Serving)
- Calories: 210 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 150mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g