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    Home » Recipes » Valentine's Day

    Mini Heart Cakes

    Published Feb 3, 2023, modified Mar 14, 2023 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

    Jump to Recipe
    Pin image of mini heart cakes.

    Perfect for gifting on Valentine’s Day, our mini heart cakes are made with yogurt so they are deliciously light, moist and tangy with a refreshing lemon flavour.

    Decorated mini heart cakes.

    We are excited to share our mini heart cakes as not only do they taste great, they make the cutest gifts for Valentine’s Day.

    Individually sized heart shaped cakes are a great way for everyone to enjoy these moist, tangy, tender crumb cakes with refreshing lemon flavour.

    Its a simple one bowl recipe and one that younger members of the family can help with decorating.

    You will need either a muffin tray with heart shapes or a baking tray with a raised edge and a heart shape cookie cutter.

    These mini cakes are great on their own or dusted with powdered sugar and as they are not too sweet, you can add toppings such as this lemon icing glaze, fresh berries and cream, or your favourite frosting.

    They are a perfect treat for any time of the day, we even love them for breakfast.

    If you like tangy desserts you may also like our banana yogurt cake, Greek yogurt fruit dip, orange frozen yogurt, strawberry frozen yogurt or yogurt pancakes.

    Click on the subscribe button above to get more recipes like this to your inbox.

    Jump to:
    • Ingredient notes
    • Step by step instructions
    • Helpful tips
    • Substitutions
    • Making heart shapes
    • Need a bigger cake?
    • Storage
    • You may also like …
    • Pairing
    • 📋 Recipe

    Ingredient notes

    These are the ingredients you will need:

    Small bowls of ingredients on a table.
    • eggs – use at room temperature for better mixing.
    • caster sugar – is ideal as it dissolves easily in the mixing process. See our substitutions below for notes on using granulated sugar.
    • plain yogurt – adds moisture and gives a wonderful tangy flavour. Plain Greek yogurt will also work (see recipe card notes).
    • olive oil – or any vegetable oil. Oil makes the cakes moist and more tender compared to butter which gives a denser crumb.
    • all purpose flour – sift once before using for fluffier cakes.
    • baking powder – sift with the flour for better mixing.
    • cornstarch – sift with the flour for better mixing.
    • lemon zest – or orange zest, for a refreshing citrus flavour.

    See the recipe card below for quantities.

    Step by step instructions

    1. Blend the oil and sugar till well combined.
    Blending eggs with hand blender.

    2. Add eggs and yogurt, mixing well.

    Adding zest to the mixture in a mixing bowl.

    3. Stir in the lemon zest.

    Mixing flour into mixture in a mixing bowl.

    4. Sift in flour, cornstarch and baking powder. Stir gently till just combined taking care not to over mix.

    Cake batter in heart muffin baking tray.

    5. Pour the cake mixture in the sections of a muffin tray with heart moulds and bake.

    Golden freshly baked mini cakes cooling in the baking tray.

    6. Remove from the oven and allow to cool in the pan before turning out.

    Cooled mini heart cakes on white plate with teatowel.

    7. Make sure the cakes are cool before icing or the icing will melt off.

    Mini heart cakes on a painted plate.

    8. Dust the cakes with powdered sugar and serve with fresh berries.

    Why not try them with our lemon icing glaze or this chocolate frosting.

    Helpful tips

    • Bring the eggs to room temperature before using so it mixes properly.
    • Take care not to over mix the flour mixture or you will get dense flat cakes.
    • Make sure the baking powder is within date or the cakes will not rise.

    Substitutions

    Here are a few ideas for substitutions in case you’re short on of any these ingredients, or to suit tastes and diets.

    • plain yogurt – instead use 210g (¾ cup) Greek yogurt + 120 mls (½ cup) milk.
    • lemon zest – substitute with 1 tablespoon orange zest.
    • olive oil – or any vegetable oil. You could use 110 grams (½ cup) butter but this will make the cakes more dense.
    • caster sugar – use the same quantity of granulated sugar and grind to a fine powder. Granulated sugar does not dissolve as easily as caster sugar.

    Making heart shapes

    We use a Le Creuset non-stick heart muffin tray for these mini cakes.

    Although the pan is non-stick we apply a very thin layer of oil or butter to ensure the cakes pop out easily.

    If you don’t have a similar tray, make a large cake (see below for tips), then use a heart shape cookie cutter to press out the shapes.

    Need a bigger cake?

    Our mini cakes recipe can also be used to make a larger cake.

    For a large heart shaped cake – follow the steps in the recipe then pour into a larger heart shape pan and bake till a toothpick inserted into the middle of the cake comes out clean.

    Using cookie cutters – If using heart shaped cookie cutters you will need to make a large thin cake. Pour the mixture into a baking pan with a rolled edge, e.g. a pan roughly 33x45x5 cms or 13x18x2 inches, and bake for 20 minutes or till a toothpick comes out clean.

    Storage

    The cakes will dry out if left uncovered so wrap leftovers in plastic or store in a sealed container and keep in a cool area or in the fridge for up to 3 days.

    To freeze, double wrap in plastic or place in a sealed container with parchment paper between the layers. Thaw on the counter and bring to room temperature before serving or decorating.

    You may also like …

    Looking for other recipes like this?

    • Chocolate Orange Cake
    • Banana Yogurt Cake
    • No-Bake Lemon Cheesecake
    • Crema Pasticcera – Italian Custard

    Pairing

    These are our favourite things to serve with mini heart cakes:

    • Cranberry Sauce
    • Easy Strawberry Coulis
    • Cherry Sauce
    • Lemon Icing Glaze

    Are you making our mini heart cakes? We would love to know what you thought in the comments below and don’t forget to leave a star rating.

    📋 Recipe

    Mini heart shaped decorated cakes on a plate.

    Mini Heart Cakes

    Nicole Shroff
    Perfect for gifting on Valentine's Day, our mini heart cakes are made with yogurt so they are deliciously light, moist and tangy with a refreshing lemon flavour.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Dessert
    Cuisine Italian
    Servings 10 cakes
    Calories 262 kcal

    Ingredients

    • 245 grams plain yogurt 1 cup
    • 3 medium eggs at room temperature
    • 120 millilitres olive oil ½ cup, or any vegetable oil
    • 150 grams caster sugar ¾ cup
    • 1 tablespoon lemon zest or orange zest
    • 200 grams all purpose flour 1¼ cups
    • 3 tablespoons cornstarch (cornflour)
    • 1½ teaspoons baking powder

    Topping

    • 3 tablespoons powdered/icing sugar

    Instructions
     

    • Preheat oven to 180°C fan/350°F, and grease a heart shape baking mold.
    • In a medium bowl blend 120 millilitres olive oil and 150 grams caster sugar till creamy.
    • Stir in 3 medium eggs, 1 tablespoon lemon zest and 245 grams plain yogurt and mix well.
    • Sift in 200 grams all purpose flour, 3 tablespoons cornstarch and 1½ teaspoons baking powder and gently stir till just combined (without over-stirring).
    • Spoon the mixture into heart shaped muffin tray and bake for 20 minutes, or till the sides turn golden and a toothpick inserted into the middle of the cakes comes out clean. Cool in the pan before turning out. Dust with 3 tablespoons powdered/icing sugar or your favourite icing or frosting.

    Notes

    A larger cake – Our mini heart cake recipe can also be used to make a large heart cake. Follow the steps in the recipe then pour into a larger pan and bake till a toothpick inserted into the middle of the cake comes out clean.
    Using a heart cookie cutter – Pour the mixture into a 33x45cm or 13×18 inch baking pan with a rolled edge and bake for 20 minutes.
    Storing – The cakes will dry out if left uncovered. Wrap in plastic or keep in a sealed container in a cool area or the fridge for up to 3 days. To freeze, double wrap in plastic or place in a sealed container with parchment paper between the layers. Thaw on the counter and bring to room temperature before serving.
    Important tips
    • Take care not to over mix the flour mixture or you will get dense flat cakes.
    • Ensure the baking powder is within date o the cakes will not rise.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Equipment

    heart shaped muffin tray

    Nutrition

    Calories: 262kcalCarbohydrates: 33gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 52mgSodium: 32mgPotassium: 134mgFiber: 1gSugar: 19gVitamin A: 96IUVitamin C: 1mgCalcium: 66mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    More Valentine's Day Recipes

    • Yogurt Pancakes
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