Description
Adorable Valentine Mini Cakes layered with fluffy vanilla sponge, luscious strawberry buttercream, and a glossy pink glaze the perfect romantic treat for sharing or gifting.
Ingredients
**Vanilla Cake:**
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
**Strawberry Buttercream:**
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tbsp freeze-dried strawberry powder (or puréed strawberries)
1 tsp vanilla extract
1–2 tsp milk, as needed
**Pink Glaze:**
1/2 cup white chocolate chips
2 tbsp heavy cream
A few drops pink or red gel food coloring
**Topping:**
Heart sprinkles, edible glitter, or fresh strawberries
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a rimmed baking sheet or 9×13-inch pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
4. Alternate adding dry ingredients and milk until combined.
5. Spread batter evenly in the prepared pan and bake for 15–18 minutes, until a toothpick comes out clean. Cool completely.
6. Using a heart-shaped cookie cutter, cut out mini cakes from the cooled sheet cake.
7. For the buttercream, beat butter, powdered sugar, and strawberry powder until creamy. Add vanilla and a little milk if needed for spreading consistency.
8. Spread or pipe buttercream between two cake hearts to create layered mini cakes.
9. For the glaze, melt white chocolate with heavy cream until smooth. Tint with food coloring.
10. Spoon glaze over the tops of the cakes and decorate with heart sprinkles or edible glitter.
11. Chill briefly to set before serving.
Notes
For extra flavor, brush cake layers with strawberry syrup before frosting.
You can make chocolate or red velvet versions using cocoa or food coloring.
Store mini cakes in the fridge for up to 3 days; bring to room temperature before serving for best texture.
- Prep Time: 25 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 290
- Sugar: 29g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg
Keywords: valentine mini cakes, heart cakes, strawberry buttercream, romantic dessert, cute valentine treats