Mini Chocolate Cake Hearts

Name: Mini Chocolate Cake Hearts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup sour cream; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1/2 cup boiling water; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 3-4 tbsp milk; 1 tsp vanilla extract

Highlighted under: Quick Dessert Recipes

I absolutely love making Mini Chocolate Cake Hearts when I want to celebrate a special moment or just indulge in a sweet treat. These delicate little cakes not only look adorable, but they also pack a rich chocolate punch with a moist texture that is hard to resist. The heart shape makes them perfect for sharing, gifting, or even as a lovely addition to a romantic dinner. Plus, they come together quickly, making them a go-to dessert for any occasion.

Created by

Lena

Last updated on 2026-01-18T15:22:29.331Z

When I first experimented with these Mini Chocolate Cake Hearts, I was amazed at how simple yet satisfying they turned out. Using high-quality cocoa powder and a bit of sour cream helps to enhance the chocolate flavor, resulting in a dense but moist cake that melts in your mouth. I also love that they’re baked in heart-shaped molds, adding a personal touch that’s perfect for any occasion.

One key tip I discovered is to allow the cakes to cool completely before frosting; this prevents the icing from melting and keeps the design intact. I like to finish them with a light dusting of powdered sugar or a simple chocolate ganache, which adds a glossy finish that makes these cakes truly irresistible.

        Why You'll Love These Mini Cakes
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Perfectly Moist Texture

The key to achieving a moist texture in these Mini Chocolate Cake Hearts lies in the use of sour cream. This ingredient not only adds richness to the batter but also contributes to the cakes' tenderness. When combined with the vegetable oil, the cakes maintain their moisture even after baking. If you prefer a lighter option, Greek yogurt can be a suitable substitute for sour cream, offering similar creaminess with a slightly tangy flavor.

Another technique to ensure the cakes remain moist is to avoid overmixing the batter. When bringing together the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense and tough texture, so it’s best to stop as soon as there are no dry flour pockets. Additionally, incorporating boiling water into the batter helps to bloom the cocoa, enhancing the chocolate flavor and creating a smoother batter overall.

Frosting Tips for Success

When preparing the frosting, use softened unsalted butter for the best texture and flavor. It should be pliable but not overly soft, which can make the frosting too runny. Beat the butter until it becomes creamy and light in color, as this step is essential for incorporating air for a fluffy texture. Gradually add the powdered sugar while mixing on low speed to prevent a sugar cloud, and adjust the milk to reach your desired consistency for easy spreading.

If you want to add a unique element to the frosting, consider mixing in a tablespoon of espresso powder or a hint of orange zest, which will beautifully complement the rich chocolate flavor. For a chocolate ganache finish, melt equal parts of chocolate and heavy cream and allow it to cool before pouring it over the frosted cakes for an elegant touch. This variation adds a luxurious shine and deepens the chocolate experience.

Ingredients

Gather these simple ingredients to make your Mini Chocolate Cake Hearts:

For the Cake

1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
3-4 tbsp milk
1 tsp vanilla extract

Once you have all your ingredients ready, it’s time to start baking!

Instructions

Follow these steps for a successful bake:

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, beat together the sour cream, vegetable oil, eggs, and vanilla extract until smooth.

Bring It Together

Gradually add the wet ingredients to the dry, mixing until just combined. Carefully stir in the boiling water until the batter is smooth.

Bake the Cakes

Pour the batter into the prepared molds and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cakes to cool completely in the molds before transferring them to a wire rack. Prepare the frosting while they cool, then frost the cakes to your liking.

Enjoy these delightful mini cakes with a cup of coffee or share them with loved ones!

Pro Tips

For an extra burst of flavor, consider adding a bit of orange zest to your batter. It complements the chocolate beautifully!

Storage and Make-Ahead Tips

These Mini Chocolate Cake Hearts can be made ahead of time and stored for later enjoyment. To keep them fresh, place the cooled cakes in an airtight container at room temperature for up to two days. If you wish to store them longer, consider refrigerating them, where they will remain good for about a week. Just make sure to bring them back to room temperature before serving for the best flavor and texture.

For even longer storage, you can freeze the unfrosted cakes. Simply wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. When ready to enjoy, thaw them in the refrigerator overnight before frosting. This method can be a lifesaver for last-minute gatherings or when a chocolate craving hits unexpectedly.

Serving Suggestions

These Mini Chocolate Cake Hearts are incredibly versatile and can be served in various delightful ways. For a romantic presentation, arrange the frosted cakes on a platter and garnish with fresh berries and a dusting of powdered sugar. This not only enhances visual appeal but also adds a tart contrast to the sweet chocolate, elevating the overall dessert experience.

You can also transform these heart-shaped cakes into an impressive dessert by pairing them with whipped cream and a scoop of vanilla ice cream. The warm, moist cake against the cold ice cream creates a comforting sensation that is hard to resist. Consider drizzling a homemade chocolate sauce over the top for added decadence and a show-stopping finish.

Questions About Recipes

→ Can I use another type of flour?

Yes, you can substitute with gluten-free flour, but ensure it’s a 1:1 blend suitable for baking.

→ How can I store leftover cakes?

Store them in an airtight container in the refrigerator for up to three days.

→ Can I make these in advance?

Absolutely! You can bake and freeze them for up to a month, then thaw and frost before serving.

→ What can I use instead of sour cream?

You can use plain yogurt as a substitute; it will keep the cakes moist.