Mini Heart Cake with Vanilla Bean Frosting

Name: Mini Heart Cake with Vanilla Bean 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; ½ cup milk; 1 ½ tsp baking powder; ¼ tsp salt; 1 tsp vanilla extract; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp heavy cream; 1 vanilla bean, seeds scraped out; 1 tsp vanilla extract; Fresh strawberries, halved; Mint leaves (optional)

Highlighted under: Baking & Desserts

I love baking sweet treats, and this Mini Heart Cake with Vanilla Bean Frosting has become a favorite of mine! The combination of moist cake layers and rich frosting makes it perfect for any occasion. Whether it’s a special celebration or just a treat for myself, the heart shape brings a smile to my face. This recipe is surprisingly simple to follow, and the result is not only delicious but also visually stunning. Trust me, once you taste this cake, you'll be hooked on making it again and again!

Created by

Erin Wallace

Last updated on 2026-01-14T02:40:15.349Z

On a rainy day, I decided to bring a little sunshine into my home by making this delightful Mini Heart Cake. The addition of vanilla bean in the frosting seemed perfect, adding a luxurious touch to a simple cake. As I mixed the ingredients, the aroma was heavenly, and I couldn't wait to see the final result. This cake is not just about taste; it’s fun to decorate and makes for a beautiful centerpiece.

While frosting the cake, I learned that letting the cake layers cool completely helps the frosting stay smooth and even. I also love using fresh strawberries as a topping; they not only add a pop of color but also a burst of freshness that complements the rich frosting. This cake truly brings joy and sweetness to any occasion!

        Why You'll Love This Recipe
        Charming heart shape perfect for expressing love
Luxurious vanilla bean frosting that enhances the flavor
Simple yet impressive treat for any occasion

      

Understanding the Ingredients

The choice of ingredients in this Mini Heart Cake is crucial to achieving its tender crumb and rich flavor. Unsalted butter is preferred because it allows you to control the salt levels throughout the recipe. If you need a dairy alternative, consider using coconut oil or a vegan butter substitute, but be mindful that the texture may differ slightly. Using fresh eggs contributes to the moisture and overall structure of the cake, providing a rich flavor that is essential for any cake recipe.

The vanilla bean frosting elevates this cake to a whole new level. The inclusion of vanilla bean seeds makes a noticeable difference in both texture and taste, offering tiny flecks that look beautiful against the creamy white frosting. If you can't find vanilla beans or want a more economical option, pure vanilla extract will work just fine, though the flavors won't be as robust. For those who wish to lighten the frosting, you can incorporate a bit of mascarpone cheese for a silkier texture and slightly tangy flavor.

Perfecting Your Technique

When creaming the butter and sugar, aim for a light and airy mixture; this process is essential for achieving a fluffy cake. Use an electric mixer on medium speed for about 3-5 minutes until the mixture appears pale and increases in volume. This incorporates air into the batter and helps the cake rise, giving it that delightful lightness. Pay close attention to not overmix once you combine the dry ingredients with the wet; overmixing can lead to a dense texture.

For baking, ensure your heart-shaped pans are well-greased or lined with parchment paper to prevent sticking. Rotate the pans halfway through baking for even cooking, particularly in standard ovens that may have hot spots. It's best to start checking for doneness around the 20-minute mark; a toothpick inserted should come out clean or with a few moist crumbs. Allow the cakes to cool completely in the pans, as this helps them set properly and reduces the risk of crumbling during assembly.

Ingredients

For the Cake:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 ½ tsp baking powder
¼ tsp salt
1 tsp vanilla extract

For the Vanilla Bean Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp heavy cream
1 vanilla bean, seeds scraped out
1 tsp vanilla extract

For Decoration:

Fresh strawberries, halved
Mint leaves (optional)

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Combine Dry Ingredients

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

Bake the Cakes

Pour the batter into heart-shaped baking pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely in the pans before transferring to a wire rack.

Make the Frosting

In a separate mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Once combined, add heavy cream, vanilla bean seeds, and vanilla extract. Beat until fluffy and smooth.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and cover the entire cake with frosting.

Decorate

Garnish with halved strawberries and mint leaves for an added touch of elegance. Slice and serve to enjoy your beautiful Mini Heart Cake!

Pro Tips

For a fun twist, you can add cocoa powder to the batter for a chocolate version of this heart cake!

Storing Your Mini Heart Cake

If you find yourself with leftover Mini Heart Cake, storing it properly will help retain its moistness. Wrap slices in plastic wrap or store them in an airtight container at room temperature for up to two days. If you need longer storage, consider placing the wrapped slices in the freezer for up to a month. To enjoy again, simply thaw at room temperature or warm gently in the microwave for a few seconds before serving.

Keep in mind that the frosting can become less stable in warmer conditions. If you plan to serve the cake at a warm gathering, consider chilling the frosted cake in the refrigerator for about 30 minutes before displaying it; this will help the frosting hold up better against heat.

Creative Variations

Feel free to get creative with flavor enhancements for your Mini Heart Cake! For added richness, mix in lemon or orange zest into the batter for a bright, citrusy note that pairs wonderfully with the vanilla bean frosting. Alternatively, incorporating cocoa powder can transform this recipe into a delightful chocolate heart cake while keeping the same base technique intact.

Another fun twist is to incorporate layers of jam or fruit compote between the cake layers before frosting. Raspberry or strawberry jam would add a fantastic burst of flavor and an eye-catching color contrast. It's an easy way to elevate the dessert and introduce additional textures and tastes to each bite.

Questions About Recipes

→ Can I use different flavors in the frosting?

Absolutely! You can substitute vanilla with almond extract or even lemon zest for a different flavor profile.

→ How can I store the cake?

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

→ Can I freeze the cake?

Yes, you can freeze the cake layers for up to 3 months. Just make sure they're well wrapped.

→ What can I use instead of eggs?

You can use unsweetened applesauce or a flaxseed meal mixture as an egg substitute in this recipe.