Mini Heart Cake with Rosewater Glaze

Name: Mini Heart Cake with Rosewater Glaze
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup granulated sugar; ½ cup butter, softened; 2 large eggs; 1 teaspoon baking powder; 1 teaspoon almond extract; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 cup powdered sugar; 2 tablespoons rosewater; 1 tablespoon milk; Edible rose petals (for decoration)

Highlighted under: Baking & Desserts

I love creating desserts that not only deliver delicious flavors but also look beautiful on the plate. This Mini Heart Cake with Rosewater Glaze is a perfect example of that! The delicate heart shape, paired with the fragrant rosewater glaze, makes this cake a showstopper for any occasion. Plus, it’s surprisingly simple to put together, making it a delightful treat that anyone can whip up. I’m excited to share this recipe and the little tips that make it extra special!

Created by

Aubrey Whitman

Last updated on 2026-01-14T02:31:10.836Z

Creating this Mini Heart Cake was a delightful experience, and I learned a few tips along the way that I can't wait to share. As I mixed the batter, I decided to use a blend of almond and vanilla extracts to add depth to the flavor. The result was a beautifully aromatic cake that had everyone asking for seconds!

The rosewater glaze was another fun component. I drizzled it on while the cake was still warm, allowing it to soak in just a bit before it set. This technique enhanced the flavor without overwhelming the light, fluffy cake. Trust me, every bite is pure bliss!

        Why You'll Love This Recipe
        Delicate heart shape perfect for celebrations or romantic gestures
Aromatic rosewater glaze adds an exotic touch to the classic cake
Moist and fluffy texture that complements the floral notes beautifully

      

Creating the Perfect Heart Shape

Achieving a delicate heart shape for this cake is key to its charm. To ensure even baking and remove the cake without damage, properly grease your heart-shaped pan with butter or cooking spray. Additionally, placing a parchment paper circle at the bottom of the pan can provide extra insurance against sticking, especially with the moist batter.

After baking, allow the cake to cool for at least 10 minutes in the pan before inverting it onto a wire rack. This cooling period helps set the structure of the cake, reducing the risk of crumbling. If it seems stuck, gently run a thin spatula around the edges before inverting.

Tips for the Rosewater Glaze

When mixing your rosewater glaze, achieving the right consistency is essential for an elegant drizzled finish. Aim for a pourable yet thick mixture that will cascade gracefully off the edges of the cake. If the glaze is too thick, add additional milk by the teaspoon until you reach your desired consistency. Conversely, if it's too runny, gradually add more powdered sugar until it thickens.

For enhanced flavor, choose high-quality rosewater; the purity of the rosewater will lead to a more aromatic final product. If you don’t have rosewater, you can substitute it with a small amount of orange blossom water, but keep in mind this will change the flavor profile slightly.

Storage and Serving Suggestions

This Mini Heart Cake can be made ahead of time, making it a great choice for parties or gatherings. Store the unglazed cake in an airtight container at room temperature for up to three days. You can glaze it just before serving to keep the look fresh and appealing. If you plan to make it more than a few days in advance, wrap it tightly in plastic wrap and refrigerate for longer storage.

For serving, consider pairing your cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement the floral notes. Fresh berries like raspberries or strawberries can also add a delightful tartness and color contrast, enhancing the presentation and making for a beautiful dessert spread.

Ingredients

Gather the following ingredients to start your baking adventure!

Cake Ingredients

1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup butter, softened
2 large eggs
1 teaspoon baking powder
1 teaspoon almond extract
1 teaspoon vanilla extract
¼ teaspoon salt

Rosewater Glaze Ingredients

1 cup powdered sugar
2 tablespoons rosewater
1 tablespoon milk
Edible rose petals (for decoration)

Once you have your ingredients ready, you can begin crafting this lovely cake!

Instructions

Follow these steps to create your Mini Heart Cake!

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a heart-shaped cake pan with butter or cooking spray.

Make the Batter

In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in the almond and vanilla extracts.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

Bake

Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Prepare the Glaze

In a small bowl, mix together the powdered sugar, rosewater, and milk until smooth. Adjust the consistency with more milk or powdered sugar as needed.

Glaze the Cake

Once the cake is completely cool, drizzle the rosewater glaze over the top, allowing it to drip down the sides. Decorate with edible rose petals if desired.

Now it’s time to enjoy your delightful Mini Heart Cake!

Pro Tips

For added flavor, you can infuse the cake with additional rosewater in the batter or switch up the extracts. Try a hint of lemon zest for a refreshing twist.

Ingredient Insights

The combination of almond and vanilla extracts in this cake not only amplifies the flavor but also adds a unique depth that complements the rosewater. Almond extract, in particular, gives a subtle nuttiness that balances the floral sweetness beautifully. In a pinch, feel free to replace almond extract with more vanilla or even a splash of coconut extract for a different flavor twist.

Butter plays a crucial role in the cake's texture, contributing to its moistness and fluffiness. Use unsalted butter for greater control over the sweetness of your cake, allowing you to get a perfectly balanced flavor. Additionally, make sure your butter is softened to room temperature before mixing, as this helps to trap air during the creaming process, resulting in a light and airy cake.

Troubleshooting Common Issues

If you find that your cake is domed in the center after baking, it means the oven temperature was likely too high or it may have been baked for too long. To prevent this in future batches, use an oven thermometer to check for accuracy or place an oven-safe dish of water on the bottom rack to maintain moisture and even heating.

Overmixing the batter can lead to a dense cake. As soon as you see no pockets of flour in the mixture, stop mixing immediately. A few small lumps are perfectly fine; they will bake out in the oven. Keeping your mixing to a minimum will yield that light and fluffy texture you're aiming for.

Creative Variations

If you're looking to customize this Mini Heart Cake, consider infusing the cake batter with additional flavors. A teaspoon of finely grated lemon zest can provide a bright, citrusy contrast to the sweetness of the glaze, while a teaspoon of cocoa powder can transform it into a chocolate version that pairs wonderfully with the rosewater glaze.

You can also experiment with different decoration styles. Instead of just edible rose petals, try adding crushed pistachios for a nutty crunch, or drizzling dark chocolate over the glaze for an eye-catching touch. These variations not only enhance the aesthetics but also add new dimensions of flavor to the overall dessert.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and glaze it just before serving.

→ What if I can't find rosewater?

You can substitute rosewater with a mix of vanilla extract and a little bit of lemon juice for a unique flavor.

→ How should I store the leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

→ Can I freeze this cake?

Yes, you can freeze the cake before glazing. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.