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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: 8-10 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