Mini Heart Cake with Honey Lemon Buttercream

Name: Mini Heart Cake with Honey Lemon Buttercream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 tsp lemon zest; 1/4 cup milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp honey; 1 tbsp lemon juice; 1 tsp lemon zest; Pinch of salt

Highlighted under: Modern Kitchen

I absolutely adore making these mini heart cakes, especially when the occasion calls for a touch of sweetness and love! The combination of fluffy cake and the zesty honey lemon buttercream is simply irresistible. These charming little treats are perfect for any celebration or just to brighten someone’s day. I love how the heart shape makes everything feel special, and they’re surprisingly easy to whip up. Let’s dive into this delightful recipe that’s bound to impress!

Created by

Primrose Cavendish

Last updated on 2026-01-14T08:37:36.628Z

When I first experimented with these mini heart cakes, I was intrigued by how a little change could make something feel so celebratory. I used a basic vanilla cake recipe but added a hint of lemon zest to elevate the flavor. The result was a light and fluffy base that perfectly complemented the sweetness of the honey in the buttercream.

What truly sets this recipe apart is the homemade honey lemon buttercream. The combination of creamy butter, honey, fresh lemon juice, and zest creates a delectable frosting that flows effortlessly over each cake. Trust me, the extra step of making it from scratch is worth every minute!

        Why You Will Love This Recipe
        Light and fluffy cake that melts in your mouth
Unique honey and lemon buttercream for a zesty kick
Perfectly sized for sharing or gifting

      

Understanding the Cake Structure

The key to achieving the perfect texture in your mini heart cake lies in the creaming method. When you cream the softened butter with granulated sugar, you're incorporating air, which contributes to the cake's lightness. Ensure the butter is at room temperature to get that fluffy consistency. If your butter is too cold, you risk a dense cake. Cream until the mixture is pale and fluffy—this should take about 3-4 minutes on medium speed with an electric mixer.

Another crucial aspect is the order of ingredient mixing. By alternating between adding the dry ingredients and milk to the creamed butter mixture, you help to maintain the cake's structure. Add the flour mixture in three parts and the milk in two, starting and ending with the flour. This technique ensures even incorporation and prevents the gluten in the flour from developing too much, which can lead to a tough cake.

Making the Honey Lemon Buttercream

When making the honey lemon buttercream, it's essential to beat the softened butter adequately before adding the powdered sugar. This step helps to create a smooth and creamy base that won’t crumble. If your butter isn’t fully softened, the buttercream may turn out lumpy. I recommend keeping your butter out at room temperature for about 30-60 minutes before starting, but if you're short on time, a quick microwave 'softening' at low power for 10-15 seconds can help; just avoid melting it.

The addition of honey gives the buttercream a subtle sweetness and a unique flavor profile that pairs beautifully with lemon. If you prefer a slightly less sweet buttercream, you can reduce the powdered sugar to 1.5 cups without compromising the texture. Similarly, adjusting the amount of lemon juice allows you to customize the tartness; just keep in mind that too much liquid can loosen your buttercream.

Ingredients

Gather your ingredients to start making these delightful mini heart cakes!

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp lemon zest
1/4 cup milk

For the Honey Lemon Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp honey
1 tbsp lemon juice
1 tsp lemon zest
Pinch of salt

Make sure to measure everything accurately for the best results!

Instructions

Let's get started with the cake baking process!

Preheat the Oven

Preheat your oven to 350°F (180°C). Grease and flour your heart-shaped cake pans.

Mix Cake Ingredients

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix until just combined.

Bake the Cakes

Pour the batter into the prepared heart pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.

Prepare the Buttercream

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, honey, lemon juice, lemon zest, and a pinch of salt, beating until smooth and fluffy.

Frost the Cakes

Once the cakes are cool, spread a generous amount of honey lemon buttercream between the layers and on top of the cakes. Decorate as desired!

Enjoy your beautifully crafted mini heart cakes!

Pro Tips

For added flavor, consider incorporating some poppy seeds into your cake batter. They add an interesting texture and a lovely look to the cakes!

Storing and Serving Tips

To store your mini heart cakes, keep them in an airtight container at room temperature for up to 3 days. If you live in a particularly warm climate, consider refrigerating the cakes to maintain their freshness. However, allow them to come to room temperature before serving, as this helps enhance their flavor and texture.

If you want to prepare ahead of time, both the cakes and honey lemon buttercream can be made a day in advance. Simply frost the cakes right before serving to ensure the buttercream remains fresh and creamy. Alternatively, the buttercream can be frozen for up to a month—just make sure to thaw it overnight in the refrigerator before re-whipping it to restore its fluffy texture.

Scaling and Flavor Variations

If you're planning to make a larger cake or more mini hearts, you can easily double the ingredients. Just ensure to adjust your baking time, as larger cakes may require an additional 5-10 minutes in the oven. Always check for doneness by inserting a toothpick into the center; it should come out clean for perfectly baked cakes.

Feel free to experiment with flavors by adding different extracts or zests—orange or lime zest can be delightful substitutes for lemon. For the buttercream, consider incorporating flavored oils or even a splash of vanilla to diversify the taste. If you want a more decadent treat, add a layer of fruit preserves between the cake layers before frosting to introduce extra flavor and moisture.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cakes a day ahead and store them wrapped in plastic wrap in the fridge. Frost them on the day you're serving.

→ Can I substitute the butter in the buttercream?

You can use margarine, but the flavor may differ. For a dairy-free option, consider using a plant-based butter.

→ What can I use instead of honey?

You can substitute honey with agave syrup or maple syrup for a different flavor profile.

→ How can I make the cakes more colorful?

You can add natural food coloring to the batter or use a colorful decoration on top of the frosted cakes.