Mini Heart Cake with Strawberry Buttercream

Name: Mini Heart Cake with Strawberry Buttercream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon baking powder; 1/2 teaspoon vanilla extract; Pinch of salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 3 tablespoons heavy cream; 1/2 cup fresh strawberries, pureed; 1 teaspoon vanilla extract

Highlighted under: Modern Baking Recipes

I can't express how excited I am to share this Mini Heart Cake with Strawberry Buttercream! This recipe brings a touch of love to every bite, making it perfect for special occasions or simply to enjoy a little sweetness in life. The combination of a light, fluffy cake with the creamy, strawberry-infused buttercream creates a delightful contrast of flavors and textures. Plus, the mini heart shape adds a charming visual appeal that is sure to impress anyone you serve it to. Let’s dive into this delicious recipe!

Created by

Marlowe Sinclair

Last updated on 2026-01-05T18:06:35.222Z

When I first tried making this Mini Heart Cake, I wasn't sure how well the strawberry flavor would come through in the buttercream. After a few adjustments, I discovered that using fresh strawberries really enhanced the taste and gave it a beautiful pink hue. The aroma filled my kitchen, creating an irresistible temptation to taste the frosting before it even made it to the cake!

One tip that I found incredibly helpful was to allow the cake layers to cool completely before frosting. This step prevents the buttercream from melting and slipping off. It ensures a beautiful finish that keeps the cake looking as good as it tastes. I was pleasantly surprised by how lovely these cakes turned out, and I know you'll be delighted, too!

        Why You'll Love This Recipe
        Adorable mini heart shape perfect for celebrations
Strawberry buttercream bursting with fresh flavor
Light and fluffy cake that melts in your mouth

      

Perfecting the Mini Heart Shape

When working with heart-shaped cake pans, ensuring they are well-greased is crucial to prevent sticking. I recommend using a non-stick baking spray or a thin layer of butter followed by a dusting of flour. This way, your mini heart cakes will release easily and maintain their charming shape. You might also consider lining the bottom with parchment paper for added assurance, especially if your pans are older or prone to sticking.

Another tip is to fill the pans to about two-thirds full. This allows room for the cakes to rise without overflowing, resulting in a perfect heart form. If you're feeling adventurous, you can use a serrated knife to trim any uneven tops after cooling. This ensures your layers are perfectly level and enhances the overall presentation when stacked.

Understanding the Strawberry Buttercream

The strawberry puree plays a crucial role in the buttercream, providing not just flavor but also moisture. Make sure to use fresh, ripe strawberries for the best flavor profile. After pureeing, if the mixture seems too watery, you can adjust the consistency by adding a little more powdered sugar until you reach your desired thickness, ensuring it holds its shape when piped or spread over the cake.

For a more intense strawberry flavor, consider reducing the puree slightly in a saucepan over medium heat until you achieve a thicker consistency. This concentrated form can enhance the overall taste of your buttercream. Additionally, if you're looking to lighten the buttercream, you could swap in some cream cheese for half of the butter, adding a nice tang that complements the sweetness of the strawberries.

Ingredients

Gather these delightful ingredients to create your Mini Heart Cake with Strawberry Buttercream:

For the Cake

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

For the Strawberry Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
3 tablespoons heavy cream
1/2 cup fresh strawberries, pureed
1 teaspoon vanilla extract

With these ingredients on hand, you're ready to create a stunning dessert!

Instructions

Follow these steps to create your Mini Heart Cake:

Preheat the Oven

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

Mix the Cake Batter

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, followed by the milk and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually combine the dry and wet mixtures until smooth.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Strawberry Buttercream

While the cakes are cooling, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, heavy cream, strawberry puree, and vanilla extract, mixing until smooth and fluffy.

Frost the Cakes

Once the cakes are completely cool, spread a layer of strawberry buttercream on top of one cake layer. Place the second layer on top and cover the entire cake with the remaining buttercream.

Serve and Enjoy

Slice your heart-shaped cake and serve it as a sweet treat for any occasion. Enjoy!

Your delicious mini heart cakes are now ready to impress!

Pro Tips

For an extra touch, consider garnishing your cake with fresh strawberries or edible flowers of your choice. This will not only enhance the visual appeal but add an extra layer of flavor that complements the strawberry buttercream beautifully.

Variations on the Recipe

For a different flavor twist, you can substitute the strawberry puree with other fruit purees like raspberry or blueberry. Each fruit will impart its unique taste, creating a lovely variation while still maintaining the light and fluffy texture of the buttercream. Just remember to adjust the sweetness based on the fruit’s natural sugar content if necessary.

If you’re looking to indulge a bit more, consider adding a layer of fruit preserves between the cake layers. This not only adds extra moisture but also a delightful burst of fruitiness that can elevate the entire dessert experience.

Make-Ahead and Storage Tips

One of the great things about this mini heart cake is that you can prepare components ahead of time. The cake layers can be baked, cooled, and wrapped tightly in plastic wrap. Store them at room temperature for up to two days, or refrigerate for up to a week. Just ensure they are completely cooled before wrapping to avoid condensation, which can lead to sogginess.

The strawberry buttercream can also be made in advance. Store it in an airtight container in the refrigerator for up to a week. When ready to use, allow it to sit at room temperature for about 30 minutes to soften, then re-whip briefly to restore its fluffy texture before frosting your cake.

Questions About Recipes

→ Can I use frozen strawberries for the buttercream?

Yes, frozen strawberries can be used, but ensure they are thawed and well-drained before pureeing to avoid excess moisture.

→ 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 refrigerated for about a week.

→ Can I make this cake in advance?

Absolutely! You can bake the cakes a day ahead and frost them just before serving for the best results.

→ What can I substitute for eggs?

You can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixed with water as an egg substitute for a vegan option.