Hi, I’m Lina. As a busy mom, I love desserts that feel like a little love letter, sweet, simple, and made from the heart. These Rose Raspberry Chocolate Heart Cakes are exactly that. They’re rich, tender mini chocolate cakes filled with raspberry flavor and a soft floral note of rose. They’re gorgeous enough for Valentine’s Day or anniversaries, yet simple enough to bake on a cozy weekend.
If you love romantic desserts that still feel homey, try my Log Lemon Meringue Tart or my Banana Chocolate Chip Cookies. They’re easy, beautiful, and made for sharing with people you love.
Why You’ll Love This Recipe
- Romantic and elegant: Mini chocolate heart cakes with a rose-scented twist.
- Soft and rich: Moist chocolate crumb balanced with raspberry tang.
- Beautiful presentation: Perfect for gifting, date nights, or Valentine’s dinners.
- Small-batch friendly: Makes 6–8 mini cakes, no leftovers, just enough.
- Natural flavors: Fresh raspberries and rosewater create a subtle, real taste.
- Make-ahead option: Cakes stay moist and flavorful for days.
- Decorate your way: Dust with sugar, drizzle with ganache, or top with petals.
Ingredients Breakdown
All-purpose flour: Provides structure for the cakes while keeping the crumb light.
Cocoa powder: Use Dutch-process for a rich, smooth chocolate base.
Butter: Adds moisture and depth of flavor. You can also use coconut oil for a softer texture.
Sugar: Granulated sugar keeps the cake sweet without overpowering the raspberry.
Eggs: Bind everything and create a tender crumb.
Milk or buttermilk: Keeps the cakes soft and adds balance to the cocoa’s richness.
Fresh raspberries: Add natural color and a fruity, tangy note. You can use frozen (thawed and drained).
Rosewater: Adds a delicate floral aroma, a little goes a long way.
Baking powder & baking soda: Help create a light rise without drying the batter.
Salt: Essential for balancing sweet and floral flavors.
Chocolate ganache (optional): For drizzling or dipping the finished cakes.
Step-by-Step Cooking Guide
- Preheat oven: Set to 350°F (175°C). Grease and flour a heart-shaped silicone mold or mini cake pan.
- Prepare raspberry puree: Mash or blend fresh raspberries, then strain to remove seeds. You’ll need about ¼ cup of smooth puree.
- Cream butter and sugar: Beat together until fluffy, about 2 minutes.
- Add eggs and rosewater: Mix well, scraping the bowl as needed.
- Combine dry ingredients: Whisk flour, cocoa, baking powder, baking soda, and salt in a separate bowl.
- Mix wet and dry: Alternate adding dry ingredients and milk to the butter mixture. Mix until smooth.
- Add raspberry puree: Gently fold it in, the batter will turn a rich reddish-brown shade.
- Fill molds: Spoon into prepared heart molds, filling about ¾ full.
- Bake: Bake 15–18 minutes or until a toothpick comes out clean.
- Cool: Let sit 5 minutes, then turn out onto a rack. Cool completely before decorating.
Tips, Variations & Add-Ons
- Adjust the rose: Use ½ teaspoon rosewater for a light aroma, 1 teaspoon for a stronger flavor.
- No rosewater? Add a drop of vanilla or almond extract instead.
- Frosting options: Top with raspberry buttercream or drizzle with dark chocolate ganache.
- Add crunch: Sprinkle pistachios or dried rose petals on top for a stunning finish.
- Make cupcakes instead: Use a muffin tin for a simple, heart-free version.
- Add filling: Pipe a bit of raspberry jam or ganache into the center for extra indulgence.
- Gluten-free: Use a 1:1 gluten-free flour blend.
Serving Suggestions
These mini heart cakes are the perfect romantic treat to end any meal. Serve them alongside:
- Cheesy Chicken Potato Casserole for a hearty, comforting Valentine dinner.
- Air Fryer Pasta Chips as a fun, crunchy appetizer before dessert.
- Chocolate Chip Rice Krispie Cookies for a cozy dessert platter pairing.
They also make beautiful edible gifts, wrap each heart in parchment, tie with pink ribbon, and include a note that says, “Made with love.”
Storage & Reheating
Store cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.
To reheat, microwave for 8–10 seconds to restore that soft, just-baked texture.
They also freeze beautifully, wrap individually, freeze up to 2 months, and thaw at room temperature before serving.
Helpful FAQs
Can I use rose syrup instead of rosewater?
Yes, just reduce the sugar slightly since rose syrup adds sweetness.
Can I use frozen raspberries?
Yes, thaw and drain them first to prevent excess moisture.
Can I make a full-size cake instead?
Yes, bake in a 9-inch round pan for 25–30 minutes.
Can I make these dairy-free?
Use coconut milk and vegan butter, they’ll still be rich and moist.
Rose Raspberry Chocolate Heart Cakes: Romantic Mini Desserts
- Total Time: 38 minutes
- Yield: 8 mini cakes
- Diet: Vegetarian
Description
Mini chocolate heart cakes infused with raspberry and rose, rich, romantic, and perfect for Valentine’s Day.
Ingredients
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tsp rosewater
1/2 cup milk
1/4 cup raspberry puree (fresh or frozen)
Fresh raspberries and dried rose petals for garnish
Instructions
1. Preheat oven to 350°F (175°C) and grease heart-shaped molds.
2. Mash or blend raspberries, strain to make puree.
3. Beat butter and sugar until fluffy.
4. Add eggs and rosewater; mix well.
5. Whisk flour, cocoa, baking powder, baking soda, and salt.
6. Alternate adding dry mix and milk to butter mixture.
7. Fold in raspberry puree.
8. Spoon batter into molds and bake 15–18 minutes.
9. Cool completely before glazing or decorating.
Notes
Use fresh raspberries for best color and flavor.
Rosewater strength varies; start with less and taste.
Top with raspberry glaze or ganache for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Conclusion
These Rose Raspberry Chocolate Heart Cakes are small, stunning, and full of love, the perfect way to say “I care” in dessert form. The deep chocolate flavor, bright raspberry, and hint of rose make each bite taste luxurious but comforting. Whether you’re baking for Valentine’s Day, an anniversary, or just a family treat, these mini cakes bring warmth, romance, and a touch of elegance to your table.