If you’re looking for Valentine’s Day cake ideas, you’ve come to the right place! These heart-shaped mini cakes are absolutely darling for your Valentine’s Day celebration! Top these little cakes with your favorite sprinkles, flowers and edible decorations.
Mini cakes are the perfect individual treat for any occasion! I love them for birthdays too, but I especially love how they turned out for Valentine’s Day! The little heart shape is perfect.
Below you’ll find my full recipe for the vanilla cake and vanilla-almond buttercream frosting, but it’s important to note you can use any cake and frosting combination you fancy.
Fellow Nashville blogger Mrs. Southern Social styled a gorgeous Valentine’s Day tablescape (shown above) with my mini cakes gracing each place setting, you must check out all of the photos and details! (photography by Lele Fain Photography).
A chocolate version of these mini Valentine’s Day cakes would be delicious too! Top them with chocolate covered berries!
What You’ll Need:
How to Assemble Mini Heart Cakes:
Making Your Cake Layers
Make your favorite cake recipe (mine is at the end of the post) in a jelly roll pan. What’s a jelly roll pan? Like a half sheet pan with little edges. This is a great one here.
The next step is cutting out your hearts! I used about a 3″ heart cooke cutter to cut out heart layers. One batch of the cake (poured into one jelly roll pan) gave me about 9 hearts. So I did two batches to make about 18 hearts (or 9 finished heart mini cakes). Adjust to your liking! Just making 4 mini cakes? One cake recipe will do the trick.
Cookie Cutter Tip: I recommend getting a set of heart cutters like this one so you can adjust your mini cakes to your size preference! Make them smaller, bigger, etc.
Frosting Your Mini Heart Cake Layers
The next step to assembling your Valentine’s Day mini cakes is frosting them! You can use any frosting recipe you like (mine is at the end of the post), but the concept is the same. Use a large round piping tip (I used the Wilton # 2A, you can find it in this kit) and a piping bag filled with your frosting.
On top of one cake layer, pipe large dollops of the frosting. Push down with the tip and lift straight up for a little round dollop. Continue around the heart cake layer. Stack a second heart cake layer on top. Add more frosting dollops on top.
The only main “rule” of decorating your mini cakes would be to place your largest items first and fill in with smaller sprinkles, edible gold touches, etc. So typically those large items will be flowers and berries. This just makes things easier.
Place a couple of flower buds (use a wooden skewer if you need help making a little hole) and then berries. Then add decorative sprinkle touches! Ta-da!
Serve up these heart mini cakes for Valentine’s Day parties, neighbors, friends, etc. I hope you enjoy them as much as I do!
Mini Heart Cakes
For the Vanilla Cake
- 1 1/2 cups butter - room temperature
- 2 1/2 cups sugar
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1/2 tsp salt
- 3 cups cake flour
- 1/4 tsp baking soda
- 2 1/2 tsp baking powder
- 1 1/2 cups milk
Vanilla-Almond Buttercream Frosting
- 1 cup unsalted butter - softened
- 3 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 tablespoons heavy cream - (or milk)
For the Cake:
- Preheat the oven to 350°F and position rack to middle of the oven. Prep a half sheet pan (with a lip, like a jelly roll pan) with a layer of parchment paper. Lightly grease with nonstick cooking spray. Set aside.
- Cream together the butter and sugar with an electric mixer for at least 3 minutes, on medium. Add the egg whites and vanilla. Beat well.
- In a separate, large bowl, stir together the dry ingredients (cake flour, baking soda, baking powder, salt). Add dry ingredients, alternating with the milk, to the mixing bowl until all is combined, beating between additions on medium speed. Scrape down bowl and mix well. Pour batter into prepared half sheet pan.
- Bake for 20-25 minutes or until lightly golden and a toothpick inserted in the center comes out clean. Allow to cool. Cut out heart shapes with heart-shaped cookie cutter.
For the Frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter for 2 minutes on medium speed. Adjust speed to low and add powdered sugar, 1 cup at a time, until well incorporated.
- Add salt, vanilla extract, almond extract and heavy cream (or milk).
- Beat on medium speed for at least 3 minutes. For a thicker frosting, add an additional 1/4 cup powdered sugar. For a looser/thinner frosting, add an additional 2 tablespoons of heavy cream.
- Fill a piping bag with frosting. Frost mini heart cakes and decorate with flowers and sprinkles.