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 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 large egg; 1/2 cup buttermilk; 1 tsp vanilla extract; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup heavy cream; 1 vanilla bean, scraped; 1/4 tsp salt

Highlighted under: Baking & Desserts

I absolutely adore baking mini cakes, and this Mini Heart Cake with Vanilla Bean Frosting holds a special place in my heart. Each bite is a delightful mix of tender cake and creamy frosting that brings joy to any occasion. I love how the heart shape adds a personal touch, making it perfect for birthdays, anniversaries, or simply to brighten someone's day. Plus, the subtle notes of vanilla bean elevate the flavor, ensuring this treat is both elegant and indulgent.

Created by

Celeste Morgan

Last updated on 2026-01-12T03:10:25.324Z

When I first baked this Mini Heart Cake, I experimented with the frosting to get the perfect balance of sweetness and creaminess. Using high-quality vanilla beans made all the difference, imparting a rich flavor that pairs beautifully with the fluffy cake. The texture is light yet moist, ensuring every bite is a mouthful of happiness.

To make these delightful mini cakes, I found that even slight adjustments in baking time can alter the moisture content. It’s crucial to check for doneness a few minutes early, as these cakes bake relatively quickly. A toothpick inserted should come out clean, giving you the perfect soft crumb.

        Why You'll Love This Recipe
        Charming heart shape perfect for special occasions
Decadent vanilla bean frosting that elevates the cake
Versatile recipe for any celebration or sweet craving

      

The Importance of Quality Ingredients

Using high-quality ingredients is crucial for the flavor and texture of your Mini Heart Cake. Opt for fresh, unsalted butter, as it helps create a rich and creamy frosting. The natural sweetness of good vanilla extract or, even better, a scraped vanilla bean will significantly enhance the overall taste. If you’re looking for a slightly healthier option, consider substituting half of the granulated sugar with coconut sugar, which gives a deeper flavor profile while keeping the cake moist.

For the best results when baking, always measure your flour correctly. Spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can pack it down and lead to a denser cake. It’s also essential to allow your butter to soften at room temperature so it blends perfectly with the sugar, resulting in the light and airy texture that is signature to this delightful mini cake.

Baking and Cooling Tips

When baking your mini heart cakes, be sure to check them at the lower end of the baking time, around 20 minutes. Ovens can vary, and overbaking can lead to a dry texture. Look for a lightly golden edge and a toothpick inserted into the center should come out clean. If you're using dark or non-stick pans, consider reducing the baking time by a few minutes as they tend to cook faster.

After baking, allow the cakes to cool in their pans for about 10 minutes. This resting period helps the cakes set slightly, making them easier to transfer without breaking. When moving them to a wire rack, gently run a knife around the edges to loosen any parts that might stick. Proper cooling is essential to prevent the frosting from melting; ensure the cakes are completely cool before assembling to maintain the integrity of the layers.

Ingredients

For the Cake

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

For the Vanilla Bean Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 vanilla bean, scraped
1/4 tsp salt

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and mix until combined. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and vanilla extract until smooth.

Bake the Cakes

Grease and flour mini heart-shaped cake pans. Pour the batter evenly into the pans, filling them about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.

Make the Vanilla Bean Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream, scraped vanilla bean, and salt. Beat until fluffy and well combined. If the frosting is too thick, add more cream, one tablespoon at a time.

Assemble the Cakes

Once the cakes have cooled completely, spread a layer of frosting between the two layers of each heart cake. Frost the top and sides evenly, and create decorative swirls with a spatula or piping bag. Optionally, top with sprinkles or fresh berries for a lovely finish.

Pro Tips

For the best results, make sure all your ingredients are at room temperature before starting. This ensures a smooth batter and an even bake. If you don't have buttermilk, simply mix a tablespoon of lemon juice with enough milk to make 1/2 cup and let it sit for about 5 minutes.

Variations and Customizations

Feel free to play around with flavors in this recipe. For a chocolate version, replace 1/3 of the flour with cocoa powder, adjusting the sugar as needed. You can also infuse the frosting with other flavors, like almond extract or citrus zest, for a unique twist. Another delightful variation is to incorporate fruit directly into the batter, such as finely chopped strawberries or blueberries, which add a burst of flavor and moisture.

If you're looking to make a gluten-free version of this cake, consider using a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for structure, or add a teaspoon if it's not included. The process remains the same, and you can still enjoy that charming heart shape without compromising on taste.

Storage and Make-Ahead Tips

You can prepare the mini heart cakes a day ahead of your event. After cooling, wrap each cake in plastic wrap to maintain moisture, and store them at room temperature. When you’re ready to serve, frost them with the vanilla bean frosting for the freshest experience. The frosting can also be made up to two days in advance; just keep it in an airtight container in the fridge and re-whip it before using to restore its fluffy texture.

For longer storage, you can freeze the unfrosted mini cakes for up to three months. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw them in the fridge overnight before frosting, and you’ll have a delicious dessert ready to surprise your loved ones at any moment.

Questions About Recipes

→ Can I use a different frosting for the cake?

Absolutely! You can try chocolate ganache or cream cheese frosting for a different flavor.

→ How long can I store the mini cakes?

The mini cakes can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for a week.

→ Can I freeze the cakes?

Yes, after cooling, wrap them tightly in plastic wrap and store them in a freezer-safe container. They can be frozen for up to 3 months.

→ Is there a gluten-free option for this recipe?

You can substitute all-purpose flour with a gluten-free baking blend, adjusting the proportions as necessary.