Mini Heart Cake with Pistachio Vanilla Frosting

Name: Mini Heart Cake with Pistachio Vanilla Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 and 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup whole milk; 1 teaspoon vanilla extract; 1 and 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tablespoon pistachio paste; 1 teaspoon vanilla extract; 1-2 tablespoons heavy cream (as needed)

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I absolutely love baking, especially when it involves unique flavors and charming presentations. This Mini Heart Cake with Pistachio Vanilla Frosting is my go-to treat for special occasions and intimate gatherings. The vibrant pistachio frosting balances the sweetness of the cake, making every bite a delightful experience. As a bonus, it's visually stunning and perfect for expressing love or affection. If you're looking for a show-stopping dessert that’s sure to impress, look no further!

Created by

India Rutherford

Last updated on 2026-01-14T01:17:35.678Z

When I first decided to create this Mini Heart Cake, I wanted something that would not only be delicious but also visually captivating. I experimented with various flavors and landed on the delightful combination of vanilla and pistachio. The nutty flavor of the pistachios pairs perfectly with the rich vanilla, creating a cake that leaves a lasting impression.

What truly makes this cake special is the texture. I achieved a fluffy, moist cake by carefully measuring my ingredients and ensuring not to overmix. Remember, when making the frosting, let the butter soften at room temperature; this ensures a smoother consistency that spreads beautifully!

        Why You'll Love This Recipe
        Delicate heart shape that adds a personal touch
Unique pistachio flavor that surprises and delights
Perfect for any celebration or as a sweet gesture

      

Perfecting the Mini Heart Cake

Baking a mini heart cake requires a bit of care, particularly when it comes to measuring your ingredients. Accurate measurements ensure that your cake rises properly and achieves the desired texture. For the fluffiest results, I recommend using room temperature ingredients, especially the butter and eggs, as this allows for better incorporation of air when creaming together the butter and sugar.

When mixing your wet and dry ingredients, take care not to overmix the batter. Overmixing can lead to a dense cake rather than a light and airy one. Mix just until you see the dry ingredients disappear into the batter, and you’ll be rewarded with a tender crumb.

Understanding the Frosting

The pistachio vanilla frosting is where this cake truly shines, providing not only a beautiful visual contrast but also an exciting flavor profile. Pistachio paste, which can be found in specialty stores or online, is key—it's what gives the frosting its unique taste and delightful green color. If you can’t find pistachio paste, you can blend unsalted pistachios into a fine powder and mix this into the frosting, though it may not deliver the same intensity of flavor.

Ensure your butter is softened properly before making the frosting; this is crucial for achieving a smooth and creamy consistency. If you find your frosting too thick, adding heavy cream gradually will lighten it up. Aim for a spreadable, but not runny texture that can hold its shape when piped or spread.

Ingredients

Gather these ingredients to create your delightful Mini Heart Cake:

For the Cake

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

For the Pistachio Vanilla Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon pistachio paste
1 teaspoon vanilla extract
1-2 tablespoons heavy cream (as needed)

Make sure to check the freshness of your ingredients for the best results!

Instructions

Here’s how to bake your Mini Heart Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease your heart-shaped cake pan.

Mix Ingredients

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cake is cooling, make the frosting by beating together the softened butter, powdered sugar, pistachio paste, and vanilla extract. If it's too thick, add a little heavy cream until the desired consistency is reached.

Frost the Cake

Once the cake is completely cooled, generously frost the top and sides with the pistachio vanilla frosting. Decorate as desired!

Enjoy your gorgeous Mini Heart Cake with family and friends!

Pro Tips

For an extra touch, consider topping the cake with crushed pistachios or edible flowers.

Serving Suggestions

This mini heart cake is delightful on its own, but you can elevate the presentation by adding fresh fruits such as raspberries or strawberries around the cake. Not only do they add color and freshness, but they also offer a tart contrast to the richness of the pistachio frosting. For an even more luxurious touch, try drizzling a simple vanilla glaze over the cake before serving.

If you’re feeling creative, consider layering the cake. Bake two heart-shaped cakes, slice each in half horizontally, and add a layer of frosting and maybe some sliced strawberries or a bit of jam in between each layer. This can create a stunning centerpiece for any celebration.

Make-Ahead and Storage Tips

This cake can be made ahead of time, making it perfect for busy occasions. You can bake the heart cake a day in advance and store it in an airtight container at room temperature. Just ensure it's completely cooled before wrapping it to avoid moisture build-up, which can lead to a soggy cake.

The frosting can also be prepared in advance. Store it in an airtight container in the refrigerator for up to a week. Just remember to give it a good stir and let it soften at room temperature for about 30 minutes before using to frost your cake.

Questions About Recipes

→ Can I use almond flour instead of all-purpose flour?

Yes, you can substitute almond flour, but it may change the texture of the cake. You might need to adjust the quantities.

→ How long will this cake keep?

Stored in an airtight container at room temperature, this cake can last for up to three days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and frost it just before serving.

→ Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend, ensuring it’s suitable for baking.