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: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tablespoon vanilla bean paste; 2 tablespoons milk; Pinch of salt

Highlighted under: Sweet Ideas

I absolutely adore baking, and nothing brings me more joy than whipping up a sweet treat for someone special. This Mini Heart Cake with Vanilla Bean Frosting is my go-to recipe for romantic occasions or just to brighten someone’s day. The cute heart shape combined with the luxurious frosting makes it irresistible. Plus, it’s surprisingly easy to make, which is a bonus! Whether it’s a birthday, anniversary, or just a simple act of love, this cake never fails to impress.

Created by

Marigold Pearson

Last updated on 2026-01-05T17:52:36.963Z

Making this mini heart cake is always a delightful experience for me. I love how the batter comes together—mixing the buttery cake with just the right amount of vanilla creates a wonderful aroma that fills the kitchen. The heart-shaped pans I use bring a whimsical charm, making every layer of batter feel like a little love letter.

When it comes to frosted cakes, I believe the frosting can elevate the entire dessert. Using real vanilla bean in the frosting gives it an incredible depth of flavor. I recommend mixing it slowly to achieve the ideal consistency that smooths perfectly on top, creating that lovely finish that looks so inviting!

Why You Will Love This Recipe
Delightfully moist and fluffy cake base
Luscious vanilla bean frosting adds elegance
Perfectly portioned for sharing with loved ones

Mastering the Cake Batter

When preparing the cake batter, the order of mixing ingredients is crucial for achieving a light, fluffy texture. Start by creaming the butter and sugar together until the mixture turns pale and airy. This incorporates air into the batter, which helps the cake rise. Once the eggs are added, ensure they are at room temperature for optimal blending. Cold eggs can create a lumpy batter, affecting the final texture.

Incorporating the dry ingredients gradually is another key step. Adding them too quickly can lead to over-mixing, which develops the gluten in the flour and results in a denser cake. I recommend using a spatula or a folding motion to combine the wet and dry mixtures gently, ensuring just a few flour streaks remain before pouring into the pans.

Frosting Perfection

The vanilla bean frosting is where this cake truly shines. Using vanilla bean paste instead of extract enhances the flavor profile dramatically. The tiny black flecks provide not only visual appeal but also a deeper vanilla flavor that complements the cake beautifully. To achieve the best consistency, ensure your butter is softened but not melted—ideal for achieving that fluffy texture during mixing.

As you mix the frosting, watch for a glossy finish and a smooth texture. If it's too thick, a tablespoon more of milk at a time can help. Conversely, if it’s too thin, a little more powdered sugar can firm it up. When frosting, aim for an even coat, allowing some to cascade over the sides for a rustic look. Remember, the frosting should feel light yet substantial, so it holds its shape well.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon vanilla bean paste
2 tablespoons milk
Pinch of salt

Instructions

Preheat the oven

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

Make the cake batter

In a bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.

Bake the cakes

Divide the batter evenly between the prepared heart-shaped pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the vanilla bean paste, milk, and salt. Beat until smooth and fluffy.

Assemble the cake

Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Decorate as desired.

Pro Tips

For an added touch, you can sprinkle some edible glitter or heart-shaped sprinkles on top of the frosting to make it even more festive!

Baking Tips and Techniques

Baking this Mini Heart Cake requires a careful eye on timing and temperature. Oven temperatures can vary, so it's best to check for doneness a few minutes earlier than the suggested time of 25-30 minutes. A toothpick inserted into the center should come out clean or with just a few crumbs attached, indicating it's fully baked. Overbaking may dry out the cake, so when in doubt, err on the side of caution.

Greasing the heart-shaped pans adequately is essential for a smooth release. I recommend using a combination of butter and flour, ensuring that every nook in the pan is coated. For an easier cleanup, you can line the bottoms of the pans with parchment paper. This small step can help prevent any sticking, ensuring your heart shapes remain intact.

Make-Ahead and Storage

This cake is perfect for making ahead of time. You can bake the cake layers a day in advance and store them in an airtight container at room temperature or refrigerate them for up to three days. If you're preparing well in advance, wrap each layer tightly in plastic wrap, and then again in aluminum foil to prevent drying out.

The frosting can also be prepared ahead of time. Store it in the refrigerator for up to a week; just ensure to bring it back to room temperature before spreading it on the cake. If it has stiffened, a quick whip with a hand mixer will restore its fluffiness. To freeze the frosted cake, place it in the freezer until solid, then wrap it tightly and store it for up to a month.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cakes a day in advance and keep them covered at room temperature. Frost just before serving.

→ What can I substitute for vanilla bean paste?

You can use a good quality vanilla extract, but the flavor might not be as rich as with vanilla bean paste.

→ How can I make this cake gluten-free?

Substitute all-purpose flour with a gluten-free flour blend that can be used in baking.

→ Can I freeze this cake?

Yes, you can freeze the unfrosted cake layers for up to a month. Just make sure they are tightly wrapped.