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

Highlighted under: Creative Baking Collection

I absolutely love making this Mini Heart Cake with Vanilla Bean Frosting for special occasions. The delightful combination of rich vanilla bean flavor and moist cake creates a treat that is both elegant and delicious. Preparing this cake has become a joyful tradition for me, and I find that the heart shape adds a sweet touch of love for any celebration. Plus, frosting it with luscious vanilla bean frosting makes it even more irresistible. It’s perfect for sharing with friends or cherishing alone—either way, it's a delightful experience!

Created by

Elspeth Murray

Last updated on 2026-01-13T07:11:37.961Z

One of my favorite memories is baking this Mini Heart Cake for a friend's birthday. I remember carefully mixing the batter and pouring it into the heart-shaped pans, brimming with excitement. The smell of vanilla wafting through the kitchen turned it into a cozy space full of love and anticipation. I discovered that letting the cakes cool completely before frosting them prevents the frosting from melting and ensures a beautiful presentation.

As I decorated it with the vanilla bean frosting, I marveled at how simple ingredients could create such a lovely masterpiece. Each layer of frosting adds not just flavor, but also a beautiful texture that makes every slice memorable. This cake never fails to impress!

Why You'll Love This Cake
Delicate heart shape makes it perfect for celebrations
Rich vanilla bean flavor elevates the simple cake
Moist texture that stays fresh for days

Mastering the Heart-Shaped Cakes

Baking in heart-shaped pans can be a delightful yet challenging task. It's essential to grease and flour the pans thoroughly, as the intricate shape can make it difficult for cakes to release after baking. I recommend using a non-stick baking spray for an extra layer of protection. You should also consider placing a parchment paper round at the bottom of the pans to ensure that your cakes come out perfectly intact.

When pouring the batter into the heart-shaped pans, be cautious to equally distribute it to avoid uneven baking. An offset spatula works wonders for smoothing the batter evenly. If you're unsure about the baking time, keep an eye on the cakes during the last few minutes. They should be lightly golden, and a toothpick inserted into the center should come out clean.

Frosting Techniques for a Picture-Perfect Finish

Achieving a creamy and spreadable consistency for your frosting is crucial for the best application. I find that gradually adding heavy cream helps to create a light, fluffy texture, making it easier to spread across the cake layers. Start with 1 tablespoon, and add more as needed. Remember, though, too much cream can lead to a runny frosting, so add cautiously!

To achieve a smooth finish, use a bench scraper once the cake is frosted. This allows for a clean and professional look. If you desire a rustic appearance, a simple spatula swirl will do just fine. Don't forget to scrape off any excess frosting from the edges to enhance its aesthetic, as this really showcases the heart shape.

Ingredients

For the cake:

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

For the frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla bean paste
1-2 tablespoons heavy cream

Instructions

Preheat the oven

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

Make the batter

In a bowl, mix together flour, sugar, baking powder, and salt. In another bowl, cream the butter until smooth, then add the eggs, vanilla extract, and milk. Combine the two mixtures and stir until just combined.

Bake the cakes

Divide the batter between the prepared pans. Bake for 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 wire racks to cool completely.

Prepare the frosting

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and beat until smooth. Stir in the vanilla bean paste and enough heavy cream to get a spreadable consistency.

Frost the cake

Once the cakes are completely cool, spread a layer of frosting on top of one cake and place the second cake on top. Frost the top and sides of the cake until fully covered.

Serve and enjoy

Slice the cake, serve, and enjoy the delightful flavors with your family and friends!

Pro Tips

Make sure your ingredients are at room temperature for best mixing results. Additionally, you can add sprinkles on top for a festive touch!

Ingredient Insights

The use of unsalted butter in both the cake and frosting is key to controlling the overall salt level of the dessert, allowing the rich vanilla flavors to shine through. When using salted butter, you may want to adjust other salt components in the recipe to maintain balance. Additionally, ensure your butter is softened at room temperature for easy creaming—usually about 30 minutes out of the fridge should suffice.

For the vanilla bean frosting, the choice between vanilla bean paste and pure vanilla extract can make a noticeable difference. Vanilla bean paste contains actual vanilla flecks, adding both visual appeal and a more intense flavor profile. If you don’t have either, you can substitute with high-quality vanilla extract, but remember this will result in a slightly different texture and look.

Storing and Enjoying Your Cake

If you have leftovers after your celebration, you can store the Mini Heart Cake in an airtight container at room temperature for up to three days. Alternatively, refrigerating it will extend freshness for about a week. Just remember that chilled cake can dry out, so let it come to room temperature before serving for the best flavor and texture.

For those preparing in advance, the cake layers can be baked and wrapped tightly in plastic wrap before freezing. This allows you to make the cake up to two months ahead of time. Just thaw them in the fridge overnight before frosting. As for serving, slice into small portions for parties, or add fresh berries on the side for a beautiful presentation that enhances the cake's flavor!

Questions About Recipes

→ Can I use a different flavor for the frosting?

Absolutely! You can use chocolate or any fruit-flavored frosting to match your taste preferences.

→ How can I store the cake?

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

→ Is this cake suitable for freezing?

Yes, you can freeze the cake without frosting for up to three months. Just make sure it’s well wrapped.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Adjusting the liquids might be necessary depending on the blend used.