Mini Heart Cake with Pistachio Vanilla Frosting

Name: Mini Heart Cake with Pistachio Vanilla Frosting
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 1/4 cup finely ground pistachios; Pistachios for decoration

Highlighted under: Modern Baking Ideas

I love creating small desserts that pack a big flavor punch, and this Mini Heart Cake with Pistachio Vanilla Frosting is one of my favorites. The delicate heart shape makes it perfect for romantic occasions or celebrations. Each bite is a delightful combination of moist, fluffy cake and rich, creamy frosting, enhanced by the unique taste of pistachios. I enjoy decorating it with fresh berries or edible flowers, making it visually stunning as well as delicious. This cake is not just a treat for the taste buds; it’s also a feast for the eyes!

Created by

Dorothy Finch

Last updated on 2026-01-14T02:17:35.601Z

When I first baked this Mini Heart Cake, I was pleasantly surprised by how well the flavors complemented each other. The pistachio frosting adds an unexpected twist that beautifully contrasts the sweet vanilla cake. Using high-quality pistachios ensures a wonderful nutty flavor that elevates the entire dessert.

My favorite part of making this cake is assembling it with layers of frosting in between. It’s a simple step that makes a big difference visually and in taste. If you want to impress, don’t skip the decoration—fresh berries on top make it even more inviting!

        Why You'll Love This Recipe
        Delicate heart shape perfect for special occasions
Unique pistachio flavor adds a fun twist
Moist cake paired with creamy, dreamy frosting
Visual appeal makes it a showstopper on any table

      

Understanding the Ingredients

The harmony of flavors in this Mini Heart Cake comes from the careful selection of ingredients. The unsalted butter not only contributes to the cake's moisture but also allows you to control the saltiness, making it ideal for sweeter desserts. When creaming the butter and sugar, aim for a light and airy texture; this step is crucial as it incorporates air pockets that help the cake rise - a perfect indicator of success is when the mixture appears pale and fluffy.

Pistachios play a dual role in this recipe. Not only do they add a unique flavor to the frosting, but their vibrant green color also enhances the cake's visual appeal. If you're unable to find finely ground pistachios, consider using a food processor to pulse whole pistachios until finely chopped. Be careful not to over-process, as it can turn into pistachio butter, which, while tasty, will alter the frosting’s texture.

Baking Tips for Success

Properly greasing and preparing your heart-shaped cake pan is critical to prevent sticking. Use a combination of butter and flour—spread the butter evenly and dust with flour until all surfaces are coated. Another technique is to line the bottom of the pan with parchment paper; this not only aids in easier release but also ensures that the delicate edges maintain their shape. Remember to tap the pan on the counter before popping it in the oven to eliminate any air bubbles.

When baking, keep an eye on the cake as ovens can vary in temperature. The cake is done when it springs back to the touch and a toothpick inserted comes out clean. If you notice the edges browning too quickly, you can cover the top loosely with aluminum foil to prevent over-baking. Cooling the cake completely in the pan is also vital; doing so on a wire rack allows for even cooling and prevents moisture from accumulating at the bottom.

Ingredients

For the Cake

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

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/4 cup finely ground pistachios
Pistachios for decoration

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in 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 the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cake

Grease and flour a heart-shaped cake pan. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before transferring to a wire rack.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, milk, and vanilla extract. Once combined, add the ground pistachios and mix until smooth.

Frost the Cake

Once the cake has cooled, slice it in half horizontally (if making layers). Spread a layer of frosting between the cake layers and then frost the top and sides. Decorate with additional pistachios as desired.

Pro Tips

For an extra touch, you can add a layer of raspberry preserves between the cake layers for flavor contrast. Using room temperature ingredients will help the cake rise better and create a more even texture.

Storing and Serving

This Mini Heart Cake can be stored for up to three days in an airtight container at room temperature. If you want to extend its life, consider refrigerating it, although this may alter the texture slightly due to the frosting. If you're preparing for an event, you can bake the cake a day in advance. Just frost it closer to serving time to maintain that fresh, fluffy texture. Before serving, I recommend letting the cake sit at room temperature for about 30 minutes for the frosting to soften.

For an extra touch, you can serve this cake alongside a dollop of whipped cream or a scoop of vanilla ice cream. To elevate the flavor even further, consider drizzling chocolate or raspberry sauce over the top. Fresh berries not only complement the flavors but also add a lovely contrast against the frosting, making it a visually stunning dessert.

Making Variations

This recipe is versatile; you can easily customize it for different occasions by changing the frosting. For a citrus twist, substitute half of the milk in the frosting with fresh lemon or orange juice and add some zest for extra flavor. If you're looking for a chocolate version, swap out the pistachios for cocoa powder in the frosting, which will give it a rich chocolate taste without losing creaminess.

You can also alter the flavor of the cake itself. Consider infusing the batter with almond extract or substituting some of the flour with almond flour for a nutty flavor. If you need a gluten-free option, using a 1:1 gluten-free flour blend works well; just ensure it contains xanthan gum to aid in the cake's structure.

Questions About Recipes

→ Can I use different nuts for the frosting?

Yes, you can substitute with other nuts like almonds or walnuts, but the flavor will vary.

→ How do I store leftover cake?

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

→ Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe container for up to 2 months.

→ What can I serve with the cake?

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.