Mini Heart Cake with Cream Cheese Frosting

Name: Mini Heart Cake with Cream Cheese Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup brown sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup buttermilk; 1 tsp vanilla extract; 1 large egg; 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 2 tbsp milk (as needed)

Highlighted under: Baking & Desserts

I absolutely love making mini heart cakes for special occasions! These delightful treats bring a personal touch to any celebration, and their charming size makes them perfect for sharing. The cream cheese frosting adds a creamy, tangy balance to the sweet, moist cake. With each bite, you experience the tender crumb of the cake paired with the luscious frosting. Whether it's for Valentine's Day, anniversaries, or just to show love to family and friends, this mini heart cake is sure to steal the show and hearts alike!

Created by

Harriet Collins

Last updated on 2026-01-05T22:52:10.403Z

When I first attempted to make these mini heart cakes, I was surprised by how easy and fun it was to create desserts that not only taste great but also look beautiful. I found that using a heart-shaped pan makes all the difference, giving the cakes their adorable shape. The batter is simple but always comes out moist and flavorful, thanks to the combination of brown sugar and vanilla.

One of my favorite moments is when I generously frost the cooled cakes with cream cheese frosting. The rich, tangy flavor complements the sweet cake perfectly. I recommend letting the cakes cool completely before frosting to ensure the frosting doesn't melt. Trust me, the wait is worth it! It's all about that perfect balance of flavors and textures.

        Why You'll Love This Recipe
        Cute heart shape ideal for any romantic occasion
Creamy cream cheese frosting perfectly complements the tender cake
Easy to make and customize with your favorite flavors

      

Baking Tips for Perfect Mini Cakes

To achieve a tender cake texture, ensure your butter is at the right temperature—softened but not melted. Creaming the butter and brown sugar until light and fluffy introduces air into the batter, which is crucial for a good rise. Over-mixing the batter after adding the flour can develop gluten and result in a tougher cake, so mix just until combined.

When pouring the batter into the mini heart pan, filling each cavity to about 3/4 full allows space for the cakes to rise without overflowing. Keep an eye on the baking time; the cakes are done when they are golden on top and a toothpick inserted in the center comes out clean. This small detail makes a big difference in the texture of your finished cakes.

Crafting the Cream Cheese Frosting

Using softened cream cheese and butter is essential to achieving a smooth frosting. If they are too cold, you may end up with lumps that won’t mix in properly. I find that beating them together for several minutes until glossy ensures a silky consistency. Gradually adding the powdered sugar prevents clumping and allows for better incorporation.

If your frosting is too thick, don’t hesitate to add milk one tablespoon at a time until you reach your desired spreadability. Conversely, if the frosting becomes too runny, increase the powdered sugar incrementally. This adaptability will make it easier to achieve that perfect creamy topping for your mini heart cakes.

Ingredients

For the Mini Heart Cake

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

For the Cream Cheese Frosting

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp milk (as needed)

Instructions

Preheat the Oven

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

Prepare the Cake Batter

In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the butter mixture until just combined.

Bake the Cakes

Pour the batter into the prepared mini heart pan, filling each cavity about 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat together the cream cheese and unsalted butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Adjust the consistency with milk if necessary.

Frost the Cakes

Once the cakes are completely cool, generously frost the tops with cream cheese frosting. Feel free to decorate with sprinkles or fruit if desired.

Pro Tips

For a flavor twist, try adding a teaspoon of lemon zest to the frosting or use flavored extracts to customize the cake batter.

Variations and Customizations

This mini heart cake recipe is highly versatile. You can easily customize the flavor by substituting half of the all-purpose flour with almond flour for a nutty twist, or add cocoa powder to make a chocolate version. Simply replace 1/4 cup of the flour with cocoa powder while keeping the other dry ingredients consistent for a delightful chocolate heart cake.

For those wanting a zesty flavor, consider adding citrus zest, like lemon or orange, to the batter before baking. Just a teaspoon or two of zest can elevate the cake's flavor profile, providing a refreshing contrast to the sweetness of the cream cheese frosting.

Storing and Serving Suggestions

These mini heart cakes can be made ahead of time. Store them in an airtight container at room temperature for up to three days or refrigerate them for up to a week. This makes them an excellent option for prepping for events, allowing you to focus on decorations and other preparations closer to your special occasion.

When ready to serve, you can garnish the frosted cakes with fresh berries or edible flowers for an extra touch of elegance. For a whimsical look, sprinkles or design patterns with additional frosting can also enhance their visual appeal, making them even more special for celebrations.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes! You can bake and frost the mini heart cakes a day in advance. Just store them in an airtight container in the refrigerator.

→ What can I use instead of buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes before using.

→ How do I know when the cakes are done baking?

The cakes are done when a toothpick inserted into the center comes out clean. Be careful not to overbake them to keep them moist!

→ Can I freeze the mini heart cakes?

Yes, you can freeze the un-frosted cakes. Wrap them well in plastic wrap and store them in an airtight container for up to 3 months. Thaw in the refrigerator before frosting.