Mini Heart Cake with Pistachio

Name: Mini Heart Cake with Pistachio
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup pistachios, crushed; 2 tablespoons heavy cream; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely love baking treats that combine both beauty and flavor, and this Mini Heart Cake with Pistachio does just that! The delicate heart shape makes it perfect for special occasions, while the nutty, earthy notes of pistachio add a unique twist. I find that the combination of light sponge cake and creamy pistachio frosting is simply irresistible. Plus, it’s an impressive centerpiece that's surprisingly easy to whip up, allowing me to dazzle my guests without spending hours in the kitchen.

Created by

Madison Cole

Last updated on 2026-01-13T03:58:10.320Z

Creating this Mini Heart Cake was such a delightful experience! I remember carefully crafting the heart shape, which was crucial for presentation. Using a blend of almond and all-purpose flour, I found that it gave the cake a delightful lift and a subtle sweetness. I decided to pair it with a homemade pistachio frosting that balanced the cake beautifully.

While experimenting with the decoration, I learned that a sprinkle of crushed pistachios on top not only enhances the look but also adds a satisfying crunch. This little touch made the cake visually appealing, drawing my friends' eyes right to it!

        Why You Will Love This Recipe
        Rich pistachio flavor that shines through each bite
Adorable heart shape perfect for any occasion
Light and airy texture that melts in your mouth

      

Key Techniques for Perfecting Your Mini Heart Cake

When preparing the cake batter, ensure your butter is at room temperature for optimal creaming with the sugar. This step is crucial since it incorporates air, resulting in a light and airy texture. If you forget to take your butter out in advance, you can microwave it in short bursts of about 5 seconds until softened but not melted. After mixing in the eggs and vanilla, be careful not to overmix once you add the dry ingredients; gently folding until just combined helps maintain that desired fluffiness.

Baking with heart-shaped pans can be tricky due to their unique shape. It's important to grease them thoroughly to prevent sticking. I recommend using a non-stick cooking spray or buttering the pans and dusting them with flour. This ensures easy release after baking. Keep an eye on the cakes during the last few minutes of baking; they’re done when they spring back when lightly touched and a toothpick inserted in the center comes out clean.

Understanding the Role of Ingredients

In this cake, almond flour provides moisture and a slight nuttiness that complements the pistachio. If you don’t have almond flour, you can substitute it with an equal amount of all-purpose flour, though the final texture may be different—less moist and slightly denser. The combination of the two flours here strikes a great balance, resulting in a tender crumb that works harmoniously with the frosting's richness.

The use of heavy cream in the frosting is key to achieving a beautifully smooth and spreadable texture. It lightens the overall consistency compared to one made with butter and powdered sugar alone. If you want to make this recipe lighter, consider replacing some of the heavy cream with milk, but be mindful that too much will make the frosting runny. Always add liquids gradually to achieve desired thickness.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

For the Frosting

1 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup pistachios, crushed
2 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

Steps

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a bowl, mix the all-purpose flour, almond flour, baking powder, and salt. In another bowl, beat the butter and sugar until light and fluffy.

Add eggs one at a time, then mix in vanilla. Gradually combine the dry ingredients with the wet, alternating with the milk until smooth.

Bake the Cake

Grease heart-shaped cake pans and pour the batter evenly. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let it cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix on low speed. Add the crushed pistachios, heavy cream, and vanilla extract, blending until the frosting is smooth and fluffy.

Assemble the Cake

Once the cake layers are cool, spread a layer of frosting on the top of one cake. Place the other layer on top and frost the entire cake. Decorate with additional crushed pistachios for garnish.

Pro Tips

Always allow your cake layers to cool completely before frosting to prevent melting. For an extra flavor boost, consider adding a hint of almond extract to the frosting.

Storing and Serving Your Mini Heart Cake

Once assembled, this cake can be stored at room temperature for up to two days, covered lightly to maintain its freshness and prevent drying out. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to one week. Before serving cold cake, allow it to come back to room temperature, as it enhances the flavors and texture. To freeze, pre-slice the cake and wrap individual pieces in plastic, placing them in an airtight container to keep them fresh for up to three months.

This Mini Heart Cake with Pistachio not only stands out flavor-wise but also visually. To elevate its presentation, serve with a drizzle of chocolate ganache or a side of fresh berries. You can even create a pistachio dust by grinding some whole pistachios finely and sprinkling it around the cake plate for an elegant touch.

Variations and Customizations

While the pistachio flavor is delightful, consider experimenting with other nuts or flavors. For a twist, you can substitute crushed walnuts or hazelnuts in the frosting, or even add a teaspoon of almond extract to the cake batter for a richer nutty flavor. You could also infuse the frosting with a touch of rosewater for a unique floral note that pairs beautifully with pistachios.

You can scale the recipe up to make a larger cake or down to make mini cupcakes. For cupcakes, bake at the same temperature but reduce the baking time to about 15-18 minutes. Just be sure to check them regularly, as smaller portions can bake faster. Mini heart-shaped cakes can also be made in assorted flavors; try using lemon zest in the batter for a tangy contrast to the sweet frosting.

Questions About Recipes

→ Can I use other nuts instead of pistachios?

Yes, walnuts or almonds could also work well, providing a different texture and flavor.

→ How can I make this cake gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

→ Can I make this cake ahead of time?

Absolutely! The cake can be baked a day in advance and stored wrapped in plastic wrap until ready to frost.

→ What can I serve with this cake?

A dollop of whipped cream or a scoop of ice cream pairs perfectly with this cake.