How can I make these mini cakes healthier?

You can substitute some of the all-purpose flour with whole wheat flour for added fiber. Additionally, consider using a sugar substitute or low-calorie sweetener in the frosting. Also, incorporating fruits, such as applesauce or mashed bananas into the batter can keep it moist while reducing sugar.

Can I freeze these mini cakes?

Yes, you can freeze the cakes before decorating them. Wrap each cooled cake tightly in plastic wrap and store them in an airtight container. When ready to enjoy, simply let them thaw in the refrigerator and decorate as desired.

What other frosting flavors work well with these cakes?

Vanilla, chocolate, or cream cheese frosting can pair wonderfully with these mini heart cakes. You can also get creative with flavoring, adding extracts like almond or lemon for a fun twist.

Can I make these cakes in advance?

Absolutely! You can prepare the cakes a day in advance and store them in an airtight container at room temperature. Decorate them just before serving for the best presentation.

What is the best way to store leftover mini cakes?

Store the leftover mini cakes in an airtight container at room temperature for up to three days. If you have leftover frosting, it can also be refrigerated, but be sure to bring it back to room temperature before using it again.

Valentine's Mini Heart Cakes: 5 Steps to a Romantic Treat

Ingredients

Scale

1.5 cups All-Purpose Flour
1 teaspoon Baking Powder
0.5 teaspoon Baking Soda
0.25 teaspoon Salt
0.5 cups Unsalted Butter (softened)
0.75 cups Granulated Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
0.75 cups Buttermilk
0.5 cups Pink or Red Frosting
Sprinkles (for decoration) as desired

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F and whisk together flour, baking powder, baking soda, and salt in a bowl.
Cream together the softened butter and granulated sugar until light and fluffy, then add the eggs one at a time, mixing well.
Stir in vanilla, then alternate adding the flour mixture and buttermilk, starting and ending with flour.
Prepare heart-shaped pans with non-stick spray, pour in the batter, and smooth the tops.
Bake for 20-25 minutes until a toothpick comes out clean, then cool in the pans for 10 minutes and transfer to a wire rack to cool completely.
Once cooled, spread frosting on top of each cake and decorate with sprinkles.

Notes

These mini cakes can be customized with different frosting colors and flavors. Feel free to try adding fruits or chocolate chips for extra flavor.

Author: eleanor-quin
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cake
Calories: 180
Sugar: 15g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg