Easy Valentine’s Day Mini Cakes

Short Description

Easy Valentine’s Day Mini Cakes are charming, bite-sized treats perfect for celebrating love. These mini cakes feature a light, fluffy texture with a hint of vanilla and are topped with a luscious pink glaze. Decorated with festive sprinkles, they are ideal for Valentine’s Day or any special occasion.

Why You’ll Love This Recipe

  • Adorable and festive for Valentine’s Day
  • Light, moist, and full of flavor
  • Easy to make with simple ingredients
  • Perfect for gifting or sharing with loved ones
  • Customizable with different flavors and decorations
Easy Valentine’s Day Mini Cakes 10 Easy Valentine’s Day Mini Cakes are charming, bite-sized treats perfect for celebrating love. These mini cakes feature a light, fluffy texture with a hint of vanilla and are topped with a luscious pink glaze. Decorated with festive sprinkles, they are ideal for Valentine’s Day or any special occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mini Cakes:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Unsalted butter, melted
  • Eggs
  • Milk
  • Vanilla extract
  • Red or pink food coloring (optional)

For the Pink Glaze:

  • Powdered sugar
  • Milk or heavy cream
  • Vanilla extract
  • Pink food coloring

For Decoration:

  • Valentine’s Day sprinkles
  • White chocolate drizzle (optional)

Directions

  1. Preheat oven to 350°F (175°C) and grease a mini cake or muffin pan.
  2. Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. Combine wet ingredients: In another bowl, mix melted butter, eggs, milk, vanilla extract, and food coloring.
  4. Make the batter: Gradually mix wet ingredients into dry ingredients, stirring until just combined.
  5. Fill the molds: Spoon the batter into the prepared mini cake pan, filling each cavity about ¾ full.
  6. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes: Let them sit in the pan for a few minutes, then transfer to a wire rack to cool completely.
  8. Make the glaze: Whisk together powdered sugar, milk, vanilla extract, and pink food coloring until smooth.
  9. Glaze the cakes: Drizzle or dip each cooled mini cake in the glaze.
  10. Decorate: Sprinkle with festive decorations or drizzle with white chocolate.
  11. Serve and enjoy!

Servings and Timing

  • Servings: 12 mini cakes
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 35 minutes

Variations

  • Chocolate Flavor: Add cocoa powder to the batter for a chocolatey twist.
  • Citrus Touch: Add lemon or orange zest for a fresh flavor.
  • Heart-Shaped Cakes: Use heart-shaped molds for extra Valentine’s charm.
  • Gluten-Free Option: Use a gluten-free flour blend for a gluten-free version.

Storage/Reheating

  • Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezing: Freeze unglazed cakes for up to 2 months; thaw and glaze before serving.
  • Reheating: Enjoy at room temperature or warm slightly in the microwave.
Easy Valentine’s Day Mini Cakes
Easy Valentine’s Day Mini Cakes 11 Easy Valentine’s Day Mini Cakes are charming, bite-sized treats perfect for celebrating love. These mini cakes feature a light, fluffy texture with a hint of vanilla and are topped with a luscious pink glaze. Decorated with festive sprinkles, they are ideal for Valentine’s Day or any special occasion.

FAQs

Can I make these mini cakes ahead of time?

Yes, they can be made a day in advance and stored in an airtight container.

Can I use a different glaze?

Absolutely! Try cream cheese glaze, chocolate glaze, or a simple dusting of powdered sugar.

How do I prevent the cakes from sticking to the pan?

Grease the pan well with butter or nonstick spray before adding the batter.

Can I use a boxed cake mix?

Yes! A vanilla or strawberry cake mix works well for a quick and easy option.

Can I use almond or coconut flour?

Yes, but the texture may vary. Use a gluten-free blend for best results.

How do I make the glaze thicker?

Add more powdered sugar until the desired consistency is reached.

Can I decorate with fresh fruit?

Yes! Strawberries, raspberries, or edible flowers make a beautiful garnish.

How do I make the cakes extra moist?

Do not overbake, and consider adding a tablespoon of sour cream or yogurt to the batter.

Can I make these in a full-sized cake pan?

Yes, adjust the baking time to 25-30 minutes for a larger cake.

Can I skip the food coloring?

Yes! The cakes will still be delicious without it.

Conclusion

Easy Valentine’s Day Mini Cakes are the perfect festive treat to celebrate love and special moments. Moist, fluffy, and beautifully decorated, these mini cakes are sure to impress. Whether shared with a loved one or enjoyed solo, they bring joy with every bite!

Print
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Easy Valentine’s Day Mini Cakes

Easy Valentine’s Day Mini Cakes

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  • Author: Maria B. Evans
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 810 mini cakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Valentine’s Day Mini Cakes are adorable, heart-shaped treats perfect for celebrating love! Made with a soft vanilla or red velvet sponge and topped with a sweet glaze or buttercream frosting, these mini cakes are easy to make and decorate. Great for gifting, date nights, or a fun baking activity with kids!


Ingredients

Units Scale

For the Cake (Choose Vanilla or Red Velvet):

Vanilla Cake:
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk
Red Velvet Cake:
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon (15ml) red food coloring

For the Glaze or Frosting:

Vanilla Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) milk
  • 1/2 teaspoon vanilla extract
  • Pink or red food coloring (optional)
Buttercream Frosting:
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract
  • Pink or red food coloring

For Decoration:

  • Heart sprinkles
  • Mini chocolate chips
  • Edible glitter
  • Fresh strawberries or raspberries

Instructions

Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt (add cocoa powder for red velvet).
  3. In a separate bowl, beat butter and sugar until light and fluffy.
  4. Add eggs, one at a time, mixing well after each. Stir in vanilla extract (and vinegar + red food coloring for red velvet).
  5. Alternate adding the dry ingredients and buttermilk, mixing until just combined.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool completely before cutting.

Cut & Assemble the Mini Cakes:

  1. Use a heart-shaped cookie cutter to cut out mini cakes from the cooled sheet cake.
  2. If making layered cakes, spread frosting or glaze on one cake and stack another on top.

Make the Glaze or Frosting:

  1. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Add a drop of food coloring if desired.
  2. For buttercream, beat butter, powdered sugar, milk, and vanilla until light and fluffy. Tint with food coloring if desired.

Decorate & Serve:

  1. Drizzle the glaze over cakes or pipe buttercream on top.
  2. Decorate with sprinkles, chocolate chips, or fruit.
  3. Let set for 15 minutes, then serve!

Notes

  • Store cakes in an airtight container at room temperature for 1 day or refrigerate for up to 5 days.
  • Swap vanilla for strawberry or chocolate cake for variety.
  • Try using cream cheese frosting for a tangy twis

Nutrition

  • Serving Size:
  • Calories: 240
  • Sugar: 20g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

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