Description
These mini Swedish gooey cake hearts are rich, chewy, and irresistibly soft in the center with crisp edges. Perfect for Valentine’s Day, tea time, or a simple Scandinavian-inspired dessert.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- Powdered sugar for dusting
- Butter or nonstick spray for greasing the molds
Instructions
- Preheat the oven to 350°F (175°C). Grease heart-shaped mini cake molds or a muffin tin.
- In a mixing bowl, whisk together the melted butter and sugar until combined.
- Add the eggs and vanilla extract, mixing until smooth.
- Fold in the flour and salt until just combined. Do not overmix.
- Divide the batter evenly among the prepared molds.
- Bake for 10 to 14 minutes, until the edges are set but the centers remain slightly gooey.
- Allow the cakes to cool for a few minutes before removing from the molds.
- Dust with powdered sugar and serve warm or at room temperature.
Notes
- Do not overbake if you want the signature gooey center.
- You can add a pinch of cardamom for a Scandinavian flavor twist.
- Serve with whipped cream or fresh berries for an elegant dessert.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Swedish
Nutrition
- Serving Size: 1 mini cake
- Calories: 240 kcal
- Sugar: 20 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
