Mini Chocolate Cake Hearts

Name: Mini Chocolate Cake Hearts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1/2 cup buttermilk; 2 large eggs; Powdered sugar for dusting; Chocolate ganache (optional)

Highlighted under: Baking & Desserts

I absolutely adore baking mini chocolate cake hearts! They are perfect for any occasion, whether it’s a special celebration or just a delightful treat for myself. The rich, dark chocolate flavor combined with a light, fluffy texture makes every bite heavenly. I love how easy they are to prepare, and they come together in no time. Plus, their adorable heart shape adds a personal touch that makes them even more special. I can’t wait to share this recipe with you!

Created by

Emily

Last updated on 2026-01-18T16:02:28.020Z

When I first made these mini chocolate cake hearts, I was amazed by how much decadence could fit in such a small package. Using high-quality cocoa powder truly elevates the flavor, and I’ve found that letting the batter rest for a few minutes helps enhance the chocolate notes even further. It’s a game-changer!

To make them even more special, I often decorate them with a light dusting of powdered sugar or a drizzle of chocolate ganache, bringing a professional touch to my homemade treats. These sweet little hearts never fail to impress my friends and family!

        Why You'll Love These Mini Chocolate Cake Hearts
        Decadent mini cakes that are perfect for sharing
Rich chocolate flavor that satisfies any sweet tooth
Cute heart shape makes them ideal for celebrations

      

Ingredient Insights

The choice of cocoa powder significantly impacts the flavor and richness of your mini chocolate cake hearts. Opt for high-quality unsweetened cocoa powder for a deep chocolate taste that balances beautifully with the sweetness of granulated sugar. If you're looking for a richer experience, consider using Dutch-processed cocoa, which can lend a smoother, less acidic flavor to your cakes.

Using buttermilk not only enhances the moisture content of the cakes but also contributes to a lighter, airy texture. If you don’t have buttermilk on hand, you can easily make a substitute by mixing one tablespoon of vinegar or lemon juice with enough milk to make one cup. Let it rest for about 5 minutes before using.

Perfecting the Baking Process

Baking times can vary slightly depending on your oven's accuracy and the size of your heart molds, so keep an eye on your cakes as they approach the 15-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out with wet batter, give them an extra couple of minutes but check frequently to avoid overbaking, which can lead to a dry texture.

Once the cakes are cool enough to handle, gently transfer them to a wire rack. This step is crucial to prevent steam buildup, which can make the cakes soggy. If you’re using silicone molds, the cakes should pop out easily; for metal molds, let them sit for a minute before attempting to remove them.

Ingredients

Gather these ingredients to make the mini chocolate cake hearts:

For the Cake:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup buttermilk
2 large eggs

For Decoration:

Powdered sugar for dusting
Chocolate ganache (optional)

Once you have all the ingredients prepared, you are ready to start baking!

Instructions

Follow these steps to create delicious mini chocolate cake hearts:

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, combine the vegetable oil, vanilla extract, buttermilk, and eggs. Whisk until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Fill Molds and Bake

Pour the batter into the prepared heart molds, filling them about two-thirds full. Bake for about 15 minutes or until a toothpick inserted comes out clean.

Cool and Decorate

Allow the cakes to cool for a few minutes before transferring them to a wire rack. Once cooled, dust with powdered sugar or drizzle with chocolate ganache if desired.

Enjoy your delightful mini chocolate cake hearts with friends and family!

Pro Tips

To ensure your mini cakes rise perfectly, make sure your ingredients are at room temperature before you begin baking.

Decoration Ideas

While powdered sugar adds a sweet touch, you can elevate the presentation of your mini chocolate cakes by drizzling them with homemade chocolate ganache. To make ganache, heat equal parts heavy cream and chocolate until the chocolate is melted, stirring until smooth. Allow it to cool until slightly thickened, then pour over the cooled cakes for a glossy finish.

For a fun twist, consider adding toppings like fresh berries, crushed nuts, or a sprinkle of sea salt to enhance the chocolate flavor. You can also personalize each cupcake-style cake with vibrant icing or heart-shaped decorative sprinkles for special occasions.

Storage Tips

These mini chocolate cake hearts can be stored at room temperature for up to three days in an airtight container. If you want to keep them longer, consider freezing them. Wrap the cooled cakes individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. When you're ready to enjoy them, thaw them at room temperature for about an hour before serving.

If you're planning to make these in advance for an event, you can bake the cakes a day ahead and store them unadorned. Ice them or dust them with powdered sugar just before serving to maintain their freshness and appearance.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.

→ Can I make these ahead of time?

Absolutely! You can bake them a day in advance and store them in an airtight container until you're ready to serve.

→ What can I use instead of buttermilk?

You can make a simple substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

→ How should I store the mini cakes?

Store the mini cakes in an airtight container at room temperature for up to three days.