Mini Heart Cake with Pistachio Buttercream

Name: Mini Heart Cake with Pistachio Buttercream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/4 cup milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup finely ground pistachios; 2-3 tbsp heavy cream; 1 tsp vanilla extract; Crushed pistachios; Edible flowers (optional)

Highlighted under: Baking & Desserts

I absolutely adore making mini cakes, especially when they are as delightful as this Mini Heart Cake with Pistachio Buttercream! The blend of moist cake layered with luscious pistachio-flavored icing is simply irresistible. It has become my go-to treat for special occasions when I want to impress my loved ones. Not only does it look stunning, but the flavors come together beautifully, making every bite a celebration. I love how these bite-sized wonders can lift anyone's spirits and are perfect for sharing at gatherings or as a sweet indulgence just for yourself.

Created by

Anya Coleman

Last updated on 2026-01-14T02:07:24.414Z

When I first attempted this cake, I was excited to experiment with flavors. I had a vision of a beautifully crafted mini cake adorned with vibrant pistachio buttercream. The method I chose involved baking the cakes in heart-shaped molds, which not only simplified slicing but also added a joyful aesthetic. As I mixed the vibrant green pistachio buttercream, I realized how the nutty flavors paired so well with the delicate cake, creating a harmonious balance that’s hard to resist.

The cake was a hit at my friend’s gathering! Everyone remarked on its unique flavors and lovely presentation. I found that allowing the buttercream to set slightly before icing not only made it easier to spread but enhanced the rich, nutty taste. For a special touch, I garnished it with crushed pistachios on top, making it incredibly inviting. I’m sure you’ll enjoy making it as much as I did!

        Why You Will Love This Recipe
        Moist cake with a flavorful pistachio twist
Beautifully decorated, perfect for special occasions
Fun and adorable mini size that everyone loves

      

Mastering the Mini Heart Shapes

Using heart-shaped molds is essential for creating these adorable mini cakes. When selecting molds, opt for silicone to ensure easy release; they prevent sticking and allow for even baking. If you only have metal pans, make sure to grease them thoroughly and dust them with flour to achieve a clean release. The baking time may vary slightly based on your oven, so start checking for doneness at the 20-minute mark by inserting a toothpick and looking for moist crumbs rather than wet batter.

Another key aspect of baking mini cakes is monitoring your batter's consistency. It should be smooth and slightly thick, holding its shape when piped. If the batter appears too runny, you can add a teaspoon of flour at a time until the desired thickness is achieved. This ensures that your cakes rise properly and retain their fluffy texture, allowing for those delicious layers of buttercream between each heart-shaped cake.

Tips for Perfect Pistachio Buttercream

When making the pistachio buttercream, the temperature of the butter is crucial. Ensure the butter is softened but not melted; it should hold its shape while still being creamy. To check, press your finger into the butter; it should leave an imprint without collapsing. Incorporating finely ground pistachios adds not only flavor but also a lovely texture; however, make sure they're ground finely to prevent a gritty buttercream. A food processor works best for this task to achieve that silky finish.

If your buttercream is too thick, gradually add heavy cream one tablespoon at a time while mixing until you reach your desired spreadability. Conversely, if it's too thin, sprinkle in a bit more powdered sugar to stabilize it. It’s advisable to chill the buttercream for about 15 minutes if you find it difficult to spread on the cakes—this will help it firm up for better application.

Ingredients

Ingredients for Mini Heart Cake

For the Cake

1 cup all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/4 cup milk

For the Pistachio Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup finely ground pistachios
2-3 tbsp heavy cream
1 tsp vanilla extract

For Garnish

Crushed pistachios
Edible flowers (optional)

Preparation of Ingredients

Instructions

Instructions to Make Mini Heart Cake

Prepare the Cake Batter

In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add softened butter, eggs, vanilla extract, and milk. Beat until smooth and well combined.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease and flour heart-shaped molds. Pour the batter into the molds and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Make the Pistachio Buttercream

In a separate bowl, beat the softened butter until creamy. Gradually add powdered sugar and ground pistachios, mixing continuously. Add heavy cream and vanilla extract to reach your desired consistency.

Assemble the Cakes

Once the cakes are completely cool, remove them from the molds. Spread a layer of pistachio buttercream between the two layers, then cover the top and sides with the remaining buttercream.

Decorate

Sprinkle crushed pistachios over the top and garnish with edible flowers if using. Let the cake set for 30 minutes before serving.

Enjoy Your Delicious Treat!

Pro Tips

Allow the cakes to cool completely before icing to prevent melting the buttercream. For an added flavor boost, consider infusing the butter with a bit of almond extract.

Storing and Serving Suggestions

These mini heart cakes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to two days. To keep the buttercream from becoming too soft, avoid direct sunlight or heat sources. If you plan to make them ahead of time, consider freezing them without the frosting. Wrap each cooled cake in plastic wrap and store them in a freezer-safe container. They can be frozen for up to a month; just allow them to thaw for a few hours at room temperature before frosting.

For serving, think about pairing these heart cakes with fresh berries or a drizzle of chocolate sauce for added flavor and visual appeal. A dollop of whipped cream on the side can elevate the dessert further, making each bite a delightful experience. You can also make a small cheese platter with cheeses that complement the sweetness of the cake, providing a balanced wind-down to your meal.

Experimenting with Variations

Feel free to get creative with the flavor of the buttercream! Consider swapping out pistachios for finely ground almonds or hazelnuts for a different nutty profile. You can also infuse the buttercream with flavors like rose or orange blossom by adding a few drops of extract to elevate the flavor further. If you prefer a different cake flavor, replacing some of the flour with cocoa powder can transform these heart cakes into a chocolate version that pairs beautifully with the pistachio buttercream.

For a more festive touch, consider adding food coloring to the buttercream to match a particular theme or holiday. A light green tint complemented with gold sprinkles can make these cakes ideal for celebrations or a charming tea party centerpiece. Don't hesitate to experiment; baking is as much about enjoying the process as it is about the final result!

Questions About Recipes

→ Can I use other nuts instead of pistachios?

Yes, walnuts or almonds work wonderfully as substitutes.

→ How can I store any leftover cake?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this cake?

Yes, you can freeze the un-iced cake layers for up to a month.

→ Is there a gluten-free option?

You can substitute regular flour with gluten-free flour blends.