Mini Heart Cake with Strawberry Buttercream

Name: Mini Heart Cake with Strawberry Buttercream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1/2 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup fresh strawberries, pureed; 1 teaspoon vanilla extract; 1-2 tablespoons milk, as needed

Highlighted under: Everyday Baking Collection

I absolutely adore baking, and this Mini Heart Cake with Strawberry Buttercream is one of my favorites. The way the buttery cake pairs beautifully with the luscious strawberry frosting creates a delightful treat that truly stands out. Perfect for special occasions or just because, this mini cake is not only charming but also packed with flavor. Each bite is a reminder of warm memories and sweet moments, making it a recipe I love returning to time and again!

Created by

Rachel Green

Last updated on 2026-01-05T19:09:34.397Z

Baking this Mini Heart Cake was an experiment in making a smaller version of a traditional recipe, and I was thrilled with the results. The method I chose allowed the cakes to rise perfectly, giving them a lovely, soft texture. Using fresh strawberries in the buttercream truly elevates the flavor and makes each slice feel like spring on a plate.

One tip I discovered was to let the buttercream chill before icing the cake. This not only made it easier to spread but also helped it hold its shape beautifully. The result was not just a treat for the taste buds but also a feast for the eyes!

        Why You'll Love This Recipe
        Delicate mini size perfect for sharing.
Vibrant strawberry flavor that complements the cake.
Great for any occasion, from birthdays to romantic nights.

      

Perfecting the Cake Texture

Achieving the perfect cake texture is essential for this Mini Heart Cake. Be sure to use room-temperature ingredients; this helps the butter and sugar cream together more effectively, leading to a lighter cake. When mixing, beat the butter and sugar until they are really light and fluffy—this could take about 3-5 minutes. Avoid overmixing once you’ve added the dry ingredients as this can lead to a dense texture; mix just until everything is combined.

For a moist cake, consider adding a tablespoon of sour cream or yogurt to the batter. These ingredients add richness and help keep the cake tender. Additionally, keep an eye on your baking time—start checking for doneness around the 20-minute mark, but your cakes may take up to 25 minutes, depending on your oven. Remove them when they are golden around the edges and a toothpick inserted in the center comes out clean.

Crafting the Strawberry Buttercream

The strawberry buttercream is the star of this cake, and using fresh strawberries is key for vibrant flavor. Make sure to puree the strawberries thoroughly; larger chunks can lead to uneven frosting and can make your buttercream too runny. If you find the consistency too loose after adding the strawberry puree, simply add more powdered sugar until you reach your desired thickness.

I recommend using a stand mixer for this buttercream as it creates a fluffier texture. Beat the butter for at least 2–3 minutes on high speed before incorporating the sugar. Don't forget to scrape the sides of your bowl periodically to ensure everything is combined well. If your buttercream appears too thick, add milk one teaspoon at a time until it reaches a spreadable consistency.

Serving and Storing Tips

This mini heart cake is best served the same day it's made, but it can be stored in an airtight container for up to 3 days at room temperature. If you want to prepare it ahead of time, consider baking the cakes a day in advance and storing them tightly wrapped in plastic wrap in the refrigerator. Frost your cake the day you plan to serve it for the freshest taste.

For special occasions, try garnishing the cake with fresh strawberry slices or even a drizzle of chocolate sauce for added flair. If you want to scale the recipe up, it easily doubles—just use standard cake pans instead of mini for larger servings, adjusting the baking time as necessary. Keep an eye on your cakes and do the toothpick test as they bake.

Ingredients

For the Cake

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

For the Strawberry Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup fresh strawberries, pureed
1 teaspoon vanilla extract
1-2 tablespoons milk, as needed

Make sure to choose fresh strawberries for the best flavor!

Instructions

Preheat the Oven

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

Prepare the Cake Batter

In a mixing bowl, beat the softened butter and sugar together until light and fluffy. Add in 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 this to the wet mixture, mixing until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Buttercream

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Stir in the strawberry puree and vanilla extract, and adjust the consistency with milk if necessary.

Assemble the Cakes

Once the cakes are completely cool, spread a layer of strawberry buttercream on top of one cake, place the other cake on top, and frost the entire cake with the remaining buttercream.

Decorate with fresh strawberries or sprinkles as desired.

Pro Tips

For an extra touch, consider adding a layer of sliced strawberries between the cake and the frosting.

Ingredient Substitutions

If you're looking to make this cake dairy-free, substitute the unsalted butter with a dairy-free butter alternative or coconut oil. For the eggs, you can use a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for each egg. While this will change the texture slightly, the flavors will remain delicious.

For a different flavor twist, you can substitute some of the strawberries in the buttercream with raspberries or blueberries. Just remember to adjust the sugar if your chosen fruit is more tart! This versatility allows you to tailor the flavors to your liking or whatever fruits are in season.

Creative Variations

Consider adding lemon zest to the cake batter for a zesty flavor contrast with the sweet strawberry buttercream. Just a teaspoon or so of finely grated lemon peel will elevate the taste. If you prefer a chocolate version, swap out a third of the flour for cocoa powder for a delightful chocolate heart cake.

You can also create a layered effect by slicing each mini cake in half horizontally and adding an extra layer of strawberry buttercream in between. This adds a beautiful touch when serving and makes it even more impressive for your guests.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cakes in advance and store them wrapped in plastic wrap for up to 2 days before frosting.

→ What if I don't have heart-shaped pans?

You can use regular round cake pans and simply cut the cake into heart shapes after they cool.

→ Can I use frozen strawberries for the buttercream?

Fresh strawberries are best for flavor, but you can use thawed frozen strawberries if necessary.

→ How should I store leftovers?

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