Mini Heart Cake with Lemon Frosting

Name: Mini Heart Cake with Lemon Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup sour cream; 1/4 cup unsalted butter, melted; 1 large egg; 1 tsp vanilla extract; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1-2 tbsp milk (as needed)

Highlighted under: Baking & Desserts

I couldn’t resist the idea of making these adorable mini heart cakes topped with a zesty lemon frosting. The combination of moist vanilla cake and bright lemon flavor is simply irresistible! Perfect for any celebration or just to brighten up a regular day, these cakes are a delightful treat. I love how the heart shape adds a personal touch, making them perfect for gifting. Plus, the simple ingredients make it easy to whip up a batch anytime. Let’s dive into this fun baking adventure!

Created by

Mia Jefferson

Last updated on 2026-01-06T00:49:25.132Z

When I first decided to bake these mini heart cakes, I was a bit skeptical about their size affecting the texture. However, I found that the smaller cakes baked evenly and remained incredibly moist thanks to the addition of sour cream. This brilliant technique ensures every bite bursts with flavor.

While perfecting the lemon frosting, I realized that using fresh lemon juice made all the difference—this tip took the frosting from ordinary to extraordinary! Light and tangy, it complements the sweetness of the cake beautifully. Trust me, it’s a must-try!

        Why You Will Love This Recipe
        Adorable heart shape that is perfect for celebrations
Zesty lemon frosting that perfectly balances sweetness
Moist and fluffy cake that melts in your mouth

      

Baking Technique Tips

When baking your mini heart cakes, it's essential to monitor your oven closely, as oven temperatures can vary. Check for doneness by inserting a toothpick into the center of a cake; it should come out clean or with just a few crumbs attached. If the cakes are slightly domed and golden around the edges, you can trust they're cooked through. For an even rise, make sure to mix the batter gently—overmixing can deflate the air bubbles you created, leading to dense cakes.

To enhance the texture of your cakes, ensure that your butter and sour cream are at room temperature before mixing. This helps create a smooth batter, resulting in a moist crumb. If your sour cream is cold, you can microwave it for about 10-15 seconds to warm it slightly. Remember, all ingredients should ideally be at room temperature to promote even mixing and better lift in your cakes during baking.

Ingredient Roles and Substitutions

Each ingredient in this recipe plays a significant role in achieving the ideal flavor and texture. The sour cream not only adds moisture but also contributes to a tender crumb due to its acidity, which helps to activate baking soda. If you don’t have sour cream on hand, plain Greek yogurt can be a great substitution while yielding similar results. Alternatively, you can make a buttermilk substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.

The choice of vanilla extract is crucial for the overall flavor of the cake. Using pure vanilla extract instead of imitation will elevate your cakes by infusing them with a richness that complements the lemon frosting beautifully. Also, when making the frosting, fresh lemon juice is key for achieving the zesty flavor that contrasts with the sweet powdered sugar—don’t skip on the lemon zest either, as it intensifies the lemony aroma!

Ingredients

Gather the following ingredients to create your delightful mini heart cakes with lemon frosting:

For the Mini Heart Cakes

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1/4 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract

For the Lemon Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1-2 tbsp milk (as needed)

With all your ingredients ready, you're set to start baking!

Instructions

Follow these simple steps to create your mini heart cakes:

Preheat the Oven

Begin by preheating your oven to 350°F (175°C) and greasing your mini heart cake pan.

Mix Dry Ingredients

In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well blended.

Combine Wet Ingredients

In another bowl, whisk together the sour cream, melted butter, egg, and vanilla extract until smooth.

Combine Mixtures

Gradually fold the wet mixture into the dry ingredients. Mix until just combined—be careful not to overmix.

Bake the Cakes

Pour the batter into the prepared mini heart cake pan, filling each mold about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Prepare the Lemon Frosting

While the cakes are baking, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and zest. Adjust with milk for desired consistency.

Frost the Cakes

Once the cakes are cool, remove them from the pan and frost them generously with the lemon frosting. Optionally, sprinkle with extra lemon zest.

Enjoy your delicious mini heart cakes and impress your loved ones!

Pro Tips

For an extra touch, you can add edible glitter or a drizzle of white chocolate over the frosting for a festive appearance.

Storage and Make-Ahead Tips

These mini heart cakes can be made in advance, making them a great option for parties or gifting. Once baked and cooled, store them in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. If you prefer to freeze them, wrap individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months; just make sure to defrost them in the fridge overnight before frosting.

When it comes to frosting, it’s best to apply it just before serving to maintain its light and fluffy texture. If you want to make the frosting ahead of time, store it in an airtight container in the fridge for up to a week. When you're ready to use it, simply remove it from the fridge, beat it briefly to regain its fluffiness, and then frost your cakes. This not only saves time but also keeps the icing fresh.

Serving Suggestions and Variations

These delightful mini heart cakes are perfect as they are, but you can elevate them further with different serving styles. Consider placing each heart cake on a decorative plate and dusting with powdered sugar or serving with a side of fresh berries to brighten the presentation. A scoop of vanilla ice cream also pairs beautifully with the zesty lemon flavor—just imagine the contrast of temperatures!

For a fun twist, experiment with flavor variations in your cake batter. You could add a tablespoon of almond extract for a nutty undertone, or even fold in lemon or raspberry puree for added fruitiness. If you want to play with the frosting, substitute lime juice for a key lime frosting or use flavored extracts to create a unique twist on the classic lemon flavor.

Questions About Recipes

→ Can I use other flavors instead of lemon?

Absolutely! Feel free to experiment with flavors like vanilla or chocolate for the frosting.

→ How do I store leftover cakes?

Store the cakes in an airtight container at room temperature for up to 3 days.

→ Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for a few hours before baking.

→ Is it possible to freeze the cakes?

Yes, you can freeze the unfrosted cakes for up to 2 months. Thaw before adding frosting.