Ingredients
Equipment
Method
Cake Preparation
- Preheat the oven and prepare the cake pans.
- Cream together 1.5 cups butter and 2.5 cups sugar until light and fluffy.
- Add 4 large egg whites and mix well.
- Stir in 2 teaspoons vanilla extract and 0.5 teaspoon salt.
- In a separate bowl, combine 3 cups cake flour, 0.25 teaspoon baking soda, and 2.5 teaspoons baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with 1.5 cups milk, mixing until just combined.
- Pour the batter into prepared pans and bake for 25 minutes or until a toothpick comes out clean.
- Allow the cakes to cool before frosting.
Frosting Preparation
- Beat 1 cup unsalted butter until creamy.
- Gradually add 3.5 cups powdered sugar and 0.5 teaspoon salt, mixing well.
- Stir in 2 teaspoons vanilla extract, 1 teaspoon almond extract, and 3 tablespoons heavy cream until smooth.
- Frost the cooled cakes as desired.
Nutrition
Notes
Experiment with flavors by adding citrus zest, chocolate chips, or nuts to customize your Mini Heart Cakes. Store wrapped in plastic wrap at room temperature for up to three days.