Mini Heart Cake with Vanilla Buttercream

Name: Mini Heart Cake with Vanilla 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 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla bean paste; Pinch of salt

Highlighted under: Baked Favorites

I absolutely adore making mini heart cakes, especially with a luscious vanilla buttercream that takes the whole dessert to another level. Each time I whip this up, it's like a tiny slice of joy that brings smiles to those around me. The soft, velvety cake paired with the creamy frosting is simply irresistible! Whether it’s for a celebration or just because, these mini heart cakes delight everyone. Plus, they are cute and perfect for portion control, making them an excellent treat for any occasion!

Created by

Ione Rutherford

Last updated on 2026-01-13T06:53:36.263Z

Every time I make these mini heart cakes, I am reminded of the importance of small gestures in life. They are not just visually appealing; the process of crafting each cake allows me to express my creativity. I have experimented with various flavors, but the classic vanilla buttercream always wins hearts. It’s fluffy and rich, yet melts beautifully in your mouth.

What really makes this recipe special is the use of fresh ingredients, especially real vanilla bean in the buttercream. It elevates the flavor profile and transforms an already delightful treat into something extraordinary. I suggest letting the cakes cool completely before frosting; this prevents the buttercream from melting and ensures a perfect finish!

Why You'll Love This Recipe
Sweet, tender cake that’s perfect for sharing
Decadent vanilla buttercream with real vanilla bean
Perfectly portioned for an indulgent treat without guilt

Baking Techniques for Perfect Mini Cakes

When making mini heart cakes, ensuring your oven is preheated to the right temperature is crucial. An oven thermometer can be a great tool to verify the accuracy of your oven. During baking, keep an eye on the cakes after the 15-minute mark; they might be done early. Look for a light golden color and a slight spring-back when touched. This will help prevent overbaking, which can dry out the cakes and compromise their tender texture.

Using heart-shaped pans adds a charming touch, but pay attention to their material. Silicone molds can yield a softer texture, while metal pans often promote a better crust. If you’re facing issues with sticking, a light coating of cooking spray or buttering the pans before adding batter can make a world of difference. Remember to let them cool adequately in the pans before transferring to a wire rack; this helps set the structure of the cakes.

Understanding the Buttercream

The vanilla buttercream is what elevates these mini heart cakes, so using high-quality ingredients is key. Real vanilla bean paste not only enhances the flavor but also gives a visually appealing speckled appearance. If you can't find it, feel free to substitute with pure vanilla extract, but the texture might slightly differ. Additionally, using room-temperature butter makes for a creamier frosting. Be sure to beat it well until it’s light and fluffy, which ensures an airy texture perfect for frosting.

If you find your buttercream too thick, adding heavy cream gradually will help achieve that luxurious, spreadable consistency. Conversely, if it becomes too thin, add a tablespoon of powdered sugar until you reach your desired thickness. Frost the cakes only when they are completely cool; warm cakes can melt the frosting, leading to a messy finish. A piping bag can create a lovely swirl for a more polished look.

Ingredients

Gather the following ingredients to make the mini heart cakes and vanilla buttercream:

For the Mini Heart Cakes

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk

For the Vanilla Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla bean paste
Pinch of salt

Make sure to measure ingredients accurately for best results!

Instructions

Follow these steps to create your mini heart cakes:

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, and mix in vanilla extract. In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.

Bake the Cakes

Spoon the batter into heart-shaped mini cake pans, filling them about 2/3 full. Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Buttercream

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Add heavy cream, vanilla bean paste, and a pinch of salt; beat on high speed until fluffy. If too thick, add a little more cream.

Frost the Cakes

Once the cakes are completely cool, frost the tops with vanilla buttercream using a spatula or piping bag. You can decorate with sprinkles or fresh berries for an extra touch!

Enjoy your beautifully crafted mini heart cakes with friends and loved ones!

Pro Tips

For an extra flavor twist, try adding a bit of lemon zest to the cake batter or using flavored extracts in the frosting.

Serving Suggestions

These mini heart cakes are not only adorable but versatile in serving options. For a simple yet elegant presentation, dust the frosted cakes lightly with powdered sugar or cocoa powder. Adding fresh berries on top—or alongside—will not only enhance the visual appeal but also bring a delightful tartness that balances the sweetness of the buttercream. You could also pair them with a dollop of whipped cream for extra plushness.

Consider them as part of a dessert spread for parties or special occasions. Placing them on decorative cake stands can elevate your dessert table. They also make for lovely individual treats in boxed gifts or party favors, especially when tied with a ribbon. Just ensure they are properly stored or transported to maintain their freshness!

Storage and Make-Ahead Tips

If you’re planning to bake these heart cakes in advance, they can be stored in an airtight container for up to three days at room temperature. For longer storage, consider freezing them after they have cooled completely. Wrap each cake in plastic wrap and then in aluminum foil to prevent freezer burn, and they can last up to three months. Simply thaw at room temperature before frosting.

When it comes to the buttercream, it can also be prepared in advance and stored in the refrigerator for up to a week. Just remember to rewhip it briefly before using, as it may become denser after being chilled. This makes it easier to fit into a busy schedule when you want to whip up these delightful mini heart cakes for spontaneous celebrations or gifts!

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute all-purpose flour with almond or gluten-free flour, but the texture may vary.

→ How can I store these mini cakes?

Store the cakes in an airtight container at room temperature for up to 3 days or refrigerate for a week.

→ Can I freeze these cakes?

Yes, you can freeze the un-frosted mini cakes for up to 3 months. Thaw before frosting and serving.

→ What can I substitute for eggs in this recipe?

You can use unsweetened applesauce or flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) as alternatives.