Description
Sweet and romantic Valentines Mini Heart Cakes bring delightful passion to dessert tables with charming miniature love-shaped treats. Delicate layers of rich chocolate and strawberry cream promise pure indulgence for couples celebrating their special connection.
Ingredients
Scale
Main Ingredients (Cake):
- 1 ¼ cups (300 ml) all-purpose flour
- 2 large eggs
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) buttermilk
Leavening and Seasoning Agents:
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Decorative and Frosting Ingredients:
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 2 tablespoons (30 ml) heavy cream (or milk)
- 1 teaspoon vanilla extract
- Pink or red gel food coloring
- Sprinkles, edible glitter, or candy hearts
- Optional: Melted white or dark chocolate for drizzling
Instructions
- Prepare the cake foundation by warming the oven to 350F (175C) and lining a rectangular baking pan with parchment paper, ensuring light greasing to prevent sticking.
- Combine dry ingredients in a medium mixing bowl, whisking flour, baking powder, baking soda, and salt until thoroughly blended.
- In a separate large bowl, vigorously cream butter and sugar until the mixture becomes airy and pale, creating a light texture.
- Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition to create a smooth consistency.
- Gently fold in vanilla extract, ensuring even distribution throughout the batter.
- Alternately add dry ingredients and buttermilk to the wet mixture, beginning and concluding with dry ingredients to maintain optimal batter texture.
- Introduce gel food coloring, stirring until the batter achieves a uniform, vibrant hue.
- Transfer the batter into the prepared pan, carefully smoothing the surface with a spatula to ensure even baking.
- Bake for 18-22 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow the cake to cool completely, creating a stable base for further preparation.
- For the frosting, whip butter until it becomes creamy and light, creating a smooth foundation.
- Gradually integrate powdered sugar, mixing until the frosting reaches a silky, spreadable consistency.
- Enhance the frosting with heavy cream and vanilla extract, beating until it becomes luxuriously fluffy.
- Add food coloring to achieve the desired decorative shade, mixing thoroughly.
- Using a heart-shaped cookie cutter, carefully extract individual heart-shaped cake pieces from the cooled cake.
- Construct mini cake sandwiches by spreading frosting between two heart-shaped layers.
- Coat each mini cake with frosting, using an offset spatula to create smooth, even surfaces.
- Embellish with sprinkles, edible glitter, candy hearts, or drizzle with melted chocolate for a festive touch.
- Serve immediately or refrigerate in an airtight container, maintaining freshness for up to three days.
Notes
- Select room temperature ingredients for smoother cake batter and more even mixing.
- Use gel food coloring for vibrant colors without altering cake consistency.
- Ensure buttermilk is fresh to enhance cake’s tenderness and lightness.
- Chill frosted cakes briefly to set decorations and maintain shape.
- Experiment with alternative flour types like gluten-free or almond flour for dietary needs.
- Create dairy-free version by substituting buttermilk with plant-based milk and vegan butter.
- Practice gentle folding techniques to prevent overmixing and maintain cake’s soft texture.
- Cool cakes completely before cutting to prevent crumbling and ensure clean heart shapes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 305
- Sugar: 23 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 60 mg