Mini Heart Cake with Strawberry Buttercream

Name: Mini Heart Cake with Strawberry Buttercream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup fresh strawberries, pureed; 1 teaspoon vanilla extract; A pinch of salt

Highlighted under: Oven Kitchen

I had a vision of creating a delightful dessert that could express affection and joy in a single bite. This Mini Heart Cake with Strawberry Buttercream is the embodiment of that idea. Perfect for special occasions or even just to brighten up someone's day, I love how the light vanilla cake pairs beautifully with a creamy, sweet strawberry buttercream. It’s simple yet elegant, and the vibrant colors make it so appealing. Plus, it’s smaller in size, making it perfect for sharing!

Created by

Maribel Hawthorne

Last updated on 2026-01-13T02:35:35.425Z

When I first decided to make a heart-shaped cake, I wanted it to be unique yet fluffy. It was a delightful experience experimenting with the strawberry buttercream, which I made using fresh strawberries. Every trial brought me closer to the perfect balance of sweetness and fruitiness, and I finally found it!

This cake is not just about looks; it’s incredibly moist and rich. I recommend letting it cool completely before frosting, as this helps the buttercream stay put without melting, ensuring that the cake retains its charming shape.

Why You'll Love This Recipe
Sweet and tangy strawberry buttercream that is simply irresistible
Adorable heart shape makes it perfect for gifting and celebrations
Moist cake texture paired with fresh strawberry flavor

Baking Tips for Perfect Mini Heart Cakes

When baking your mini heart cake, it’s essential to ensure that your oven is properly preheated to 350°F (175°C). This temperature allows the cake to rise evenly and develop a slightly golden crust, while maintaining moisture inside. I recommend using an oven thermometer to verify the actual temperature, as some ovens can be off by several degrees. Additionally, position the cake pan in the center of the oven for optimal airflow and heat distribution.

Another crucial aspect is the mixing technique used for the cake batter. Creaming the softened butter and sugar until light and fluffy incorporates air, which leads to a lighter cake texture. Ensure that you do not overmix after adding the flour; mixing just until combined will help prevent a dense cake. If you find that the batter feels too thick, you can add a tablespoon of milk or water to achieve a smoother consistency.

Understanding the Strawberry Buttercream

The strawberry buttercream is what truly elevates this cake, bringing a refreshing burst of flavor. Using fresh strawberries instead of artificial flavoring not only enhances the taste but also adds a beautiful pink hue. Make sure to puree the strawberries until smooth; you don’t want any chunky pieces that might disrupt the creamy consistency. If fresh strawberries are not available, frozen strawberries can be used—just ensure they are thawed and well-drained to avoid excess moisture.

To achieve a perfectly smooth and fluffy buttercream, start with softened butter and gradually add the powdered sugar. Mixing on low speed prevents a sugar cloud, and once the ingredients come together, you can increase the speed for a light and airy texture. Adding a pinch of salt balances the sweetness, making the frosting even more decadent. If you prefer a less sweet frosting, consider reducing the powdered sugar by half a cup, adjusting to your taste.

Ingredients

Gather these ingredients to get started:

For the Cake

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

For the Strawberry Buttercream

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup fresh strawberries, pureed
1 teaspoon vanilla extract
A pinch of salt

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to bake your cake:

Prepare the Cake Batter

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

Bake the Cake

Pour the batter into a heart-shaped cake pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Strawberry Buttercream

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing thoroughly after each addition. Mix in the pureed strawberries, vanilla, and a pinch of salt until smooth and fluffy.

Assemble the Cake

Once the cake is completely cooled, spread a layer of strawberry buttercream on top. Optionally, you can add another layer if you made two heart cakes. Frost the sides of the cake as desired, and decorate with fresh strawberries for that extra touch!

Enjoy your freshly baked Mini Heart Cake!

Pro Tips

For the best flavor, use ripe, fresh strawberries. You can also add a splash of lemon juice to the buttercream for an extra zing if desired.

Storing and Serving Suggestions

To store your mini heart cake, place it in an airtight container in the refrigerator for up to three days. If you anticipate not consuming it all, you can freeze individual slices for later enjoyment. Wrap each slice tightly in plastic wrap and then place it in a resealable freezer bag to prevent freezer burn. Thaw the slices in the refrigerator overnight before serving them with a fresh dollop of strawberry buttercream on top.

Serving this cake is as delightful as making it. For a whimsical touch, consider plating each slice with a drizzle of chocolate sauce or a sprinkling of crushed nuts. Fresh mint leaves can also be used to garnish, visually enhancing the dessert. This mini heart cake pairs beautifully with a side of whipped cream or even a scoop of vanilla ice cream, creating a delightful contrast of flavors and textures on your plate.

Variations to Try

Feel free to experiment with flavors in your cake batter. You can infuse the vanilla cake with lemon or almond extract for a unique twist. Additionally, consider folding in finely chopped nuts or chocolate chips to the batter for added texture. Substituting half the all-purpose flour with almond flour can also provide a slightly denser, nutty flavor that complements the strawberry buttercream beautifully.

For a twist on the strawberry buttercream, try adding a splash of balsamic vinegar to enhance the flavor profile. Alternatively, mix in a bit of cream cheese to create a tangy contrast with the sweetness—a great option for those who enjoy more complex flavors. These variations not only make your mini heart cakes distinct but also cater to different taste preferences, ensuring versatility.

Questions About Recipes

→ Can I use frozen strawberries for the buttercream?

Yes, you can use frozen strawberries, but ensure they are thawed and drained of excess moisture before pureeing.

→ How should I store the cake?

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

→ Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

→ Can I make the cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Frost it right before serving.