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Mini Heart Cakes
Dominique

Mini Heart Cakes

Delicious Mini Heart Cakes that boast a delicate crumb, moist texture, and subtly sweet flavor, perfect for any occasion that calls for a touch of warmth and affection.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 3/4 cup whole milk
  • 1 tsp vanilla extract
  • Optional glaze: powdered sugar, milk or lemon juice, vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and grease/flour your heart-shaped mold.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Gradually add dry ingredients, alternating with milk, mixing until just combined.
  6. Gently fold in vanilla extract.
  7. Fill the heart-shaped cavities about two-thirds full with batter.
  8. Bake for 18-22 minutes until a toothpick comes out clean.
  9. Cool in the mold for 5 minutes, then transfer to a wire rack.
  10. Prepare the optional glaze if desired and drizzle over cooled cakes.

Notes

Store unglazed cakes at room temperature for 2-3 days. Refrigerate glazed cakes for up to 5 days. Freeze for longer storage.