Mini Heart Cake with Vanilla Sponge

Name: Mini Heart Cake with Vanilla Sponge
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 2-3 tbsp heavy cream; Fresh berries; Edible flowers; Sprinkles

Highlighted under: Easy Baking Collection

I love making mini heart cakes because they add a special touch to any celebration. These sweet treats are perfect for anniversaries, birthdays, or simply to show someone you care. The vanilla sponge is light and fluffy, and when layered with a delightful frosting, it creates a dessert that's both charming and delicious. I find that the mini size is just right for indulging without feeling guilty. Let’s get started on creating these beautiful cakes that are sure to impress!

Created by

Isabella Clark

Last updated on 2026-01-12T06:41:34.387Z

Making these mini heart cakes has truly become a cherished tradition for me. Each time, I experiment with flavors and decorations, ensuring that they are unique for every occasion. Recently, I mixed in a hint of almond extract to enhance the vanilla and the results were outstanding! The subtle warmth adds a lovely depth to the cake.

I also discovered that ensuring my butter is at room temperature before creaming it makes all the difference for a fluffy texture. This little tip has transformed my sponge cakes into something magical. The way they spring back when touched is incredibly satisfying!

Why You'll Love This Recipe
Irresistible vanilla sponge that's light and fluffy.
Perfectly sized for sharing or indulging solo.
Versatile topping options to match any occasion.

Mastering the Vanilla Sponge

The vanilla sponge in this mini heart cake recipe is the foundation of its light and fluffy texture. Make sure your butter is softened properly; it should be at room temperature for optimal creaminess. This ensures a good aeration during mixing, which contributes to the cake's lift. If you're in a hurry, you can cut your butter into smaller pieces to speed up the softening process, but avoid melting it, as melted butter can lead to denser cakes.

When mixing the dry ingredients, be meticulous about sifting the flour. Sifting not only helps to incorporate air but also prevents lumps that can affect the cake's texture. If you don’t have baking powder at hand, you can substitute it with an equal amount of baking soda, but make sure to add a bit of cream of tartar to activate it. This substitution will keep your cake fluffy and tender.

Frosting Techniques and Variations

Creating a creamy frosting is just as important as the sponge itself. When beating the butter for the frosting, allow it to reach a pale and fluffy consistency, which usually takes about 3-5 minutes on medium speed. This texture is key, as it helps the frosting to hold its shape and spread easily without being runny. If you find the frosting too thick, add heavy cream one tablespoon at a time until you reach your desired consistency.

For a fun twist, consider flavoring your frosting. You can infuse it with a bit of citrus zest, cocoa powder for a chocolate variation, or even espresso powder for a coffee-flavored treat. Just keep in mind that these additions can alter the sweetness, so you might need to adjust the powdered sugar accordingly.

Decorating Your Mini Heart Cakes

Once you've assembled your mini heart cakes, the decoration process is where you can truly express your creativity. Fresh berries like strawberries, blueberries, or raspberries not only add a pop of color but also a tangy contrast to the sweetness of the frosting. If you opt for edible flowers, ensure they are pesticide-free for safe consumption. A light sprinkle of glittery sprinkles can also add a festive touch, making these cakes perfect for any celebration.

If you're preparing these cakes in advance, consider storing them un-frosted in an airtight container for up to three days. Once you're ready to serve, frost them to maintain the sponge's moisture and avoid a soggy texture. Just remember to let the frosting come to room temperature if it’s been refrigerated to ensure a smooth, even application.

Ingredients

For the Vanilla Sponge

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

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp heavy cream

For Decoration

Fresh berries
Edible flowers
Sprinkles

Make sure all ingredients are at room temperature for optimal mixing.

Instructions

Prepare the Oven and Pans

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

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar

In another bowl, beat the softened butter and sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, then mix in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk, until fully combined.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 20-25 minutes, or until a toothpick comes out clean.

Prepare the Frosting

While the cakes cool, beat the butter for the frosting until creamy, then add powdered sugar, vanilla, and heavy cream until desired consistency is reached.

Assemble the Cakes

Once cooled, frost the top of one cake, place another on top, and repeat for the remaining cakes. Decorate as desired.

Allow the cakes to set for a few minutes before serving.

Pro Tips

Use a toothpick to check for doneness, but avoid opening the oven door too early to ensure they rise properly.

Timing and Baking Tips

The baking time for your mini heart cakes is crucial. To ensure they bake evenly, fill each heart-shaped pan only about two-thirds full; this gives the batter room to rise without overflowing. Keep a close eye during the last few minutes of baking: cakes are done when they spring back lightly when touched or a toothpick inserted into the center comes out clean. If your cakes are browning too quickly, consider covering them loosely with aluminum foil during the last minutes of baking to prevent over-browning.

After baking, allow the cakes to cool in their pans for about 10 minutes before transferring to a wire rack. This step is important to help maintain their shape. If you try to remove them from the pans too soon, they may break apart. If you're worried about sticking, run a butter knife around the edges first to help them release easily.

Storage and Make-Ahead Tips

If you're planning on making these mini heart cakes ahead of time, store the un-frosted cakes in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. This way, they maintain their moisture and texture until you're ready to frost them. Frosted cakes are best enjoyed fresh but can be kept in the fridge for about two days; just be sure to cover them to prevent the frosting from drying out.

For longer storage, consider freezing the layers individually. Wrap each cooled cake layer in plastic wrap and then aluminum foil. They can be frozen for up to three months. When you're ready to enjoy, simply thaw them in the refrigerator overnight, frost them the next day, and you’ll have fresh mini heart cakes ready to impress your friends and family!

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cakes a day in advance and frost them just before serving.

→ What if I don’t have mini pans?

You can use a standard cake pan and cut the cake into heart shapes after it's baked.

→ How do I store leftover cake?

Store any leftovers 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 for up to a month. Make sure to wrap them tightly.