These Mini Naked Chocolate Cake Hearts are rich, moist, and elegantly simple, featuring layers of deep chocolate cake with a luscious filling and minimal frosting for a stunning “naked” effect. Perfect for Valentine’s Day, anniversaries, weddings, or any special occasion, these mini cakes are as beautiful as they are delicious!
Why You’ll Love This Recipe
- Romantic & Elegant – Heart-shaped mini cakes are perfect for special occasions.
- Rich & Moist Chocolate Cake – Made with cocoa powder and buttermilk for the perfect texture.
- Minimal Frosting – The “naked” cake look keeps it simple and beautiful.
- Customizable Fillings – Use buttercream, ganache, or whipped cream.
- Easy to Make & Assemble – No complex decorating required!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Cocoa powder (unsweetened)
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Brown sugar
- Buttermilk (or dairy-free alternative)
- Vegetable oil
- Eggs
- Vanilla extract
- Hot coffee (or hot water, for enhanced chocolate flavor)
For the Filling & Topping:
- Whipped cream, buttercream, or chocolate ganache
- Powdered sugar (for dusting, optional)
- Fresh berries (strawberries or raspberries)
- Chocolate shavings or sprinkles
Directions
Step 1: Bake the Chocolate Cake
- Preheat Oven – Set to 350°F (175°C). Grease and line a 9×13-inch baking pan.
- Mix Dry Ingredients – In a bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and both sugars.
- Mix Wet Ingredients – In another bowl, whisk buttermilk, oil, eggs, vanilla, and hot coffee.
- Combine – Gradually mix wet ingredients into the dry until smooth.
- Bake – Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool Completely – Let the cake cool before cutting.
Step 2: Cut Out Heart Shapes
- Use a Heart Cutter – Once the cake is fully cooled, use a heart-shaped cookie cutter to cut out mini cakes.
- Pair Layers – Stack two hearts together for layered mini cakes.
Step 3: Assemble the Mini Cakes
- Add Filling – Pipe or spread whipped cream, buttercream, or ganache onto one cake heart.
- Top with Second Heart Layer – Gently press another cake heart on top.
- Decorate – Lightly dust with powdered sugar, drizzle with ganache, or add fresh berries.
Step 4: Serve & Enjoy!
- Let the cakes set for 10 minutes, then serve fresh.
Servings and Timing
- Servings: 8-10 mini cakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cooling Time: 30 minutes
Variations
- Red Velvet Version – Add red food coloring for a romantic touch.
- Nutty Twist – Spread Nutella or almond butter between layers.
- Dairy-Free Option – Use almond milk + vinegar instead of buttermilk.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze unassembled cake hearts for up to 2 months.
- Serving Tip: Let chilled cakes sit at room temperature for 10 minutes before serving.
FAQs
Can I make these ahead of time?
Yes! Bake the cakes a day ahead and assemble before serving.
How do I keep the cake from being dry?
Use buttermilk and avoid overbaking—check for doneness at 20 minutes.
Can I use a different shape?
Absolutely! Try circles, stars, or squares for variety.
What’s the best frosting for naked cakes?
Whipped cream, buttercream, or mascarpone frosting all work well.
Can I add a chocolate drizzle?
Yes! Melt dark chocolate and drizzle over the cakes for extra decadence.
How do I make them extra moist?
Brush each cake layer with simple syrup before adding the filling.
Can I use store-bought cake mix?
Yes, but homemade chocolate cake has the best flavor.
How do I make these extra festive?
Top with edible glitter, heart-shaped sprinkles, or gold leaf.
Can I make these cupcakes instead?
Yes! Bake as cupcakes and cut off the tops to create layered mini cakes.
How do I prevent the layers from sliding?
Chill assembled cakes for 15 minutes before serving.
Conclusion
These Mini Naked Chocolate Cake Hearts are the perfect balance of rich chocolate, light frosting, and elegant presentation. Whether for Valentine’s Day or a special treat, they’re easy to make and irresistibly delicious. Try them today for a stunning, chocolatey delight!
Print
Mini Naked Chocolate Cake Hearts
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6–8 mini heart cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Naked Chocolate Cake Hearts are rich, moist, and perfectly chocolatey, layered with silky frosting and left partially exposed for a beautiful rustic look. They’re perfect for Valentine’s Day, anniversaries, or any special occasion where you want a romantic and indulgent dessert!
Ingredients
For the Chocolate Cake:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 teaspoon vinegar)
- 1/2 cup hot coffee (or hot water, enhances chocolate flavor)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Buttercream:
- 1/2 cup unsalted butter, softened
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional):
- Fresh berries (strawberries, raspberries)
- Chocolate shavings or curls
- Powdered sugar dusting
- Edible gold leaf or sprinkles
Instructions
Step 1: Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and both sugars.
- In another bowl, mix buttermilk, hot coffee, oil, eggs, and vanilla until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before cutting.
Step 2: Make the Chocolate Buttercream
- In a bowl, beat butter until smooth and creamy.
- Add powdered sugar, cocoa powder, and salt, mixing on low speed.
- Pour in heavy cream and vanilla, then beat on high until fluffy.
Step 3: Cut & Assemble the Mini Cakes
- Using a heart-shaped cookie cutter, cut out pairs of hearts from the cooled cake.
- Spread a layer of chocolate buttercream on one heart, then place another cake heart on top.
- Repeat with all mini cakes.
Step 4: Decorate & Serve
- Lightly frost the top of each cake, leaving the sides exposed for the “naked cake” look.
- Garnish with berries, chocolate shavings, or powdered sugar.
- Serve fresh and enjoy!
Notes
- Want a different frosting? Try whipped cream cheese frosting or raspberry buttercream.
- Make ahead: Store in the fridge for up to 3 days, or freeze for up to a month.
- No heart cutter? Use a round cutter for mini naked layer cakes instead.