Mini Heart Cake with Lemon Frosting

Name: Mini Heart Cake with Lemon Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 mini cakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; ¾ cup milk; 2 large eggs; 2 tsp baking powder; 1 tsp vanilla extract; ¼ tsp salt; 1 cup powdered sugar; 2-3 tbsp lemon juice; 1 tbsp lemon zest; 1 tbsp unsalted butter, softened

Highlighted under: Baking & Desserts

I absolutely adore making these mini heart cakes whenever I need a sweet treat that’s both cute and delicious. They’re perfect for any occasion, especially Valentine’s Day or anniversaries! Each bite offers a perfect balance of moist cake and zesty lemon frosting that makes my taste buds dance with joy. Plus, they’re surprisingly easy to whip up, which makes them a go-to recipe when I want to impress my friends and family without spending all day in the kitchen.

Created by

Maisie Clarke

Last updated on 2026-01-05T23:07:16.450Z

When I first attempted this recipe, I was blown away by how wonderfully the flavors melded together. The lemon frosting, in particular, adds a refreshing twist that elevates the cake's sweetness. I remember experimenting with different amounts of zest until I hit that perfect balance—it truly makes all the difference!

Sharing these mini heart cakes at gatherings always brings smiles and compliments. I love that they’re not just visually appealing but also scrumptious, making them a beloved addition to my dessert repertoire. Trust me, once you try them, you'll find them hard to resist!

        Why You'll Love This Recipe
        Adorable heart shape that’s perfect for gifting
Zingy lemon frosting that brightens every bite
Easy to customize with your favorite flavors

      

Baking Tips for Success

Achieving the perfect texture in your mini heart cakes depends on the creaming process. When you beat together the butter and sugar, aim for a light and fluffy consistency. This step incorporates air, which contributes to a lighter cake. If your butter is too soft or melted, the cakes may turn out dense. For best results, ensure your butter is at room temperature yet firm enough to hold its shape.

When mixing the dry ingredients, be gentle while incorporating them into the wet mixture. Over-mixing can lead to gluten development, resulting in a tough cake. Use a spatula to fold in the flour until just combined. This technique will help retain the cake's moisture and create a tender crumb.

Keep an eye on the baking time as every oven varies. Start checking for doneness around the 20-minute mark. Insert a toothpick into the center of the cakes; if it comes out clean or with a few moist crumbs, your cakes are done. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Perfecting the Lemon Frosting

The lemon frosting brings a delightful zing to the mini heart cakes. To achieve the right consistency, start with the powdered sugar and gradually add lemon juice. If you prefer a thicker frosting, use less lemon juice. For a glossier finish, add a teaspoon of cream or milk. This not only enhances the flavor but also makes spreading easier.

Adding lemon zest to the frosting elevates its flavor profile. While zesting, be careful to only take the yellow part of the skin, as the white pith can impart a bitter taste. If you prefer a less tangy flavor, consider substituting some lemon juice with milk to tone down the acidity while still retaining the zest's freshness.

If you want to make the frosting ahead of time, store it in an airtight container in the refrigerator. Just before using, let it sit at room temperature for about 15 minutes to soften, then give it a quick mix. This way, you can streamline your baking process and have the frosting ready to go when your cakes cool.

Ingredients

Gather your ingredients before you begin to ensure a smooth baking experience!

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
¾ cup milk
2 large eggs
2 tsp baking powder
1 tsp vanilla extract
¼ tsp salt

For the Lemon Frosting

1 cup powdered sugar
2-3 tbsp lemon juice
1 tbsp lemon zest
1 tbsp unsalted butter, softened

Once you have everything ready, it’s time to start baking!

Instructions

Follow these steps carefully for perfect mini heart cakes.

Preheat the Oven

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

Mix the Batter

In a bowl, beat together the softened butter and sugar until creamy. Add the eggs one at a time, then mix in vanilla extract. In another bowl, whisk together flour, baking powder, and salt.

Gradually add the dry mixture to the wet mixture while alternating with milk.

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.

Prepare the Frosting

In a bowl, combine powdered sugar, lemon juice, lemon zest, and softened butter. Mix until smooth and creamy. Adjust consistency with more lemon juice or powdered sugar if necessary.

Frost the Cakes

Once the cakes are cooled, spread a generous amount of lemon frosting on top of one layer before placing the second layer on top. Frost the top and sides as desired.

Enjoy your beautifully decorated mini heart cakes!

Pro Tips

For an extra burst of flavor, try adding a splash of vanilla extract to the frosting. You can also decorate with edible flowers for a fancy touch!

Storage and Make-Ahead Tips

These mini heart cakes can be stored at room temperature for up to two days if covered. For longer storage, refrigerate them in an airtight container, where they will last for about 5 days. Just be aware that refrigeration may slightly alter the cake's texture, making it denser.

If you want to prepare the cakes in advance, consider freezing them before frosting. Wrap each cooled cake in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to three months. When ready to serve, thaw them at room temperature, frost, and enjoy!

You can also freeze the lemon frosting in a separate container. It can last in the freezer for up to a month. When you're ready to use it, simply thaw in the fridge overnight and re-whip to restore its creamy texture.

Creative Variations

To add a personal touch or seasonal flair, consider incorporating different flavors into your heart cakes. Try swapping out half of the all-purpose flour for almond flour for a nuttier flavor, or add cocoa powder for a chocolate version. You can also infuse the cake batter with spices like cinnamon or nutmeg for a warm hint.

For a different frosting option, pair the lemon with another citrus fruit. Lime or orange zest and juice make fantastic substitutes, resulting in a refreshing twist. You can even use cream cheese in place of butter in the frosting for a richer, tangy flavor that complements the zesty lemon.

If you're making these cakes for a special occasion, consider dipping the tops in chocolate or decorating with fresh fruit such as raspberries or edible flowers. These additions not only enhance the visual appeal but also add an exciting burst of flavor.

Questions About Recipes

→ Can I use a different frosting?

Absolutely! Cream cheese frosting or chocolate ganache would also work well.

→ How do I store leftovers?

Keep the cakes in an airtight container at room temperature for up to 3 days.

→ Can I make these cakes a day ahead?

Yes, you can bake the cakes a day before and frost them on the day you plan to serve.

→ Is this recipe easily doubled?

Certainly! Just double the ingredients and use larger pans if you’d like to make more cakes.