Mini Heart Cake with Pistachio

Name: Mini Heart Cake with Pistachio
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup ground pistachios; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1 tsp baking powder; Whipped cream; Chopped pistachios; Powdered sugar (for dusting); Edible flowers (optional)

Highlighted under: Baking & Desserts

I absolutely love making this Mini Heart Cake with Pistachio for special occasions. The blend of moist cake and crunchy pistachios creates a delightful treat that never fails to impress. As I prepare each mini cake, the aroma of vanilla and crushed nuts fills my kitchen, instantly lifting my spirits. Whether it's a birthday celebration or an intimate gathering, this cake adds a touch of elegance to any dessert table. I can't wait for you to try this recipe and experience the joy it brings!

Created by

Katherine Blake

Last updated on 2026-01-06T10:01:15.336Z

When I first experimented with this Mini Heart Cake with Pistachio, I knew I struck gold. The combination of the light sponge and nutty flavor was an unexpected delight. The key is in finely grinding the pistachios so they blend seamlessly into the batter, ensuring every bite is luxurious.

One particular time, I decided to add a hint of rose water, which paired beautifully with the pistachios. It elevated the cake to another level, making it perfect for Valentine's Day. I recommend serving it with a dollop of whipped cream for the ultimate indulgence!

        Why You Will Love This Recipe
        Irresistible nutty flavor with a hint of sweetness
Beautifully presented in charming heart shapes
Perfect for sharing at any festive occasion

      

Baking Tips for Perfect Mini Heart Cakes

When preparing the batter for your Mini Heart Cakes, ensuring your butter is at room temperature is crucial. This allows for proper incorporation with the sugar, resulting in a light and fluffy texture. If you forgot to take your butter out in advance, you can cut it into small cubes and microwave it for about 15 seconds, just until it's softened, not melted, to maintain the proper consistency.

To get the most moisture from the cakes, avoid overmixing the batter once you add the dry ingredients. Mixing just until combined will help maintain a tender crumb. A good visual cue is the batter should be slightly lumpy but with no dry streaks of flour remaining. This simple step significantly impacts the final texture of your little heart-shaped cakes.

Decoration Ideas and Variations

For an added flavor dimension, consider infusing your whipped cream with almond extract or a dash of rose water. This not only elevates the taste but also complements the nuttiness of the pistachios beautifully. I often use a piping bag fitted with a star tip to create decorative swirls on top of the cakes, making them even more visually appealing.

If you want to experiment with flavors, you can substitute ground pistachios with finely chopped walnuts or hazelnuts. Each nut adds its own character, resulting in unique cakes that still maintain the essence of the original recipe. You can even add a layer of chocolate ganache beneath the whipped cream for those who enjoy a deeper flavor profile.

Ingredients

Gather the following ingredients to create your Mini Heart Cakes.

For the Cake

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

For the Decoration

Whipped cream
Chopped pistachios
Powdered sugar (for dusting)
Edible flowers (optional)

Make sure to measure your ingredients accurately for the best results.

Instructions

Follow these steps to create your delightful Mini Heart Cakes!

Prepare the Cake Batter

In a bowl, whisk the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the milk and vanilla. In another bowl, combine flour, ground pistachios, and baking powder. Gradually add dry ingredients to the wet mixture, mixing until just combined.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease your heart-shaped cake pans. Divide the batter evenly and pour it into the pans. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

Decorate

Once the cakes are completely cool, top them with whipped cream, sprinkle chopped pistachios, and dust with powdered sugar. Add edible flowers for an elegant touch if desired.

Your Mini Heart Cakes are now ready to be enjoyed! Serve them fresh and share the happiness.

Pro Tips

For an extra twist, try adding a layer of raspberry jam between the cake layers. The tartness complements the pistachio flavor beautifully!

Storage and Make-Ahead Tips

If you're preparing for a special event, you can bake the mini heart cakes a day in advance. Store them in an airtight container at room temperature to keep them fresh. When ready to serve, simply add the decoration just before presenting them to maintain the whipped cream's structure and texture.

These cakes can also be frozen for longer storage. Once fully cooled, wrap each cake tightly in plastic wrap and place them in a freezer-safe container. They will last for about three months in the freezer. To enjoy, thaw them in the refrigerator overnight, then decorate as desired.

Common Troubleshooting

If your cakes dome up too much in the oven, it might be due to an overly hot oven. Always use an oven thermometer to check your furnace's temperature as homes can differ significantly from the dial reading. Reduce your oven temperature by 25°F (around 15°C) and bake for a few additional minutes to achieve a more even rise.

Another common issue is cakes sticking to the pan. Be sure to grease the pans thoroughly and consider lining them with parchment paper. This creates an additional barrier that helps in releasing the cakes without damage. If you still face sticking, run a thin knife around the edges before removing them from the pans.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cakes a day in advance and store them in an airtight container. Just add the toppings before serving.

→ Can I substitute ground pistachios with another nut?

Absolutely! You can use almond meal or finely ground walnuts as a substitute.

→ What can I use instead of eggs?

You can use applesauce or flaxseed meal as an egg substitute. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 3 tablespoons of water for each egg.

→ How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days.