Mini Heart Cake with Vanilla Bean Frosting

Name: Mini Heart Cake with Vanilla Bean Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup milk; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 2 large eggs; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 vanilla bean, split and seeds scraped

Highlighted under: Soft Recipes

I fell in love with this Mini Heart Cake with Vanilla Bean Frosting the first time I made it for a friend’s birthday. The cake is not only adorable in its heart shape, but the flavors and textures make it irresistible. With layers of moist cake and a delicate vanilla bean frosting, it’s perfect for any celebration or just a delightful treat for yourself. Every bite is a sweet reminder that good things come in small packages!

Created by

Aileen Prescott

Last updated on 2026-01-05T21:33:34.366Z

When I decided to create this Mini Heart Cake, I wanted to combine both visual appeal and rich flavor. I first experimented with different batter recipes before landing on a blend of almond and vanilla that perfectly complemented the creamy vanilla bean frosting. The heart shape is not just cute; it makes portion control easy and adds a charming touch to any dessert table.

To enhance the cake's flavor, I used real vanilla beans in the frosting. This little detail elevates the taste and gives you those delightful speckles throughout the frosting. Remember to let the cake cool completely before frosting to avoid melting that beautiful layer. Every slice ignites joy and love in every bite!

        Why You'll Love This Recipe
        Adorable heart shape perfect for celebrations
Moist cake with a rich vanilla bean frosting
Each bite is a delightful blend of flavor and texture

      

Baking the Perfect Mini Heart Cake

To achieve the perfect mini heart cake, pay attention to the temperature of your ingredients. Ensure your butter is softened to room temperature, which helps in creating a light and airy batter. Cold eggs, directly from the fridge, can be a challenge for the mixing process; consider letting them sit in warm water for a few minutes to bring them to room temperature before adding them to your batter.

When baking, the baking time can vary depending on your oven's calibration. Keep an eye on your cake after 25 minutes; it should be golden with a springy top. A toothpick should come out clean when inserted in the center. If the edges start to darken too much before the center is cooked, you can cover the cake lightly with aluminum foil to prevent further browning.

Understanding the Frosting

The choice of vanilla bean in the frosting elevates its flavor profile significantly. When scraping the seeds from the vanilla bean, make sure to use a sharp knife to avoid wasting any of the fragrant interior. This frosting is best made at room temperature, as colder butter can lead to a lumpy texture. If your frosting seems too thick, add a teaspoon of milk at a time until you reach the desired consistency.

For a visually appealing finish, use a cake spatula or an offset spatula to spread the frosting smoothly over the cake. If you're feeling creative, consider adding sprinkles or edible flowers to the decoration to highlight the heart shape. Remember that you can also pipe the frosting for a more elegant touch; practice on parchment paper first if you're new to piping.

Ingredients

Gather these ingredients to prepare your Mini Heart Cake:

For the Cake:

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

For the Vanilla Bean Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 vanilla bean, split and seeds scraped

Make sure to have these on hand for a perfect frosting finish!

Instructions

Here’s how to make your Mini Heart Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a heart-shaped cake pan.

Mix the Ingredients

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.

Bake the Cake

Pour the batter into the prepared heart-shaped pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Frosting

While the cake cools, prepare the frosting. Beat the softened butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and vanilla bean seeds, mixing until smooth and fluffy.

Frost the Cake

Once the cake has completely cooled, spread a generous layer of vanilla bean frosting on top and sides. Decorate as desired.

Serve and Enjoy

Slice your Mini Heart Cake, serve, and enjoy each delightful piece!

Have fun decorating with sprinkles or fresh fruits!

Pro Tips

For an extra flavor boost, you can add a hint of almond extract to the cake batter. Additionally, let the frosting sit for a few minutes in the fridge if it’s too soft to spread.

Substitutions and Dietary Considerations

If you're looking for a healthier option, you can substitute some or all of the all-purpose flour with almond flour or a gluten-free blend. Just be aware that this may alter the cake's texture slightly, making it denser. For those with lactose intolerance, using non-dairy butter and plant-based milk works very well without sacrificing flavor.

To infuse your cake with additional flavors, consider adding zest from a lemon or orange to the batter. This will provide a refreshing contrast to the sweetness of the frosting. You can also swap out the vanilla for almond extract, which brings a deeper, nuttier flavor to the cake. Just replace it at a 1:1 ratio.

Storage and Make-Ahead Tips

The mini heart cake can be baked ahead of time and frozen. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can freeze well for up to 3 months. When you’re ready to serve, allow it to thaw in the refrigerator overnight before frosting and decorating.

If you have leftover frosting, store it in an airtight container in the fridge for up to a week. When ready to use, simply rebeat it with a mixer until it's fluffy again. This allows you to enjoy both the cake and frosting separately if you wish, stretching your delightful treat even further!

Questions About Recipes

→ Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and frost it on the day you plan to serve.

→ How do I store leftover cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I use a different shape of cake pan?

Absolutely! You can use a round or square pan if you don't have a heart-shaped one.

→ Is it okay to substitute the butter with oil?

While you can substitute with oil, the texture will be different. Butter gives a richer flavor and crumb.