Mini Heart Cake with Honey Lemon Buttercream

Name: Mini Heart Cake with Honey Lemon Buttercream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 3 tablespoons honey; 2 tablespoons lemon juice; Zest of 1 lemon; A pinch of salt

Highlighted under: Oven Cooking

I absolutely adore creating mini desserts that pack a punch of flavor, and this Mini Heart Cake with Honey Lemon Buttercream fits the bill perfectly. The tender, moist cake is a labor of love that comes together with simple ingredients. The combination of bright lemon and rich honey in the buttercream elevates the sweetness without overwhelming it. Each heart-shaped cake is like a little hug of delight, perfect for celebrations or just to brighten a day when you’re craving something special.

Created by

Nerissa Caldwell

Last updated on 2026-01-14T08:21:35.161Z

One of my favorite aspects of baking is experimenting with flavors, and this recipe is no exception. I combined honey and lemon to create a buttercream that’s not only delicious but also incredibly refreshing. I remember the first time I served these at a gathering; the combination of textures from the moist cake and the fluffy frosting drew everyone in. It truly felt special to share something I had created with love.

As I developed this recipe, I learned the importance of balancing sweetness with acidity. The honey lends a floral note while the lemon zest adds a zing that cuts through the richness, making each bite delightful. Pro tip: don’t shy away from tasting your buttercream as you mix! Adjust the honey and lemon to your preference for the perfect balance.

Why You'll Love This Recipe
The perfect blend of sweet honey and zesty lemon
Cute heart shape makes it ideal for gifting
Moist cake texture that stays fresh for days

Baking the Perfect Mini Cakes

When baking your mini heart cakes, it's crucial to not overmix once you add the dry ingredients. Overmixing can lead to a dense cake rather than the tender, airy texture we desire. Mix just until the flour is incorporated, and you see no visible dry spots. This will ensure that your cakes rise beautifully and have a soft crumb.

Also, keep an eye on the bake time. Given the size of the pans, these mini cakes can bake quicker than standard cakes. Checking them at around 18 minutes is a good practice. They should be golden brown at the edges, and a toothpick inserted into the center should come out clean without any wet batter sticking.

Crafting the Honey Lemon Buttercream

For an authentic honey flavor in your buttercream, choose a high-quality honey with a robust taste. The honey you select will significantly influence the overall flavor profile of your frosting. Depending on your preference, you can opt for clover honey for a mild taste or buckwheat honey for a more pronounced flavor. Just keep in mind that the type of honey may slightly alter the sweetness and color of the buttercream.

If your buttercream seems too thick after adding the powdered sugar, don’t hesitate to add more lemon juice—just a teaspoon at a time. This helps you achieve a smooth, spreadable consistency without compromising the tangy flavor. Conversely, if it’s too thin, add a bit more powdered sugar until you get the desired thickness.

Ingredients

Gather these ingredients to make your Mini Heart Cake:

For the Mini Heart Cakes

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

For the Honey Lemon Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
3 tablespoons honey
2 tablespoons lemon juice
Zest of 1 lemon
A pinch of salt

Make sure to gather all your ingredients before you start!

Instructions

Follow these steps to create your mini heart cakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare your mini heart-shaped cake pans by greasing them lightly.

Mix the Batter

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

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk, until fully combined.

Bake the Cakes

Pour the batter evenly into the prepared heart-shaped pans and smooth the top. Bake for 18-20 minutes, or until a toothpick comes out clean.

Make the Buttercream

While the cakes cool, prepare the honey lemon buttercream by beating the softened butter in a bowl. Gradually add powdered sugar, then mix in honey, lemon juice, and zest until smooth.

Assemble and Decorate

Once the cakes are completely cool, spread a generous amount of the honey lemon buttercream on top of each heart cake. Optionally, garnish with extra lemon zest.

Enjoy your delicious mini heart cakes!

Pro Tips

For an extra touch, consider adding edible flowers on top of the buttercream for a beautiful presentation. These cakes keep well in an airtight container for up to three days.

Storing and Serving Suggestions

These mini heart cakes can be stored at room temperature in an airtight container for up to three days. If you want to prolong their freshness, consider refrigerating them. However, let them come to room temperature before serving, as this will enhance their flavor and texture. For gatherings, plate the cakes on a decorative stand to showcase their charming shape, and they’ll be a showstopper.

If you're making these cakes ahead of time, you can bake the mini hearts and freeze them before frosting. Just ensure they are completely cooled before wrapping them tightly in plastic wrap. They can be stored in the freezer for up to a month. When you’re ready to serve, simply thaw them at room temperature and prepare the buttercream.

Variations and Customizations

To change things up, you could infuse your buttercream with different citrus zests. Lime or orange zest can provide a refreshing twist. Alternatively, for a richer flavor, consider adding a touch of cream cheese to the buttercream, which will add tanginess and a smooth texture. Adjust the powdered sugar accordingly if you decide to tweak the buttercream recipe.

For a nutty crunch, try adding finely chopped nuts, such as almonds or walnuts, to the cake batter. A tablespoon or two is all you need to introduce an unexpected texture that complements the cake’s moisture beautifully. Just be cautious not to overdo it, as you still want the lemon and honey flavors to shine through.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cakes and store them in the fridge for a couple of days before decorating.

→ What can I substitute for honey?

You can use maple syrup or agave nectar as a substitute for a similar sweetness.

→ How should I store leftover cakes?

Keep the cakes in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I freeze these mini cakes?

Yes, these cakes freeze well! Wrap them individually in plastic wrap and store in a freezer bag for up to a month.