Mini Heart Cake with Lemon Frosting

Name: Mini Heart Cake with Lemon Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup unsalted butter, softened; 1/2 cup buttermilk; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest

Highlighted under: Golden Food

I absolutely love making this Mini Heart Cake with Lemon Frosting! The beautiful shape and vibrant flavors make it an ideal treat for any occasion, especially when you want to show someone you care. With its fluffy texture and zesty, sweet frosting, each bite feels like a little celebration. Plus, it's easy to whip up in less than an hour, making it perfect for spur-of-the-moment dessert cravings or special gatherings. Trust me, it's a delightful experience every time I bake this charming little cake!

Created by

Elin Matthews

Last updated on 2026-01-12T08:02:35.657Z

When I first tried making a Mini Heart Cake, I wanted to create something that would be not only cute but also bursting with flavor. I was thrilled with how the lemon frosting balanced the sweetness of the cake perfectly. It's in the baking that I learned the importance of creaming the butter and sugar well. It gives the cake a light and airy texture that makes it so enjoyable!

During my last attempt, I decided to add a hint of vanilla extract to the batter, and it truly elevated the overall taste. I love experimenting with flavor combinations. This cake has become a go-to recipe for me, especially when I want to impress someone without spending all day in the kitchen.

Why You Will Love This Cake
Cute heart shape that's perfect for celebrations
Zesty lemon frosting that balances sweetness beautifully
Simple preparation that yields impressive results

Perfecting Your Mini Heart Cake

The key to a fluffy Mini Heart Cake lies in properly creaming the butter. Make sure your butter is at room temperature so it blends easily with the sugar. I recommend using an electric mixer for this step; it saves time and ensures that your mixture becomes light and airy. You should cream the butter for about 3-5 minutes until it appears pale in color and fluffy - this is crucial for getting that delightful texture in the cake.

When adding the wet ingredients, whisk them together in a separate bowl first. This prevents any clumping and ensures a uniform batter. You can also opt for room-temperature buttermilk for better incorporation. If you don't have buttermilk on hand, a mixture of half milk and half plain yogurt can work in a pinch, providing similar acidity and moisture.

Overmixing your batter is a common mistake when making cakes. Make sure to fold the dry ingredients into the wet just until no streaks are visible. This gentle method helps maintain the cake's tenderness by preventing the gluten from developing too much. Just a few strokes will do; you want to preserve that light texture for the ultimate mini cake experience.

Mastering the Lemon Frosting

For the lemon frosting, using fresh lemon juice and zest elevates the flavor immensely. The zest adds aromatic oils that enhance the frosting’s fragrance and tang. I highly recommend using an actual zester or microplane for maximum effect; this will prevent any large pieces from ruining the smooth texture. If you're in a bind, bottled lemon juice can be substituted, although it may not offer the same bright flavor.

Mixing the frosting to the right consistency is essential. Start by combining the butter and powdered sugar; beat them together until it's light and fluffy, which usually takes about 2-4 minutes. If you find your frosting too thick, add a teaspoon of milk or additional lemon juice until you achieve a spreadable consistency. Conversely, if it's too runny, simply add more powdered sugar until it thickens up.

Consider adding a pinch of salt to your frosting for a delightful flavor contrast. This small touch can enhance the overall sweetness of the lemon frosting. If you're feeling adventurous, try incorporating a dash of food coloring to personalize your cake further! This can be particularly fun for special occasions, giving your heart cake a festive twist.

Ingredients

Gather these ingredients before you start baking:

For the Cake:

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

For the Lemon Frosting:

1/4 cup unsalted butter, softened
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Make sure to have your baking tools ready!

Instructions

Follow these steps to create your Mini Heart Cake:

Preheat the Oven

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

Mix Dry Ingredients

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter until light and fluffy before adding the granulated sugar and mixing until well combined.

Add Wet Ingredients

Gradually add the buttermilk, egg, and vanilla extract to the butter-sugar mixture, mixing until smooth.

Combine Wet and Dry Mixtures

Slowly fold the dry mixture into the wet mixture until just combined; avoid overmixing.

Bake the Cake

Pour the batter into the prepared heart pan and bake in the preheated oven for about 25-30 minutes, or until a toothpick comes out clean.

Prepare the Lemon Frosting

While the cake cools, beat together the softened butter, powdered sugar, lemon juice, and lemon zest until fluffy.

Frost the Cake

Once the cake is completely cool, spread the lemon frosting evenly on top and enjoy!

Serve with extra lemon zest or berries for added flavor!

Pro Tips

Experiment with different flavors by adding your favorite extracts or a fruit puree to the cake batter for a unique twist.

Storage Tips

If you have leftover Mini Heart Cake, store it in an airtight container at room temperature for up to two days. The frosting will keep its delicious, creamy texture, allowing you to enjoy the cake later without losing any flavor. Just keep it out of direct sunlight and humidity, which can affect freshness.

For longer storage, consider freezing your cake. You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and then placing them in a sealed freezer bag. They will keep well for about three months. When you're ready to serve, simply thaw at room temperature for a few hours and frost prior to serving.

If you’ve already frosted the cake, freezing is still an option. However, place the cake in the freezer for about 30 minutes first to firm up the frosting, which prevents it from smudging. Once set, wrap and store in the freezer, using the same method as before. Just remember to consume it within a month for the best taste.

Variations and Serving Suggestions

Feel free to experiment with different flavors for your frosting! Try adding a teaspoon of vanilla extract or even some crushed berries to create a mixed berry frosting. This not only changes the flavor profile but adds stunning color as well, making your heart cake even more appealing for festive occasions.

For a more decadent option, layer your Mini Heart Cake with fresh fruit and whipped cream between the layers before frosting. Strawberries, blueberries, or raspberries complement the lemon flavor wonderfully. These additions can provide a nice tart contrast to the sweetness of the cake.

When serving, consider garnishing with candied lemon slices on top of the frosting for a beautiful presentation. You can also sprinkle some additional lemon zest or even edible flowers around the base for a touch of elegance. These small details make a big difference in elevating your dessert for gatherings or special celebrations.

Questions About Recipes

→ Can I use a different size pan?

Yes! Just adjust the baking time as needed; smaller pans may bake faster.

→ Is there a gluten-free version of this cake?

You can substitute all-purpose flour with a gluten-free flour blend.

→ How can I make the frosting more tangy?

Add more lemon juice or zest as desired to enhance the lemon flavor.

→ Can I make this cake a day ahead?

Absolutely! Just store it in an airtight container in the fridge and frost it on the day you serve.