Mini heart shaped tea cake

Mini heart shaped tea cake

Recipe by Nana PastriesCourse: DessertDifficulty: Easy


Prep Time


Bake Time


Total time



Perfect little cakes for afternoon tea.


  • Lemon Sponge Cake
  • ½ cup unsalted butter (room temperature) (113g)

  • 1 cup sugar (200g)

  • the juice and zest of one lemon

  • 2 eggs

  • ¼ cup milk

  • ¼ cup yogurt (61g)

  • 1 tsp vanilla extract

  • 1 + ¼ cup flour

  • ½ tsp baking soda

  • A pinch of salt

  • Strawberry Jam

  • Glaze
  • 45g white chocolate

  • 128g powdered sugar

  • 14g corn syrup

  • 15g hot water (you may need a little bit more to get the desired consistency)

  • ¼ tsp vanilla extract

  • Sprinkles


  • Lemon Sponge Cake
  • Preheat the oven to 180C/350F.
  • Line a 15×10 inches baking sheet pan with parchment paper and a little bit of oil.
  • Cream together the room temperature butter, sugar and lemon zest.
  • Mix in the eggs (one at a time), and then add and mix together the lemon juice, milk, yogurt and vanilla.
  • Sift in the flour, baking soda and salt then fold with a spatula until combined.
  • Pour the mixture into the prepared baking sheet pan.
  • Bake for 20 minutes.
  • Let the sponges cool completely and cut them with the cookie cutters of your choice (I used this Heart cookie cutter, cutting the sponges with the 2 inches one).
  • At the end I had about 12 hearts (that makes 6 mini cakes) and you can make cake pops with the leftover cake (my recipe/reel for the cake pops is coming soon).
  • Spread jam on half of the hearts and put the other half over them to make the mini cakes.
  • Glaze
  • Combine all the ingredients, except the white chocolate, in a small bowl.
  • Melt the white chocolate and fold into the rest of the ingredients.
  • Pour over the cakes.
  • Decorate with sprinkles and enjoy!


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