Mini Heart Cake with Vanilla Bean Frosting

Name: Mini Heart Cake with Vanilla Bean Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1/2 cup heavy cream; 1/4 cup powdered sugar; 1 vanilla bean, seeds scraped; 1/4 cup unsalted butter, softened

Highlighted under: Soft Cooking

I’ve always loved baking miniature desserts, and this Mini Heart Cake with Vanilla Bean Frosting captures my heart every time. The combination of light, fluffy cake with the creamy, aromatic frosting is a delightful way to celebrate special moments. Plus, it’s the perfect size for sharing, making it an ideal treat for intimate gatherings or as a sweet surprise for loved ones. Every bite feels like a hug, and I believe you’ll find this cake as irresistible as I do!

Created by

Miranda Keats

Last updated on 2026-01-13T04:39:36.994Z

When I first made this Mini Heart Cake, I was amazed at how well the flavors intertwined. The vanilla bean adds an elegant touch to the frosting and, in my opinion, makes all the difference compared to regular vanilla. The process of whipping the cream into the frosting might seem tedious, but it gives the cake that silky smooth texture that melts in your mouth.

One particular tip I learned is to chill both the cake and frosting for about 10 minutes before assembling. This helps everything set perfectly and makes it easier to frost without making a mess. Trust me, it’s worth the wait!

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Baking Mini Cakes

Baking in mini heart-shaped pans is a delightful twist on traditional cake-making. These pans typically require less baking time, so keep an eye on them while they're in the oven. Start checking for doneness around 18 minutes by inserting a toothpick into the center. It should come out clean, indicating that they're perfectly baked. Be careful not to overbake, as this can lead to dry cakes, which you definitely want to avoid when making such a tender dessert.

Using high-quality cocoa powder is essential for achieving a rich flavor in your Mini Heart Cakes. Dutch-processed cocoa will give a deeper chocolate taste, while natural cocoa will lend an earthier tone. Either way, the cocoa's freshness can significantly impact the cake's overall flavor, so consider sourcing it from a reliable supplier. Sifting the cocoa powder before mixing it into the dry ingredients helps to avoid clumps, ensuring a smooth cake batter.

Frosting Tips

The key to a stunning vanilla bean frosting lies in the folding technique. After beating the heavy cream to soft peaks, gently fold in the whipped cream with a rubber spatula. This technique preserves the airy texture of the whipped cream while fully incorporating the butter and vanilla bean seeds. Be careful not to overmix, as the frosting can become dense, losing that light, creamy consistency that pairs beautifully with the cake.

If you want to customize the flavor of your frosting, consider adding a splash of almond extract for a nutty undertone, or even a teaspoon of espresso powder for a mocha twist. Just remember to adjust the sugar levels slightly, as these additions can change the sweetness balance. Another great option is incorporating whipped cream cheese for a slightly tangy flavor that complements the sweetness of the cake.

Storage and Serving Suggestions

To store your Mini Heart Cakes, wrap them in plastic wrap and keep them in an airtight container in the fridge for up to three days. If you find yourself with leftovers, you can freeze individual slices! Just make sure they are well wrapped to protect against freezer burn. Thaw them in the refrigerator overnight before serving; they'll taste as fresh as the day they were made.

These charming cakes are not only a treat but also a stunning centerpiece for celebrations. For an extra special touch, dust the frosted cakes with cocoa powder or edible glitter. Fresh berries or a drizzle of raspberry sauce can add bright flavors and a pop of color, making your dessert table even more inviting. I love to serve them at brunches or small gatherings, where each guest can enjoy their mini dessert without the need for slicing traditional cake.

Ingredients

Gather all the ingredients you need before you start!

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk

For the Frosting

1/2 cup heavy cream
1/4 cup powdered sugar
1 vanilla bean, seeds scraped
1/4 cup unsalted butter, softened

Make sure you have everything prepared before you start baking!

Directions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease two heart-shaped cake pans with butter or cooking spray.

Mix Dry Ingredients

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until combined.

Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla

Beat in the eggs one at a time, along with the vanilla extract, until fully incorporated.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.

Bake

Pour the batter into the prepared pans and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

In a mixing bowl, beat the heavy cream until soft peaks form. Slowly add powdered sugar and beat until stiff peaks form. Fold in butter and vanilla bean seeds.

Assemble the Cake

Once cakes are completely cool, spread frosting between the layers and on top. Decorate as desired.

Enjoy your beautiful and delicious cake!

Pro Tips

Chilling the frosting before applying helps it spread more easily. For an extra touch, consider adding chocolate shavings or fresh berries on top.

Ingredient Substitutions

If you're in need of a dairy-free option, substitute the buttermilk with a plant-based alternative such as almond milk mixed with a teaspoon of vinegar or lemon juice. This will mimic the acidic nature of buttermilk, which helps activate the baking soda, ensuring your cakes rise beautifully. You can also replace the unsalted butter in the frosting with a dairy-free margarine for a cohesive flavor profile.

For those hoping to reduce the sugar content, consider using applesauce or mashed bananas as a natural sweetener in both the cake and frosting. Use equal amounts of these fruit purees in place of sugar, but remember to adjust the other wet ingredients slightly, as these substitutions will add moisture.

Scaling the Recipe

Should you wish to scale this recipe for a larger gathering, simply double the ingredients and use standard round cake pans. Just be mindful of the extended baking time, around 25-30 minutes, depending on how thick the batter is in the pans. Always check for doneness with a toothpick inserted in the center; it should come out clean when the cake is ready.

If you opt to create a full-sized cake instead of mini ones, layering becomes an option. Just make sure to balance the frosting between layers and on top for a beautiful finish. For major celebrations, consider garnishing with chocolate shavings or fresh flowers to elevate the aesthetic appeal even further.

Questions About Recipes

→ Can I substitute the buttermilk?

Yes, you can use milk mixed with a teaspoon of vinegar or lemon juice as a buttermilk substitute.

→ How should I store leftovers?

Keep the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I use different cake pans?

Absolutely! You can use round or square pans; just adjust the baking time as needed.

→ Is this cake suitable for freezing?

Yes, you can freeze the un-frosted cake layers wrapped tightly in plastic wrap for up to 2 months.