Mini Heart Cake with Vanilla Strawberry Marble

Name: Mini Heart Cake with Vanilla Strawberry Marble
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 teaspoons vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup pureed fresh strawberries; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Fresh strawberries for garnish

Highlighted under: Modern Inspiration

I absolutely adore baking, and this Mini Heart Cake with Vanilla Strawberry Marble is one of my favorite creations. The combination of luscious vanilla and fresh strawberries creates a stunning visual that steals the show at any gathering. Each miniature heart-shaped cake is a delightful indulgence, perfect for sharing with loved ones. As I crafted this recipe, I experimented with different marbling techniques, finding that a gentle hand yields the most beautiful results. With just the right balance of flavors, this cake has become a loved staple in my baking repertoire.

Created by

Olwen Bradford

Last updated on 2026-01-14T03:45:36.400Z

After experimenting in the kitchen, I found that combining vanilla and strawberry gave the most delightful results. The trick is to use fresh strawberries to achieve that vibrant color and true strawberry taste. Each time I make this cake, the marbling effect surprises and delights everyone who sees it, and they often ask how I achieved such a beautiful finish.

I learned the importance of letting the batter rest for a few minutes; this gives the flavors time to meld and results in a beautifully moist cake. In the end, the çake feels light yet decadent, making it perfect for any occasion.

Why You'll Love This Recipe
Perfectly sweet vanilla and strawberry combination
Adorable heart shape for lovely presentations
Easy to share and perfect for celebrations

Perfecting the Marble Effect

Achieving a beautiful marbled effect in your Mini Heart Cake requires a delicate touch. When swirling the vanilla and strawberry batters, use a knife to make gentle, figure-eight motions. Avoid over-mixing, as this can lead to a muddy appearance rather than defined marbling. Aim for visible swirls of both colors, which will create an appealing contrast once baked. If you're unsure, practice on a small amount of batter first to see how much swirl creates your desired look.

Timing is critical when making the batter. Ensure that your ingredients are at room temperature before mixing, as this helps to create a uniformly smooth batter. Moreover, if you find that your strawberry puree is too watery, you can strain it through a fine sieve to achieve a thicker consistency. This prevents any excess moisture from compromising the cake's structure.

Frosting Tips and Variations

For the frosting, it’s essential to use heavy whipping cream at a perfectly chilled temperature; this ensures your whipped cream achieves the right amount of stiffness. I recommend chilling your mixing bowl in the refrigerator for about 15 minutes prior to whipping. This small step can make a significant difference in the texture, helping you attain those perfect stiff peaks that hold their shape when spread on the cake.

If you're looking to elevate the flavor of your frosting, consider infusing it with a hint of lemon or almond extract, which can complement the vanilla and strawberry beautifully. Moreover, you can use a piping bag to create decorative patterns on the cupcakes or cakes for a more festive look. For a gluten-free option, replacing all-purpose flour with a gluten-free blend works well in this recipe, just ensure the blend contains xanthan gum for better structure.

Ingredients

For the Cake:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pureed fresh strawberries

For the Frosting:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh strawberries for garnish

Instructions

Prepare the Batter

Preheat the oven to 350°F (175°C) and grease a heart-shaped cake pan. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the milk and vanilla extract.

Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Divide the batter into two portions, and fold the strawberry puree into one half.

Marble the Batter

Spoon alternating dollops of the vanilla and strawberry batters into the prepared pan. Use a knife to gently swirl the batters together, creating a marbled effect.

Bake the Cake

Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Frosting

While the cake cools, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Once the cake is completely cooled, frost it with the whipped cream and top with fresh strawberries.

Pro Tips

For extra flavor, consider adding a splash of orange zest to the batter. It pairs beautifully with the strawberry and vanilla.

Storage and Make-Ahead Tips

Once baked, this Mini Heart Cake can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. If you are looking to prepare ahead, the batter can be made a day in advance and stored in the fridge. Just be sure to bring it back to room temperature before baking to ensure it rises properly.

Another option is to freeze the cakes, which can be done either whole or in individual portions. To freeze, wrap the cooled cakes tightly in plastic wrap and then in aluminum foil. When you're ready to enjoy them, simply let them thaw in the refrigerator overnight before frosting.

Serving Suggestions

These Mini Heart Cakes are wonderfully versatile and can be served at various occasions, from Valentine's Day to birthdays. For a romantic touch, serve them with a drizzle of chocolate ganache or a sprinkling of edible glitter to elevate their appearance. Pairing them with a scoop of vanilla ice cream as an à la mode addition can provide a delightful contrast to the cake's texture.

If you desire to add a fruit compote to your presentation, consider a quick strawberry reduction; just simmer fresh strawberries with a tablespoon of sugar until soft and syrupy. This not only boosts the visual appeal but also enhances the strawberry flavor in each bite, making your cake a true crowd-pleaser.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but make sure to thaw and drain any excess liquid before pureeing them.

→ How should I store leftover cake?

Store it in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake in advance?

Yes, you can bake the cake a day ahead and frost it just before serving.

→ What's the best way to achieve the marbling effect?

Be gentle with your swirling motions to keep the distinct layers visible.