Mini Heart Cake with Rose Flavor

Name: Mini Heart Cake with Rose Flavor
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup yogurt; 1/4 cup unsalted butter, softened; 2 large eggs; 1 teaspoon rose water; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Edible rose petals for decoration (optional)

Highlighted under: Home Baking Collection

I absolutely adore baking, and this Mini Heart Cake with Rose Flavor has become a cherished favorite in my collection. The delicate aroma of rose water combined with the airy texture of the sponge makes each bite a delightful experience. I've made this cake for various celebrations, and it's always a showstopper. Not only does it taste divine, but its pretty heart shape also adds a personal touch, making it perfect for gifting on special occasions like Valentine's Day or anniversaries. Trust me, you’ll want to add this gem to your repertoire!

Created by

Emily Carter

Last updated on 2026-01-12T02:41:34.685Z

When I first tried incorporating rose flavor into my baking, I was awestruck by how beautifully it complemented a cake's sweetness. I tested various ratios of rose water to sugar, settling on the perfect balance that gives a fragrant hint without being overpowering. Each time I bake this Mini Heart Cake, I’m reminded of the countless compliments it receives. It's a joyful treat, especially when adorned with fresh whipped cream and edible flowers.

What really makes this cake shine is the moisture retained from using yogurt in the batter. It lends just the right amount of tang and keeps the cake from drying out, ensuring each slice remains delightfully tender. Each time I slice into it, I can’t help but admire how lovely it looks as well!

        Why You'll Love This Cake
        Delicate rose aroma that transports you to a blooming garden
Beautifully moist cake texture that delights with each bite
Stunning presentation that makes it perfect for any romantic occasion

      

Mastering the Rose Flavor

In this Mini Heart Cake, the star ingredient is undoubtedly the rose water. Adding just the right amount is crucial, as too much can overwhelm the cake's delicate flavor. I recommend starting with one teaspoon and adjusting based on your preference. The rose water not only enhances the cake's taste but also contributes to its fragrant aroma that fills your kitchen, creating an inviting atmosphere for any special occasion.

Rose water can be found in most grocery stores or Middle Eastern markets, and its quality can vary significantly. For the best flavor, look for brands that specifically label their rose water as pure and food-grade. If you're feeling adventurous, you could also try making your own by steeping fresh rose petals in water, although this requires a bit of time and care.

Batter Mixing Tips

Ensuring a light and airy texture is vital for this heart-shaped cake. When creaming the butter and sugar, aim for a pale and fluffy consistency, which usually takes about 3-5 minutes with an electric mixer. This step incorporates air, leading to a better rise while baking. Additionally, be mindful when mixing in the eggs; add them one at a time and mix until just incorporated to avoid a dense batter.

After combining the wet and dry ingredients, focus on gently folding the batter instead of vigorously stirring. This preserves the air you've created, resulting in a more delightful crumb. If you accidentally over-mix, the cake may turn out too dense, so be cautious and stop as soon as you no longer see any dry flour.

Ingredients

Gather the following ingredients:

Cake Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup yogurt
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon rose water
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Edible rose petals for decoration (optional)

Instructions

Follow these steps to create your Mini Heart Cake:

Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour a mini heart-shaped cake pan. In a mixing bowl, beat the softened butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Incorporate the yogurt and rose water, blending until uniform.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid over-mixing to ensure a light cake texture.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 25 minutes or until a toothpick inserted into 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.

Decorate and Serve

Once cooled, frost the cake with whipped cream and decorate with edible rose petals if desired. Slice and serve this romantic cake, perfect for sharing with loved ones.

Pro Tips

For added flavor, you can infuse the whipped cream with a little rose water. Just be cautious not to overdo it, as the flavor can become quite strong. Always taste as you go.

Storing Your Cake

If you want to prepare this Mini Heart Cake in advance, you can make the sponge ahead of time. Once cooled completely, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, consider freezing it; just be sure to wrap it well. A frosted decoration can sometimes freeze well, but I recommend frosting it right before serving for the freshest taste and appearance.

To thaw a frozen cake, place it in the fridge overnight. If you're in a hurry, you can let it sit at room temperature for about an hour, but avoid the microwave, as it might cause the cake to dry out or become rubbery.

Serving Suggestions

This Mini Heart Cake isn't just adorable but also versatile. Pair it with a scoop of vanilla ice cream or a dollop of clotted cream for added indulgence. You might also serve it alongside fresh berries, which provide a tangy contrast to the sweetness of the cake and enhance its romantic presentation. Just make sure to drizzle a bit of honey over the berries to elevate this pairing further.

Additionally, consider dusting the top of the frosted cake with a sprinkle of finely chopped pistachios or a light dusting of powdered sugar. These simple garnishes can lift the visual appeal while adding flavor and texture, making your cake not just a treat for the palate but a feast for the eyes as well.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake a day ahead. Just keep it covered at room temperature, and decorate on the day of serving for freshness.

→ What can I substitute for rose water?

If you can't find rose water, try using orange blossom water for a different floral note, though the flavor will vary.

→ Is this cake gluten-free?

Unfortunately, this recipe contains gluten due to the all-purpose flour. However, you can use a gluten-free flour blend as a substitute.

→ Can I freeze the Mini Heart Cake?

Yes, you can freeze the cake for up to a month. Wrap it tightly to prevent freezer burn and thaw it in the fridge before decorating.