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 sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon rose water; 1/4 cup milk; 1 cup powdered sugar; 1/4 cup unsalted butter, softened; 1/2 teaspoon rose water; 1-2 tablespoons milk (as needed); Edible rose petals for garnish

Highlighted under: Baking & Desserts

I absolutely adore baking miniature cakes, and this Mini Heart Cake with Rose Flavor has quickly become a favorite of mine. The delicate fragrance of rose and the sweetness of the cake make it a delightful treat for any occasion. I love how the small size allows for a personal touch, making them perfect for sharing at romantic dinners or special celebrations. Each bite transports me to a lush garden filled with blooming roses. Trust me, once you try this recipe, you'll be hooked on its unique flavor and charming appearance!

Created by

Natalie Briggs

Last updated on 2026-01-13T04:40:18.580Z

When I first experimented with rose flavor in baking, I was amazed at how such a subtle taste could elevate a simple cake. I found that using real rose water adds a depth that is simply enchanting. One tip I discovered is to let the cake cool completely before applying the frosting, as this enhances the flavor and texture.

These mini heart cakes turned into a delightful addition to my dessert table at a recent gathering, and they vanished almost instantly! I love the versatility of this recipe, as you can easily customize it with different fillings or garnishes to match the season.

        Why You'll Love This Recipe
        Unique floral aroma that enchants the senses
Perfectly portioned for individual servings
Beautiful presentation ideal for special occasions

      

The Importance of Rose Water

Rose water is the star ingredient in this Mini Heart Cake, lending it a delicate floral aroma that's truly enchanting. It’s essential to use high-quality rose water, as the flavor and scent can vary significantly between brands. I recommend checking the ingredient list for purity, avoiding synthetic versions for a more authentic taste. Just a half teaspoon is enough to flavor the entire cake, so a little goes a long way!

If you're unable to find rose water, don't worry; there are substitutions. You can use orange blossom water for a different floral hint or even a few drops of vanilla extract for a lovely scent, although it won't replicate the unique flavor of rose. Keep in mind that these swaps will alter the cake's overall profile, so choose according to your taste preference.

Mastering the Frosting

Getting the frosting just right is crucial for the overall taste and presentation of your Mini Heart Cakes. Start by ensuring that your butter is at room temperature, as this helps it incorporate smoothly with the powdered sugar. If your frosting appears too stiff, gradually add milk—one tablespoon at a time—until you achieve a creamy consistency that easily spreads without dripping off the sides. A good texture is key for a beautiful finish.

For an extra touch of flair, consider chilling the frosted cakes in the refrigerator for about 15-20 minutes before serving. This helps the frosting set up nicely, giving it a glossy look that’s even more appealing. Additionally, if you want to make the frosting ahead of time, you can store it in an airtight container in the fridge for up to a week; just rewhip before using.

Serving and Storage Tips

These Mini Heart Cakes are perfect for individual servings, making them ideal for sharing at romantic dinners or special celebrations. You can serve them straight from the pan for a rustic look or transfer them to a decorative serving plate for a more elegant presentation. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream to balance the sweetness and enhance the experience.

If you're planning to make these cakes in advance, they can be stored in an airtight container at room temperature for up to two days. For longer storage, freeze them after baking (without frosting) for up to a month. Just thaw at room temperature and frost just before serving to keep that fresh flavor and texture intact. This is a fantastic way to prepare for events without the last-minute rush!

Ingredients

Cake Ingredients

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

Frosting Ingredients

1 cup powdered sugar
1/4 cup unsalted butter, softened
1/2 teaspoon rose water
1-2 tablespoons milk (as needed)
Edible rose petals for garnish

Instructions

Prepare the Batter

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

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter-sugar mixture, alternating with milk, until you achieve a smooth batter.

Bake

Pour the batter into the prepared pans, filling them about three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.

Prepare the Frosting

In a bowl, beat the softened butter and powdered sugar until creamy. Mix in the rose water and milk one tablespoon at a time until you reach your desired consistency.

Frost and Serve

Once the cakes are cool, frost the tops generously with the rose frosting. Garnish with edible rose petals for an extra touch of elegance. Enjoy your delightful mini heart cakes!

Pro Tips

For an extra layer of flavor, consider adding a hint of lemon zest to the frosting, providing a refreshing contrast to the rose flavor.

Baking Techniques

Preheating your oven is crucial for baking these Mini Heart Cakes. A well-heated oven ensures even cooking and helps the cakes rise properly. I recommend using an oven thermometer to check the accuracy of your oven’s temperature, as an oven that’s too hot or not hot enough can lead to unevenly baked cakes. When baked properly, the cakes should develop a light golden color and spring back when gently pressed.

When it comes to mixing the batter, be sure not to overmix after adding the flour. Overmixing can lead to a dense texture, as gluten develops more with excessive stirring. Mix just until all dry ingredients are incorporated. You’ll want your batter to be smooth but still airy, so it bakes up light and fluffy.

Flavor Variations

If you're feeling adventurous, consider adding additional flavors to your Mini Heart Cakes. Incorporating finely chopped pistachios or almonds into the batter can give the cakes a wonderful crunch and a complementary nutty flavor that pairs beautifully with the rose essence. You could also swap in different flavored extracts such as almond or lemon for a refreshing twist on the classic.

Additionally, think about the topping! Instead of solely using rose frosting, try a cream cheese frosting flavored with a hint of lemon for a tangy contrast. This combination will elevate your cakes, providing layers of flavor that are sure to impress your guests. Remember to adjust the sweetness in the frosting to match the different flavor profiles you introduce.

Questions About Recipes

→ Can I make these cakes in advance?

Absolutely! You can bake the cakes a day ahead and store them in an airtight container. Frost them just before serving for the best texture.

→ Is rose water available in stores?

Yes, most grocery stores carry rose water in the baking or international aisle. You can also find it at specialty stores.

→ Can I substitute rose water with anything else?

You can use vanilla extract as a substitute, but the flavor will be different. For a similar floral hint, you could try orange blossom water.

→ How can I keep the frosting from melting?

Make sure the cakes are completely cool before frosting them, and you can chill the frosted cakes in the fridge for a short period before serving if it's a warm day.