Mini Heart Cake with Vanilla Sponge

Name: Mini Heart Cake with Vanilla Sponge
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 cakes
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 1/2 cup milk; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 tablespoon milk; 1 teaspoon vanilla extract; Edible glitter for decoration

Highlighted under: Golden Recipes

I absolutely adore making these Mini Heart Cakes with Vanilla Sponge for special occasions. The delicate texture of the sponge paired with the sweet frosting creates a delightful treat that warms my heart. Baking them in heart-shaped molds adds a personal touch, making them perfect for loved ones. Each bite is filled with a sweet and soft flavor that melts in your mouth, creating memories that last long after the last crumb is gone. Whether it's a birthday celebration or just a sweet surprise, these cakes never fail to impress!

Created by

Quincy Harper

Last updated on 2026-01-12T05:50:35.951Z

Baking these Mini Heart Cakes has become a cherished tradition in my kitchen. I experimented with different flavors, but the vanilla sponge always steals the show. The secret lies in whipping the eggs until they are light and fluffy, which gives the cake its airy texture. I also recommend using fresh vanilla beans for an aromatic boost that elevates the flavor profile.

While decorating the cakes, I love to let my creativity shine. A simple buttercream frosting beautifully complements the lightness of the sponge. I often add a touch of almond extract to the frosting for a delightful twist. Don't forget to sprinkle some edible glitter on top—it's the perfect finishing touch for these sweet mini heart cakes!

        Why You'll Love This Recipe
        Fluffy vanilla sponge that’s soft and airy
Adorable heart shapes perfect for any occasion
Customizable toppings and fillings for a personal touch

      

Mastering the Vanilla Sponge

The key to a successful vanilla sponge is in the creaming process. Make sure your butter is softened to room temperature before mixing. When you beat the butter and sugar together, aim for a pale, fluffy texture—this usually takes about 5 minutes. The air incorporated at this stage is crucial for achieving a light cake, so don't rush it! If your butter is too hard, you risk a dense sponge.

Introducing the eggs one at a time is also a critical step. It allows each egg to fully incorporate into the batter, preventing the mixture from curdling and ensuring a smooth consistency. If you're in a pinch, you can substitute eggs with a flaxseed mixture (1 tablespoon flaxseed meal with 2.5 tablespoons water per egg) for a vegan alternative, though the texture may vary slightly.

Frosting Techniques

When preparing your buttercream frosting, ensure your butter is at room temperature to achieve a creamy texture without lumps. It’s best to start mixing on low speed to avoid airborne powdered sugar clouds—trust me, I've learned this the hard way! Once combined, increase the speed to medium until the mixture is fluffy and glossy, which usually takes about 3-5 minutes.

For a delightful twist, consider adding a teaspoon of almond extract or citrus zest to the frosting for added flavor dimension. If your frosting is too thick, you can adjust the consistency by adding more milk, one teaspoon at a time, until you reach your desired spreadability. Remember, a well-aerated buttercream will make your cakes feel light and touchably soft.

Ingredients

Gather the ingredients you'll need to create these delightful cakes!

For the Vanilla Sponge

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

For the Buttercream Frosting

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
Edible glitter for decoration

Have all your ingredients ready? Let's start baking!

Instructions

Follow these easy steps to create your lovely Mini Heart Cakes!

Prepare the Oven and Cake Molds

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

Make the Vanilla Sponge Batter

In a bowl, whisk together flour, baking powder, and salt. In a separate 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. Gradually mix in the dry ingredients, alternating with the milk, until just combined.

Bake the Cakes

Pour the batter evenly into the prepared molds. Bake in the preheated oven for 25 minutes, or until a toothpick comes out clean. Allow to cool in the molds for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Buttercream Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Add milk and vanilla extract to achieve a spreadable consistency.

Frost and Decorate the Cakes

Once the cakes are cooled, frost them generously with buttercream. Sprinkle with edible glitter for a festive touch!

Enjoy your beautifully baked Mini Heart Cakes!

Pro Tips

For an extra flavor boost, consider adding a layer of jam between the sponge and frosting. It creates a delightful surprise with every bite.

Storing and Serving

These Mini Heart Cakes can be stored in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, they can also be refrigerated for up to a week. Just be sure to let them sit at room temperature for about 30 minutes before serving, as this helps restore their softness and flavor.

For an extra layer of flavor, consider filling the cakes with a fruit jam or a layer of whipped cream before frosting. This can elevate the taste experience and surprise your guests with a delightful filling! Pair these cakes with a cup of tea or coffee for a charming afternoon treat.

Scaling the Recipe

If you're planning to make a larger batch for a party or gathering, this recipe can easily be scaled up. Simply double the ingredients for a set of 12 mini cakes, or triple for a larger gathering. Just remember to adjust your baking time accordingly, especially if using larger molds, as they may require a slightly longer bake to ensure they are cooked through.

To check for doneness, a toothpick inserted into the center of the cakes should come out clean or with just a few moist crumbs attached. If you notice your cakes browning too quickly, you can cover them lightly with aluminum foil during the last few minutes of baking to prevent over-browning while the insides finish cooking.

Questions About Recipes

→ Can I make these cakes in advance?

Yes, you can bake the cakes a day ahead and store them wrapped in plastic wrap. Frost them just before serving for the best results.

→ What if I don’t have heart-shaped molds?

You can use a regular round cake pan, and then use a cookie cutter to shape them into hearts after baking.

→ Can I use another flavor instead of vanilla?

Absolutely! Try almond, lemon, or chocolate flavors to customize your cake base.

→ How should I store the leftovers?

Store any leftover cakes in an airtight container in the refrigerator for up to 3 days.