Mini Heart Cake with Lemon Pistachio Cream

Name: Mini Heart Cake with Lemon Pistachio Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; Zest of 1 lemon; Juice of 1 lemon; 1 cup heavy cream; 1/2 cup mascarpone cheese; 1/4 cup powdered sugar; Zest of 1 lemon; 1/2 cup finely chopped pistachios; Whole pistachios; Lemon slices

Highlighted under: Soft Kitchen

I absolutely adore creating desserts that bring joy and love to any occasion, and this Mini Heart Cake with Lemon Pistachio Cream is no exception. The vibrant flavors of fresh lemons combined with the nutty richness of pistachios create a delightful balance that’s simply irresistible. Each bite melts in my mouth, and I love how the fun heart shape adds a personal touch. Perfect for celebrations or simply to express affection, this cake is a sweet indulgence that’s sure to impress anyone who tries it.

Created by

Leonie Fairchild

Last updated on 2026-01-14T03:41:35.266Z

When I first attempted to bake this heart-shaped treat, I wanted to combine classic flavors with a modern touch. The addition of lemon zest not only enhances the cake's vibrancy but also brightens the richness of the pistachio cream. After several trials, I discovered that letting the cake cool completely before frosting it allows the cream to set perfectly without melting away.

The heart shape was a fun experiment! Using a simple heart-shaped pan transformed this cake into a charming centerpiece for any gathering. I found that decorating with crushed pistachios on top makes it visually appealing while adding a crunchy texture that complements the creamy frosting beautifully.

Why You Will Love This Recipe
Tangy lemon flavor perfectly balanced with creamy pistachio cream
Adorable heart shape makes it perfect for special occasions
Nutty crunch from pistachios enhances every bite

Baking Tips for the Perfect Cake

When baking the Mini Heart Cake, it’s crucial to ensure that all your ingredients are at room temperature before you start mixing. This helps create a smoother batter and results in a more even rise. Taking the butter and eggs out of the fridge at least 30 minutes before baking typically yields the best results. Additionally, be sure to check your oven’s accuracy with an oven thermometer, as an inconsistent temperature can lead to a dry cake.

Another essential tip is to avoid overmixing your cake batter after adding the flour. Mix just until the dry ingredients are incorporated; this helps maintain a light and fluffy texture. If you notice any lumps, that’s okay! They will often dissolve during baking. Pay attention to the batter consistency; it should be thick but pourable. Keeping an eye on the timing is also key; start checking for doneness around 25 minutes by inserting a toothpick—if it comes out clean, the cake is ready!

Understanding Key Ingredients

The interplay between the lemon and pistachios is what makes this cake truly special. The acidity of the lemon not only flavors the cake but also helps tenderize it, creating a moist crumb. When you incorporate the lemon zest into both the cake and the pistachio cream, make sure you only use the bright yellow part of the peel. The white pith underneath can impart a bitter taste, which you want to avoid for that perfect lemony freshness.

Using high-quality pistachios is vital for both flavor and texture. I recommend using unsalted, roasted pistachios for this recipe, as they provide a wonderfully nutty crunch that complements the creaminess of the mascarpone and the tang of the lemon. If needed, you can substitute pistachios with other nuts like almonds or walnuts, though the flavor profile will change. If you choose to use raw nuts, roast them lightly in a dry pan for about 5-7 minutes to enhance their nutty aroma.

Ingredients

Ingredients for Mini Heart Cake

For the Cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
Zest of 1 lemon
Juice of 1 lemon

For the Lemon Pistachio Cream

1 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup powdered sugar
Zest of 1 lemon
1/2 cup finely chopped pistachios

For Garnishing

Whole pistachios
Lemon slices

Prepare to Mix and Bake

Instructions

Instructions for Making Mini Heart Cake

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a heart-shaped cake pan with butter and flour.

Mix the Dry Ingredients

In a bowl, combine all-purpose flour, baking powder, baking soda, and salt. Set it aside.

Cream Butter and Sugar

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

Add Eggs and Flavorings

Add eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract, lemon zest, and lemon juice.

Combine Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Bake the Cake

Pour the batter into the prepared heart-shaped pan and bake for 25 minutes or until a toothpick inserted comes out clean.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Pistachio Cream

In a mixing bowl, whip heavy cream, mascarpone cheese, powdered sugar, and lemon zest until soft peaks form. Fold in the chopped pistachios.

Frost the Cake

Once the cake is completely cool, spread the lemon pistachio cream evenly across the top and sides.

Garnish and Serve

Decorate with whole pistachios and lemon slices. Slice and serve your delightful mini heart cake!

Enjoy Your Creation!

Pro Tips

For a more intense lemon flavor, you can add a few drops of lemon extract into the cream mixture. Always ensure your ingredients are at room temperature for the best blending results.

Storage and Make-Ahead Options

If you want to make this cake ahead of time, you can bake the heart-shaped cake up to two days in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. To keep it fresher for longer, you can also freeze the un-frosted cake. Just make sure to wrap it well and consume it within a month for optimal taste. When ready to serve, thaw it at room temperature for several hours before frosting it with the lemon pistachio cream.

The lemon pistachio cream can also be prepared a day in advance; just make sure to store it in an airtight container in the fridge. When you’re ready to use it, give it a quick whip again to restore its fluffiness. If you find your cream has become too thick, a splash of milk can help restore its desired consistency. This flexibility makes the Mini Heart Cake a fantastic choice for gatherings where you want to save time on the day of.

Serving Suggestions and Variations

For an extra touch of elegance, consider serving your Mini Heart Cake with a side of fresh berries or a scoop of vanilla ice cream. The tartness of the berries complements the rich flavors of the lemon pistachio cream beautifully. You can also drizzle a little honey or a simple syrup made with lemon juice for a sweet finish. Each bite will showcase the lovely balance of flavors, making it a crowd-pleaser.

Alternatively, you can switch up the presentation by layering the pistachio cream between two heart-shaped cake layers instead of covering the cake entirely. This creates a lovely reveal when you slice into it, showcasing the contrasting colors and textures. Experimenting with different flavored creams, like adding matcha for a vibrant green layer, can also give this dessert a unique twist while maintaining its heartwarming appeal.

Questions About Recipes

→ Can I make the cake ahead of time?

Yes, you can bake the cake a day in advance and frost it just before serving.

→ What if I don’t have a heart-shaped pan?

You can use any shape you prefer, just adjust the baking time if necessary.

→ Can I use other nuts instead of pistachios?

Certainly! Almonds or walnuts would also work well for a different flavor profile.

→ Is there a vegan version of this recipe?

Yes, substitute eggs with flax eggs and use plant-based butter and cream alternatives.