Mini Heart Cake with Strawberry Buttercream

Name: Mini Heart Cake with Strawberry Buttercream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup unsalted butter, softened; 1/2 cup milk; 1 large egg; 1 tsp vanilla extract; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup pureed fresh strawberries; 1 tsp vanilla extract; 1-2 tbsp milk (as needed for consistency)

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I absolutely love crafting miniature heart-shaped cakes, especially when they’re adorned with luscious strawberry buttercream. This recipe is perfect for celebrating special moments or just indulging in a sweet treat. The combination of a light and fluffy cake enriched with strawberry flavors is simply irresistible. Making a mini cake also means you can have a personal dessert that feels extravagant without overwhelming portions. Trust me, this delightful cake will bring a smile to anyone's face!

Created by

Maeve Colchester

Last updated on 2026-01-05T20:41:35.082Z

Creating this Mini Heart Cake with Strawberry Buttercream was an exciting challenge that I eagerly embraced. I wanted to ensure each layer was light yet flavorful, and using fresh strawberries in the buttercream elevated the sweetness just right. I learned that allowing the cake layers to cool completely before frosting prevents the buttercream from melting off, resulting in a beautifully decorated cake.

As I was crafting this treat, I decided to experiment with the baking time. Reducing it slightly made the cakes incredibly moist. I also incorporated some strawberry puree for an extra burst of flavor in the buttercream. This technique not only enhances the taste but also adds a lovely pink hue that's visually appealing!

        Why You'll Love This Recipe
        Irresistibly soft and fluffy texture
Vibrant strawberry flavor that shines through
Perfectly portioned for sharing or personal enjoyment

      

Ingredients Breakdown

The foundation of our Mini Heart Cake lies in its ingredients. All-purpose flour is crucial for providing structure while keeping the cake light. To achieve the perfect crumb, sift the flour before measuring. Granulated sugar not only sweetens the cake but also contributes to its moist texture. Make sure to use fresh ingredients, especially the egg and butter, as they enhance the taste and texture remarkably.

For the strawberry buttercream, using pureed fresh strawberries is key. This natural sweetness and flavor elevate the frosting, making it distinctively fruity. If fresh strawberries are unavailable, high-quality frozen strawberries can serve as a substitute; just ensure they're fully thawed and drained to avoid excess moisture. Also, keep the butter at room temperature for optimal creaminess—hard butter won't incorporate well, leading to a lumpy frosting.

Tips for Perfect Cake Assembly

When it's time to assemble your cake, ensure that both layers have completely cooled to avoid melting the frosting. Use a serrated knife to level off the tops of the cakes if they have domed. This ensures even stacking and a neat appearance. For the buttercream, consider placing it in the fridge for a few minutes after mixing; this can make it easier to spread without being overly soft.

It's also beneficial to apply a crumb coat—a thin layer of frosting—to catch any loose crumbs. After refrigerating the crumb-coated cake for about 15 minutes, proceed to frost with the remaining strawberry buttercream for a clean finish. Garnishing with fresh strawberry slices or edible flowers adds to the visual appeal and enhances the strawberry experience for your guests.

Ingredients

Gather these ingredients to create your delightful Mini Heart Cake:

For the Cake:

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

For the Strawberry Buttercream:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup pureed fresh strawberries
1 tsp vanilla extract
1-2 tbsp milk (as needed for consistency)

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to whip up your Mini Heart Cake:

Prepare the Cake Batter

In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, milk, egg, and vanilla extract. Beat on medium speed until the mixture is smooth and well combined.

Bake the Cake

Preheat the oven to 350°F (175°C). Grease and flour heart-shaped baking pans. Pour the batter equally into the pans and bake for 15-20 minutes, or until a toothpick comes out clean. Allow cakes to cool completely.

Make the Strawberry Buttercream

In another bowl, cream the softened butter until smooth. Gradually add the powdered sugar, and mix until combined. Add the strawberry puree and vanilla extract, beating until creamy. Adjust consistency with milk as necessary.

Assemble the Cake

Once cooled, place one layer of the cake on a serving plate. Spread a layer of strawberry buttercream, then top with the second layer. Use the remaining buttercream to frost the top and sides of the cake.

Decorate with fresh strawberries if desired!

Pro Tips

For added flavor, you can incorporate some finely chopped strawberries into the buttercream. This makes the frosting even more delicious and visually appealing. Additionally, if you want a richer cake, substitute part of the milk with yogurt.

Storage Recommendations

Once you have made your Mini Heart Cake, it can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider refrigerating it—just note that the buttercream may lose some of its optimal texture when chilled. For best results, consume within a week; the fresh strawberries in the frosting do have a shorter shelf life compared to other cake components.

If you have leftover strawberry buttercream, it can be stored separately in the refrigerator for up to a week. Make sure to bring it back to room temperature and re-whip it before using to restore its creamy texture. You can also freeze the buttercream in a tightly sealed container for about 3 months if you wish to use it later.

Variations to Try

Feel free to experiment with different flavors in the cake batter! Adding a tablespoon of cocoa powder can turn your Mini Heart Cake into a chocolate version, which pairs beautifully with the strawberry buttercream. Alternatively, you might explore adding lemon zest for a refreshing citrus twist that complements the berries nicely.

For those seeking a gluten-free option, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Just be aware that the cake's texture might slightly differ, so it's wise to follow recipes specifically intended for gluten-free cakes, as they often require adjustments in moisture or leavening agents.

Questions About Recipes

→ Can I use frozen strawberries for the buttercream?

Yes, but make sure to drain any excess liquid and let them thaw completely to achieve the right consistency.

→ How can I store the leftovers?

Store the cake covered in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.

→ Can I make this recipe gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.

→ Is it necessary to use fresh strawberries?

Using fresh strawberries enhances the flavor, but you can also use store-bought strawberry puree for convenience.