Perfect Vanilla Bean Mini Heart Cakes
Delicious mini heart-shaped cakes with a moist vanilla crumb - perfect for Valentine's Day or any special occasion!
Equipment
- 1 Mini Heart Cake Pan Silicone pans work best
- 1 Large Mixing Bowl For batter
- 1 Medium mixing bowl For dry ingredients
- 1 Electric Mixer Hand or stand mixer with paddle attachment
- 1 Rubber spatula For folding and scraping bowl sides
- 1 Set Measuring Cups & Spoons Both dry and liquid measures
- 1 Wire cooling rack
- 1 Small Cookie Scoop Optional for filling pans evenly
Ingredients
Dry Ingredients
- 1 1/2 cups All-Purpose Flour 190g spooned and leveled
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
Wet Ingredients
- 1/2 cup Unsalted Butter 113g softened to room temperature
- 1 cup Granulated Sugar 200g
- 2 Large Eggs Room temperature
- 2 tsp Pure Vanilla Extract Or 1 tsp vanilla bean paste for stronger flavor
- 1/2 cup Whole Milk 120ml room temperature
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease and flour each cavity of your mini heart cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.1 1/2 cups All-Purpose Flour 190g, 1 1/2 tsp Baking Powder, 1/4 tsp Salt
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes.1/2 cup Unsalted Butter 113g, 1 cup Granulated Sugar 200g
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.2 Large Eggs Room temperature
- Beat in the vanilla extract until fully incorporated.2 tsp Pure Vanilla Extract Or 1 tsp vanilla bean paste for stronger flavor
- Reduce mixer speed to low. Add about one-third of the dry ingredients and mix until just combined. Add half of the milk and mix until just combined. Repeat with another third of dry ingredients, remaining milk, and finally the last portion of dry ingredients.1/2 cup Whole Milk 120ml
- Carefully spoon or pipe the batter into the prepared mini heart cavities. Fill each cavity about two-thirds full to allow room for rising.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean and the tops spring back when lightly touched.
- Let the mini cakes cool in the pan on a wire rack for 10-15 minutes before carefully inverting them onto the wire rack to cool completely.
- Once completely cool, decorate as desired with buttercream frosting, glaze, powdered sugar, or other toppings.
Notes
- For chocolate mini heart cakes: Replace 1/4 cup (30g) of the flour with unsweetened cocoa powder.
- For red velvet mini heart cakes: Add 1-2 tablespoons of unsweetened cocoa powder and 1-2 teaspoons of red food coloring to the batter.
- Store unfrosted cakes in an airtight container at room temperature for 2-3 days or freeze for up to 2 months.
- Make sure all ingredients are at room temperature for the best texture.
- Don't overmix the batter once flour is added to prevent tough cakes.