Description
Mini Heart Shaped Cakes – Indulge in these decadent treats made with rich chocolate and topped with creamy icing. Perfect for a romantic dessert!
Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- ⅔ cup (160ml) whole milk
- 2 teaspoons (10ml) pure vanilla extract
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Step 1: Prepare Your Baking Pans Preheat your oven to 350°F (175°C). Thoroughly grease each cavity of your mini heart-shaped pan with butter or baking spray. Use a light dusting of flour to prevent sticking. Alternatively, use heart-shaped paper liners in a standard muffin tin.
- Step 2: Mix The Dry Ingredients In a medium bowl, whisk together sifted flour, baking powder, and salt for even distribution in your cakes.
- Step 3: Cream Butter And Sugar Cream softened butter in a large bowl with an electric mixer until creamy. Gradually add granulated sugar, beating until fluffy and pale for about 3-4 minutes. This helps create a light texture in your cakes.
- Step 4: Add Eggs And Vanilla Incorporate eggs one at a time into the butter mixture, beating well after each addition. Mix in vanilla extract and scrape down sides to ensure even mixing.
- Step 5: Alternate Wet And Dry Ingredients Add flour mixture in parts to the butter mixture, alternating with milk. Mix gently to prevent overmixing while ensuring proper blending of all ingredients.
- Step 6: Bake The Cakes Fill heart-shaped cavities two-thirds full with batter. Bake for 15-18 minutes until tops spring back when touched. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Step 7: Cool And Prepare Frosting Let cakes cool in the pan for 10 minutes before transferring to a wire rack. Meanwhile, prepare frosting by beating softened butter with powdered sugar, cream, and vanilla until smooth. Add food coloring if desired.
- Step 8: Decorate Your Heart Cakes Once cakes are completely cooled, frost using a piping bag or spatula. Add sprinkles or decorations while frosting is soft. Refrigerate cakes for 15 minutes to set frosting before serving for a professional finish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 mini heart cake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg