These easy mini heart cakes are just the right size for 1-2 people to share, making the perfect gift for someone special. Cut these small hearts out of a sheet pan of cake using heart-shaped cookie cutters or biscuit cutters.
Servings 8mini cakes
Prep Time 3 minutesmins
Cook Time 22 minutesmins
Ingredients
Cake Recipe
1 xbatchprepared vanilla almond cakeor use a different moist cake recipe flavor in a 1x batch and follow the directions to bake the cake in a ¼ sheet pan for a 1x batch, and a ½ sheet for a 2x batch.
Use the vanilla almond cake recipe or another moist cake recipe according to the recipe instructions. A 1x batch of my cake recipes fits into a ¼ sheet pan, and a 2x batch fits in a ½ sheet pan.
The delicate cake will be easiest to layer from cold or frozen. After baking, allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time.
Make the heart cake fillings
Choose your cake filling flavor, and prepare your cake filling(s) in advance so it has time to cool. I filled half my mini cakes with raspberry compote and half with strawberry compote.
Cut out and decorate the Mini Heart Cakes
The mini heart cakes are easiest to assemble from cold or frozen. Cut out 12 mini hearts with a 2" heart-shaped cookie cutter or biscuit cutter. Place the cold or frozen cut out hearts on small cake boards or flattened cupcake liners.
Carefully saw each heart in half to make two cake layers. Spread 1 Tablespoon of strawberry or raspberry compote on each bottom cake layer, then top the cakes with the top heart cake layer.
Frost the top of the mini heart cakes with vanilla buttercream using a star or dot tip.
Let them set up in the fridge, but remove from the fridge 2-3 hours before serving so they can come back to room temperature. These mini heart cakes will stay very moist if kept in an airtight container, but they have the best texture at room temperature. Eat within 3 days or freeze. Enjoy!