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: 2 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla bean paste; Pinch of salt

Highlighted under: Classic Food

I absolutely adore baking, and there's something special about creating mini cakes that adds a personal touch. This Mini Heart Cake with Vanilla Buttercream is one of my favorites to make, especially for celebrations or sweet indulgences. The soft vanilla sponge and the silky buttercream complement each other beautifully. It’s delightful to see the smiles on my loved ones’ faces when they take that first bite. Plus, it’s perfect for any occasion, and the heart shape makes it extra special.

Created by

Yasmin Thornton

Last updated on 2026-01-13T04:31:35.634Z

Baking has always been a passion of mine, and this Mini Heart Cake with Vanilla Buttercream has a special place in my heart. I remember the first time I made it for a friend’s birthday; their joy was absolutely priceless. The method of creaming the butter and sugar until light and fluffy is crucial—it creates an airiness that makes each bite so tender and flavorful.

One detail I love about this recipe is the incorporation of vanilla bean paste into the buttercream. This little change elevates the flavor profile and adds a delightful speckled appearance. It’s those small details that transform a simple cake into something extraordinary that you’ll keep coming back to.

        Why You'll Love This Recipe
        A beautiful heart shape that adds a personal touch
Silky-smooth buttercream that enhances every bite
Perfect for special occasions, making memories sweeter

      

Understanding the Cake Components

The heart of this Mini Heart Cake lies in its vanilla sponge, which provides a light and airy texture. The combination of all-purpose flour, eggs, and a small amount of baking powder creates a balanced structure that rises beautifully. If you’re looking to substitute, cake flour can yield an even lighter cake, but be sure to adjust the quantity slightly as it absorbs moisture differently.

When incorporating the eggs into the batter, it's essential to do this one at a time to ensure even mixing and to allow the emulsion to form correctly. This step helps create a smooth batter, contributing to a tender cake. Be cautious not to overmix once the dry ingredients are added; mixing just until combined will help prevent a dense texture.

Perfecting the Buttercream

This vanilla buttercream frosting elevates the cake with its rich and smooth texture. Ensure your butter is at room temperature for ideal creaminess; it should be soft enough to leave an indentation when pressed. If it's too cold, your buttercream may turn out lumpy. If you accidentally over-whip the buttercream, mix in a teaspoon of heavy cream to restore its consistency.

Vanilla bean paste adds a speckled visual appeal and concentrated flavor compared to regular vanilla extract. If you don’t have it on hand, you can substitute it with an equal amount of pure vanilla extract, but you'll miss out on those charming vanilla flecks. For a different flavor, feel free to add cocoa powder to the buttercream to create a chocolate version.

Ingredients

For the Cake

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

For the Buttercream

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

Instructions

Prepare the Cake Batter

Preheat the oven to 350°F (175°C) and grease two heart-shaped cake pans. In a mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Sift together the flour, baking powder, and salt, then gradually fold into the wet mixture until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Buttercream

In a separate bowl, whip the softened butter until creamy. Gradually add the powdered sugar, alternating with heavy cream, until you achieve a smooth consistency. Mix in the vanilla bean paste and a pinch of salt.

Assemble the Cake

Once the cakes are completely cool, place one heart cake layer on a serving plate. Spread a layer of buttercream on top, then gently place the second layer on top. Frost the entire cake with the remaining buttercream and decorate as desired.

Pro Tips

For an extra touch, consider adding edible glitter or fresh berries on top to elevate the look of your cake!

Storing and Freezing Tips

To keep your Mini Heart Cake fresh, store it in an airtight container in the refrigerator for up to three days. This helps retain moisture and flavor, but you may need to let it sit at room temperature for about 15 minutes before serving, as chilled buttercream can firm up and become less spreadable.

If you'd like to prepare the cake in advance, you can freeze the individual heart layers. Wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to a month. Thaw in the fridge overnight before frosting, ensuring the cakes retain their moisture during the freezing process.

Decoration Ideas

Once your cake is frosted, consider adding colorful sprinkles or edible glitter for a festive touch. You can also use fresh fruit like strawberries or raspberries on top for a burst of color and a fruity contrast to the sweet buttercream. Just be sure to place the fruit shortly before serving to maintain its freshness.

Another option is to create a ombre effect by mixing in gel food colors into sections of the buttercream. This not only makes your cake visually appealing but also allows you to play with flavors by customizing each layer. I love using a combination of pastel shades for a playful spring-themed cake.

Questions About Recipes

→ Can I make this cake in advance?

Yes, the cake can be baked a day ahead. Just store it in an airtight container at room temperature.

→ How do I store leftover cake?

Keep leftover cake covered in the refrigerator for up to 3 days, or you can freeze it for longer storage.

→ Can I substitute the butter in the buttercream?

You can use vegetable shortening for a dairy-free option, but it will change the flavor slightly.

→ What other flavors can I use for the cake?

You can substitute vanilla with almond extract or lemon zest for a delicious flavor variation.