Mini Heart Cake with Rosewater Glaze

Name: Mini Heart Cake with Rosewater Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tbsp rosewater; ½ cup milk; 1 cup powdered sugar; 1-2 tbsp rosewater; 1-2 tbsp milk (to thin, if necessary)

Highlighted under: Baking & Desserts

I absolutely love making these Mini Heart Cakes with Rosewater Glaze for special occasions. The delicate rosewater flavor combined with the soft, moist cake creates a delightful treat that’s perfect for celebrating love or simply indulging in something sweet. It’s a breeze to whip up, and the adorable heart shape makes it even more appealing. Plus, the glaze adds a beautiful touch that elevates the whole dessert. Whether it's Valentine's Day or a random weekend, I know I can count on these delicious mini cakes to bring smiles all around.

Created by

Rebecca Mills

Last updated on 2026-01-14T01:37:11.885Z

Baking has always been one of my greatest joys, and perfecting this Mini Heart Cake recipe has been an exciting journey. I experimented with incorporating rosewater, a fragrant ingredient known for its subtle floral notes, which perfectly complements the sweetness of the cake. The result is a tender, fragrant dessert that’s sure to impress!

During my trials, I discovered that not overmixing the batter is crucial for achieving the perfect texture. I also recommend letting the glaze set for a bit before serving, which helps it maintain its glossy finish while enhancing the flavor. These little tips make all the difference in ensuring these cakes are a hit at any gathering.

        Why You'll Love Mini Heart Cake with Rosewater Glaze
        Delicate floral notes of rosewater elevate the flavor
Soft and moist cake with a charming heart shape
Perfect for special occasions or as an elegant dessert

      

Key Ingredients and Their Roles

Each ingredient in the Mini Heart Cake serves a specific purpose, contributing to the cake's delightful flavor and texture. For instance, the all-purpose flour provides structure, while the butter adds richness, moisture, and a tender crumb. The combination of baking powder and baking soda helps the cake rise beautifully, achieving that desirable lightness. If you want to experiment, using cake flour instead of all-purpose can create an even softer cake, but you'll want to adjust the liquid slightly to maintain consistency.

Rosewater is the star of this dessert, infusing a delicate floral note that enhances the overall taste profile. It’s essential to use a high-quality, food-grade rosewater for the best flavor. If rosewater isn’t available, you can substitute with orange blossom water for a different but equally lovely floral essence. However, ensure you start with less, as orange blossom water can have a stronger flavor.

Baking Tips for Perfect Cakes

When pouring the batter into your heart-shaped pan, be careful to avoid overfilling it; filling each mold about two-thirds full allows enough room for the cakes to rise without overflowing. After baking them for the recommended 20-25 minutes, check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs. If the cakes are browning too quickly, you can tent them with aluminum foil to prevent burning.

Cooling the cakes completely is crucial before glazing. While it might be tempting to rush this process, glazing on a warm cake can cause the glaze to melt and run off rather than set nicely. Once cooled, the cakes should have a slightly springy texture when touched, indicating they are the perfect softness to complement the glaze.

Ingredients

Gather the following ingredients to make your mini heart cakes:

For the Cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tbsp rosewater
½ cup milk

For the Glaze

1 cup powdered sugar
1-2 tbsp rosewater
1-2 tbsp milk (to thin, if necessary)

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

Instructions

Follow these steps to create the Mini Heart Cakes:

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C) and grease your heart-shaped baking pan or line it with parchment paper.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar

In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Rosewater

Beat in the eggs one at a time, then add the rosewater and mix well.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.

Bake the Cakes

Pour the batter into the heart-shaped pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.

Prepare the Glaze

While the cakes cool, whisk together the powdered sugar and rosewater in a bowl, adding a little milk if necessary to reach a pourable consistency.

Glaze the Cakes

Once the cakes are completely cool, drizzle the rosewater glaze over them and let it set.

Serve and Enjoy

Serve your Mini Heart Cakes at room temperature and enjoy the delightful flavors with loved ones!

These mini cakes are best enjoyed fresh but can be stored in an airtight container for 2-3 days.

Pro Tips

For an added touch, sprinkle some edible flowers or crushed pistachios on top of the glazed cakes before serving.

Storing and Serving Suggestions

The Mini Heart Cakes can be stored at room temperature, covered loosely with plastic wrap, for up to three days. If you want to keep them fresh for longer, consider refrigerating them, but be mindful that refrigeration can dry out the cakes slightly. You can also freeze the unglazed cakes, wrapped tightly in plastic wrap, for up to a month. Thaw them at room temperature before glazing to keep them moist and flavorful.

For serving, consider pairing these cakes with a light whipped cream or a scoop of vanilla ice cream to balance the sweetness of the rosewater glaze. Fresh berries add a pop of color and a tart contrast that enhances the overall presentation and flavor profile of the dessert.

Decorating Variations

Although the rosewater glaze is lovely on its own, you can elevate the presentation by adding edible flowers on top. Dried rose petals or fresh microgreens can complement the rose flavor while adding visual flair. Additionally, a sprinkle of finely chopped pistachios or coconut can add a delightful crunch and a textural contrast to each bite.

If you're feeling adventurous, this recipe can be adapted for different seasons or events. For a citrusy twist, consider incorporating lemon or orange zest into the batter for a refreshing flavor that pairs wonderfully with the floral notes. Alternatively, you could infuse the glaze with other flavors like lavender or cardamom for a unique take that might surprise your guests.

Questions About Recipes

→ Can I use a different flavor instead of rosewater?

Yes, you can substitute rosewater with orange blossom water or vanilla extract for a different flavor profile.

→ How can I make these gluten-free?

You can replace all-purpose flour with a gluten-free flour blend, ensuring the baking powder used is also gluten-free.

→ Can I make the cakes ahead of time?

Absolutely! You can bake the cakes a day in advance and glaze them just before serving.

→ What should I do if the glaze is too thick?

If the glaze is too thick, gradually add more milk, one teaspoon at a time, until you reach your desired consistency.