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: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tablespoon vanilla bean paste; 2-3 tablespoons heavy cream

Highlighted under: Easy Baking Favorites

I absolutely adore baking mini cakes, and this Mini Heart Cake with Vanilla Bean Frosting is one of my favorites! The combination of moist cake and rich vanilla frosting makes every bite feel special. It’s not just a dessert; it’s a little gift. I love making this for celebrations, or even just to brighten up a regular day. The heart shape adds a personal touch, making it perfect for sharing with loved ones or enjoying a sweet moment alone.

Created by

Lucy Thompson

Last updated on 2026-01-05T22:37:35.339Z

When I first made this Mini Heart Cake, I was pleasantly surprised at how simple it was to create a stunning dessert! I’ve found that using quality vanilla bean paste in the frosting elevates the flavor immensely. The specks of vanilla really make each slice visually appealing.

This cake has become my go-to for Valentine’s Day and anniversaries. The heart shape is super charming and I’ve learned that a light touch when frosting adds an elegant finish rather than overwhelming the cake. It’s little touches like these that make baking so enjoyable!

Why You Will Love This Recipe
The heart shape makes it perfect for romantic occasions.
Vanilla bean frosting adds an extra layer of flavor.
Moist cake that stays delicious for days.

Baking Techniques for a Perfect Heart Cake

Baking this Mini Heart Cake requires attention to detail, especially when it comes to the oven temperature. Preheating your oven to 350°F (175°C) ensures that the cake rises evenly. A heart-shaped pan can sometimes lead to uneven baking; therefore, it’s crucial to rotate the pan halfway through baking. Look for a golden edge and a toothpick inserted in the center that comes out clean—this indicates that your cake is perfectly baked and ready to cool.

Another key aspect is the creaming method. When you cream the butter and sugar together until light and fluffy, you’re incorporating air into the batter, which helps in leavening the cake during baking. Make sure your butter is at room temperature, as this allows for better incorporation. If you find the mixture is too chunky, be patient and continue mixing until you achieve a smooth, creamy texture.

Understanding the Role of Ingredients

Each ingredient plays a vital role in creating the perfect Mini Heart Cake. For instance, the all-purpose flour provides structure, while the sugar not only sweetens but also aids in browning and moisture retention. Using unsalted butter gives you control over the sodium content, allowing for a more customizable flavor profile. If you need to substitute, consider using coconut oil for a dairy-free option, but keep in mind this may alter the flavor slightly.

The milk adds moisture, ensuring a tender crumb, but if lactose-free or dairy-free, almond or oat milk can be used as effective substitutes. The addition of eggs not only helps bind the mixture but also contributes to the cake's overall moisture and richness. Make sure to add eggs at room temperature, as they incorporate better into the batter, preventing a dense texture.

Decorating and Serving Suggestions

Once you’ve frosted the cake with your vanilla bean frosting, consider adding a touch of decoration to elevate its appearance. Fresh berries or edible flowers can add a burst of color and flavor that complements the vanilla frosting beautifully. Alternatively, a light dusting of edible glitter or powdered sugar can make your heart cake even more special for celebrations.

For serving, this cake pairs wonderfully with a cup of tea or coffee, making it a delightful treat for an afternoon gathering. If you want to prepare it ahead of time, the cake can be baked and wrapped tightly in plastic wrap, stored in the fridge for up to three days. Just frost it on the day you plan to serve for the best texture and flavor!

Ingredients

For the Cake

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

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon vanilla bean paste
2-3 tablespoons heavy cream

Make sure all ingredients are at room temperature for best results.

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Cream Butter and Eggs

In another bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.

Combine Mixtures

Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 25 minutes. A toothpick should come out clean.

Prepare the Frosting

While the cake cools, beat the softened butter with the powdered sugar and vanilla bean paste. Add cream until you reach the desired consistency.

Frost the Cake

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

Let the cake sit for about 30 minutes before slicing for the best texture and flavor.

Pro Tips

For a richer chocolate version, you can substitute half the flour with cocoa powder.

Tips for Making Vanilla Bean Frosting

When making the vanilla bean frosting, ensure your butter is softened to room temperature, which allows for easier mixing and a lighter texture. To check if it’s ready, press your finger into the butter; it should leave an impression but should not be melted. Gradually add the powdered sugar, mixing on a low speed to avoid clouds of sugar dust!

For an ideal frosting consistency, add heavy cream a tablespoon at a time until you reach your desired spreadable texture. If the frosting turns out too thick, adding cream will not only help loosen it but also make the frosting silky and glossy. Keep in mind that if your frosting is too soft, refrigerating it for 15-20 minutes can help it firm up before frosting the cake.

Storage and Make-Ahead Tips

If you're making this Mini Heart Cake in advance, consider baking it a day or two beforehand. Once cooled completely, wrap it tightly in plastic wrap and store it in an airtight container at room temperature. This way, the cake maintains its moisture, and you can frost it just before serving, ensuring that the frosting retains its freshness and texture.

For those looking to preserve the cake for longer, you can freeze it. Wrap the cooled cake in multiple layers of plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When ready to enjoy, thaw it overnight in the fridge before frosting and serving, ensuring that the cake comes back to a delightful, moist texture.

Questions About Recipes

→ Can I use a different shape cake pan?

Absolutely! Just adjust the baking time if using a larger or smaller pan.

→ How do I store leftovers?

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

→ Can I make this cake ahead of time?

Yes, the cake can be made a day in advance and frosted just before serving.

→ Is there a substitute for heavy cream?

You can use milk or a non-dairy substitute if you prefer.