Mini Heart Cakes

A delicious vanilla cake topped with vanilla-almond buttercream, shaped into mini hearts for Valentine's Day and decorated with heart sprinkles, edible gold, and flowers!

Course Dessert

Cuisine American

Servings cakes

Calories 1901kcal

Author Courtney Whitmore

Ingredients

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)

Instructions

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.

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