Mini Heart Cake with Pistachio Vanilla Frosting

Name: Mini Heart Cake with Pistachio Vanilla Frosting
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; ¼ cup pistachios, finely chopped; 2-3 tablespoons milk (as needed)

Highlighted under: Home Baking Ideas

When I first set out to create this Mini Heart Cake, I wanted something special and delightful. The way the rich vanilla sponge complements the nutty pistachio frosting is absolutely heavenly. Each bite melts in your mouth, leaving you wanting more. This cake is not just visually stunning but also perfect for any occasion, whether it's a romantic dinner or a festive celebration. I love how the heart shape adds a touch of love, and it truly brings joy to everyone who tastes it.

Created by

Sophie Adams

Last updated on 2026-01-14T00:33:35.125Z

Creating this Mini Heart Cake was a joyful experience that reminded me of my childhood love for baking. I meticulously experimented with flavors, landing on the perfect blend of nutty and sweet. The combination of the soft, airy cake with the vibrant pistachio frosting is enchanting. I also discovered that baking at a lower temperature helps keep the cake moist and fluffy.

Every time I make this cake, it brings smiles to the faces of my friends and family. It's fantastic for celebrations and impresses everyone who sees it. An essential tip is to let the layers cool completely before frosting; this ensures a smooth finish and prevents the frosting from melting away!

        Why You'll Love This Recipe
        Rich vanilla flavor balanced with the crunch of pistachios.
Cute heart shape perfect for any occasion.
A delightful treat that caters to both beauty and taste.

      

Understanding the Ingredients

Each ingredient in this Mini Heart Cake plays a pivotal role in achieving its delightful flavor and texture. The unsalted butter not only adds richness but also contributes to the cake's tender crumb. Using room-temperature butter ensures better incorporation of air during creaming, resulting in a lighter cake. Granulated sugar aids in the structure, while the eggs provide moisture and stability. The combination of milk and baking powder helps create that perfectly fluffy texture that we all desire in a cake.

Pistachios are not just a tasty addition; they also enhance the flavor and add a beautiful color contrast to the vanilla frosting. If you prefer, feel free to substitute with other nuts like almonds or walnuts, but keep in mind that it will modify the flavor profile. When chopping pistachios, ensure they are finely chopped to prevent any large chunks from disrupting the smoothness of the frosting.

Tips for Perfect Assembly

When assembling your Mini Heart Cake, make sure the cake layers are completely cool before frosting. If the cake is even slightly warm, the frosting can melt, causing it to slide off or become messy. A quick way to check is to touch the top of the cake; it should feel at room temperature. Additionally, when stacking the layers, you can use a thin layer of frosting or a dab of frosting underneath the first layer to help it stick securely to the plate.

For a smooth frosting finish, use an offset spatula to spread the frosting evenly around the cake. To achieve sharp edges, allow the frosting to set for about 10 minutes before doing any final smoothing. If you’re aiming for a decorative finish, you can set aside a small amount of frosting colored with a drop of food coloring to create accents or swirls for a more artistic design.

Ingredients

Gather these ingredients to create your Mini Heart Cake.

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt

For the Pistachio Vanilla Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
¼ cup pistachios, finely chopped
2-3 tablespoons milk (as needed)

Make sure to have everything ready before you start baking.

Instructions

Follow these steps to create your Mini Heart Cake.

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract. In another bowl, combine flour, baking powder, and salt, then gradually add to the wet mixture until just combined.

Bake the Cakes

Pour the batter into heart-shaped cake pans. Bake for 20-25 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting

In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Add vanilla extract and enough milk to achieve a spreadable consistency. Stir in the finely chopped pistachios.

Assemble the Cake

Place one layer of the cake on a serving plate. Spread a layer of frosting on top. Add the second layer and use the remaining frosting to cover the entire cake. Decorate with extra pistachios on top.

Once decorated, let the cake rest for a few minutes before slicing. Enjoy!

Pro Tips

For an extra burst of flavor, consider adding a layer of raspberry jam between the cake layers. Using room temperature ingredients will help your cake rise better, resulting in a fluffier texture.

Storing Your Mini Heart Cake

This Mini Heart Cake can be stored in an airtight container at room temperature for up to 2 days. If you live in a particularly warm environment, consider refrigerating it to prevent the frosting from becoming too soft. For longer storage, you can freeze the un-frosted cake layers. Wrap each layer tightly in plastic wrap and place them in a freezer-safe bag, where they will keep for about a month. Just remember to thaw them completely before frosting!

If you have leftover frosting, it can be stored separately in the refrigerator for up to a week. Make sure it’s in an airtight container, and when you're ready to use it again, just whip it up briefly to restore its creamy texture before applying.

Variations to Consider

Feel free to experiment with flavors by adding different extracts to the cake batter or frosting. For instance, almond extract can give a lovely twist to the vanilla flavor. If desired, you can even incorporate food-safe flavorings like orange or lemon zest for a refreshing citrus note. Alternatively, consider substituting half of the pistachios with crushed freeze-dried fruits, like raspberries, for a unique fruity flavor.

If you want to make this recipe gluten-free, try using a 1:1 gluten-free flour blend in place of the all-purpose flour. Just be sure to check that the baking powder is also gluten-free, as some brands may contain additives that are not gluten-free.

Questions About Recipes

→ Can I use a different type of nut for the frosting?

Yes, you can substitute walnuts or almonds for a different flavor profile!

→ How should I store the Mini Heart Cake?

Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze this cake?

Absolutely! You can freeze the cake layers before frosting for up to 2 months.

→ What should I do if the cake sinks in the middle?

Make sure to measure your ingredients accurately and avoid overmixing the batter, which can cause the cake to sink.