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: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; ½ cup milk; 3 large eggs; 2 tsp baking powder; 1 tsp vanilla extract; ¼ tsp salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; ½ cup finely ground pistachios; 2 tbsp milk; 1 tsp vanilla extract; A pinch of salt

Highlighted under: Baking & Desserts

I love creating desserts that not only taste amazing but also look beautiful. This Mini Heart Cake with Pistachio Buttercream is a perfect example of that. The delightful combination of flavors and the charming heart shape make it an ideal treat for special occasions. I enjoy using pistachios for the buttercream because they add a unique nutty flavor that elevates the sweetness of the cake. Whether you're celebrating a birthday or simply indulging in a sweet moment, this cake will surely impress anyone who tries it.

Created by

Maribel Hayes

Last updated on 2026-01-14T04:04:20.679Z

When I first experimented with this Mini Heart Cake, I knew I wanted something simple yet elegant. I started with a classic vanilla sponge, which I crafted into a perfect heart shape. The real star of the show is the pistachio buttercream, which I whipped to creamy perfection. By incorporating finely ground pistachios, the flavor truly shines through and complements the lightness of the cake.

My key tip for this dessert is to make sure the butter for the buttercream is at room temperature. This ensures that it whips up smoothly without any lumps, resulting in a light and airy texture that makes it feel truly indulgent. Every bite is a delicious celebration!

        Why You'll Love This Cake
        Sweet vanilla paired with nutty pistachios for a delightful flavor duo.
Charming heart shape makes it perfect for celebrations and romantic moments.
Light and fluffy cake texture contrasts beautifully with rich buttercream.

      

Mastering the Heart Shape

When it comes to baking the mini heart cake, using heart-shaped pans is essential for achieving the desired shape. If you cannot find heart-shaped cake pans, you can make your own by pouring the batter into a round pan and using a heart-shaped cookie cutter once the cakes have cooled. Ensure the pans are well-greased and floured to prevent sticking, especially given the airy nature of this cake, which can easily break apart if not handled gently.

Another tip for perfect heart cakes is to keep an eye on your baking time. While the recipe suggests 25 minutes, every oven is different; check for doneness a few minutes early. Look for golden edges and a springy top. A toothpick inserted into the center should come out clean. If your cakes are not fully baked, allow them to remain in the oven and check every minute until they are done.

Color and Texture of Pistachio Buttercream

The beauty of the pistachio buttercream lies not only in its flavor but also in its color and texture. To achieve a creamy and smooth consistency, I recommend sifting the powdered sugar before adding it to the butter. If the buttercream is too stiff, add a little more milk a teaspoon at a time until the desired spreadable consistency is achieved. Aim for a light green color from the ground pistachios, which provides a lovely contrast against the vanilla cake layers.

If you're a fan of more intense pistachio flavor, consider using pistachio extract in addition to the ground nuts. Just a few drops can elevate the nutty notes of the buttercream without overwhelming the overall flavor of the cake. Be cautious with the amount to ensure it remains balanced with the sweetness of the buttercream.

Ingredients

Ingredients for Mini Heart Cake:

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
½ cup milk
3 large eggs
2 tsp baking powder
1 tsp vanilla extract
¼ tsp salt

For the Pistachio Buttercream

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup finely ground pistachios
2 tbsp milk
1 tsp vanilla extract
A pinch of salt

Tools You Will Need:

Cake pans
Stand mixer or hand mixer
Guessed to bake

Instructions

Instructions for Mini Heart Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two heart-shaped cake pans.

Prepare the Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract. In another bowl, combine flour, baking powder, and salt.

Combine Wet and Dry Ingredients

Gradually add the dry mixture to the butter mixture, alternating with milk until fully combined. Ensure there are no lumps.

Bake the Cake

Pour the batter evenly into the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Make the Buttercream

While the cakes cool, prepare the pistachio buttercream. In a mixing bowl, beat the softened butter until creamy, then gradually add powdered sugar, ground pistachios, milk, vanilla, and salt until you reach a smooth consistency.

Assemble the Cake

Once the cakes have cooled, remove them from the pans. Spread a layer of buttercream between the two cake layers and cover the top and sides with more buttercream, smoothing it out gently.

Decorate and Serve

You can decorate with additional crushed pistachios or chocolate shavings if desired. Slice and serve this delightful heart cake with a cup of tea or coffee!

Enjoy Your Sweet Creation!

Pro Tips

For added flavor, consider infusing the buttercream with a hint of almond extract. Also, letting the cakes cool completely before frosting will ensure the buttercream doesn’t melt.

Storage and Make-Ahead Tips

This Mini Heart Cake can be made ahead of time to save you stress on special occasions. Bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature. This not only saves time but also allows the flavors to develop further. Just remember to chill the buttercream if made in advance; it can be stored in the refrigerator in an airtight container for up to a week. Allow it to come to room temperature before using it again.

If you're looking to store any leftover cake, it's best to keep it in an airtight container in the fridge for up to three days, but it may lose some of its light texture. For longer storage, you can freeze the assembled heart cake. Slice it first, and layer parchment paper between the slices before wrapping tightly in plastic wrap and aluminum foil.

Serving Suggestions

When it comes to serving this cake, I recommend pairing it with a light, citrusy tea or a rich coffee, which complements the nuttiness of the pistachio buttercream. You can also serve the cake with fresh berries or a drizzle of raspberry sauce. The tartness of the berries nicely contrasts the sweetness of the cake, making each bite even more delightful.

For those who want an extra special touch, consider garnishing the cake slices with edible flowers or a sprinkle of chopped nuts on top before serving. This adds a pop of color and crunch, enhancing the overall presentation. This cake is not only a visual treat but also a deliciously indulgent dessert that elevates any occasion.

Questions About Recipes

→ Can I use different nuts for the buttercream?

Absolutely! Almonds or walnuts would work beautifully. Just ensure they are finely ground.

→ How do I store the leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I pair this cake with?

This cake pairs nicely with vanilla ice cream or a scoop of whipped cream!