Mini Heart Cake with Pistachio Vanilla Frosting

Name: Mini Heart Cake with Pistachio Vanilla Frosting
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup milk; 2 tsp vanilla extract; 1 ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; ½ cup pistachios, finely ground; 2 tsp vanilla extract; 1-2 tbsp milk (as needed for consistency); Green food coloring (optional)

Highlighted under: Home Baking Favorites

I absolutely love making this Mini Heart Cake with Pistachio Vanilla Frosting for special occasions. The moment I slice into this delicate cake, guests are always enchanted by its charming shape and vibrant colors. The fluffy vanilla layers perfectly complement the creamy, nutty frosting, creating a balance of flavors that is both uplifting and indulgent. It’s a wonderful way to show someone you care, making it a delightful centerpiece for celebrations or an intimate gift for a loved one.

Created by

Hannah Lewis

Last updated on 2026-01-14T05:33:34.466Z

Making this Mini Heart Cake has become a tradition in my home. I remember the first time I baked it for a friend's birthday; the joyful smiles it brought made me realize how special a little cake can be. The secret is in the moistness of the vanilla cake paired harmoniously with the light pistachio frosting. It’s incredible how simple ingredients can transform into a heartfelt creation.

What I love most about this recipe is the ability to customize it with various flavors. Sometimes, I’ll sneak in a hint of almond extract to elevate the nutty profile of the frosting. This small tweak has garnered rave reviews from everyone who has had a slice. Trust me, your loved ones will be asking for seconds!

        Why You Will Love This Recipe
        Delicate heart shape perfect for any occasion
Light and fluffy vanilla cake that pleases the palate
Nutty pistachio frosting adds a gourmet touch

      

Understanding the Ingredients

Each ingredient in the Mini Heart Cake plays a vital role in achieving the perfect texture and flavor. The all-purpose flour provides the structure, while the granulated sugar not only sweetens but also aids in the cake's tenderness by incorporating air when creamed with the butter. Using unsalted butter allows you to control the saltiness of the cake, ensuring a balanced sweetness against the nutty frosting.

Eggs help to bind the ingredients together and provide moisture, contributing to the cake's fluffiness. The addition of vanilla extract elevates the flavor profile, giving a subtle aromatic note that pairs harmoniously with the pistachio frosting. Milk is crucial for achieving the right consistency in the batter, making it light and easy to pour into the heart-shaped pans.

Perfecting Your Frosting

The frosting is the star of this recipe, offering a creamy and nutty contrast to the delicate cake layers. Using finely ground pistachios is key; they not only provide flavor but also contribute to the texture. Make sure to pulse them until they resemble a fine meal rather than a paste, as this will allow for a smooth frosting. If you don't have pistachios, try substituting with ground almonds for a different but equally delightful nutty flavor.

To achieve the perfect consistency for frosting, start with room temperature butter; it should be creamy and should whip up to a light, fluffy texture when combined with powdered sugar. If your frosting is too thick, gradually add milk, one tablespoon at a time, until it reaches a manageable thickness that's easily spreadable yet maintains its structure when piped.

Ingredients

Gather these ingredients before you start:

For the Cake:

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

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup pistachios, finely ground
2 tsp vanilla extract
1-2 tbsp milk (as needed for consistency)
Green food coloring (optional)

Make sure to double-check your pantry before you begin!

Instructions

Follow these steps to create your heart cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two heart-shaped cake pans.

Mix the Batter

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to wire racks.

Prepare the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, pistachios, and vanilla extract, mixing until smooth. Adjust consistency with milk if necessary.

Assemble the Cake

Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the sides and top of the cake.

Decorate and Serve

Decorate with crushed pistachios or additional frosting designs as desired. Slice and enjoy your Mini Heart Cake!

Make sure to enjoy every bite!

Pro Tips

For an extra flavor boost, try adding a hint of almond extract to the cake batter for a unique twist. Additionally, be careful not to overmix the batter to keep your cake light and fluffy!

Make-Ahead Tips

If you're planning for a special occasion, you can prepare the components of the Mini Heart Cake ahead of time. The cake layers can be baked a day in advance. Once cooled, wrap them tightly in plastic wrap to maintain moisture, and store them at room temperature. This not only saves time but allows the flavors to meld together, making the cake even more delicious when served.

The frosting can also be made ahead and stored in the refrigerator for up to a week. Just give it a quick re-whip before spreading it on the cake to return it to a fluffy texture. If you want to freeze the frosting, use an airtight container and it should keep well for up to three months. Thaw it in the fridge overnight before using.

Serving Suggestions

For an elegant presentation, consider serving the Mini Heart Cake on a decorated cake stand, garnished with a sprinkle of crushed pistachios and fresh berries. This not only enhances its beauty but also adds a pop of color that replicates the vibrant taste inside. A dollop of whipped cream or a scoop of vanilla ice cream on the side can elevate the experience, adding creaminess that complements the cake's fluffy texture.

This cake also lends itself well to personalization. You can add layers of fruit preserves between the cake layers for a fruity twist or incorporate finely chopped nuts into the frosting for an added crunch. Additionally, experimenting with different food coloring in the frosting can help create a festive appearance for various occasions.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can experiment with almond flour or gluten-free flour, but note that the texture may vary.

→ How should I store the cake?

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

→ Can I make this cake ahead of time?

Absolutely! The cake layers can be baked a day in advance and frosted just before serving.

→ What can I substitute for pistachios?

If you’re allergic to nuts, consider using finely chopped coconut or even a sprinkle of chocolate shavings for the frosting instead.