Mini Heart Cake with Lemon Pistachio Cream

Name: Mini Heart Cake with Lemon Pistachio Cream
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 cup unsalted butter, softened; 2 large eggs; 1 tsp baking powder; 1/2 tsp salt; 1 tsp vanilla extract; 1/4 cup milk; 1 cup heavy whipping cream; 1/2 cup pistachios, crushed; 2 tbsp lemon juice; 2 tbsp powdered sugar; Zest of 1 lemon

Highlighted under: Classic Recipes

I love making Mini Heart Cakes because they bring a touch of sweetness and elegance to any occasion. The delicate layers combined with the tangy lemon pistachio cream create a delightful balance of flavors that are sure to impress. Plus, these cakes are quick to whip up, making them perfect for last-minute celebrations. Each bite feels like a warm hug, and I'm always amazed at how something so small can create such big smiles. They are great for sharing with loved ones or simply enjoying solo.

Created by

Kitty Lawrence

Last updated on 2026-01-14T02:29:35.710Z

When I first experimented with these Mini Heart Cakes, I never expected them to become such a staple at gatherings. The blend of zesty lemon and creamy pistachio captured my heart, and it was a hit with friends and family alike. The key is to ensure the cream is whipped just enough for a stable yet airy texture – it makes all the difference.

Another tip I discovered is that a small pinch of salt in the cake batter elevates the flavors significantly. It balances the sweetness perfectly, creating a beautiful harmony that pairs beautifully with the bright, nutty cream. I can’t resist making these for special occasions!

        Why You'll Love This Recipe
        The charming heart shape adds a personal touch to your dessert table.
Lemon and pistachio work together for a fresh and nutty flavor explosion.
These mini cakes are great for portion control without sacrificing indulgence.

      

Understanding the Ingredients

The cake's base relies on all-purpose flour and butter, which contribute to its tender crumb and moisture. Using softened butter helps create an airy texture when creamed with sugar. Make sure your butter is at room temperature for the best incorporation and to avoid a dense cake. If you're short on time, you can melt the butter, but cool it slightly before mixing to prevent cooking the eggs.

When it comes to the lemon pistachio cream, the quality of heavy whipping cream is crucial. Choose a cream with at least 36% fat content to achieve stiff peaks and a rich texture. The tangy brightness of fresh lemon juice pairs beautifully with the nutty flavor of pistachios, balancing sweetness. For a vibrant twist, consider using flavored extracts like almond or orange in place of vanilla in the cake.

Baking Tips for Perfect Cakes

Proper baking temperature is key for achieving the right texture. Preheating your oven to 350°F (175°C) ensures that the cakes rise properly, creating light and fluffy layers. An important visual cue is to look for golden edges and a springy surface before removing them from the oven. If the cakes domed too much during baking, level the tops with a serrated knife for a more polished final product.

Cooling the cakes completely in the pan is essential to prevent them from breaking apart. Using a heart-shaped cake pan adds a shadow of charm, but be careful when releasing the cakes; run a knife around the edges to loosen them before inverting. If cakes stick, chilling them slightly in the freezer for 10 minutes can help firm them up for easier removal.

Ingredients

For the Cake

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

For the Lemon Pistachio Cream

1 cup heavy whipping cream
1/2 cup pistachios, crushed
2 tbsp lemon juice
2 tbsp powdered sugar
Zest of 1 lemon

Instructions

Steps

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar. Beat in the eggs one at a time. Mix in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk until fully combined.

Bake the Cakes

Grease a heart-shaped cake pan and pour the batter evenly into the pan. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pan before carefully removing them.

Make the Lemon Pistachio Cream

In a chilled bowl, whip the heavy cream on high speed until soft peaks form. Gradually add the powdered sugar, lemon juice, and lemon zest, continuing to whip until stiff peaks form. Fold in the crushed pistachios gently.

Assemble the Cakes

Once the cakes are cool, slice each cake in half horizontally. Spread a generous layer of lemon pistachio cream on one half, place the other half on top, and finish with additional cream on top. Garnish with whole pistachios and a sprinkle of lemon zest.

Enjoy Your Desserts!

Pro Tips

For an extra touch, drizzle some lemon glaze over the top before serving. If you don’t have a heart-shaped pan, you can use a regular round cake pan and cut them into heart shapes afterward.

Make-Ahead Strategies

These mini heart cakes are excellent for prepping in advance. You can bake the cakes a day ahead and store them wrapped in plastic wrap at room temperature. The lemon pistachio cream can also be prepared early; just keep it covered and refrigerated until you're ready to assemble. Whipping cream can sometimes deflate; for best results, re-whip briefly before use.

If you're planning for a larger event, consider making a batch of lemon pistachio cream for other desserts as well, such as filling cupcakes or layering in parfaits. The flavors work beautifully across multiple sweet applications!

Serving and Presentation Ideas

When serving these mini heart cakes, a simple yet elegant presentation can elevate your dessert table. Arrange them on a delicate tiered stand or sprinkle some edible flowers around them for a lovely touch. Drizzling a bit of extra lemon juice or a lemon glaze on the plate adds a touch of sophistication and ties in the citrus flavor.

For an interactive dessert experience, consider providing a small bowl of extra crushed pistachios or flavored syrups that guests can top their cakes with. This allows everyone to customize their bite, enhancing both flavor and fun during celebrations or gatherings.

Questions About Recipes

→ Can I use a different nut instead of pistachios?

Yes, almonds or walnuts can be great alternatives.

→ How should I store the leftover cakes?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe gluten-free?

Absolutely! Just substitute the all-purpose flour with a gluten-free blend.

→ How do I know when the cakes are done baking?

Insert a toothpick in the center; if it comes out clean, the cakes are ready!