Mini Heart Cake with Vanilla Sponge

Name: Mini Heart Cake with Vanilla Sponge
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1/2 cup milk; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tsp vanilla extract; 2-4 tbsp heavy cream

Highlighted under: Baking & Desserts

I absolutely love making this Mini Heart Cake with Vanilla Sponge. The delicate sponge combined with a rich buttercream just melts in my mouth. It's a fun and easy recipe that has become a staple in my kitchen, especially for special occasions. Each bite is a soft vanilla cloud, and I can’t get enough of the charming heart shape. Whether it's a birthday celebration or just a treat for myself, this cake makes any moment feel extra special. Plus, it’s a fantastic way to show that love is in the details!

Created by

Celeste Morgan

Last updated on 2026-01-13T05:46:18.586Z

When I first created this Mini Heart Cake, I wanted to craft something that felt intimate and festive. The sponge is light and airy, thanks to the whipped eggs, which gives it that incredible texture. Each heart shape is a delightful surprise, and it brings an enthusiastic smile to anyone enjoying it!

One detail I've learned is to use room temperature ingredients for the batter. This small step makes a world of difference, as it helps in achieving a consistent lightness in the sponge. Also, using a flavored syrup brushed onto the layers adds an extra zing!

        Why You'll Love This Recipe
        Perfectly soft sponge that delights the senses
Charming heart shape that adds a personal touch
Versatile: great for any occasion

      

Baking Tips for a Flawless Sponge

To achieve a perfectly airy vanilla sponge, it's essential to cream the butter and sugar adequately. Make sure you're beating them together for about 3-4 minutes until the mixture is light and fluffy. This step is crucial because it incorporates air into the batter, giving the cake a delicate texture. Avoid rushing this process, as under-creamed butter can result in a denser cake.

When incorporating the eggs, do it one at a time and mix well after each addition. This method ensures that each egg is fully integrated, contributing to a smoother batter. If you notice that the mixture is becoming slightly grainy as you add the eggs, don’t worry; just continue mixing until everything is well combined. A well-emulsified batter will yield a consistently soft crumb.

Understanding Your Ingredients

In this recipe, the role of butter is pivotal; it not only provides flavor but also contributes to the cake's moisture. Make sure your butter is softened to room temperature, as this will facilitate better creaming with the sugar. If you forget to take it out of the fridge, you can cut it into small cubes and microwave it for about 10-15 seconds, just until slightly softened, but not melted.

The choice of flour is also important. Using all-purpose flour gives you the right balance of structure and tenderness. If you’re looking for a gluten-free option, you can substitute all-purpose flour with a 1:1 gluten-free baking blend, which should deliver similar results without compromising the texture of your cake.

Ingredients

Gather these ingredients to create your delightful Mini Heart Cake:

For the Vanilla Sponge

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

For the Buttercream Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2-4 tbsp heavy cream

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your Mini Heart Cake:

Prepare the Oven and Pans

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

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt until well combined. Set aside.

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Vanilla

Incorporate the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.

Combine Wet and Dry Ingredients

Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.

Bake

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Frost

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack. Once cooled, frost with the buttercream and enjoy!

Remember to let your cake cool completely before frosting to prevent melting!

Pro Tips

For a pop of flavor, consider adding a touch of lemon zest to the batter or infusing your buttercream with fruit puree.

Frosting Perfection

Crafting the buttercream frosting deserves special attention. Start with room temperature unsalted butter for better blending. When you add in the powdered sugar, consider sifting it first to eliminate any lumps. This will help you achieve a smoother frosting. Beat on low speed initially to prevent a sugar cloud, then increase to medium-high until the frosting is fluffy and glossy, about 2-4 minutes.

If your mixture seems too thick, slowly add heavy cream, one tablespoon at a time, until you reach your desired spreadable consistency. The added cream also enhances the richness of the frosting, making each bite more indulgent. If you prefer a lighter frosting, you can use half cream and half milk.

Storage and Serving Suggestions

After frosting, if you have leftovers, you can store the Mini Heart Cake in an airtight container in the refrigerator for up to 3 days. To keep the frosting from hardening too much, consider adding a thin layer of plastic wrap over the exposed cake. If you’d like to prepare the cake in advance, you can bake and cool the sponge, then wrap it tightly in plastic wrap and freeze it for up to 2 months.

Serving ideas are endless with this cake! For extra flair, consider adding some fresh berries on top or a drizzle of chocolate ganache. If you’re looking to switch up the flavor, swap the vanilla extract in the sponge with almond extract or citrus zest for a more vibrant taste that pairs beautifully with the rich buttercream.

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! You can bake the layers the day before and store them wrapped at room temperature.

→ How should I store leftovers?

Keep any leftovers in an airtight container at room temperature for up to 3 days.

→ Can I use different shapes for the cake?

Yes! Feel free to use any cake pan, but keep in mind that baking times may vary.

→ What can I substitute for eggs?

You can use unsweetened applesauce or a commercial egg replacer for a vegan version.