Mini Heart Cake with Pistachio Buttercream

Name: Mini Heart Cake with Pistachio Buttercream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup powdered sugar; 1/4 cup pistachio butter; 1 teaspoon vanilla extract; 2-3 tablespoons milk (as needed)

Highlighted under: Baking & Desserts

I love baking cakes, especially when they are mini and adorable! This Mini Heart Cake with Pistachio Buttercream is one of my go-to recipes for special occasions. The rich flavor of pistachio combines perfectly with the moist cake, making it a delightful treat for both the eyes and the palate. Plus, it's small enough to make serving easy and allows everyone to indulge without feeling too guilty. You can whip it up in under an hour, and it always brings joy to gatherings.

Created by

Marina Lowe

Last updated on 2026-01-14T02:04:19.919Z

Baking this Mini Heart Cake with Pistachio Buttercream was a delightful journey! The first time I made it, I was surprised by how the simple addition of pistachio butter transformed a regular buttercream into something extraordinary. Each bite offers a creamy texture paired with a nutty flavor that truly shines.

While preparing the cake, I learned that gently folding in the ingredients ensures a fluffy texture, resulting in a cake that is delicate yet rich. Remember, letting it cool completely before frosting is crucial; it makes the buttercream spread like a dream!

        Why You'll Love This Recipe
        Elegant mini size perfect for sharing and serving
Pistachio buttercream adds a unique twist to traditional frosting
Ideal for birthdays, anniversaries, or just a sweet escape

      

Baking Tips for Perfect Mini Heart Cakes

To ensure your mini heart cakes are perfectly baked, it's crucial to measure your ingredients accurately. Using a kitchen scale can help achieve precision, especially with flour and sugar. When creaming the butter and sugar, beat until the mixture is light and fluffy—this can take about 3-5 minutes. Don't rush this step, as it incorporates air, making your cakes lighter and more tender.

It's also important to check for doneness without overbaking. Insert a toothpick in the center of the cakes; it should come out clean or with a few moist crumbs, indicating they’re just right. Keep an eye on the cakes as they bake, as smaller cakes typically require less time. If using different pan sizes, adjust baking times accordingly.

Understanding Pistachio Buttercream

The pistachio buttercream adds a unique flavor and texture to your mini cakes, making them stand out. Pistachio butter, a key ingredient, not only provides the nutty flavor but also contributes to a smooth consistency. If you can’t find pistachio butter, you can blend roasted pistachios with a bit of neutral oil until smooth, but be mindful of the added texture this may bring to your frosting.

When making the buttercream, ensure the butter is softened to room temperature; otherwise, you might end up with lumps. If the buttercream feels too thick, adding one tablespoon of milk at a time can help you reach a creamy, spreadable consistency. For stability, especially in warmer weather, consider refrigerating the buttercream for about 15 minutes before frosting the cakes.

Creative Serving Suggestions

These mini heart cakes are not only delightful by themselves but can also be served in various creative ways. Consider pairing them with fresh berries or a scoop of vanilla ice cream to enhance the dessert experience. Drizzling a bit of chocolate sauce or caramel on the plate can make for an impressive presentation during special occasions.

For an added touch, you can top the cakes with crushed pistachios or edible flowers, which not only elevate aesthetics but also enhance the flavor profile. If you wish to make a larger cake for a bigger gathering, simply double the recipe and bake in a standard round cake pan, adjusting the baking time accordingly to ensure even cooking.

Ingredients

Gather these ingredients to make your delightful mini heart cakes:

For the Cake:

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

For the Pistachio Buttercream:

1/2 cup unsalted butter, softened
1 cup powdered sugar
1/4 cup pistachio butter
1 teaspoon vanilla extract
2-3 tablespoons milk (as needed)

Once you have these ingredients, you're ready to start baking!

Instructions

Follow these simple steps to create your mini heart cakes:

Preheat the Oven

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

Mix the Wet Ingredients

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing until just combined.

Bake the Cakes

Pour the batter evenly into the prepared cake pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Pistachio Buttercream

While the cakes cool, make the pistachio buttercream by beating the softened butter with powdered sugar until smooth. Add the pistachio butter, vanilla extract, and enough milk to reach your desired consistency.

Assemble the Cake

Once the cakes are completely cool, spread a layer of buttercream between the cake layers. Frost the top and sides with the remaining pistachio buttercream. Decorate as desired.

Once you've assembled your cake, it's time to enjoy!

Pro Tips

For an extra touch, sprinkle chopped pistachios on top of the frosted cake for added texture and flavor.

Ingredient Substitutions

If you're looking to make this recipe gluten-free, swap out the all-purpose flour with a gluten-free baking blend. Look for blends that include xanthan gum for the best texture and rise. Additionally, if you need a dairy-free version, use a plant-based butter for both the cake and the buttercream, and substitute the milk with almond or oat milk.

For a lower-sugar option, consider using a sugar alternative like erythritol in the cake batter. It's generally a 1:1 substitution with granulated sugar but check individual product packaging for specific guidelines. This will still give you sweetness while cutting down on calories.

Storage and Make-Ahead Tips

These mini heart cakes can be baked in advance and stored for later enjoyment. Once completely cooled, wrap each cake tightly in plastic wrap and store them in the refrigerator for up to 3 days. If you need to store them longer, consider freezing them for up to a month. Before serving, allow them to thaw in the refrigerator overnight for the best texture.

The pistachio buttercream can also be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Just give it a good stir before using, and if it's too firm, let it come to room temperature or warm it slightly in the microwave for easier spreading.

Troubleshooting Common Issues

If your mini heart cakes come out dense or dry, it might be due to overmixing the batter or too much flour. To avoid this, mix until just combined after adding the dry ingredients. Similarly, ensure your oven temperature is accurate; using an oven thermometer can help prevent baking mishaps. If they dome excessively, simply level the tops before frosting.

When frosting the cakes, if the buttercream starts to soften too much, work quickly and keep the cakes chilled. If your frosting seems too runny, refrigerate it for a short time to firm it up. These adjustments will help achieve a beautifully finished cake.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake layers a day ahead and store them in an airtight container. Frost just before serving.

→ What can I substitute for pistachio butter?

You can use almond butter or any nut butter of your choice, but the flavor will differ from pistachios.

→ How should I store the leftover cake?

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

→ Can I freeze the cake?

Yes, you can freeze the un-frosted cake layers for up to 2 months. Thaw in the refrigerator before frosting.