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:
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt (add cocoa powder for red velvet).
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each. Stir in vanilla extract (and vinegar + red food coloring for red velvet).
- Alternate adding the dry ingredients and buttermilk, mixing until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before cutting.
Cut & Assemble the Mini Cakes:
- Use a heart-shaped cookie cutter to cut out mini cakes from the cooled sheet cake.
- If making layered cakes, spread frosting or glaze on one cake and stack another on top.
Make the Glaze or Frosting:
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Add a drop of food coloring if desired.
- For buttercream, beat butter, powdered sugar, milk, and vanilla until light and fluffy. Tint with food coloring if desired.
Decorate & Serve:
- Drizzle the glaze over cakes or pipe buttercream on top.
- Decorate with sprinkles, chocolate chips, or fruit.
- 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