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: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup buttermilk; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; 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: Home Baking Collection

I absolutely love making mini heart cakes, especially when they are decorated with luscious strawberry buttercream. This recipe is perfect for celebrations or just to bring a little joy into your day. The tender cake is light and fluffy, while the fresh strawberry flavor in the buttercream is simply divine. Not only do these cakes look adorable, but they also taste incredible. Join me in creating this special treat that’s bound to win hearts everywhere!

Created by

Emily Carter

Last updated on 2026-01-05T18:49:34.419Z

When I first decided to make mini heart cakes, I was unsure if they would come out well. However, after several trials, I found that adjusting the baking time and temperature made all the difference. It’s crucial to keep an eye on them as they bake, ensuring they remain incredibly moist yet hold their shape. The addition of buttermilk to the batter really enhances the cake's tenderness.

The strawberry buttercream is something I adore, as it’s not too sweet and has the beautiful fresh flavor that pairs perfectly with the cake. I recommend using fresh strawberries for the buttercream to achieve that vibrant color and taste. Don’t forget to chill the buttercream briefly before piping it on the cakes!

        Why You'll Love This Recipe
        Adorable mini cakes that are perfect for any occasion
Deliciously fresh strawberry buttercream that steals the show
Light, fluffy cake texture that melts in your mouth

      

Baking Tips for Mini Cakes

When working with mini heart cake pans, it's crucial to grease and flour them thoroughly to prevent sticking. I recommend using a non-stick spray specifically designed for baking, as it ensures even coverage. Additionally, check your cakes for doneness around the 20-minute mark. Once the edges start pulling away from the pan and a toothpick inserted in the center comes out clean, your cakes are ready. Keep an eye on them towards the end to avoid overbaking, which can dry out the delicate texture.

Another tip for achieving the perfect cake is to ensure that your butter is at the right temperature. It should be softened but not oily. A good test is to press your finger into the butter; it should leave an imprint but not create a melt. Additionally, be gentle when mixing your batter once the dry ingredients are added. Overmixing can lead to a dense cake that loses its lightness. Mixing until just combined is key to maintaining that fluffy texture.

Making the Perfect Strawberry Buttercream

The strawberry buttercream can make or break your cake, so choosing ripe, fresh strawberries is vital for the best flavor. Puree the strawberries until smooth, and then strain them if you prefer a less chunky frosting. This step helps to remove seeds and pulp, resulting in a silky-smooth buttercream. Incorporating the fruit slowly into the buttercream while mixing it on low speed is crucial to avoid splattering and to ensure even flavor throughout the frosting.

If your buttercream seems too thick, don’t hesitate to add a tablespoon of heavy cream at a time. This will help you achieve a spreadable consistency without overpowering the strawberry flavor. Conversely, if it’s too runny, simply add a bit more powdered sugar until the desired thickness is reached. Remember to whip the butter with the powdered sugar thoroughly until the mixture is light and fluffy; this guarantees a rich, creamy texture that will hold up beautifully when you frost your mini cakes.

Ingredients

Gather your ingredients before you start the baking process.

For the Mini Cakes

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

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 have everything measured and ready before starting!

Instructions

Follow these steps closely for the best results!

Prepare the Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cakes

Grease and flour mini heart cake pans. Pour the batter evenly into the pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

Make the Strawberry Buttercream

While the cakes are cooling, prepare the strawberry buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed. Then, add the pureed strawberries and vanilla extract. Mix until smooth, adding heavy cream as needed to achieve your desired consistency.

Assemble the Cakes

Once the mini cakes are completely cool, use a serrated knife to level the tops if necessary. Place one layer on a plate, spread a generous amount of strawberry buttercream on top, then add another cake layer. Repeat until you’ve stacked all layers. Finish off by frosting the entire cake with the remaining buttercream.

Enjoy your beautiful mini heart cakes!

Pro Tips

For an extra touch, consider garnishing with fresh strawberries or sprinkles on top of your finished cakes.

Storage and Make-Ahead Tips

These mini heart cakes can be made ahead of time, which is perfect for parties or special occasions. You can bake the cakes a day in advance and store them in an airtight container at room temperature. If you need to keep them longer, consider freezing the un-frosted cakes. Wrap each individual cake in plastic wrap, then place them in a freezer-safe bag. They can stay fresh in the freezer for up to a month. Just remember to let them thaw completely before frosting.

The strawberry buttercream can also be made in advance. Store it in an airtight container in the refrigerator for up to a week. When you’re ready to use it, give it a quick stir to restore its creamy consistency. If it has thickened in the fridge, add a few drops of heavy cream while mixing until it reaches the desired texture. This makes it easier to manage your time when putting together your dessert.

Serving Suggestions and Variations

This delightful mini heart cake is versatile enough to suit various themes. For a romantic touch, consider garnishing with additional fresh strawberries or using chocolate shavings. A dusting of powdered sugar adds a lovely, elegant finish. You can also serve them alongside whipped cream and a drizzle of chocolate sauce for a more indulgent dessert. These small touches elevate the presentation and enhance the overall experience.

Another fun idea is to experiment with different flavors in the buttercream. You can substitute strawberries with other berries like raspberries or blueberries for a unique twist. Alternatively, try adding a splash of lemon juice or zest to the buttercream for a refreshing citrus note. When preparing for special occasions like weddings or anniversaries, consider customizing the cake's colors by adding food coloring to the buttercream, making them personalized for your event.

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 well to avoid excess moisture.

→ How can I store leftover cakes?

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

→ Can I make these cakes ahead of time?

Absolutely! You can bake the cakes a day in advance and frost them the day you plan to serve.

→ What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a quick substitute by mixing 1/4 cup milk with 1/2 tbsp vinegar or lemon juice. Let it sit for 5 minutes before using.