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 granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/2 cup strawberries, finely chopped; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1/4 cup strawberry puree; 1 tsp vanilla extract; Pinch of salt

Highlighted under: Oven Inspiration

When it comes to special occasions, I love treating my loved ones to something sweet and delightful. This Mini Heart Cake with Strawberry Buttercream has become my go-to recipe for birthdays and celebrations. The moist cake paired with the light, fruity buttercream is always a crowd-pleaser. Plus, the mini heart shape adds a charming touch that makes each slice feel like a special gift. With just a few ingredients and a little love, I can create something truly memorable!

Created by

Kerensa Trelawney

Last updated on 2026-01-13T04:57:35.038Z

Making this Mini Heart Cake was an exciting adventure for me. The idea of baking in smaller portions challenged me to be more precise with my ingredients. I followed a classic vanilla sponge cake recipe, but the secret was incorporating finely chopped strawberries into the batter. This not only infused the cake with a fresh sweetness but also gave it a beautiful pink hue.

For the strawberry buttercream, I used real strawberry puree instead of flavoring. This provided a natural taste that complemented the cake perfectly. It’s essential to whip the butter well before adding the sugar to achieve that creamy texture, and I love the hint of tartness from the strawberries—it balances out the sweetness. Every bite is a treasure!

Why You'll Love This Recipe
Adorable mini heart shape that's perfect for sharing
Sweet and tangy strawberry buttercream that delights the palate
Light and moist cake that melts in your mouth

Understanding Ingredients

The key to achieving a moist and flavorful Mini Heart Cake lies in the quality of your ingredients. Using unsalted butter allows you to control the saltiness of your cake, enhancing the sweetness without overpowering it. In this recipe, the finely chopped strawberries not only add a refreshing burst of flavor but also contribute to the cake’s moisture. If fresh strawberries are out of season, you can substitute them with frozen strawberries—just make sure to thaw and drain them well before chopping, so you don’t add extra moisture to your batter.

For the strawberry buttercream, the ratio of butter to powdered sugar is crucial for achieving the right consistency. A well-cream butter base ensures that your frosting is fluffy and easy to spread. When you add the strawberry puree, the mixture should reach a glossy finish that holds peaks without being too runny. If your buttercream ends up too soft, you can easily stabilize it by adding a bit more powdered sugar until you achieve the desired consistency.

Baking and Decor Techniques

When baking your mini cakes, ensure that your oven is preheated to 350°F (175°C) to create an even cooking environment. Using mini heart-shaped pans not only enhances presentation but also allows for quicker baking times; so keep an eye on them and perform the toothpick test around the 20-minute mark. If the cakes look slightly domed, gently press the center with your finger; they should spring back without leaving a dent, indicating they are perfectly baked and not overcooked.

For assembling, it’s helpful to use a serrated knife to level off the tops of your cooled cakes, ensuring a flat surface for stacking. This step helps the layers adhere better to the buttercream and prevents any slippage. When frosting, use a spatula to smooth the buttercream evenly, and don’t shy away from adding decorative touches like fresh strawberries or edible flowers to enhance the aesthetic appeal.

Ingredients

Ingredients for Mini Heart Cake

For the Mini Heart 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 tsp vanilla extract
1/2 tsp baking powder
1/2 cup strawberries, finely chopped

For the Strawberry Buttercream

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup strawberry puree
1 tsp vanilla extract
Pinch of salt

Gather these fresh ingredients to get started!

Instructions

Prepare the Cake Batter

In a large 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 milk and vanilla extract. In a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped strawberries.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans. Divide the batter evenly among the pans and smooth the tops. 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 them to a wire rack to cool completely.

Make the Strawberry Buttercream

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed to prevent a sugar cloud. Once combined, add the strawberry puree, vanilla extract, and salt. Beat on high speed until the buttercream is fluffy and spreadable.

Assemble the Cakes

Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of strawberry buttercream on top. Add the second layer and frost the top and sides of the mini heart cake with the remaining buttercream. Decorate with fresh strawberries if desired.

Enjoy your delightful creation!

Pro Tips

For a more intense strawberry flavor, you can add more puree to the buttercream or replace some of the milk in the cake batter with puree. Also, ensure the butter is at room temperature for perfect buttercream consistency.

Make-Ahead and Storage Tips

If you're planning for a gathering, this cake is excellent for making in advance. Both the cake and the buttercream can be prepared a day ahead. Store the cooled cake layers wrapped in plastic wrap at room temperature, while the buttercream can be refrigerated. Just be sure to bring the buttercream back to room temperature and give it a quick whip before spreading it on the cake to regain its fluffy texture.

For longer storage, you can freeze the baked cake layers. Wrap them tightly in plastic wrap and then in aluminum foil. When ready to enjoy, thaw them in the refrigerator overnight, and assemble them when they are fully defrosted.

Variations to Consider

While the strawberry buttercream is delightful, you can easily customize it to suit different palates. For a tropical twist, try substituting the strawberry puree with mango puree or crushed pineapple. This change will lend an exotic flavor to your cake while keeping the primary recipe intact. Additionally, consider infusing your buttercream with citrus zest, like lemon or lime, for a refreshing tartness that complements the sweetness of the cake and frosting.

You can also try incorporating different flavors into the cake itself. Replacing a portion of the all-purpose flour with cocoa powder can transform this recipe into a delicious chocolate heart cake. Just remember to reduce the sugar slightly, as cocoa powder adds a deep flavor that pairs beautifully with the fruitiness of the buttercream.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but make sure to thaw and drain them before chopping to prevent excess moisture.

→ How should I store the Mini Heart Cakes?

Store covered in the refrigerator for up to 3 days. Let them sit at room temperature for about 10 minutes before serving!

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance and store them tightly wrapped in plastic wrap.

→ What can I substitute for the butter in the buttercream?

You can use a plant-based margarine for a dairy-free option. It will have a slightly different taste but will work fine.