Mini Heart Cake with Vanilla Buttercream

Name: Mini Heart Cake with Vanilla Buttercream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup buttermilk; 1/4 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla extract; Colorful sprinkles (optional)

Highlighted under: Home Baking Favorites

I love baking, especially when it’s for a celebration. This Mini Heart Cake with Vanilla Buttercream is my go-to treat when I want to add a personal touch to any occasion. The process of creating this sweet delight is not just easy but also rewarding. Each layer is infused with the joy of baking, making it the perfect centerpiece for romantic dinners or special gatherings. Plus, the vibrant heart shape makes it a delightful visual treat that can instantly uplift any mood.

Created by

Hannah Lewis

Last updated on 2026-01-13T00:17:35.509Z

Baking this Mini Heart Cake was a delightful experience. I experimented with different flavors but ultimately decided on classic vanilla, which never fails to impress. By using buttermilk in the batter, I achieved a moist and tender crumb that pairs beautifully with the silky vanilla buttercream. I believe that the key to success lies in allowing the cake to cool completely before frosting; this prevents the icing from melting into the layers.

One of my favorite aspects of this cake is its playful size. Each mini heart is perfect for sharing or enjoying solo. I added colorful sprinkles on top to make them festive, and they were a hit at the last gathering I hosted. I truly can't wait to make these again for the upcoming holidays!

        Why You'll Love This Recipe
        Adorable heart shape for that special touch
Deliciously moist cake with a classic vanilla flavor
Fun to decorate and customize for any occasion

      

Key Techniques for a Perfect Mini Heart Cake

When baking the mini heart cakes, it’s crucial to achieve a light and fluffy batter. Creaming the butter and sugar thoroughly until pale and airy ensures that the cake rises well during baking. If you notice that the mixture isn’t fluffy after a few minutes, continue whipping to incorporate more air until the desired texture is achieved.

Another essential tip is to fold the dry ingredients gently into the wet mixture. Overmixing can lead to a dense cake texture. Use a spatula to combine until you see no more flour streaks, ensuring the batter remains light. This simple technique is key to getting that perfect moist cake.

Understanding Your Ingredients

Buttermilk is a standout ingredient in this recipe, imparting moisture and a slight tang to the cake, which balances the sweetness of the butter and sugar. If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Allow it to sit for about 5 minutes before using it in the recipe.

Using room temperature butter and eggs is important for achieving a smooth batter. Cold ingredients can cause the emulsification process to fail, resulting in a grainy cake. If you forget to take them out in advance, a quick way to warm them is to place the eggs in a bowl of warm water for about 10 minutes and microwave the butter in short bursts to soften it.

Ingredients

For the Mini Heart Cakes

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

For the Vanilla Buttercream

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
Colorful sprinkles (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour the mini heart cake pans.

Mix the Batter

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla and buttermilk. Mix in the dry ingredients until just combined.

Bake the Cakes

Pour the batter into the mini heart cake pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack.

Prepare the Buttercream

Beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Add heavy cream and vanilla; continue to beat until the frosting is light and fluffy.

Frost the Cakes

Once the cakes are completely cooled, frost the tops and sides with the vanilla buttercream. Add colorful sprinkles if desired.

Pro Tips

Make sure the butter and eggs are at room temperature for the best results. You can also flavor the buttercream with different extracts or fruit purees for a unique twist.

Storage and Make-Ahead Tips

These mini heart cakes can easily be made ahead of time, which makes them perfect for parties. Once baked and cooled, wrap them tightly in plastic wrap and store them in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, freeze the un-frosted cakes by placing them in a single layer in a freezer-safe container for up to three months.

When you’re ready to enjoy them, thaw the cakes in the refrigerator overnight and frost them just before serving. This ensures that the buttercream maintains its light and airy texture, creating a fresh taste that your guests will love.

Customization Options

One of the best parts of this mini heart cake recipe is the ability to customize the flavors and decorations. Consider infusing your vanilla buttercream with different extracts, like almond or lemon, to give a unique twist. You can also mix in some citrus zest or cocoa powder for a flavored frosting that complements the cake beautifully.

For an extra special touch, try layering fresh fruit or a fruit compote between the cake layers. Strawberries or raspberries pair wonderfully with vanilla, adding not just flavor but also a lovely visual contrast. If you're making these for kids, let them help with decorating; it makes baking even more fun!

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake and freeze the cakes a day ahead. Frost them just before serving.

→ What can I substitute for buttermilk?

You can use regular milk with a tablespoon of vinegar mixed in for a buttermilk substitute.

→ How can I customize this recipe?

Feel free to add chocolate chips or fruit zest to the batter for different flavors!

→ What is the best way to store the cakes?

Store the frosted cakes covered in an airtight container at room temperature for up to 2 days.