Mini Heart Cake with Red Velvet

Name: Mini Heart Cake with Red Velvet
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 mini cakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon cocoa powder; 1 cup vegetable oil; 1 cup buttermilk; 2 large eggs; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons milk

Highlighted under: Baking & Desserts

I love making Mini Heart Cakes with Red Velvet for special occasions or just to brighten up an ordinary day. The vibrant red color and delightful cream cheese frosting not only look gorgeous but taste absolutely divine. Each bite is a sweet, tender celebration, and I’ve found that the hint of cocoa in the cake perfectly balances the sweetness of the frosting. Plus, these little cakes are easy to make, which means I can whip them up whenever a craving strikes or when I want to impress my friends and family.

Created by

Margaret Hill

Last updated on 2026-01-06T09:58:14.958Z

When I first attempted to make these Mini Heart Cakes, I knew that I wanted something visually stunning yet simple to create. The combination of red velvet cake and cream cheese frosting was a no-brainer. I found that buttermilk in the recipe keeps the cakes moist and fluffy, making them irresistible. Over the years, I’ve refined my technique and discovered that using a heart-shaped mold creates the most adorable presentation!

A tip I always share is to chill the cakes for a bit before frosting. This helps the frosting set, and the flavors meld beautifully. The result is a cake that's not just a feast for the eyes but also a delight for the taste buds. They’re perfect for anniversaries, Valentine’s Day, or just a sweet treat at home.

        Why You'll Love This Mini Heart Cake
        Rich red velvet flavor with a creamy frosting finish
Adorable heart shape that’s perfect for gifting or special occasions
Easy to make, ideal for both novice and experienced bakers

      

Baking Tips for Perfect Mini Heart Cakes

When baking these mini heart cakes, precision is key. Make sure to measure your flour correctly; too much can lead to dense cakes. I recommend spooning the flour into your measuring cup and leveling it off with a knife for the best results. Additionally, if your buttermilk is at room temperature before mixing, it will help the batter incorporate more smoothly, leading to a lighter cake.

Another essential tip is to avoid overmixing the batter. Once the wet and dry ingredients are combined, stir until just incorporated to maintain the cake's tenderness. Also, check for doneness by inserting a toothpick into the center of the cakes; it should come out clean or with just a few crumbs attached. Overbaking can lead to dry cakes, so keep an eye on them around the 20-minute mark.

Frosting Techniques for a Stunning Finish

The cream cheese frosting is the star of this cake, and achieving the right consistency is crucial. Start with softened cream cheese and unsalted butter to ensure they blend seamlessly, creating a smooth texture. If the frosting feels too stiff, add a small amount of milk, one tablespoon at a time, until you reach the ideal spreadable consistency. This will make the frosting easier to work with and prevent it from tearing the cake layers.

For a professional-looking finish, ensure that your cakes are completely cool before frosting; warm cakes can melt the frosting, leading to a mess. When decorating, start with a thin crumb coat of frosting to seal in crumbs and follow with a thicker layer for the final coat. A bench scraper can help smooth out the frosting for a sleek appearance. Feel free to get creative with sprinkles or fresh fruit for a personalized touch!

Ingredients

Gather these ingredients to create your adorable Mini Heart Cakes with Red Velvet:

Cake Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cocoa powder
1 cup vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1/2 teaspoon salt

Frosting Ingredients

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

Once you have all your ingredients ready, you’re set to embark on your baking journey!

Instructions

Follow these simple steps to create your Mini Heart Cakes:

Prepare the Oven and Cake Pans

Preheat your oven to 350°F (175°C) and grease your heart-shaped cake pans with butter or non-stick spray. Dust them lightly with flour to prevent sticking.

Mix the Cake Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt. In another bowl, combine the oil, buttermilk, eggs, red food coloring, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

Make the Frosting

While the cakes cool, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Stir in vanilla extract and milk until you reach the desired consistency.

Assemble the Cakes

Once cooled, frost the top of one heart cake layer, place the second layer on top, and frost the entire cake. Decorate with additional frosting or sprinkles as desired.

Once decorated, slice and serve your delightful Mini Heart Cakes with Red Velvet!

Pro Tips

For a fun twist, try adding some chocolate chips to the batter for a extra chocolatey flavor. Additionally, you can enhance the cream cheese frosting by mixing in some lemon zest for a fresh zing.

Ingredient Substitutions

If you're looking to make this recipe dairy-free, you can substitute the buttermilk with a non-dairy alternative like almond milk mixed with a tablespoon of vinegar. Let it sit for about 5 minutes before using; this will mimic the acidity that buttermilk provides and react well with baking soda for lift.

For those looking to reduce sugar, you could use a sugar substitute like Stevia or erythritol. However, keep in mind that the sweetness levels vary, so adjust according to your taste. Additionally, use cream cheese made from cashews or soy to achieve a similar texture in your frosting while keeping it dairy-free.

Storage and Make-Ahead Tips

These mini heart cakes store beautifully. If you want to make them ahead of time, bake and cool the cakes completely, then wrap them tightly in plastic wrap and store them in the refrigerator for up to three days. This short wait can deepen the flavors, making them even more delightful when served.

If you have leftover frosted cakes, store them in an airtight container in the fridge for up to a week. To revive that fresh-baked flavor, place the chilled cake in a preheated oven at 300°F (150°C) for about 10 minutes before serving. This will help soften the frosting and give the cake a cozy, just-baked essence.

Questions About Recipes

→ Can I use any other food coloring?

Yes, you can experiment with different colors, but the classic red is traditional for red velvet.

→ How can I store leftover cake?

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

→ Can I freeze these cakes?

Absolutely! You can freeze the unfrosted cakes for up to 2 months. Just make sure they're wrapped tightly.

→ What can I substitute for buttermilk?

You can make a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.