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: 8 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 eggs; 1/2 cup plain yogurt; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon rosewater; 1/4 teaspoon salt; 1 cup powdered sugar; 2 tablespoons milk; 1 teaspoon rosewater; Edible rose petals (for garnish)

Highlighted under: Baking & Desserts

When I first decided to make these Mini Heart Cakes with Rosewater Glaze, I was inspired by the delicate flavors and beautiful presentation that they offer. I love how the sweet, floral notes of rosewater perfectly complement the light and fluffy cake. These mini cakes are not just visually stunning, but they also hold a special place in my heart as they remind me of celebrations and gatherings. Making them is a delightful experience that I can't wait to share with you!

Created by

Charity Bowen

Last updated on 2026-01-14T01:58:10.624Z

Making these Mini Heart Cakes became a delightful project that brought my love for baking to life. I experimented with several ingredients and proportions before landing on the perfect balance of sweetness and moisture, thanks to the addition of yogurt. The rosewater glaze not only adds a beautiful shine but also infuses the cakes with a subtle floral sweetness that elevates the overall experience.

I can’t help but smile when I see these cakes on the table, ready for a special occasion. The heart shape and elegant glaze make them perfect for gifting or celebrating love, whether it's Valentine’s Day or an anniversary. I recommend letting the cakes cool completely before glazing to ensure a perfect finish!

        Why You'll Love This Recipe
        Delicate floral notes of rosewater enhance each bite
Adorable heart shape makes them perfect for special occasions
Moist and fluffy texture that melts in your mouth

      

Understanding Rosewater

Rosewater is a key ingredient in this recipe, known for its distinct floral aroma and taste. When choosing rosewater, look for culinary-grade products that are pure and free from artificial additives. The subtle sweetness and fragrant notes it imparts can elevate your Mini Heart Cakes, making them truly special. If you find rosewater too strong, start with a smaller quantity and adjust to your liking; a few drops can go a long way.

In addition to its flavor, rosewater also adds moisture to the cake batter, contributing to that desired light and fluffy texture. It binds smoothly with the other wet ingredients like yogurt and butter, helping to create a balanced batter that rises beautifully in the oven. This ingredient not only enhances flavor but ensures your cakes remain tender and delicious.

Tips for Perfectly Baked Cakes

To ensure even baking, evenly distribute your batter among the mini heart-shaped pans, filling them only about two-thirds full. This allows room for the cakes to rise without overflowing. Keeping an eye on the baking time is crucial; start checking for doneness at 20 minutes by inserting a toothpick in the center. When it comes out clean or with a few moist crumbs, your cakes are ready to be removed from the oven.

Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack. If you skip this step, the cakes might break apart. When cooling, they should feel set to the touch and have slightly pulled away from the edges of the pan, signaling that they’re ready to come out without sticking.

Ingredients

For the Mini Heart Cakes

1 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1/2 cup plain yogurt
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon rosewater
1/4 teaspoon salt

For the Rosewater Glaze

1 cup powdered sugar
2 tablespoons milk
1 teaspoon rosewater
Edible rose petals (for garnish)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease your mini heart-shaped cake pans.

Mix the Batter

Mix the dry ingredients (flour, baking powder, and salt) separately, then gradually combine them with the wet mixture until just blended.

Bake the Cakes

Pour the batter into the prepared pans, filling each one about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Glaze

In a bowl, mix the powdered sugar with milk and rosewater until smooth. If the glaze is too thick, add a little more milk to reach your desired consistency.

Glaze the Cakes

Once the cakes have cooled, drizzle the rosewater glaze over the tops. Garnish with edible rose petals for an extra special touch.

Enjoy!

Pro Tips

For an extra burst of flavor, consider adding a few crushed cardamom pods to the batter. They complement the rosewater beautifully. Also, ensure your ingredients are at room temperature for the best texture.

Storing and Freezing

These Mini Heart Cakes can be stored in an airtight container at room temperature for up to three days. If you want to make them in advance, consider freezing them. Simply wrap each cooled cake tightly in plastic wrap and place in a freezer-safe bag. They will keep well for up to two months. When ready to enjoy, simply thaw them at room temperature for a couple of hours before glazing.

Once glazed, however, it's best to consume the cakes within a day or two. The rosewater glaze can lose some of its texture and flavor over time, especially if stored in a humid environment. If preferred, you can also serve the cakes unglazed and place the glaze on top individually at serving time for a fresh experience.

Serving Suggestions

These adorable Mini Heart Cakes pair beautifully with a light tea or fresh berry compote. I love serving them with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. The flavors meld perfectly, creating a delightful dessert experience that feels indulgent but not overly heavy.

For a more festive touch, consider adding a sprinkle of crushed pistachios or almonds atop the glazed cakes. Their crunch complements the softness of the cake and adds an appealing contrast, both in flavor and aesthetics. You might also experiment with flavored whipped cream—such as vanilla or even almond—to enhance the overall presentation and enjoyment.

Questions About Recipes

→ Can I use other flavors instead of rosewater?

Absolutely! You can experiment with orange blossom water or vanilla if you prefer.

→ Can I make these cakes in advance?

Yes, you can bake the cakes a day ahead and glaze them right before serving for optimal freshness.

→ Where can I find rosewater?

Rosewater is often available in Middle Eastern grocery stores or online. Check the baking aisle in larger supermarkets as well.

→ Can I freeze these cakes?

Yes, you can freeze the unglazed cakes in an airtight container for up to a month. Just thaw them completely before glazing.