Mini Heart Cake with Strawberry Buttercream

Name: Mini Heart Cake with Strawberry Buttercream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup buttermilk; 1/4 cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 1 cup unsalted butter, softened; 3-4 cups powdered sugar; 1/2 cup strawberries, pureed; 1 teaspoon vanilla extract; A pinch of salt

Highlighted under: Baked Favorites

I love baking mini cakes, and this Mini Heart Cake with Strawberry Buttercream is one of my absolute favorites. The combination of soft, moist cake with a creamy, sweet frosting is simply irresistible. Plus, it’s the perfect treat for sharing with loved ones. I enjoy personalizing each little heart with decorative touches, making them ideal for special occasions or just for a cozy gathering. The best part is how quickly they come together, making them a wonderful last-minute dessert option when entertaining guests.

Created by

Ione Rutherford

Last updated on 2026-01-05T21:57:35.011Z

Creating this Mini Heart Cake with Strawberry Buttercream was such a delightful experience! I wanted to capture the essence of a classic dessert while keeping it light and fun. To achieve the fluffy texture, I substituted some of the traditional ingredients with buttermilk, which adds moisture and a subtle tang that perfectly complements the sweetness of the strawberries. I remember the joy of frosting these little hearts—each bite bursts with flavor!

One unique tip I learned while making the buttercream is to let the strawberries macerate in sugar for about 10 minutes. This process brings out the juices and intensifies the flavor, resulting in a beautifully bright frosting that not only looks stunning but tastes incredible. It’s these little touches that create unforgettable moments around the dessert table!

Why You Will Love This Recipe
Adorable mini size that makes them perfect for sharing
Light and fluffy cake base paired with a fruity buttercream
Versatile enough for any occasion, from birthdays to anniversaries

Baking Techniques for Perfect Mini Cakes

When it comes to baking mini cakes, the size of your pans plays a crucial role in ensuring even cooking. Mini heart-shaped pans typically require less baking time than standard ones, so keep a close eye on them after the 15-minute mark. This helps avoid overbrowning or dryness. Remember to check for doneness using a toothpick; it should come out clean or with just a few crumbs attached.

One key technique I've found valuable is to gently fold the wet ingredients into the dry. This helps maintain the cake's airy texture, which is vital for achieving that light and fluffy bite. If you overmix, the cakes can turn out denser than desired, so embrace the lumps and stop mixing once the flour is just incorporated.

Understanding the Ingredients

The buttermilk in this recipe is essential for adding moisture and a slight tang to the cake, improving its overall flavor profile. If you don't have buttermilk on hand, you can easily substitute with milk mixed with a teaspoon of vinegar or lemon juice. This creates a similar acidic environment that promotes a tender cake.

Strawberry puree isn't just for flavor; it adds moisture to the buttercream, balancing the sweetness of the powdered sugar. If strawberries aren’t in season, feel free to use other fruits like raspberries or a quality fruit jam to maintain that fruity note in your frosting while changing things up.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract

For the Strawberry Buttercream

1 cup unsalted butter, softened
3-4 cups powdered sugar
1/2 cup strawberries, pureed
1 teaspoon vanilla extract
A pinch of salt

Instructions

Prepare the Oven and Pans

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

Mix the Dry Ingredients

In a bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the buttermilk, melted butter, egg, and vanilla extract until smooth.

Combine Mixtures

Gently fold the wet ingredients into the dry mixture until just incorporated, being careful not to overmix.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before removing and transferring to a wire rack.

Make the Buttercream

In a mixing bowl, beat the softened butter until creamy, then gradually add the powdered sugar while mixing. Pour in the strawberry puree and vanilla, mixing until smooth and fluffy.

Assemble the Cakes

Once cooled, frost the tops of two cakes, then stack the other two on top to create a layered heart. Frost the entire cake with remaining buttercream.

Serve and Enjoy

Decorate with fresh strawberries or sprinkles if desired, then slice and serve to your loved ones!

Pro Tips

For an extra flavor boost, consider adding a splash of lemon juice to the buttercream for a zesty kick!

Troubleshooting Common Issues

If your mini cakes appear to rise unevenly, ensure that the batter is divided equally among the pans. A kitchen scale can be handy for this, ensuring each cake bakes uniformly. Uneven baking often results in difficulties when stacking the cakes, which could lead to cracking or uneven frosting.

Should your buttercream appear too runny after adding the strawberry puree, simply mix in additional powdered sugar a little at a time until the desired consistency is achieved. This ensures that the frosting holds its shape and clings beautifully to the mini layers without collapsing.

Storage and Make-Ahead Tips

These mini heart cakes can be made in advance, making them ideal for parties or special events. Once cooled, store the individual cakes in an airtight container at room temperature for up to two days, or refrigerate to extend freshness for about a week. Just be sure to frost them the day of serving to keep the buttercream at its best texture.

For longer storage, consider freezing the un-frosted cakes. Wrap each in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months. When you're ready to serve, thaw them in the refrigerator overnight and frost just before your gathering for that fresh-baked taste.

Questions About Recipes

→ Can I use frozen strawberries for the buttercream?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well before pureeing.

→ How do I store leftover cake?

Store in an airtight container in the fridge for up to three days to keep it fresh.

→ Can I make this recipe as a full-sized cake?

Absolutely! Just double the ingredients and use a standard cake pan, adjusting the baking time as needed.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.