Mini Heart Cake with Strawberry Buttercream

Name: Mini Heart Cake with Strawberry Buttercream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1/2 cup milk; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup strawberry puree; 1 teaspoon vanilla extract; 1 tablespoon milk (if needed for consistency); Fresh strawberries, sliced; Sprinkles (optional)

Highlighted under: Easy Desserts Ideas

I have always loved the idea of creating small cakes that hold immense joy in every slice. When I decided to make a Mini Heart Cake with Strawberry Buttercream, it was a delightful journey of color and flavor. The vibrant hues of the strawberries paired with a light, fluffy buttercream created a beautiful masterpiece. I enjoyed decorating each tiny heart, making it perfect for sharing at gatherings or as a personal treat. This cake not only looks adorable but also brings a taste of spring to any occasion.

Created by

Maribel Sutton

Last updated on 2026-01-13T06:37:36.524Z

When making this Mini Heart Cake, I experimented with different ratios of strawberry puree to ensure a perfect buttercream consistency. The key is to balance the sweetness and freshness of strawberries, which can be tricky! After several trials, I found that incorporating some whipped cream into the buttercream created a lovely light texture that pairs beautifully with the soft cake.

One detail that made a difference was using fresh strawberries for the topping. They not only enhance the cake’s visual appeal but also provide a burst of flavor that complements the buttery sweetness. For anyone who loves a good presentation, I recommend arranging a few slices on top for a stunning finish!

        Why You Will Love This Recipe
        Adorable mini heart shapes perfect for any celebration
Light and airy strawberry buttercream that’s fresher than store-bought
Versatile: ideal for birthdays, anniversaries, or just because!

      

Baking Tips for Success

When baking the mini heart cakes, it’s crucial to preheat your oven to 350°F (175°C) to ensure even baking. An oven thermometer can help confirm the temperature. Avoid overmixing the batter; mix until just combined to maintain a light and airy texture. If your cakes dome during baking, use a serrated knife to level them before assembling, ensuring a stable base for the buttercream.

Using the right sized mini heart pans will affect the baking time. Smaller pans may require a shorter baking time of around 15-20 minutes. Keep an eye on them and check for doneness by inserting a toothpick into the centers; it should come out clean or with a few moist crumbs, but not wet batter.

Flavorful Strawberry Buttercream

The strawberry puree adds not just sweetness but also a vibrant color and fresh flavor to the buttercream. To make your own, simply blend fresh strawberries until smooth. If you want to intensify the strawberry flavor, you can cook the puree down to concentrate the flavor before incorporating it into the buttercream. Just let it cool completely before adding.

Butter is the primary fat in the buttercream, contributing to its creamy texture; be sure it’s at room temperature for easy incorporation. If the buttercream is too thick, add milk a tablespoon at a time until you reach your desired consistency. If it’s too thin, gradually mix in more powdered sugar.

Ingredients

Gather all your ingredients before starting this recipe for the best experience.

For the Cake:

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

For the Strawberry Buttercream:

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup strawberry puree
1 teaspoon vanilla extract
1 tablespoon milk (if needed for consistency)

For Decoration:

Fresh strawberries, sliced
Sprinkles (optional)

Make sure everything is measured and prepped to streamline your baking process!

Instructions

Follow these steps carefully for the best results.

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, baking powder, baking soda, and salt. In another bowl, beat the softened butter and sugar until creamy, then add eggs one at a time, followed by vanilla. Gradually add the dry ingredients and milk, mixing until just combined.

Bake the Cakes

Grease mini heart-shaped cake pans and evenly distribute the batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in the pans before transferring them to a wire rack.

Make the Strawberry Buttercream

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, then mix in strawberry puree and vanilla. For desired consistency, add milk if necessary. Beat until fluffy.

Assemble the Mini Heart Cakes

Once the cakes are completely cool, slice them in half horizontally if they are domed. Spread a layer of strawberry buttercream between the layers. Frost the outside and top with fresh strawberry slices and optional sprinkles.

Let the cakes sit for a few minutes to set before serving. Enjoy!

Pro Tips

For a more intense strawberry flavor, consider using freeze-dried strawberries in the buttercream. They add a lovely depth to the taste and enhance the color!

Storage and Make-Ahead Options

These mini heart cakes can be made ahead of time and stored in an airtight container for up to two days. If you plan to frost them later, store the cakes unadorned to maintain their texture. The strawberry buttercream can be prepared in advance as well; just keep it refrigerated in an airtight container. Let it come to room temperature and re-beat before using to regain a fluffy consistency.

If you want to freeze the cakes, wrap each layer tightly in plastic wrap and then foil to prevent freezer burn. They can be kept frozen for up to three months. Thaw completely before frosting to avoid melting your buttercream.

Personal Touches and Variations

Feel free to personalize the flavor of your buttercream. Instead of strawberry, you can substitute with pureed raspberries or blueberries for different fruity notes. For a decadent twist, add a dash of almond extract or finely grated lemon zest into the cake batter for a fresh undertone.

To make these cakes suitable for various dietary needs, consider using gluten-free flour in place of all-purpose flour. Ensure any additional mixes, like baking powder, are also gluten-free. Additionally, for a lower sugar option, you can try using a sugar substitute that measures cup-for-cup with regular sugar.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes! You can bake the cakes a day in advance. Just keep them in an airtight container, and frost them the day you're ready to serve.

→ How do I store leftovers?

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

→ Can I substitute the strawberries with another fruit?

Absolutely! You can use any fruit puree, like raspberries or blueberries, for different flavor variations.

→ What can I do if my buttercream is too thick?

You can add a little milk, a tablespoon at a time, until you reach your desired consistency.