Mini Heart Cake with Pistachio Rose Frosting

Name: Mini Heart Cake with Pistachio Rose Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup milk; 1 tsp baking powder; 1/2 tsp vanilla extract; 1/4 tsp salt; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/4 cup pistachio paste; 1-2 tbsp rose water; 1-2 tbsp milk (if needed for consistency; Chopped pistachios, for garnish

Highlighted under: Baking & Desserts

I absolutely adore making this Mini Heart Cake with Pistachio Rose Frosting, especially when I want to bring a touch of elegance to a simple gathering. The delicate flavor of the pistachios combined with the subtle aroma of rose water creates an indulgent treat that enchants everyone who tries it. It's surprisingly easy to whip up, and I love how the little cakes look on the plate. Whether for a birthday or just because, this cake brings smiles all around.

Created by

Stella Cameron

Last updated on 2026-01-14T02:28:12.246Z

When I first experimented with the combination of pistachios and rose water, I was blown away by how well they complement each other. It was during a warm afternoon that I decided to create a dessert that would be the centerpiece of our tea gathering. After a few tweaks to my initial idea, this Mini Heart Cake emerged as a charming and delectable dessert that everyone raved about.

During my trials, I learned that letting the frosting chill slightly before spreading it results in a smoother texture and better design. Not only does this allow the flavors to meld, but it helps create a beautiful finish that enhances the enjoyment of each bite. It's these little details that turn a good recipe into a memorable experience!

        Why You Will Love This Recipe
        The irresistible flavor of pistachios perfectly matched with fragrant rose water.
Beautifully presented as mini heart cakes, perfect for any occasion.
A delightful balance of sweetness that is never overwhelming.

      

Understanding the Ingredient Roles

Each ingredient in this Mini Heart Cake plays a vital role in achieving the perfect texture and flavor. The all-purpose flour provides the structure, while the unsalted butter adds richness. The sugar sweetens the cake while contributing to its tender crumb. Eggs are essential for binding and adding moisture, creating a delicate and fluffy cake. Don’t skip the baking powder, as it gives the cakes their lift, resulting in a cake that’s light yet satisfying.

For the frosting, unsalted butter acts as the base, giving it a creamy consistency. Powdered sugar sweetens without creating graininess. The pistachio paste infuses the frosting with a nutty flavor and beautiful color, while the rose water adds a floral note, elevating the cake to a new level. Adjusting these ratios can be a fun way to customize your frosting to match your taste preferences.

Baking Tips for Success

One of the most crucial steps in baking this Mini Heart Cake is ensuring that your butter is properly softened. It should be creamy but not melted—aim for a consistency similar to mayonnaise. This helps incorporate air during creaming, resulting in lighter, fluffier cakes. Also, when combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense cakes since it develops gluten in the flour, so a few lumps are perfectly fine.

When baking, keep an eye on the cakes in the oven, especially towards the end of the baking time. Oven temperatures can vary, so start checking for doneness at the 20-minute mark. Insert a toothpick in the center; it should come out clean or with a few crumbs clinging to it. If the cakes are browning too quickly on top, cover them lightly with foil to prevent burning while the insides finish cooking.

Ingredients

Gather all your ingredients for a smooth baking experience.

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup milk
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt

For the Pistachio Rose Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup pistachio paste
1-2 tbsp rose water
1-2 tbsp milk (if needed for consistency
Chopped pistachios, for garnish

Make sure to have everything measured out for the best results.

Instructions

Follow these simple steps to create your delightful mini cakes!

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease your mini heart cake pans.

Make the Cake Batter

In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, milk, and vanilla extract, mixing well. In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually combine dry ingredients into the wet mixture until just blended.

Bake the Cakes

Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

Prepare the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Then, incorporate the pistachio paste and rose water to reach your desired flavor.

If necessary, adjust the consistency with milk.

Frost and Garnish

Once the cakes are cool, remove them from the pans and frost them generously with the pistachio rose frosting. Garnish with chopped pistachios for a lovely finishing touch.

Enjoy your beautiful mini heart cakes with family and friends!

Pro Tips

For added depth of flavor, toast the pistachios lightly before using them in the frosting.

Make-Ahead and Storage

This Mini Heart Cake is a wonderful treat that can be made ahead of time, making it perfect for gatherings. You can bake the cakes a day in advance; simply cool them completely, wrap them tightly in plastic wrap, and store them at room temperature. For longer storage, freeze the un-frosted cakes. They can be kept in an airtight container for up to three months. To thaw, leave them in the fridge overnight and frost the next day.

If you have leftover frosting, store it in an airtight container in the refrigerator for up to a week. Re-whip the frosting with a hand mixer before using it again to restore its creamy texture. You can also use it to pipe additional decorations or use for other baked goods like cupcakes or cookies!

Serving Suggestions and Variations

For an elegant touch, consider dusting the frosted Mini Heart Cakes with edible gold leaf or placing edible flowers on top alongside the chopped pistachios. Pair them with a scoop of vanilla or rose-flavored ice cream for a delightful dessert experience that balances the sweetness of the cake with a creamy contrast.

You can also experiment with flavoring the cakes themselves. For instance, adding a teaspoon of almond extract can enhance the nutty flavors of the pistachios and give a unique twist. Alternatively, incorporating lemon zest into the batter will add a refreshing brightness that pairs beautifully with the rosewater frosting.

Questions About Recipes

→ Can I use a different size cake pan?

Yes, just adjust the baking time as larger cakes will take longer to cook.

→ How can I store leftover cakes?

You can store them in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Is the frosting too sweet?

The frosting can be adjusted by reducing the powdered sugar or increasing the pistachio paste for a nuttier flavor.

→ Can I make this cake gluten-free?

Absolutely! Substitute regular flour with a gluten-free flour blend.