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: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 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; 3-4 tbsp fresh strawberries, pureed; 1 tsp vanilla extract; 1-2 tbsp milk (as needed)

Highlighted under: Golden Food

I adore making special treats for loved ones, and this Mini Heart Cake with Strawberry Buttercream is one of my favorites. Every time I whip this up, I feel a surge of joy, knowing it's perfect for romantic occasions or sweet surprises. The heart-shaped design is both charming and inviting, while the strawberry buttercream adds a delightful burst of fruity flavor. I enjoy watching the smiles on faces as they slice into this lovingly crafted cake, making it truly unforgettable.

Created by

Elin Matthews

Last updated on 2026-01-05T22:29:34.497Z

Creating this Mini Heart Cake was a delightful experience that I cherish. I decided to experiment with a heart-shaped pan, and the moment I poured in the batter, I felt the excitement of the sweet surprise that was to come. The aroma as the cake baked was utterly captivating, filling my kitchen with hints of vanilla and strawberries.

The real magic happened with the strawberry buttercream. I used fresh strawberries to infuse the frosting, which gave it a beautiful color and an authentic flavor. Every bite combines moist cake with creamy, fruity goodness that just melts in your mouth. It's truly a labor of love!

Why You'll Love This Mini Heart Cake
Adorable heart shape brings a smile to everyone's face
Fresh strawberry flavor that shines through the buttercream
Perfectly moist cake that pairs beautifully with any occasion

Perfecting the Cake Texture

For a perfectly moist mini heart cake, it’s crucial to not overmix the batter after adding the dry ingredients. Overmixing can lead to a dense texture. Mix just until you see the last streaks of flour disappear. When baking, keep an eye on the cakes around the 20-minute mark. They should spring back when lightly pressed and a toothpick inserted in the center should come out clean.

If you find that your cakes are doming too much during baking, you can gently flatten the tops with a spatula just after they come out of the oven. This will make them easier to stack and frost later. Remember, even minor variations in oven temperature can lead to different results, so using an oven thermometer can help ensure sufficient and consistent heat.

Strawberry Buttercream Secrets

The key to achieving a beautiful, fluffy strawberry buttercream lies in the fresh strawberry puree. Make sure to remove any seeds by straining it before adding to the buttercream mixture. This prevents an undesirable grainy texture. You can adjust the strawberry intensity by varying the puree amount; for a stronger flavor, add an extra tablespoon or two.

When mixing the buttercream, start on low speed to prevent powdered sugar from flying everywhere, and then increase to medium-high until the mixture is light and fluffy. If the buttercream becomes too thick, you can add a tablespoon of milk at a time until you reach your desired consistency. This flexibility is vital for achieving a spreadable texture that holds its shape when piped.

Ingredients

Gather these ingredients for a delightful baking experience:

For the Mini Heart Cakes

1 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, softened
2 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
3-4 tbsp fresh strawberries, pureed
1 tsp vanilla extract
1-2 tbsp milk (as needed)

Make sure to have all ingredients ready before you start!

Instructions

Let's get baking!

Preheat the Oven

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

Mix the Batter

In a bowl, cream the softened butter and sugar until light and fluffy. Add in the eggs, one at a time, followed by vanilla extract. Mix well.

Combine Dry Ingredients

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

Bake the Cakes

Pour the batter into the prepared pans and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack.

Make the Strawberry Buttercream

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, strawberry puree, and vanilla extract. Beat until fluffy, adding milk as necessary for desired consistency.

Assemble the Cakes

Once cooled, spread a layer of strawberry buttercream on top of one cake, stack another cake on top, and frost the entire cake. Repeat with remaining mini cakes.

Decorate

Decorate the cakes with additional strawberry slices or sprinkles as desired, and enjoy your charming mini heart cakes!

Enjoy every slice of your mini heart cakes!

Pro Tips

To enhance the strawberry flavor, feel free to add some chopped fresh strawberries into the buttercream for added texture.

Storage and Make-Ahead Tips

You can make the mini heart cakes in advance and store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to a month. To freeze, wrap each cake layer in plastic wrap and then in aluminum foil for double protection against freezer burn.

The strawberry buttercream can also be prepared ahead of time. Store it in the refrigerator in an airtight container for up to five days. When you're ready to use it, allow it to come to room temperature and give it a quick mix to regain its creamy texture. This flexibility makes it easier to plan for special occasions.

Serving Suggestions and Variations

These mini heart cakes are perfect on their own, but you can elevate their charm by adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. Fresh strawberry slices garnish each slice beautifully, adding to both presentation and flavor. For a festive touch, sprinkle a few edible flowers on top to impress your guests.

For a fun twist, consider different frosting flavors by swapping out the strawberry puree for other fruit purees such as raspberry or blueberry. You can even infuse the buttercream with a hint of lemon or lime for a tangy kick. Experimenting with different flavors can make this recipe versatile and exciting for various occasions.

Questions About Recipes

→ Can I use frozen strawberries for the buttercream?

Yes, you can use frozen strawberries; just make sure to thaw and mash them before adding to the frosting.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance and frost them just before serving.

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

You can use any shape; just adjust the baking time as needed!

→ How should I store leftovers?

Store the cakes in an airtight container in the refrigerator for up to 3 days.