Mini Heart Cake with Vanilla Sponge

Name: Mini Heart Cake with Vanilla Sponge
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup milk; Pinch of salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 2 tbsp heavy cream; Food coloring (optional)

Highlighted under: Cozy Ideas

I absolutely adore baking mini heart cakes, especially when they combine a light vanilla sponge with a rich frosting. This recipe has become a personal favorite of mine for special occasions and just because! The fluffy sponge is simple to make, yet it feels oh-so-luxurious when served. The heart shape adds a charming touch, making it perfect for weddings, anniversaries, or just a sweet surprise for someone you love. Trust me, you’ll want to make these again and again!

Created by

Marnie Calder

Last updated on 2026-01-12T05:45:36.465Z

When I first tried making mini heart cakes, I was astonished by how something so simple could evoke so much joy. I experimented with different flavor combinations, but vanilla always came out as the winner. A little vanilla extract goes a long way in elevating the overall flavor, and it melds beautifully with the frosting. My tip is to let the sponge cool completely before decorating; this ensures that your frosting stays perfectly intact!

What really impressed me about this recipe was the texture of the sponge. It’s incredibly fluffy and moist—thanks to incorporating whipped egg whites. With a touch of patience, the cake transforms into a delightful treat that’s as pleasing to the eyes as it is to the palate. I love serving these cakes at family gatherings; they never fail to put a smile on everyone’s face!

        Why You Will Love This Recipe
        Delicate vanilla flavor that’s adored by all
Customizable heart shapes for a personalized touch
Perfectly portioned for sharing or indulging alone

      

Understanding the Ingredients

Each component of the vanilla sponge plays a crucial role in achieving the cake's fluffy texture. The all-purpose flour provides the base structure, while the baking powder acts as a leavening agent, ensuring the cake rises nicely. The softened butter contributes richness and flavor, and the granulated sugar not only sweetens but also helps create a light, airy batter when creamed. Make sure to use room temperature eggs for better emulsification, which will lead to a more uniform texture in your sponge.

If you're looking to switch things up, consider using cake flour in place of all-purpose flour. Cake flour has a lower protein content, which will yield a softer crumb. Alternatively, you can substitute the butter with unsweetened applesauce for a lighter version. Just remember to decrease the sugar slightly since applesauce adds natural sweetness. However, for the best texture, I recommend sticking with the traditional ingredients for your first attempt.

Baking Tips for Perfection

When you're ready to bake, it’s essential to fill the mini heart pans appropriately—about two-thirds full. This allows the batter to rise without overflowing. Keep a close eye on them during the baking process; depending on your oven's performance, these cakes usually take between 15 to 20 minutes. You’ll know they are done when the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Cooling the cakes on a wire rack is another critical step often overlooked. This allows air to circulate, preventing the bottoms from becoming soggy. If you find that your cakes are domed on top, gently press them down with a spatula once they are slightly cooled. This will help create a more even surface for frosting later on.

Ingredients

For the Vanilla Sponge

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

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream
Food coloring (optional)

Instructions

Steps

Preheat the oven

Preheat your oven to 350°F (175°C) and grease your mini heart cake pans.

Prepare the batter

In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla. Gradually add dry ingredients and milk. Mix until smooth.

Bake

Pour the batter into the prepared pans, filling them about 2/3 full. Bake for 15-20 minutes or until a toothpick comes out clean. Allow cooling completely on a wire rack.

Make the frosting

Beat the softened butter until creamy. Gradually mix in powdered sugar, vanilla, and heavy cream. Whip until light and fluffy. Add food coloring if desired.

Decorate the cakes

Once the cakes are cool, frost each mini heart cake generously with the prepared frosting. You can also add sprinkles or edible decorations.

Pro Tips

For an enhanced flavor, consider adding lemon zest to the batter. It brightens the overall taste and complements the vanilla beautifully.

Frosting Insights

For the frosting, it's crucial to start with room temperature butter. This ensures that it blends smoothly with powdered sugar, avoiding any graininess. When mixing in the powdered sugar, do it gradually to minimize clouding and to gain better control over the consistency. You want the frosting to be thick yet spreadable. If it feels too stiff, add a splash more heavy cream—just a teaspoon at a time until the desired consistency is reached.

If you opt to use food coloring, start with just a drop or two. Color can intensify quickly, especially with gel-based colors. Mix after each addition until you reach your desired shade. This is an excellent opportunity to personalize your cakes for different occasions, such as red for Valentine's Day or pastels for baby showers.

Storage and Serving Suggestions

These mini heart cakes can be made ahead and stored for up to three days at room temperature or a week in the fridge. Just make sure they are well covered to prevent them from drying out. If you're planning to freeze them, wrap each cake tightly in plastic wrap before placing them in a freezer-safe bag. They can be stored in the freezer for up to three months, but remember to frost them only after they have thawed for the best texture and flavor.

Serving these cakes is as charming as their shape. You can place them on decorative plates or use cupcake stands to elevate their presentation. Consider pairing them with fresh berries or a scoop of ice cream for a delightful dessert setting. For an extra touch, drizzle with a homemade berry coulis or garnish with mint leaves for visual appeal and a pop of flavor.

Questions About Recipes

→ Can I use this recipe for a larger cake?

Absolutely! Just double the ingredients and bake in a larger pan, adjusting the baking time as necessary.

→ How do I store the mini heart cakes?

Store the cakes in an airtight container in a cool place. They can last up to three days at room temperature.

→ Can I make the frosting ahead of time?

Yes, you can make the frosting a day ahead and store it in the refrigerator. Just whip it again before using.

→ Are there any substitutes for the ingredients?

You can substitute all-purpose flour with gluten-free flour and use dairy-free butter for a dairy-free version.