Mini Heart Cake with Rose Flavor

Name: Mini Heart Cake with Rose Flavor
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 1/2 cup sugar; 2 large eggs; 1/4 cup milk; 1 tsp baking powder; 1/4 tsp salt; 2 tbsp rose water; 1/2 tsp vanilla extract; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1-2 tbsp rose water; 1 tbsp milk; Edible rose petals for decoration

Highlighted under: Dessert Delights Co.

I absolutely love baking, and this Mini Heart Cake with Rose Flavor holds a special place in my heart. It's the perfect balance of sweet and floral, creating a delightful dessert that's not only pleasing to the palate but also an elegant addition to any gathering. Each bite is infused with a delicate rose essence that transports you to a blooming garden. I enjoy making this cake for special occasions where I want to impress my guests without spending the entire day in the kitchen.

Created by

Arabella Scott

Last updated on 2026-01-13T05:55:22.965Z

When I first attempted to create this cake, I wanted to highlight the aromatic essence of rose while keeping it light and fluffy. I spent several trials tweaking the flower essence and the sweetness to achieve the perfect balance. The key was to incorporate natural rose water instead of synthetic flavoring, ensuring an authentic floral taste that doesn’t overpower the cake.

Another tip I learned along the way was to cream the butter and sugar thoroughly to introduce air into the batter, resulting in a tender cake that rises beautifully. The mini heart shape adds a charming touch and makes these cakes ideal for gifting or special celebrations, where love is the main ingredient!

        Why You Will Love This Recipe
        Delicate rose flavor that enchants the senses
Adorable heart shape perfect for celebrations
Moist and fluffy texture that melts in your mouth

      

Understanding the Ingredients

The magic of this Mini Heart Cake starts with its simple yet impactful ingredients. The use of all-purpose flour provides the ideal structure for the cake while keeping it light and fluffy. When combined with unsalted butter and sugar, you'll achieve a base that has both richness and moisture. Remember to soften the butter thoroughly before mixing; this ensures a more uniform batter that will bake evenly.

Rose water is the star player in this cake, adding a floral essence that elevates the flavor profile significantly. If you're not fond of the distinct taste of rose, consider using orange blossom water as a substitute, which offers a similarly enchanting note without overshadowing the cake's delicate sweetness.

Baking Tips for Perfection

For the best texture, it's crucial to not overmix the batter once you've combined the wet and dry ingredients. A good rule of thumb is to mix until just combined, as overmixing can lead to a dense cake. When filling your mini cake pans, aim to fill them about 2/3 full; this allows room for the cakes to rise beautifully without overflowing.

Keep a close eye on the cakes as they bake. A toothpick inserted in the center should come out clean or with a few moist crumbs, indicating doneness. If you're using darker pans, you may find the cakes bake slightly faster, so adjust your baking time accordingly to avoid dryness.

Presentation and Serving Suggestions

Once frosted, the Mini Heart Cakes become a stunning centerpiece for any event. For an added touch, you might consider chilling the cakes in the fridge for about 30 minutes after frosting; this helps the frosting set and makes the cakes easier to slice. If you're short on time, you can also opt for a simple glaze made from powdered sugar and a bit of milk if the rose water is overwhelming.

These darling cakes are perfect for intimate gatherings, and they pair beautifully with a cup of tea or coffee. For variations, try adding chopped pistachios or slivers of almonds on top of the frosting for added texture and a nutty flavor that complements the rose essence beautifully.

Ingredients

Gather these ingredients before you start baking:

For the Cake

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup sugar
2 large eggs
1/4 cup milk
1 tsp baking powder
1/4 tsp salt
2 tbsp rose water
1/2 tsp vanilla extract

For the Frosting

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1-2 tbsp rose water
1 tbsp milk
Edible rose petals for decoration

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

Instructions

Follow these steps to bake your Mini Heart Cake:

Preheat the Oven

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

Prepare the Batter

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.

Add Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the creamed butter, alternating with milk. Stir in the rose water and vanilla extract.

Bake the Cakes

Divide the batter evenly between the prepared pans 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 in the pans for 10 minutes before transferring them to a wire rack. Once cooled, prepare the frosting by creaming together the butter and powdered sugar, then add rose water and milk to reach your desired consistency. Frost the cakes and decorate with edible rose petals.

Let the cakes sit for a few minutes before serving to allow the flavors to meld.

Pro Tips

For added flavor, consider infusing your milk with a bit of saffron before adding it to the batter.

Storage and Make-Ahead

These Mini Heart Cakes can be made ahead of time, and they store quite well. You can keep the cakes in an airtight container at room temperature for up to three days. If you need to prepare them earlier, consider freezing the unfrosted cakes. Wrap them in plastic wrap and aluminum foil, and they can stay in the freezer for up to a month. Just thaw in the fridge overnight before frosting.

Frosted cakes can be stored in the refrigerator for up to a week. Just ensure to cover them properly to prevent the frosting from drying out. Before serving, let the cakes come to room temperature for the best flavor and texture.

Troubleshooting Common Issues

If your cakes turn out too dry, it could be due to overbaking or the flour measurement being off. I recommend using the spoon-and-level method to measure flour instead of scooping directly from the bag, which can compact the flour and result in too much being used. Always keep an eye on your cake towards the end of the baking time to ensure perfect results.

Should your frosting turn out too thick, simply add a little more milk, one tablespoon at a time, until you reach the desired consistency. Conversely, if it becomes too thin, adding a bit more powdered sugar will help thicken it up. The goal is a smooth and spreadable frosting that holds its shape when applied to the cakes.

Questions About Recipes

→ Can I substitute rose water?

Yes, you can use orange blossom water for a different floral note.

→ How long can I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days.

→ Can I make this cake in other shapes?

Absolutely! You can use any cake pan shape you like. Just adjust the baking time as needed.

→ Is there a vegan version of this recipe?

Yes, you can substitute the eggs with flax eggs and use a plant-based butter.