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 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup ground pistachios; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; Crushed pistachios for garnish

Highlighted under: Baking & Desserts

I absolutely love baking, and creating this Mini Heart Cake with Pistachio was a delightful experience. The combination of the nutty pistachio flavor with the moist cake is something that brings joy to any occasion. I made this cake to celebrate a friend’s birthday, and it became an instant hit! The heart shape adds a charming touch, making it perfect for special moments. If you’re looking for a unique yet simple dessert, this recipe is just the thing that will impress everyone.

Created by

Jenna Rowland

Last updated on 2026-01-13T04:52:10.876Z

When I first decided to make this Mini Heart Cake with Pistachio, I wanted something that not only tasted amazing but also looked beautiful. As I mixed the batter, I was pleasantly surprised by how well the pistachio flavor came through, adding a rich and nutty depth to the cake. One tip that I found helpful is to grind the pistachios finely and incorporate them into both the batter and frosting to amplify their flavor.

This cake's heart shape was inspired by a recent trip to a charming bakery, where I fell in love with their cute mini desserts. To replicate that at home, I used a mini heart-shaped mold, which added a personal touch and made each portion feel special. The secret to its moistness lies in not overbaking it, so keep an eye on it towards the end!

        Why You'll Love This Recipe
        Delicate pistachio flavor balanced with smooth frosting
Adorable heart shape perfect for celebrations
Easy enough to make for beginner bakers while impressive for guests

      

Understanding Ingredients

The heart of the Mini Heart Cake lies in its delightful pistachio flavor. Using finely ground pistachios not only infuses the cake with a nutty richness but also contributes to its moist texture. When choosing pistachios, opt for unsalted varieties to prevent any overwhelming salinity in the final product. If you're looking to alter the flavor profile, you could substitute pecans or almonds, though they will yield a different taste and texture.

Butter plays a crucial role in this recipe by providing moisture and richness, making the cake tender. Ensure your butter is at room temperature for easier creaming, which will help incorporate air into the mixture, giving your cake a light and fluffy structure. Failure to achieve the right consistency when creaming could lead to denser cake that doesn't rise properly.

Perfecting the Baking Process

Baking times are critical for achieving the perfect cake. This Mini Heart Cake requires about 20 to 25 minutes in a preheated oven. For best results, start checking for doneness at the 20-minute mark. Insert a toothpick in the center; it should come out clean or with just a few crumbs clinging to it—this indicates that your cake is ready. If it’s undercooked, simply return it to the oven and check in 2-3 minute increments to prevent overbaking.

While the cake is cooling, give yourself time to whip the cream for the frosting correctly. Whipping the cream to soft peaks means you should stop mixing once it holds shapes but isn't completely stiff. Over-whipping can lead to a grainy texture, and if it separates, it’s tricky to salvage. To avoid this, I recommend refrigerating the bowl and beaters before starting to ensure your whipped cream achieves the desired fluffiness.

Ingredients:

For the Cake:

1 cup all-purpose flour
1/2 cup ground pistachios
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt

For the Frosting:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Crushed pistachios for garnish

Make sure all ingredients are at room temperature for the best results.

Instructions:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour your mini heart-shaped cake pan.

Mix the Dry Ingredients

In a bowl, combine the flour, ground pistachios, baking powder, and salt. Whisk until well blended.

Cream the Butter and Sugar

In a separate mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add the Eggs

Add the eggs one at a time to the butter mixture, mixing well after each addition. Then stir in the vanilla extract.

Combine the Mixtures

Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared mini cake pan and bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cake cools, whip the heavy cream with the powdered sugar and vanilla until soft peaks form.

Assemble the Cake

Once the cake has cooled completely, frost the top with the whipped cream and sprinkle crushed pistachios on top.

Serve immediately or refrigerate until ready to serve. Enjoy!

Pro Tips

For added flavor, consider incorporating a few drops of rose water into the frosting or batter. This will enhance the pistachio flavor beautifully.

Storage and Make-Ahead Tips

If you’re planning to make this Mini Heart Cake in advance, store it in an airtight container at room temperature for up to two days. The cake retains its moisture well but frosting should generally be applied just before serving to maintain its texture. If you have leftover cake, it can be refrigerated for up to a week, although the whipped cream may lose some of its fluffiness over time.

For those who want to freeze the cake, it’s best to do so before frosting. Wrap the completely cooled cake in plastic wrap and then foil, ensuring there’s no air exposure. It can last in the freezer for up to three months. When ready to serve, allow it to thaw in the refrigerator overnight before frosting it with fresh whipped cream.

Serving Suggestions

This cake pairs beautifully with fresh berries or a dusting of cocoa powder for added flavor and visual appeal. I love serving it alongside a scoop of vanilla ice cream or a drizzle of honey for an extra layer of indulgence. For a more festive presentation, consider layering the cake with some raspberry or strawberry coulis; this contrasts delightfully with the pistachio flavor.

For gatherings, you can easily scale up the recipe by making additional mini heart cakes or consider making a larger layered cake by multiplying the ingredients. Just be sure to adjust the baking time, as a larger cake will likely take longer to cook through. Enjoy your time in the kitchen, and let your creativity flow with decorating and flavoring options!

Questions About Recipes

→ Can I use other nuts instead of pistachios?

Yes, you can substitute with finely chopped almonds or hazelnuts for a different flavor.

→ How can I make it gluten-free?

You can replace the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free.

→ What can I substitute for heavy cream?

You can use coconut cream or half-and-half, but the texture may vary.

→ Can I make the cake ahead of time?

Absolutely! The cake can be baked a day in advance. Just frost it closer to serving time for the best texture.