Mini Heart Cake with Honey Lemon Buttercream

Name: Mini Heart Cake with Honey Lemon Buttercream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1 tsp lemon zest; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp honey; 1 tbsp lemon juice; 1 tsp lemon zest; Pinch of salt

Highlighted under: Oven Ideas

I love creating sweet treats that not only look beautiful but taste amazing too! This Mini Heart Cake with Honey Lemon Buttercream has become a favorite in my kitchen. The soft, moist cake layers are a delightful canvas for the light and zesty buttercream that adds the perfect touch of sweetness. With only a few ingredients and simple techniques, anyone can make this charming little cake for special occasions or just to brighten up a regular day.

Created by

Verity Langdon

Last updated on 2026-01-14T01:33:35.129Z

When I first made this Mini Heart Cake, it was actually for a friend's surprise birthday celebration. I wanted something that would not only taste great but also bring a smile to her face. The heart shape makes it perfect for any romantic occasion, but I also love it for casual gatherings!

The key to the fabulous Honey Lemon Buttercream is to ensure that your butter is at room temperature. This helps create a smooth, creamy texture that’s easy to spread. I also like to add a hint of lemon zest to the cake itself for an extra burst of flavor.

Why You'll Love This Recipe
Delicate heart shape that makes any occasion special
Light and zesty buttercream balances the sweetness
Perfect for both celebrations and afternoon tea

Tips for Perfecting Your Cake Layers

To ensure your Mini Heart Cake layers are perfectly baked, it’s crucial to accurately measure your ingredients, especially the flour. Too much flour can lead to a dense cake, while too little could cause it to collapse. I recommend using a kitchen scale for precision. Additionally, incorporating lemon zest not only adds flavor but also enhances the cake's moisture content, keeping it tender and light.

When mixing your wet and dry ingredients, be mindful not to overmix. Mix until just combined to retain the cake's light texture. If you notice any lumps of flour, gently fold them in rather than vigorously stirring. This is key in creating a soft crumb that balances nicely with the creamy Honey Lemon Buttercream.

Decorating Your Heart Cake

Once your cake is assembled with the buttercream, consider adding fresh fruit, like berries or lemon slices, on top for a vibrant touch. Not only do they add visual appeal, but they also complement the cake's lemon flavor profile. Alternatively, you could sprinkle edible flower petals for a romantic presentation, perfect for special occasions like anniversaries or Valentine's Day.

For those who love a bit of texture, try adding a crunchy layer of crushed nuts between the cake layers or on top of the buttercream. Walnuts or pistachios pair beautifully with the zesty flavors, creating a delightful contrast in each bite. Remember to chop them finely to avoid overwhelming the delicate heart shape.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 tsp lemon zest

For the Honey Lemon Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp honey
1 tbsp lemon juice
1 tsp lemon zest
Pinch of salt

Gather all your ingredients for a smoother baking experience!

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract. Gradually add the dry ingredients and buttermilk, mixing until just combined. Finally, fold in the lemon zest.

Bake the Cake

Grease and flour two heart-shaped cake pans. Divide the batter evenly between the pans and smooth the tops. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Buttercream

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, honey, and lemon juice, mixing until light and fluffy. Stir in the lemon zest and a pinch of salt to enhance the flavors.

Assemble the Cake

Once the cakes have completely cooled, spread a layer of Honey Lemon Buttercream on top of one heart cake layer. Place the second layer on top and cover the entire cake with the remaining buttercream. Decorate as desired.

Let the cake sit for about 30 minutes before serving to allow the flavors to meld.

Pro Tips

For an extra special touch, consider garnishing the cake with edible flowers or lemon slices.

Storage and Make-Ahead Tips

If you're planning to make this cake in advance, store the cake layers separately. Allow them to cool completely, wrap each layer in plastic wrap, and keep them in the refrigerator for up to three days. When ready to serve, whip up the buttercream fresh to ensure it remains light and fluffy—refrigerated buttercream can lose its texture, so it's best made on the day of serving.

For longer storage, you can freeze the cake layers. Wrap each layer tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. When you're ready to enjoy your cake, thaw the layers in the fridge overnight before assembling. This will help them retain moisture and prevent them from becoming soggy.

Ingredient Substitutions

If you're out of buttermilk, a common substitute is mixing one tablespoon of vinegar or lemon juice with a half cup of milk. Let it stand for five minutes, and you'll have a similar tangy liquid to contribute to the cake's flavor and texture. Additionally, you can swap the unsalted butter for coconut oil for a dairy-free version, though this may slightly alter the flavor.

For a more intense honey flavor without the sweetness, use brown sugar instead of white sugar. This will give your cake a lovely caramel note that pairs well with the honey lemon buttercream. Just keep an eye on your baking time, as using different sugars can affect how the cake rises and maintains its moisture.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them tightly wrapped until ready to assemble.

→ What can I use instead of buttermilk?

You can substitute buttermilk with a mixture of regular milk and vinegar or lemon juice. Just add 1 tbsp of vinegar or lemon juice to 1/2 cup of milk and let it sit for 5 minutes.

→ How do I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor.

→ Can I freeze this cake?

Yes, you can freeze the unassembled layers wrapped well in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge before frosting.