Mini Heart Cake with Lemon Pistachio Cream

Name: Mini Heart Cake with Lemon Pistachio Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 small cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup buttermilk; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp vanilla extract; Zest of 1 lemon; 1 cup pistachios, shelled; 1/2 cup heavy cream; 1/4 cup powdered sugar; 2 tbsp lemon juice; Zest of 1 lemon; 1 tsp vanilla extract; Pinch of salt

Highlighted under: Easy Desserts Ideas

When I decided to make these Mini Heart Cakes, I wanted to create something that beautifully combined my love for citrus and nuts. The delicate lemon flavor pairs perfectly with the richness of the pistachio cream, resulting in a treat that's both charming and delicious. I enjoy making these mini cakes for casual gatherings or special occasions, where their delightful presentation is sure to impress. With a bit of frosting and some zest on top, they are just as enjoyable to look at as they are to eat!

Created by

Maribel Sutton

Last updated on 2026-01-14T02:33:34.571Z

Creating these Mini Heart Cakes was a rewarding experience that highlighted the versatility of baking. I started by experimenting with the cake base, aiming for a light and fluffy texture that still held its shape well when baked in heart molds. After several attempts, I discovered that incorporating buttermilk into the batter made all the difference, giving it the moisture it needed.

The lemon pistachio cream was my favorite part; it has a vibrant flavor and a lovely velvety texture. To achieve the best results, I found that toasting the pistachios before blending enhanced their flavor, resulting in a cream that's both nutty and refreshing.

        Why You'll Love This Recipe
        Zesty lemon flavor perfectly balanced with creamy pistachio
Beautifully presented for any occasion
A delightful blend of textures and tastes

      

Understanding the Ingredients

Each ingredient in this Mini Heart Cake plays a crucial role in achieving the perfect texture and flavor. The unsalted butter provides richness, while the granulated sugar adds sweetness and contributes to the cake's moistness. Buttermilk not only adds a subtle tang, but its acidity also helps to activate the baking powder and baking soda, resulting in a light and fluffy structure. Don't skip on the lemon zest; it infuses the cakes with fresh citrus notes that complement the pistachio cream beautifully.

When it comes to the pistachio cream, using high-quality, unsalted pistachios makes a significant difference. These provide a rich, nutty flavor and creamy texture that pairs wonderfully with the lemon's brightness. If you're in a pinch, you can substitute with walnuts or almonds, but the taste profile will vary slightly. It's important to toast the nuts lightly before processing, as this brings out their natural oils and enhances their flavor, making the cream more aromatic.

Baking and Cooling Tips

Baking the cakes in heart-shaped molds adds a special touch, but it's essential not to overfill them. Aim for filling each mold about two-thirds full to allow room for rising. Keep an eye on the cakes during baking; a good visual cue is golden edges and a springy top when you lightly press it. If you find that the cakes are browning too quickly on top, consider covering them loosely with aluminum foil to prevent burning while ensuring they bake through.

Once your cakes are out of the oven, it's paramount to let them cool properly. If they remain in the molds too long, they may sweat and become soggy. After a 10-minute resting period, transferring them to a wire rack promotes air circulation, helping them maintain their texture. If you plan to assemble the cakes later, you can freeze them once completely cooled, which prevents any moisture loss and can help to enhance their flavors.

Decorating and Serving Suggestions

When it comes to frosting with the lemon pistachio cream, piping is a fantastic way to elevate the presentation. Use a piping bag fitted with a star nozzle for a more decorative touch, allowing the cream to sit above the cake and create visual appeal. For added texture, consider sprinkling crushed pistachios or lemon zest on top just before serving, which can give a beautiful pop of color and a delightful crunch that contrasts with the creamy topping.

These Mini Heart Cakes are perfect for various occasions, from Valentine’s Day to baby showers. You can also play with flavors by infusing the lemon pistachio cream with a hint of orange or even lime for a different citrus experience. Serve them on charming plates with fresh berries or a drizzle of complimentary lemon glaze for added sweetness, and watch how they charm your guests!

Ingredients

Gather the following ingredients to get started:

For the Cake:

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

For the Lemon Pistachio Cream:

1 cup pistachios, shelled
1/2 cup heavy cream
1/4 cup powdered sugar
2 tbsp lemon juice
Zest of 1 lemon
1 tsp vanilla extract
Pinch of salt

Make sure you have all the ingredients before starting the preparation!

Instructions

Follow these steps to create your Mini Heart Cakes:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one by one, mixing well after each addition. Stir in buttermilk, vanilla extract, and lemon zest.

Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, mixing until just combined.

Bake the Cakes

Pour the batter into heart-shaped molds, filling each about 2/3 full. Bake for 20–25 minutes or until a toothpick comes out clean. Let cool in molds for 10 minutes before transferring to a wire rack.

Make the Lemon Pistachio Cream

While the cakes are cooling, blend the toasted pistachios in a food processor until finely ground. Add heavy cream, powdered sugar, lemon juice, zest, vanilla extract, and salt. Whip until light and fluffy.

Assemble the Cakes

Once cooled, slice off the tops of the cakes if necessary, to make them flat. Pipe or spread a generous layer of lemon pistachio cream on top of each cake. Optionally, garnish with additional pistachios or lemon zest.

Enjoy your delightful Mini Heart Cakes for any occasion!

Pro Tips

For a more intense flavor, let the lemon pistachio cream sit in the fridge for 30 minutes before using
this allows the flavors to meld beautifully.

Storage and Make-Ahead Tips

If you're preparing these Mini Heart Cakes ahead of time, you can store the baked cakes in an airtight container at room temperature for up to three days. However, if you want them to last longer, refrigerate them for up to a week or freeze them for about three months. Be sure to wrap them tightly in plastic wrap before freezing to prevent freezer burn. Just remember to let them thaw completely before adding the pistachio cream.

The lemon pistachio cream can be made a day in advance and stored in the refrigerator. Before using, give it a quick whip to restore its fluffy texture, as it may thicken slightly when chilled. This makes it convenient for gatherings; you can bake the cakes one day, prepare the cream the next, and assemble them shortly before your event.

Troubleshooting Common Issues

If your cakes turn out dense or dry, it may be due to overmixing the batter—this can develop the gluten in the flour, making them tough. Be sure to mix until just combined, and if necessary, use a gentle folding motion when incorporating the dry ingredients to preserve that light texture that is so desirable. Additionally, keep your oven temperature accurate with an oven thermometer to avoid baking mishaps.

For those who find their lemon pistachio cream isn't achieving the desired fluffiness, it could be due to the cream not being cold enough. Make sure to chill the mixing bowl and beaters beforehand, and whip on medium speed until peaks form. If it turns out too runny, adding a little more powdered sugar can help thicken it to the right consistency without losing flavor.

Questions About Recipes

→ Can I make these cakes ahead of time?

Yes, you can prepare the cake base a day in advance and store it in an airtight container. Assemble with the cream just before serving.

→ What can I substitute for buttermilk?

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

→ How do I store leftover cakes?

Store any leftovers in an airtight container in the fridge for up to 3 days. They are best enjoyed fresh, but can be kept for a little while longer.

→ Can I freeze these cakes?

Yes, you can freeze the unassembled cakes. Wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before assembling.