mini heart cake

Mini Heart Cake with Speckled Cinnamon Frosting. This delightful recipe features tender heart-shaped cake layers, tinted a vibrant red and infused with cocoa. Each miniature creation is generously layered with a luscious cinnamon-kissed frosting, creating a symphony of flavors and textures. Adorned with whimsical speckles of melted dark chocolate, these adorable treats are perfect for sharing with loved ones or as a sweet surprise for any special occasion. Enjoy the love baked into every bite of these Mini Heart Cakes

Sweet Romance Mini Heart Cakes for Moments of Love :

Mini Heart Cake recipe is a must-try for its irresistible charm and delicious flavors. With their adorable heart shape, these cakes are perfect for any romantic occasion or gesture of love. The combination of rich red velvet cake and cinnamon-infused frosting creates a delightful harmony of flavors that will leave you craving more. Their miniature size makes them perfect for sharing, and the addition of speckled dark chocolate adds a touch of elegance. Indulge in these delightful treats and make any moment sweeter with these Mini Heart Cakes

mini heart cake

Course: DessertsCuisine: American

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Ingredients

• For the cake:

• ¼ cup cocoa powder

• 2 tablespoons red food coloring

• 6 tablespoons unsalted butter, room temperature

• 1 tablespoon plus 1 ½ teaspoons vegetable shortening, at room temperature

• 1 ⅔ cups sugar

• 3 large eggs

• 1 cup buttermilk

• 1 teaspoon pure vanilla extract

• 2 ½ cups cake flour (not self-rising)

• 1 teaspoon salt

• 1 tablespoon cider vinegar

• 1 teaspoon baking soda

• For decoration:

• ¼ cup melted dark chocolate

• For the frosting:

• Speckled Cinnamon Frosting (ingredients not listed, but you can prepare your favorite cinnamon frosting recipe)

Directions

• Preheat the oven to 325 degrees Fahrenheit with the rack in the center. Butter an 18-by-13-inch rimmed baking sheet, line it with parchment paper, butter the parchment, and set it aside.
• In a medium bowl, whisk together the cocoa powder, red food coloring, and 1/4 cup boiling water. Set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
• Stir buttermilk and vanilla into the cocoa mixture. In another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with the flour mixture. Beat until incorporated.
• In a small bowl, mix together vinegar and baking soda until the baking soda dissolves; the mixture will fizz. Add it to the batter and mix until just combined.
• Pour the batter into the prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating the pan after 10 minutes.
• Let the cake cool completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
• Place 4 strips of parchment paper around the perimeter of a serving plate or lazy susan. Place one layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up. Cover the entire cake with a thin layer of frosting and transfer it to the refrigerator for 10 minutes. Repeat the process with the remaining ingredients.
• Remove the cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
• Place melted chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.

Essential Equipment :

1. Mini heart-shaped cake pans or silicone molds
2. Mixing bowls
3. Electric mixer or hand mixer
4. Measuring cups and spoons
5. Spatula
6. Wire rack for cooling
7. Piping bag (for frosting, optional)
8. Heart-shaped cookie cutter (if you’re cutting larger cakes into hearts)
9. Baking sheet (if using silicone molds)
10. Pastry brush or offset spatula for spreading frosting

tips and tricks for making mini heart cakes :

1. Use quality ingredients: Opt for high-quality cocoa powder, food coloring, and other ingredients to ensure the best flavor and texture in your cakes.
2. Room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before starting the recipe. This helps them incorporate more smoothly into the batter.
3. Proper greasing: Ensure your mini heart cake pans or silicone molds are thoroughly greased to prevent sticking. You can use cooking spray or butter for greasing.
4. Even filling: Fill each heart-shaped mold or pan evenly with batter to ensure consistent baking and uniform cakes.
5. Rotate pans: If you’re baking multiple mini heart cakes at once, rotate the pans halfway through baking to ensure even browning.
6. Test for doneness: Use a toothpick or cake tester to check for doneness. Insert it into the center of a cake – if it comes out clean, the cakes are ready.