Mini Heart Cake with Red Velvet

Name: Mini Heart Cake with Red Velvet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon cocoa powder; 1/2 cup vegetable oil; 1/2 cup buttermilk; 1 large egg; 1 tablespoon red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I adore baking miniature cakes, especially when they come with a delightful twist like red velvet. This Mini Heart Cake with Red Velvet not only looks charming but also offers a rich, velvety texture that's simply irresistible. I love surprising my friends with these sweet treats; their tiny size makes them perfect for sharing. The vibrant color and sumptuous flavor make any occasion a bit more special. Plus, they’re surprisingly easy to make, allowing me to whip up a batch in no time!

Created by

Brittany Shaw

Last updated on 2026-01-06T00:16:21.095Z

Making this Mini Heart Cake with Red Velvet was an exhilarating experience! I remember the first time I baked them; the aroma filled my kitchen, making it feel like a cozy bakery. I used buttermilk for that signature red velvet tang, and it transformed the texture into something divine. Experimenting with the cream cheese frosting was delightful, too—I love the balance it brings to the cake!

To make these mini cakes even more special, I recommend adding a splash of vanilla extract to the batter. It enhances the flavor profile beautifully! I've also found that using a heart-shaped pan elevates the presentation, making them perfect for Valentine’s Day or anniversaries. You won't be disappointed!

        Why You'll Love This Recipe
        Rich red velvet flavor with a subtle tang from buttermilk
Perfectly portioned for sharing at any occasion
Creamy cream cheese frosting pairs beautifully with the cake

      

Understanding Red Velvet Cake

Red velvet cake stands out for its distinctive color and unique flavor profile, achieved primarily through the addition of cocoa powder and buttermilk. The cocoa provides a subtle chocolatiness while buttermilk gives the cake its characteristic tender crumb. When mixing the wet ingredients, be sure to use fresh buttermilk as it directly affects the cake's moisture level and tanginess; a bad buttermilk could result in an overly dry texture.

Another important note is the use of red food coloring. While traditional recipes often called for beet juice, it can be difficult to achieve a rich red hue without food coloring. If you prefer to avoid artificial dyes, consider using plant-based coloring alternatives, which can yield different shades of red and slightly alter the cake's flavor profile, but still create that eye-catching effect.

Frosting Techniques

The cream cheese frosting is a showstopper and pairs perfectly with the moist red velvet base. When preparing the frosting, ensure that both the cream cheese and butter are at room temperature to facilitate smooth mixing—this will help avoid any lumps. I recommend mixing until the frosting is glossy and creamy for the best mouthfeel; don’t rush this step, as it ensures a well-blended finish.

This frosting can also be flavored with a hint of lemon zest or a splash of espresso for added depth, enhancing the overall dessert experience. Keep in mind that if you prefer a stiffer frosting for piping or decorating, you can gradually add extra powdered sugar until you reach your desired consistency.

Serving and Storage Suggestions

These mini heart cakes are wonderful when served warm or at room temperature, making them ideal for sharing at gatherings. For a charming presentation, consider dusting them lightly with cocoa powder or topping them with fresh berries. When serving, slice the mini cakes in half for a delightful surprise of frosting inside, or stack two halves together for a fun layered look.

If you have leftovers (or if you foresee making them ahead of time), ensure to store them in an airtight container in the refrigerator. They can typically last for up to 3 days. If you want to freeze them, wrap each mini cake tightly in plastic wrap followed by aluminum foil. They can be stored this way for up to 3 months—simply thaw them in the fridge overnight before serving to keep them fresh.

Ingredients

Gather these ingredients to create your lovely Mini Heart Cakes:

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cocoa powder
1/2 cup vegetable oil
1/2 cup buttermilk
1 large egg
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Frosting

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Once you have everything prepared, you're ready to bake!

Instructions

Follow these simple steps to bake and assemble your Mini Heart Cakes:

Prepare the Oven and Cake Pan

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

Mix the Dry Ingredients

In a bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

Combine the Wet Ingredients

In another bowl, mix the oil, buttermilk, egg, food coloring, vanilla extract, and vinegar until well combined.

Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Make the Frosting

In a bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy.

Cool and Frost the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Frost the cakes with the cream cheese frosting.

Enjoy your beautiful Mini Heart Cakes!

Pro Tips

For an extra touch, consider adding sprinkles on top of your cream cheese frosting for a festive look!

Ingredient Substitutions

If you need to make this recipe gluten-free, swapping out the all-purpose flour with a 1:1 gluten-free baking blend can yield similar results. Look for a blend that contains xanthan gum, which helps maintain the cake’s structure. Additionally, using non-dairy milk combined with a splash of vinegar can replace buttermilk for a vegan alternative without sacrificing moisture.

For a healthier touch, you could use applesauce instead of vegetable oil, which will lower the fat content while still keeping the cake moist. However, bear in mind that this may slightly change the flavor and texture, making it denser.

Scaling the Recipe

This mini heart cake recipe is easily scalable if you're looking to serve a larger crowd. To double the recipe, simply multiply all ingredients by two, keeping the baking time approximately the same but checking for doneness a couple of minutes earlier to avoid overbaking, since more batter might increase cooking time slightly.

Alternatively, if you're trying to make a single full-sized cake instead of mini cakes, you can use a standard 9-inch round cake pan and adjust baking times to around 25 to 30 minutes. Again, rely on the toothpick test for doneness—insert it in the center and it should come out clean.

Troubleshooting Common Issues

If your cakes come out too dry, it could be due to overmixing the batter or overbaking. To prevent this, mix the wet and dry ingredients just until combined—this ensures that your cake remains fluffy. Also, keep an eye on the baking time; every oven can behave differently, so consider checking on your cakes a few minutes before the recommended time.

Alternatively, if you find that your cakes have domed tops, they might have been overbaked or baked at too high a temperature. To achieve a more even surface, you could lower the oven temperature by about 25°F (10°C) and monitor them as they bake, providing them a chance to rise more gently.

Questions About Recipes

→ Can I use a different type of food coloring?

Yes, you can use gel food coloring or any coloring that achieves a similar red hue.

→ Is it possible to make this cake without buttermilk?

Absolutely! You can substitute buttermilk with regular milk and add a splash of vinegar to achieve a similar effect.

→ How should I store the Mini Heart Cakes?

Store them in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh.

→ Can I freeze these cakes?

Yes, you can freeze un-frosted cakes. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 2 months.