Mini Heart Cake with Rose Flavor

Name: Mini Heart Cake with Rose Flavor
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup milk; 2 tablespoons rose water; 1 teaspoon baking powder; 1/4 teaspoon salt; Whipped cream; Edible rose petals; Powdered sugar for dusting

Highlighted under: Baking & Desserts

I absolutely adore this Mini Heart Cake with Rose Flavor! The delicate rose essence pairs beautifully with the moist cake, making it perfect for special occasions or just a delightful treat at home. Each bite transports me to a spring garden, and the heart shape adds a personal touch that makes it even more special. In just a few simple steps, you can create this enchanting dessert that not only tastes divine but also looks stunning on any table.

Created by

Katherine Blake

Last updated on 2026-01-06T10:01:19.737Z

When I first experimented with rose-flavored desserts, I was amazed at how the floral notes could elevate a simple cake into something extraordinary. This Mini Heart Cake embodies that spirit perfectly, combining fragrant rose water with soft, fluffy sponge. I learned that the key is to balance the sweetness with the floral nuances, ensuring neither overpowers the other.

As I baked these heart-shaped cakes, I also discovered that using a good quality rose water made all the difference in flavor. It’s a subtle yet impactful ingredient that transports the dessert from ordinary to enchanting. Trust me, this cake is a celebration on a plate!

        Why You'll Love This Cake
        Delicate rose flavor that enchants your palate
Beautifully shaped mini cakes perfect for gifting
Moist and fluffy texture that's hard to resist

      

Understanding Rose Water

Rose water is a key ingredient in this Mini Heart Cake, infusing it with a delicate floral flavor. When using rose water, choose a high-quality product made from pure rose petals for the best results. Start with 2 tablespoons, but feel free to adjust according to your taste preference. Too much can lead to an overpowering flavor, while too little may not deliver the aromatic quality you desire.

In addition to its flavor, rose water also enhances the cake's moisture. This is particularly beneficial in preventing the cake from becoming dry during baking. If you're looking for a subtle twist, you can blend rose water with other flavors like vanilla or almond extract, which can further enrich the cake’s profile without overshadowing the floral notes.

Baking Tips for Perfect Mini Cakes

When baking your mini heart cakes, proper oven temperature is crucial. Preheat your oven to 350°F (175°C) and ensure it has reached this temperature before placing the cakes inside. Baking at the wrong temperature can lead to uneven cooking; if the oven is too hot, the cakes may rise too quickly and then sink. If too low, they can become dense and undercooked in the center.

Greasing the pans adequately is just as important. Use a non-stick spray or a thin layer of butter combined with flour to prevent sticking. After baking, let the cakes cool in the pans for about 5-10 minutes before transferring them to a wire rack. This will help preserve their shape and prevent crumbling when you remove them from the pans.

Serving and Storing

These Mini Heart Cakes are best served on the day they are made, but if you need to prepare them ahead of time, you can bake the cakes a day in advance. Store them in an airtight container in the refrigerator to maintain their freshness. Before decorating, let them come to room temperature to ensure that the whipped cream doesn't melt too quickly when applied.

For a lovely presentation, consider serving the cakes on a platter adorned with more edible rose petals or accompanied by fresh berries. If you're looking to make these cakes gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour mix. Adjust the baking time slightly if needed, as gluten-free flours may retain moisture differently.

Ingredients

Gather the ingredients for an aromatic and delightful baking experience.

Mini Heart Cake Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup milk
2 tablespoons rose water
1 teaspoon baking powder
1/4 teaspoon salt

For the Decoration

Whipped cream
Edible rose petals
Powdered sugar for dusting

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these simple steps to create your lovely Mini Heart Cakes.

Prepare the Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the milk and rose water until combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Bake the Cakes

Grease your mini heart-shaped cake pans and pour the batter evenly. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool for a few minutes and then remove from the pans.

Decorate the Cakes

Once cooled, top each mini cake with whipped cream and sprinkle with powdered sugar. Garnish with edible rose petals for an elegant touch.

Enjoy your beautiful and delicious Mini Heart Cakes with family and friends!

Pro Tips

For an extra touch, consider adding a few drops of food coloring to the whipped cream for a beautiful presentation.

Ingredient Variations

While this recipe focuses on rose flavor, you can explore different flower waters, such as lavender or orange blossom, for unique twists. Keep in mind that these variations may require adjustments in quantity—start with the same measurement as the rose water and adjust based on taste preference. Experimenting with different flavors can create delightful new versions of this cake for various occasions.

For a richer cake, consider swapping half of the butter for full-fat yogurt. This not only adds moisture but also introduces a subtle tang that pairs beautifully with the sweetness of the cake.

Troubleshooting Common Issues

If your cakes come out too dense, this could be a result of overmixing the batter. After adding the dry ingredients, mix until just combined, avoiding an overly vigorous stir. Additionally, check the freshness of your baking powder; expired leavening agents can prevent your cakes from rising properly.

Should you find that the cakes are doming too much while baking, gently press down on the tops with a clean spatula when they come out of the oven. This will help flatten them for a more uniform look before you decorate them.

Questions About Recipes

→ Can I use other flavors instead of rose?

Absolutely! You can substitute rose water with orange blossom or almond extract for a different flavor profile.

→ How should I store these cakes?

Keep the mini cakes in an airtight container in the refrigerator for up to three days.

→ Can I freeze the cakes?

Yes, you can freeze the un-iced cakes for up to a month. Just wrap them well before freezing.

→ What can I use instead of eggs?

You can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture for a vegan option.