Mini Heart Cake with Pistachio Vanilla Frosting

Name: Mini Heart Cake with Pistachio Vanilla Frosting
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 4 oz cream cheese, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 1/4 cup pistachio paste; Crushed pistachios for topping

Highlighted under: Homemade Baking Inspiration

I absolutely adore making this Mini Heart Cake with Pistachio Vanilla Frosting! It's the perfect treat for special occasions or just because you want to brighten your day. The soft, moist cake paired with the silky frosting offers a delightful combination of flavors that truly captures the essence of celebration. As I crafted this cake, I found that adding pistachio paste to the frosting gave it a beautiful color and unique taste that elevates the whole experience. I can't wait for you to try it!

Created by

Thea Montgomery

Last updated on 2026-01-14T06:25:34.860Z

When I first decided to make this Mini Heart Cake, I wanted something that expressed love and sweetness without being overly extravagant. I found that using almond flour made the cake incredibly moist, while the heart shape adds a personal touch. Plus, the gentle hint of vanilla in the frosting keeps it light and uplifting.

The frosting process allowed me to get creative! I used a mix of unsalted butter and cream cheese, which gave the frosting a rich, creamy texture while still being easy to spread. Adding crushed pistachios on top not only adds a crunchy element but also makes the cake visually stunning!

        Why You'll Love This Recipe
        The charming heart shape is perfect for special occasions
Rich pistachio flavor complements the vanilla frosting
Moist, tender cake that's easy to slice and serve

      

Mastering the Cake Texture

For this Mini Heart Cake, achieving the right texture is crucial. The combination of all-purpose flour and almond flour provides a delicate crumb that enhances the overall eatability of the cake. Almond flour not only adds moisture but also introduces a subtle nutty flavor that contributes to the cake's charm. Make sure to cream the butter and sugar adequately; light and fluffy mixtures trap air that helps the cake rise beautifully.

When mixing the batter, it's important to combine the ingredients until just incorporated. Overmixing can lead to a denser cake. Pay attention to the visual cue of the batter appearing smooth and unified, as this indicates the perfect blending point.

Tips for Fluffy Frosting

The creaming process for your frosting is another vital step. Whipping the butter and cream cheese until they are completely smooth before adding the powdered sugar will create a lighter, airier frosting. I recommend using room temperature ingredients; this not only speeds up the process but also helps in achieving a seamless blend, which is essential for a spreadable texture.

When adding in the pistachio paste, start with a smaller amount, blending in gradually until you reach your desired flavor intensity and color. Different brands of pistachio paste can vary in flavor strength, so this cautious approach allows you to control the frosting’s taste effectively.

Ingredients

Gather these ingredients to create your delightful Mini Heart Cake with Pistachio Vanilla Frosting.

For the Cake

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

For the Frosting

1/2 cup unsalted butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup pistachio paste
Crushed pistachios for topping

Now that you have your ingredients ready, let’s move on to the steps!

Instructions

Follow these steps to create your lovely Mini Heart Cake.

Prepare the Cake Batter

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, combine all-purpose flour, almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until well combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan. Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Frosting

In a mixing bowl, beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar and mix until incorporated. Stir in the pistachio paste and vanilla extract until the frosting is light and creamy.

Decorate the Cake

Once the cake is completely cooled, spread the frosting generously over the top and sides. Sprinkle crushed pistachios on top for an added touch of flavor and crunch.

Your delicious Mini Heart Cake is now ready to serve! Enjoy it with friends and family.

Pro Tips

For an even richer flavor, consider adding a splash of almond extract to the cake batter. Ensure the butter and cream cheese for the frosting are at room temperature for the best consistency. You can also try using other nuts for topping if you want to experiment!

Storage and Make-Ahead Tips

If you're planning to prepare this cake in advance, you can bake the cake layers a day ahead. Once cooled completely, wrap each layer tightly in plastic wrap to maintain moisture, and store them in an airtight container at room temperature. Alternatively, you can freeze the layers for up to a month. Just ensure they are well wrapped to prevent freezer burn.

Frosting can also be made ahead of time and stored in the refrigerator for up to a week. When ready to use, allow it to come to room temperature and re-whip for the best texture before spreading it on your cake.

Serving Suggestions

This Mini Heart Cake is perfect as a stand-alone dessert, but it also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. A light drizzle of chocolate ganache can elevate the visual appeal and flavor profile, creating a stunning dessert presentation.

For a festive touch, consider adding fresh berries around the base of the cake. Berries not only provide a gorgeous color contrast but also offer a tangy freshness that harmonizes beautifully with the rich pistachio vanilla frosting.

Questions About Recipes

→ Can I use gluten-free flour instead?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly.

→ How long will the cake last?

The cake can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cake?

Absolutely! The cake freezes well. Just wrap it tightly in plastic wrap and foil before freezing.

→ What can I substitute for pistachio paste?

You can use almond paste or simply omit it if you prefer a plain vanilla frosting.