Mini Heart Cake with Vanilla Bean Frosting

Name: Mini Heart Cake with Vanilla Bean Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup buttermilk; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tsp vanilla extract; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tsp vanilla bean paste; 2-3 tbsp heavy cream; Pinch of salt

Highlighted under: Sweet Baking Inspiration

I absolutely love making this Mini Heart Cake with Vanilla Bean Frosting for special occasions. The unique shape instantly brings a smile to everyone’s face, and the luscious vanilla bean frosting elevates this simple cake to gourmet status. As someone who enjoys baking, I find that this recipe strikes the right balance of tenderness and flavor, making it a delightful addition to any celebration. Plus, the small size means you can enjoy a slice without feeling guilty!

Created by

Victoria Hall

Last updated on 2026-01-13T02:03:35.007Z

When I first baked this Mini Heart Cake, I was thrilled with how well it turned out. The soft, moist cake pairs perfectly with the creamy vanilla bean frosting, which I believe is the star of the show. I love adding real vanilla bean specks to make the frosting not only delicious but visually appealing too!

I discovered that using buttermilk in the cake batter adds an incredible tenderness, and it really makes a difference. As a tip, make sure to let your cake cool completely before frosting to achieve the best results. There's nothing better than serving this cake at a gathering and seeing everyone's reactions!

        Why You'll Love This Recipe
        Delightfully moist texture that melts in your mouth
Beautiful heart shape ideal for celebrations
Rich vanilla flavor that enhances every bite

      

Crafting the Perfect Cake Batter

When making your cake batter, it's essential to cream the butter and sugar until light and fluffy, which typically takes about 3-4 minutes. This step incorporates air into the mixture, helping the cake achieve a delightful rise and tender crumb. Make sure your butter is at room temperature; if it’s too cold, it won’t blend well, resulting in a dense cake.

Incorporating the eggs one at a time is also crucial; it ensures each egg is fully emulsified into the batter before adding the next. This creates a stable mixture that holds moisture, contributing to the cake's tender texture. Don’t rush this process; take your time to mix thoroughly at each stage.

Achieving the Perfect Frosting Consistency

For the frosting, the key is to beat the butter until it is creamy and pale, which usually takes around 2-3 minutes. This will help create a fluffy texture that adheres beautifully to the cake. Gradually adding powdered sugar prevents clumps and results in a smooth finish. Be cautious not to add too much cream too quickly; a little at a time helps you control the frosting's thickness.

If your frosting becomes too runny, simply add a bit more powdered sugar to thicken it up. Conversely, if it’s too thick, you can adjust with more heavy cream. I often find that the consistency should be spreadable but still hold peaks, which is ideal for creating a beautiful finish on your heart cake.

Ingredients

Ingredients for Mini Heart Cake

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup buttermilk
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla bean paste
2-3 tbsp heavy cream
Pinch of salt

Preparation Steps

Instructions

How to Make the Mini Heart Cake

Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Grease a heart-shaped cake pan and line the bottom with parchment paper for easy release.

Mix Cake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, followed by the buttermilk and vanilla extract, mixing well.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla bean paste, and a pinch of salt, mixing well. Add heavy cream a tablespoon at a time until desired consistency is reached.

Frost the Cake

Once the cake is completely cool, spread the vanilla bean frosting generously over the top and sides. Decorate as desired.

Enjoy Your Creation!

Pro Tips

For an extra touch, consider decorating the cake with fresh berries or edible flowers for a stunning presentation.

Serving Suggestions

This Mini Heart Cake is perfect for intimate gatherings or special occasions like anniversaries or Valentine's Day. Its small size makes it easy to slice into portions and serve on decorative plates. Consider pairing it with fresh berries or a scoop of vanilla ice cream for a delightful contrast in texture and flavor.

For an added touch of elegance, dust the finished cake with powdered sugar or top it with chocolate shavings. You could also garnish with edible flowers or some mint leaves for a pop of color and freshness.

Storage Tips

If you have leftover cake, it can be stored in an airtight container at room temperature for up to 2 days. If you need to keep it longer, it can be refrigerated for up to a week. Allow the cake to come to room temperature before serving to ensure it's as moist and flavorful as when it was freshly baked.

For longer storage, consider freezing the unfrosted cake. Wrap it tightly in plastic wrap and then foil, and it will keep well in the freezer for up to 3 months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight before frosting and serving.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature.

→ What can I substitute for buttermilk?

You can make a substitute by mixing ½ cup of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ How do I store the leftover cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I use this recipe for cupcakes?

Absolutely! This batter works great for cupcakes; just reduce the baking time to about 18-20 minutes.