Celebrate love with these adorable Valentine’s Mini Heart Cakes. These bite-sized desserts are moist, fluffy, and beautifully decorated, making them the perfect treat for your special someone or a festive party. With a tender cake base and vibrant decorations, they’re as fun to make as they are to eat!
Why You’ll Love This Recipe
- The perfect dessert to show your love on Valentine’s Day.
- Easy to customize with flavors, colors, and decorations.
- Individually sized, making them ideal for sharing or gifting.
- Visually stunning with vibrant colors and heart shapes.
- A great project for bakers of all skill levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Milk
- Vanilla extract
- Red or pink food coloring
For the Frosting:
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Heavy cream
- Food coloring (optional)
For Decoration:
- Sprinkles
- Edible glitter
- Mini candy hearts
Directions
Make the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a baking sheet or jelly roll pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.
- Cream Butter and Sugar: In a separate bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla extract and food coloring.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Cut and Assemble:
- Cut Hearts: Use a heart-shaped cookie cutter to cut out mini cakes from the cooled sheet cake.
- Prepare Frosting: Beat butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream until smooth. Tint with food coloring, if desired.
- Frost and Decorate: Frost each mini heart cake and decorate with sprinkles, edible glitter, or mini candy hearts.
Servings and Timing
- Servings: Makes about 12 mini heart cakes
- Preparation Time: 30 minutes
- Baking Time: 25 minutes
- Decorating Time: 20 minutes
- Total Time: 1 hour 15 minutes
Variations
- Chocolate Version: Replace part of the flour with cocoa powder for a chocolate heart cake.
- Lemon Zest: Add lemon zest to the batter for a citrusy twist.
- Layered Mini Cakes: Stack two hearts with frosting in between for a layered look.
- Gluten-Free: Use a gluten-free flour blend for the cake.
- Vegan Option: Use plant-based milk, vegan butter, and flax eggs to make the recipe vegan-friendly.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted mini cakes for up to 1 month. Thaw and decorate when ready to serve.
FAQs
Can I make these in advance?
Yes, bake the cakes a day ahead and store them covered. Decorate on the day of serving for the freshest look.
How do I ensure even layers?
Use a leveling tool or a serrated knife to level the cake before cutting out shapes.
What can I do with the leftover cake scraps?
Use them to make cake pops, trifles, or simply enjoy as a snack.
Can I use a different shape cutter?
Absolutely! Use any shape that fits your theme or occasion.
How can I make the frosting smoother?
Ensure the butter is softened before mixing, and add heavy cream gradually to adjust the consistency.
What’s the best way to apply sprinkles evenly?
Sprinkle them onto the frosting immediately after spreading, before it sets.
Can I use store-bought frosting?
Yes, store-bought frosting works well if you’re short on time.
How do I make the colors more vibrant?
Use gel food coloring instead of liquid for more intense colors.
Can I add fillings to the mini cakes?
Yes! Pipe a small amount of jam, ganache, or cream between layers or into the center of each heart.
How can I make these healthier?
Use whole wheat flour, reduce sugar, and try Greek yogurt as a partial butter replacement.
Conclusion
Valentine’s Mini Heart Cakes are a charming and delicious way to show your love this Valentine’s Day. With their tender cake, creamy frosting, and festive decorations, they’re sure to impress anyone lucky enough to receive one. Whether you make them for a loved one, a party, or yourself, these mini heart cakes are a guaranteed hit!
PrintValentine’s Mini Heart Cakes Recipe
These Valentine’s Mini Heart Cakes are adorable, moist, and bursting with love! Made with fluffy layers of cake, filled with frosting, and beautifully decorated, these heart-shaped treats are perfect for sharing on Valentine’s Day or any romantic occasion.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12–15 mini heart cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- Pink or red gel food coloring
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- Red or pink food coloring (optional)
For Decoration:
- Sprinkles, edible glitter, or candy hearts
- Optional: Melted white or dark chocolate for drizzling
Instructions
1. Make the Cake:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients.
- Add a few drops of gel food coloring and mix until the batter is evenly tinted.
- Pour the batter into the prepared pan and smooth the top. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
2. Prepare the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add powdered sugar, mixing until smooth.
- Add heavy cream and vanilla extract, and beat until fluffy. For color, mix in food coloring until the desired shade is achieved.
3. Cut and Assemble the Mini Cakes:
- Use a heart-shaped cookie cutter to cut out mini hearts from the cooled cake. (You should get about 12-15 hearts, depending on cutter size.)
- Spread or pipe frosting on one heart-shaped piece and top it with another to create a sandwich. Repeat with the remaining pieces.
4. Decorate the Cakes:
- Frost the tops and sides of each mini heart cake, smoothing with an offset spatula.
- Decorate with sprinkles, edible glitter, candy hearts, or drizzle with melted chocolate.
5. Serve and Enjoy:
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- For a quicker option, use store-bought cake mix and frosting.
- Leftover cake scraps can be turned into cake pops!