Mini Heart Cake with Mocha Frosting

Name: Mini Heart Cake with Mocha Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup buttermilk; ½ cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cup unsalted butter, at room temperature; 3 ½ cups powdered sugar; ¼ cup cocoa powder; 2 tbsp espresso powder; 2-4 tbsp milk; 1 tsp vanilla extract

Highlighted under: Baking & Desserts

I love making desserts that not only look beautiful but also taste divine, and this Mini Heart Cake with Mocha Frosting is one of my favorites! Each bite delivers a rich flavor of chocolate combined with the aromatic notes from the mocha frosting. I’ve experimented with smaller cakes, and I find they’re perfect for special occasions or just to brighten up a day. The heart shape adds a personal touch that’s irresistible, making it a go-to recipe for celebrations or romantic evenings.

Created by

Kayla Monroe

Last updated on 2026-01-14T01:31:10.574Z

Making this Mini Heart Cake with Mocha Frosting was an adventure that I truly enjoyed. I began with a simple vanilla cake batter, but I aimed to infuse it with a rich chocolate flavor. After several tries, I discovered that adding cocoa powder directly into my mixing process created a luscious and moist cake. The heart-shaped pans were a fun twist, allowing the cake to stand out at gatherings!

Once the cakes were baked, the real magic happened with the mocha frosting. Using a mix of espresso powder and buttercream resulted in a smooth, decadent frosting that complemented the cake perfectly. I learned that allowing the frosting to chill slightly before applying it created a better spreadability that resulted in professional-looking layers. The end result wasn’t just a dessert; it was a heartfelt creation!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with smooth mocha
Cute heart shape ideal for sharing on special occasions
Perfectly moist texture that pairs beautifully with frosting

      

Perfecting the Mini Heart Shape

When making a mini heart cake, choosing the right pan is crucial. I recommend using a sturdy, non-stick heart-shaped cake pan to ensure easy release after baking. If you don't have one on hand, you can also use a standard round pan and carve heart shapes using a template after the cakes cool. This method takes a bit more time but allows for great presentation.

To ensure an even bake, fill each cake pan no more than two-thirds full with batter. This helps avoid overflow and allows the cakes to rise beautifully. Keeping a close eye on the baking time is essential; as every oven is different, check for doneness a few minutes early to achieve a lightly domed top without burning.

Understanding Mocha Frosting Techniques

Frosting can make or break your cake, especially for this rich chocolate and mocha combination. When beating the butter for the frosting, aim for a light and fluffy texture; this can take about 3-5 minutes on medium speed. The right consistency is critical; if your frosting seems too thick, add milk one tablespoon at a time until it's spreadable but still holds its shape.

Make sure the espresso powder is fully dissolved before adding it to the mixture to avoid graininess. I find that using high-quality cocoa powder enhances the chocolate flavor. If espresso isn't available, you can substitute it with strong brewed coffee, which still pairs wonderfully with the cocoa, keeping the flavor profile intact.

Ingredients

Gather all your ingredients before you begin for a smoother baking experience!

For the Cake:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract

For the Mocha Frosting:

1 cup unsalted butter, at room temperature
3 ½ cups powdered sugar
¼ cup cocoa powder
2 tbsp espresso powder
2-4 tbsp milk
1 tsp vanilla extract

Once everything is prepared, you're ready to start baking!

Instructions

Follow these steps carefully to ensure a delicious result!

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.

Gradually combine the wet and dry ingredients until well mixed.

Bake the Cake

Grease your heart-shaped pans and pour the batter evenly into them. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack.

Make the Mocha Frosting

In a large bowl, beat the butter until creamy. Gradually mix in the powdered sugar and cocoa powder. Dissolve the espresso powder in a tablespoon of warm water and add it to the frosting mixture, along with milk and vanilla.

Adjust the consistency as necessary with more milk or powdered sugar.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of mocha frosting on top. Place the second layer over it, and use the remaining frosting to cover the top and sides of the cake.

Enjoy the delightful look and taste of your Mini Heart Cake!

Pro Tips

For an extra touch, consider adding chocolate shavings on top of the frosting for added decoration and texture.

Storage and Make-Ahead Tips

If you're planning to make this Mini Heart Cake in advance, it can be baked and stored in an airtight container at room temperature for up to three days. To maintain its moisture, wrap the cooled cakes tightly in plastic wrap before storing. If you want to prepare the frosting ahead, it can be made a day in advance and stored in the refrigerator; just give it a good stir at room temperature before applying.

For longer storage, consider freezing the unfrosted cakes. Allow them to cool completely, then wrap each layer individually in plastic wrap and aluminum foil. They can be frozen for up to two months. Just thaw in the refrigerator overnight when you're ready to frost and serve.

Serving Ideas and Presentation

This Mini Heart Cake is lovely on its own, but you can elevate its presentation by adding fresh berries or chocolate shavings on top. A dusting of powdered sugar can also provide a delicate touch that makes the cake feel even more special. Alternatively, drizzle some melted chocolate or a light espresso glaze for added flavor and decoration.

For a special gathering, consider serving the cake with a scoop of vanilla ice cream or a dollop of whipped cream on the side. This balance of textures—soft cake with creamy accompaniments—can take the experience to another level, making every bite a delightful treat.

Questions About Recipes

→ Can I use different flavors for the frosting?

Absolutely! You can experiment with flavors like peppermint or hazelnut instead of mocha for a unique twist.

→ How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for best flavor.

→ Can I make this cake gluten-free?

Yes, substituting regular flour with a gluten-free blend should work out well; just ensure it's a one-to-one ratio.

→ Is there a way to make the baking process quicker?

You can bake the cake layers in advance and freeze them. Just frost when ready to serve!