Mini Heart Cake with Pistachio

Name: Mini Heart Cake with Pistachio
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup ground pistachios; 1 teaspoon baking powder; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup powdered sugar; 1/4 cup unsalted butter, softened; 2 tablespoons heavy cream; 1/2 teaspoon vanilla extract; Chopped pistachios for garnish

Highlighted under: Modern Baking Collection

I absolutely adore making mini heart cakes, especially when they are infused with the rich flavor of pistachio. The combination of moist cake, creamy frosting, and the subtle crunch of chopped nuts creates a delightful treat. Each bite feels like a special occasion, and these adorable cakes are perfect for sharing with loved ones. Whether it's for a party or a quiet afternoon, these mini cakes bring a unique charm to any gathering or celebration. Plus, they are easy to customize with colors and decorations, making them a fun project in the kitchen!

Created by

Ophelia Turner

Last updated on 2026-01-12T07:57:38.601Z

When I first tried making mini heart cakes, I was pleasantly surprised by how well they turned out. The addition of crushed pistachios not only adds a unique flavor but also a beautiful green color that makes the cakes visually appealing. I found that using finely ground nuts in the batter keeps the texture light while giving each bite a lovely nutty depth.

I also learned the importance of letting the cakes cool completely before frosting them, as warm cakes can cause the frosting to melt and lose its shape. The result was delightfully creamy and stable frosting that pairs beautifully with the tender cake.

Reasons to Love This Recipe
Rich flavor of pistachio that elevates classic cake.
Adorable mini heart shape perfect for special occasions.
Great balance of moist cake and creamy frosting.

Perfecting Your Mini Heart Cakes

When crafting these mini heart cakes, achieving the right texture is key. The combination of all-purpose flour and ground pistachios ensures a tender crumb, while the eggs provide moisture and structure. Be careful not to overmix the batter once you combine the wet and dry ingredients. Mix until just combined, and you’ll prevent the cakes from becoming dense. For an added layer of flavor, consider toast the ground pistachios lightly before adding them to the batter. This will enhance their natural oils and give a deeper taste.

Temperature control is crucial in baking these mini cakes. Preheating your oven to 350°F (175°C) ensures that the cakes start baking evenly from the outset. If you have an oven thermometer, it’s worth checking the accuracy to avoid undercooked centers. When baking, keep a close eye in the last few minutes; cakes can quickly go from perfectly baked to dry. Look for lightly golden edges and a toothpick that comes out clean when inserted into the center. This keeps the cakes light and moist.

Frosting Tips for Success

The frosting is just as important as the cake. To ensure a smooth and fluffy texture, your butter should be softened to room temperature, which makes it easy to blend with the powdered sugar. If your frosting feels too thick, you can adjust the consistency by adding more heavy cream, one tablespoon at a time, until you reach the desired texture. On the other hand, if it’s too thin, a bit more powdered sugar will help firm it up without sacrificing flavor.

Garnishing with chopped pistachios not only adds a beautiful contrast but also enhances the flavor of your cakes. For more robust nut taste, consider using a mix of both regular and roasted pistachios. This variation also adds texture to the overall presentation. If you’re looking to increase the festive appeal, using colored sprinkles along with or instead of nuts can create a delightful visual contrast, making these cakes even more inviting.

Ingredients

Ingredients for Mini Heart Cake with Pistachio

For the Cake

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

For the Frosting

1 cup powdered sugar
1/4 cup unsalted butter, softened
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Chopped pistachios for garnish

Instructions

Prepare Your Cake Pans

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

Make the Cake Batter

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each. Stir in the vanilla extract. Combine the flour, baking powder, ground pistachios, and salt in another bowl. Gradually mix the dry ingredients into the wet mixture until just combined.

Bake the Cakes

Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix. Pour in the heavy cream and vanilla, beating until smooth and fluffy.

Frost and Garnish the Cakes

Once the cakes are completely cool, frost the tops with the prepared frosting. Garnish with chopped pistachios for an extra touch.

Pro Tips

Make sure your butter and eggs are at room temperature for a smoother batter. Also, don't overmix once the flour is added, as this can create a dense cake.

Storing and Freezing

If you have leftover cakes, storing them properly will keep them fresh for longer. Place the mini heart cakes in an airtight container at room temperature for up to three days. For longer storage, you can freeze them before frosting. Wrap each un-frosted cake individually in plastic wrap and then in aluminum foil. They can last in the freezer for up to three months. When you’re ready to enjoy, simply thaw at room temperature and frost as desired.

It’s essential to frost the cakes right before serving if possible. This way, the frosting retains its fluffy texture and flavor vibrant. If you must store frosted cakes, keep them in the fridge but consume them within a couple of days to avoid a change in texture due to the cold.

Decorating Variations

While chopped pistachios are a delicious garnish, you can play with various toppings to customize your mini heart cakes. Fresh berries, such as raspberries or strawberries, can complement the sweetness and add a refreshing acidity. Alternatively, a drizzle of white chocolate ganache could create a more decadent treat — just melt white chocolate with a bit of cream until glossy and drizzle over the frosted cakes.

To make the cakes look more festive for special occasions, consider using food coloring in your frosting. Divide your frosting into smaller batches and dye each with different colors to create a multicolored effect. The fun part is swirling the colors together during decoration to create a marbled look. This not only enhances presentation but can also cater to different color themes for holidays or parties.

Questions About Recipes

→ Can I use other nuts instead of pistachios?

Yes, you can substitute with finely ground almonds or walnuts for a different flavor.

→ How can I store these cakes?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make the cake ahead of time?

Absolutely! You can bake the cakes a day in advance and frost them just before serving.

→ What can I do if the frosting is too thick?

If your frosting is too thick, add a splash more heavy cream until you reach the desired consistency.