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: 8 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup milk; 1 cup unsalted butter, softened; 3-4 cups powdered sugar; 1 vanilla bean, seeds scraped out; 2 tablespoons milk; Pinch of salt

Highlighted under: Modern Favorites

I absolutely adore baking, and there's something incredibly special about creating mini heart-shaped cakes. This recipe is not just about flavor; it’s about love and celebration. Each cake is a perfect little gift for someone special, whether it's for a birthday, an anniversary, or just because! The vanilla bean frosting is silky and rich, making each bite a delightful treat. Plus, the simplicity of the ingredients allows the flavors to shine through beautifully. Trust me, once you try this, you'll want to make it for every occasion.

Created by

Seraphina Moore

Last updated on 2026-01-05T22:21:34.539Z

Baking this Mini Heart Cake with Vanilla Bean Frosting has become a cherished tradition in my kitchen. The process of shaping them into hearts not only makes them visually appealing but also brings a sense of warmth to every gathering. I love using fresh vanilla beans, as they really elevate the frosting’s flavor, making it rich and indulgent.

During my first attempt, I experimented with various baking times and discovered that a lighter touch on the oven temperature produced the perfect fluffy texture, ensuring each cake stays moist. Don't skip the cooling time, as it helps the frosting to set perfectly for that impressive finish!

        Why You Will Love This Recipe
        Delicate and moist cake that melts in your mouth
Luxurious vanilla bean frosting that's a treat on its own
Adorable heart shape, perfect for celebrating love
Versatile enough for any occasion or just a sweet snack

      

Understanding the Ingredients

The key to achieving a delicate and moist cake lies in your choice of ingredients, especially the butter and eggs. Using high-quality unsalted butter will not only enhance the flavor but also help create that light texture that you want. Be sure to bring your eggs to room temperature before adding them to the batter; this helps in emulsifying the ingredients better, resulting in a more cohesive batter.

When it comes to flour, all-purpose works perfectly in this recipe, but if you're looking to make a gluten-free version, you can substitute it with a 1:1 gluten-free baking blend. Just make sure to check the blend's packaging for any additional binding ingredients. This substitution will still yield a delicious cake that retains the loveable heart shape.

Tips for Perfect Baking

For the best baking results, ensure your oven is properly preheated. An oven thermometer can be helpful here, as home ovens can often be off by 10-15°F. Keep an eye on your cakes toward the end of the baking time; they are done when they spring back when lightly pressed and have a golden edge. Trust your instincts, but remember that every oven is different, so you may need to adjust baking times slightly.

Cooling is another crucial step; allow the cakes to cool in the pans for at least 10 minutes. If you rush and move them too soon, they could break apart. Once they're on the wire rack, let them cool completely before frosting. This prevents the frosting from melting into puddles, ensuring a beautifully frosted cake.

Ingredients

For the Mini Cakes

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

For the Vanilla Bean Frosting

1 cup unsalted butter, softened
3-4 cups powdered sugar
1 vanilla bean, seeds scraped out
2 tablespoons milk
Pinch of salt

Ensure all ingredients are at room temperature for the best results.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter until fluffy, then add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and milk. Gradually mix the dry ingredients into the wet mixture until just combined.

Bake the Cakes

Pour the batter into greased heart-shaped cake pans, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pans for 10 minutes before removing and placing them on a wire rack to cool completely.

Make the Frosting

In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar and mix until combined. Add the scraped vanilla bean seeds, milk, and a pinch of salt. Beat until the frosting is fluffy and well combined.

Frost the Cakes

Once the heart cakes are completely cool, frost each layer generously with the vanilla bean frosting. You can stack them for a taller cake or enjoy them as individual mini cakes!

Decorate with sprinkles or fresh fruit for a beautiful presentation.

Pro Tips

To enhance the flavor, let the frosted cakes sit for a few hours before serving. This allows the vanilla flavor to infuse beautifully into the cake.

Frosting Considerations

Achieving the perfect vanilla bean frosting is all about texture. Start with softened butter; if it's too cold, the frosting will be dense and won't beat well. If you find the frosting too thick, you can add additional milk, one tablespoon at a time, until you reach your desired consistency. The frosting should be light and fluffy, almost like whipped cream.

Incorporating real vanilla bean seeds gives an aromatic depth that reinforces the lovely flavor of the cakes. However, if you can't find vanilla beans, pure vanilla extract will work as a substitute. Just use about a tablespoon of extract for every vanilla bean called for in the recipe, being mindful that the taste will vary slightly.

Storing and Serving Ideas

These mini heart cakes are perfect for making ahead of time. Once baked and cooled, you can store them in an airtight container at room temperature for up to 2 days or in the fridge for a week if unfrosted. They also freeze well; place layers between parchment paper and keep them wrapped tightly in plastic wrap for up to two months. Just remember to let them thaw in the refrigerator overnight before frosting.

For serving, consider garnishing with fresh berries or a light dusting of powdered sugar for an extra touch. If you're feeling adventurous, try adding a layer of fruit jam between the cake layers for a delightful surprise. Friends and family will appreciate the extra effort, and it adds a lovely flavor contrast to the rich frosting.

Questions About Recipes

→ Can I use a different shape for the cake?

Absolutely! You can use round, square, or any shape you prefer.

→ How do I store the mini heart cakes?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I freeze the cakes?

Yes, you can freeze the unfrosted cakes for up to a month. Just make sure they are well wrapped.

→ What can I substitute for butter in the frosting?

You can use margarine or a plant-based butter alternative if you're looking for a dairy-free option.