Mini Heart Cake with Strawberry Buttercream

Name: Mini Heart Cake with Strawberry Buttercream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup fresh strawberries, pureed; 1 tsp vanilla extract; 1-2 tbsp heavy cream (as needed)

Highlighted under: Sweet Baking Favorites

I recently discovered the joy of baking mini cakes, and this Mini Heart Cake with Strawberry Buttercream has become an instant favorite in my kitchen. The delicate sweetness of the strawberry buttercream combined with the rich vanilla cake creates a delightful treat that’s perfect for any occasion, especially for someone special. The best part? It’s surprisingly easy to make, and the heart shape adds a personal touch that makes it truly unique. Let me show you how to create this delightful dessert that will impress anyone who tries it.

Created by

Lauren Mitchell

Last updated on 2026-01-13T07:11:37.668Z

When I first made this Mini Heart Cake, I was unsure how the strawberry buttercream would turn out. However, freshly pureeing strawberries really intensified the flavor, making the buttercream taste so vibrant and fresh. Using a heart-shaped pan adds a lovely touch, making this cake perfect for birthdays, anniversaries, or a sweet surprise just because!

One trick I learned is to chill the strawberries before pureeing. This not only improves the flavor but also enhances the texture of the buttercream. The result is a smooth, creamy frosting that pairs beautifully with the fluffy cake. Believe me, everyone will want a second slice!

        Why You'll Love This Recipe
        Adorable heart shape that's perfect for sharing
Light and fluffy cake with a burst of strawberry flavor
A fun and simple recipe suitable for bakers of all skill levels

      

Understanding the Ingredients

The foundation of any great cake lies in its ingredients, and this Mini Heart Cake is no exception. The use of unsalted butter is crucial in this recipe, as it allows you to control the salt content. Make sure the butter is softened to room temperature to achieve a creamy texture when creaming with sugar. This not only helps incorporate air into the mixture but also contributes to a light and airy cake texture once baked.

Granulated sugar aids in the leavening of the cake, promoting that lovely soft crumb. When creaming together with the butter, you'll notice the mixture should turn pale and fluffy—this is a good sign! For the best flavor, I recommend using fresh ingredients, especially when it comes to the strawberries in the buttercream. Their natural sweetness and tartness elevate the frosting, making it incredibly delicious.

Baking Tips for Success

One common hurdle when baking cakes is ensuring they don’t dry out. I recommend checking your cake a couple of minutes before the minimum bake time—20 minutes should suffice in a preheated oven at 350°F (175°C). Insert a toothpick into the center; if it comes out with a few moist crumbs, the cake is done. Overbaking can lead to a dry texture, so keep an eye on it! Allowing the cake to cool in the pan for a few minutes before transferring to a wire rack can help maintain moisture.

When it comes to frosting, achieving the right consistency in your strawberry buttercream is key. If the frosting feels too thick after adding the powdered sugar, simply whisk in a tablespoon of heavy cream until you reach a smooth and spreadable texture. Conversely, if it becomes too runny, add more powdered sugar in small increments. The goal is to achieve a buttercream that holds shape and complements the fluffy cake beautifully.

Ingredients

Gather the following ingredients to get started:

For the Cake

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

For the Strawberry Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup fresh strawberries, pureed
1 tsp vanilla extract
1-2 tbsp heavy cream (as needed)

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these simple steps to bake your Mini Heart Cake:

Preheat the Oven

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

Prepare the Cake Batter

In a mixing bowl, cream together 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 vanilla extract.

Mix Dry Ingredients

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

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Make the Strawberry Buttercream

While the cake is cooling, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until well combined. Slowly add the pureed strawberries and vanilla extract, adjusting the consistency with heavy cream if necessary.

Frost the Cake

Once the cake is completely cooled, frost the top and sides with the strawberry buttercream. Decorate as desired.

Serve and Enjoy

Slice the cake and serve it fresh. Perfect for sharing a sweet moment with loved ones!

Enjoy your beautiful mini heart cake!

Pro Tips

To elevate the flavor, consider adding a touch of lemon zest to the buttercream. It pairs well with strawberries and adds an extra layer of freshness.

Storage and Make-Ahead Tips

If you're looking to make this Mini Heart Cake in advance, rest assured it can be stored well. Once cooled and frosted, cover the cake with plastic wrap or store it in an airtight container at room temperature for up to three days. The flavor tends to deepen as it sits, making it an ideal candidate for baking ahead of time for a special occasion.

For longer storage, consider freezing the unfrosted cake. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. This way, it can last for up to a month. When you’re ready to enjoy, simply let it thaw overnight in the fridge and frost it while it’s still a bit cold for easier handling.

Serving Suggestions

This delightful Mini Heart Cake can be dressed up or down for any occasion. For an elegant touch, serve with fresh strawberry slices and a dusting of powdered sugar for added flair. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast in texture and flavor.

If you're feeling adventurous, consider incorporating a layer of filling between the cake layers. A light lemon curd or chocolate ganache can add another layer of flavor complexity. Just be sure to adjust the frosting amount accordingly, as the filling might require a bit more to cover the added height.

Questions About Recipes

→ Can I use frozen strawberries for the buttercream?

Yes, you can use frozen strawberries, but make sure to thaw and drain them to remove excess moisture before pureeing.

→ What can I substitute for eggs in this recipe?

You can substitute eggs with unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg).

→ How long can I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and frost it just before serving for optimal freshness.