Mini Heart Cake with Lemon Vanilla Frosting

Name: Mini Heart Cake with Lemon Vanilla 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 sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; Zest of 1 lemon; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla extract; 1 tsp lemon juice

Highlighted under: Baking & Desserts

I love making these adorable Mini Heart Cakes, especially for special occasions or to simply brighten someone’s day. They’re not only visually appealing but also incredibly delicious, thanks to the zesty lemon and creamy vanilla frosting. The small size offers the perfect portion, allowing us to indulge without feeling guilty. Plus, the baking process is quick and fun, making it a go-to choice for both novice and experienced bakers. Let’s dive into creating these delightful treats that will surely impress anyone who takes a bite!

Created by

Phoebe Turner

Last updated on 2026-01-14T00:19:01.218Z

Baking these Mini Heart Cakes was a delightful experience for me. I wanted to create something that not only tastes great but also looks adorable. The lemon zest in the cake pairs beautifully with the rich vanilla frosting, creating an inviting aroma in the kitchen. I found that adding a touch of buttermilk enhances the cake's moisture, making each bite soft and tender.

As I decorated the cakes, I realized that creativity knows no bounds. Using different piping tips, I was able to add various designs to the frosting, making each cake unique. I encourage you to experiment with different decorations—this is where your personal touch can really shine!

        Why You'll Love This Recipe
        Adorable mini size that's perfect for sharing
Zesty lemon flavor complements creamy frosting
Quick and easy to make, perfect for last-minute treats

      

Mastering the Cake Batter

The key to achieving a light, fluffy texture in your Mini Heart Cakes lies in properly creaming the butter and sugar. Aim for a pale, airy mixture; this usually takes about 2-3 minutes of beating with a mixer. When adding the eggs, ensure that they are at room temperature for better emulsification. This helps avoid any curdling and results in a smoother batter overall.

Incorporating the flour mixture should be done carefully to avoid overmixing. Once you see no visible flour streaks, stop mixing. This technique minimizes gluten development, which is crucial to prevent dense cakes. If you want a variation, consider swapping in cake flour for a softer crumb.

Frosting Fundamentals

When making the lemon vanilla frosting, it's important to use softened butter for the right creamy consistency. If your butter is too cold, the frosting will be lumpy. Beat the butter for about 2 minutes until it’s easily spreadable; this initial step really enhances the texture. The powdered sugar should be sifted to avoid lumps, ensuring a smooth finish on your cakes.

For those who prefer a less sweet frosting, you can decrease the powdered sugar by a quarter cup and add additional lemon juice for tanginess. Just make sure to balance the liquid by keeping an eye on the frosting's consistency—it should be spreadable but not runny.

Ingredients

Gather these ingredients to make your own Mini Heart Cakes:

Cake Ingredients

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

Frosting Ingredients

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
1 tsp lemon juice

Make sure to have these ingredients ready before you start baking!

Instructions

Follow these steps to create your gorgeous Mini Heart Cakes:

Preheat the Oven

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

Prepare the Cake Batter

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

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cakes

Pour the batter into the prepared mini heart pans and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream, vanilla extract, and lemon juice until smooth and fluffy.

Frost and Decorate

Once the cakes are completely cool, use a piping bag to frost each mini cake. Feel free to add sprinkles or edible decorations for a pop of color!

Enjoy your beautifully decorated Mini Heart Cakes!

Pro Tips

For an extra burst of flavor, consider adding a few drops of lemon extract to the frosting. This will elevate the lemon taste even more and create a delightful contrast with the vanilla.

Storing and Freezing Tips

These Mini Heart Cakes can be baked ahead of time. Once cooled, wrap them individually in plastic wrap and store in the refrigerator for up to 3 days. This makes them an excellent choice for prepping for parties. Just make sure they come back to room temperature before frosting.

If you want to freeze them, it's best to frost just before serving. The cakes can be stored in an airtight container in the freezer for up to 3 months. Allow them to thaw in the refrigerator overnight for best results before adding the frosting the next day.

Serving Suggestions

To elevate your presentation, consider garnishing your Mini Heart Cakes with fresh berries or a sprinkle of edible flowers. This adds a beautiful touch and a burst of flavor that pairs wonderfully with the lemon vanilla frosting. It’s also an opportunity to play with flavor contrasts, enhancing the overall experience.

For an added layer of taste, you might try drizzling the cakes with a lemon glaze before frosting. Simply mix powdered sugar with lemon juice until you reach a pourable consistency and let it set for a few minutes before adding the buttercream. This will offer a delightful zing in every bite.

Questions About Recipes

→ Can I use a different flavor instead of lemon?

Absolutely! You can substitute lemon zest with orange or even lime for a different flavor profile.

→ How should I store the cakes?

Store the cakes in an airtight container at room temperature for up to 3 days.

→ Can I freeze these cakes?

Yes, you can freeze the un-frosted cakes. Just wrap them tightly in plastic wrap and aluminum foil.

→ What if I don't have buttermilk?

You can make your own buttermilk by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.