Mini Heart Cake with Lemon Frosting

Name: Mini Heart Cake with Lemon Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/4 cup milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1-2 tbsp heavy cream (if needed for consistency)

Highlighted under: Baking & Desserts

I adore baking, especially when it comes to creating mini desserts that pack a punch in flavor and charm. This Mini Heart Cake with Lemon Frosting is one of my favorites, bursting with zesty brightness and complemented by a soft and moist crumb. Not only is it adorable, but it’s also perfect for special occasions, intimate gatherings, or even just a sweet treat to brighten my day. I guarantee it’s easy to make and delightful to share with loved ones!

Created by

Olivia Barrett

Last updated on 2026-01-06T09:55:18.362Z

When I first baked this Mini Heart Cake with Lemon Frosting, I was amazed by how such a small dessert could be so satisfying. The combination of sweet and tart from the lemon frosting balances perfectly with the soft vanilla cake. I learned that using fresh lemon juice and zest truly amplifies the flavor, giving it that bright zing that makes every bite special.

As I experimented, I discovered that baking the mini cakes in heart-shaped molds not only elevates their presentation but also makes them perfect for gifting or serving at romantic dinners. I love adding a sprinkle of edible flowers on top, which gives them a beautiful touch!

        Why You'll Love This Recipe
        Delightfully moist cake with a zesty lemon kick
Perfectly sized for sharing on special occasions
Versatile enough to decorate for any theme

      

Importance of Fresh Ingredients

For this Mini Heart Cake, the freshness of your eggs and butter plays a crucial role in achieving a moist texture. I recommend using farm-fresh eggs if possible, as they add a richer flavor and a vibrant color to the cake. The same goes for the butter; opt for high-quality unsalted butter to control the salt level in your batter, which helps facilitate the cake's tender crumb.

When it comes to the lemons for your frosting, use fresh lemon juice and zest rather than bottled alternatives. Fresh lemons contribute a brighter, more vibrant taste that elevates the lemon frosting, making it not just a topping but an integral part of the overall flavor experience. Plus, zesting your lemons adds essential oils that enhance the aroma and taste of your frosting.

Tips for Perfectly Baked Mini Cakes

To ensure even baking, it’s essential to accurately fill your heart-shaped pans to about 2/3 full. This allows the batter to rise without overflowing while forming a beautifully rounded top. Always keep an eye on the baking time; I recommend checking for doneness at 25 minutes by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, your cakes are ready to remove from the oven.

For a vibrant decoration, consider leveling the tops of the cakes after they cool; this gives a flat base for your frosting and can make your cakes look more polished. Using a serrated knife, gently trim off the domed tops, ensuring the layers sit evenly stacked if you're planning to create a small tiered display.

Ingredients

Gather these ingredients to create your delightful mini heart cakes:

For the Mini Cakes

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

For the Lemon Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1-2 tbsp heavy cream (if needed for consistency)

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your Mini Heart Cakes:

Preheat the Oven

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

Mix the Dry Ingredients

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Cream the Butter and Sugar

In another bowl, beat the softened butter until creamy. Gradually add the sugar, beating until the mixture is light and fluffy.

Add the Eggs and Vanilla

Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract.

Combine the Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.

Bake

Pour the batter into the prepared pans, filling them about 2/3 full. Bake for 25-30 minutes, or until a toothpick comes out clean.

Make the Frosting

In a bowl, beat the softened butter until fluffy. Gradually add powdered sugar, lemon juice, and zest, mixing until smooth. If it’s too thick, add heavy cream to reach desired consistency.

Frost the Cakes

Once the cakes are completely cool, frost the top of each mini cake with the lemon frosting.

Let the frosted cakes sit for a while to set the frosting, then enjoy!

Pro Tips

For an extra burst of lemon flavor, consider adding more lemon zest to the frosting. You can also decorate with fresh berries or edible flowers for a beautiful finish.

Storage and Make-Ahead Tips

These Mini Heart Cakes can be made a day ahead of time, allowing the flavors to meld perfectly. After frosting, store them in an airtight container at room temperature for up to two days. If possible, avoid refrigeration, as this may dry out the cakes. For longer storage, consider wrapping each cake tightly in plastic wrap and then aluminum foil before freezing for up to a month.

Thaw the cakes in the refrigerator overnight when you're ready to serve. Once defrosted, they can be refrosted with a fresh layer of lemon frosting if desired. This technique is particularly useful for making the cakes in batches ahead of an event or holiday gathering, ensuring they taste freshly made.

Customization and Variations

Feeling adventurous? Switch up the flavor of the frosting by incorporating different citrus fruits like orange or lime instead of lemon. For a creamier icing, consider adding a small amount of cream cheese to offset the sweetness of the frosting, creating a delightful tang that pairs beautifully with the cake's texture.

You can also experiment with the cake batter by adding flavors such as almond extract or chocolate chips. Just make sure to reduce the vanilla slightly to balance the overall flavor profile. This way, you can bring a personal touch to your cakes, making them unique for different occasions or personal preferences.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cakes a day before and frost them just before serving.

→ Can I use another flavor for the frosting?

Absolutely! You can replace lemon with orange or berry extracts for a different taste.

→ What if I don’t have mini cake pans?

You can use a regular cake pan and cut the cake into heart shapes using a cookie cutter.

→ How should I store the leftover cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.