Mini Heart Cake with Pistachio Vanilla Frosting

Name: Mini Heart Cake with Pistachio Vanilla Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, at room temperature; 1 cup granulated sugar; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, at room temperature; 2 cups powdered sugar; 1/4 cup finely ground pistachios; 1 teaspoon vanilla extract; 1-2 tablespoons milk (as needed for consistency)

Highlighted under: Daily Recipes

I love making this Mini Heart Cake with Pistachio Vanilla Frosting because it brings a touch of elegance to any occasion. The vibrant green pistachio flavor combined with the creamy vanilla frosting creates a delightful experience for the palate. Baking this cake in mini heart shapes not only makes it visually appealing but also allows for individual servings that are perfect for sharing. Whether it's a celebration or just a weekend treat, this cake always brings a smile to my face and adds sweetness to the moment.

Created by

Gillian Sykes

Last updated on 2026-01-14T01:25:35.546Z

Making this Mini Heart Cake was a delightful process. From whipping the batter to watching it rise in the oven, I found great joy in each step. The key is ensuring that your butter and eggs are at room temperature, which guarantees a perfectly blended mixture, resulting in a light and fluffy cake.

Once baked, I couldn’t wait to frost these cute little hearts with the pistachio vanilla mix. The aroma of toasted pistachios filled my kitchen, and that fresh green color made the cake so irresistible. It’s this attention to detail that turns a simple dessert into a memorable treat.

Why You Will Love This Recipe
The unique combination of pistachio and vanilla creates a flavor explosion.
These mini cakes are perfect for intimate gatherings or sharing with loved ones.
Their heart shape makes them a stunning addition to any celebration.

Mastering Mini Heart Cakes

To achieve the perfectly shaped mini heart cakes, it's crucial to prepare your pans correctly. Grease them well with unsalted butter or a non-stick spray and optionally dust with a bit of flour, which helps the cakes release easily after baking. Keep an eye on them during the baking process; check for doneness around the 20-minute mark by inserting a toothpick in the thickest part. If it comes out clean, your cakes are ready!

When it comes to mixing the batter, creaming the butter and sugar until light and fluffy is key for creating an airy texture. This process typically takes about 3-5 minutes using an electric mixer. Be sure to add the eggs in one at a time, ensuring each is fully incorporated before the next. This not only helps in emulsifying the ingredients but also improves the overall structure of your cakes.

Pistachio Vanilla Frosting Perfection

The pistachio vanilla frosting elevates these mini cakes and adds a nutty depth. Using finely ground pistachios in the frosting not only gives it flavor but also affects its texture; the finer the grind, the smoother the frosting will be. If you find your frosting too thick, gradually add milk, one tablespoon at a time, until you reach your desired consistency. Aim for a spreadable texture that still holds its shape when piped.

For a stunning visual effect, consider garnishing your frosted cakes with a sprinkle of coarsely chopped pistachios on top. This adds a lovely crunch and a pop of color, making your cakes not just tasty but also a feast for the eyes. If you prefer an extra layer of flavor, a hint of almond extract can be added to the frosting for a delightful twist.

Ingredients

Gather the following ingredients to get started:

For the Cake

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

For the Pistachio Vanilla Frosting

1/2 cup unsalted butter, at room temperature
2 cups powdered sugar
1/4 cup finely ground pistachios
1 teaspoon vanilla extract
1-2 tablespoons milk (as needed for consistency)

Ensure all ingredients are measured accurately for the best results.

Instructions

Follow these steps carefully to create your Mini Heart Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease your mini heart-shaped cake pans and set them aside.

Prepare the Batter

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

Mix the Dry Ingredients

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

Bake the Cakes

Pour the batter into prepared pans, filling each about two-thirds full. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.

Make the Frosting

In a mixing bowl, beat the butter until smooth. Gradually add the powdered sugar and ground pistachios, mixing until incorporated. Finally, add the vanilla extract and enough milk to achieve a spreadable consistency.

Frost the Cakes

Once the cakes are completely cool, frost the tops with pistachio vanilla frosting and decorate as desired.

Enjoy your delicious Mini Heart Cake!

Pro Tips

Ensure your butter is at room temperature for the perfect frosting consistency. You can also add more pistachios on top for an extra crunch.

Storage and Make-Ahead Tips

These mini heart cakes can be baked a day in advance, making them a convenient choice for celebrations. Once they cool completely, store them in an airtight container at room temperature for up to 2 days. If you plan to frost them later, keep the un-frosted cakes stored separately to prevent moisture accumulation, which can lead to sogginess.

If you have leftover frosted cakes, place them in the refrigerator to keep the frosting fresh, especially if your kitchen is warm. They can last up to 3 days in the fridge. For longer storage, you can freeze the un-frosted cakes tightly wrapped in plastic wrap and aluminum foil for up to a month. Just remember to let them thaw completely before frosting.

Variations and Customizations

Feel free to experiment with flavors in the frosting. You can substitute half of the pistachios with ground almonds for a different nutty profile, or even try adding a swirl of raspberry or lemon curd for a fruity twist. These additions can brighten up the flavors and make for a visually striking cake.

For a gluten-free version, swap out the all-purpose flour with a gluten-free flour blend. Be cautious about the baking powder; ensure it's labeled gluten-free as well. Just remember that gluten-free cakes may have a slightly different texture, so adjust baking times accordingly, checking for doneness a few minutes earlier than indicated.

Questions About Recipes

→ Can I substitute the pistachios with another nut?

Yes, feel free to use any nut you prefer, but keep in mind that it will alter the flavor.

→ How long can I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! The cake can be baked in advance and frosted just before serving.

→ What can I use if I don't have mini heart pans?

You can use muffin tins or a standard cake pan; just adjust the baking time accordingly.