Strawberry Cake Mini-Hearts
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 4 eggs, room temperature
  • 1½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon strawberry flavoring and a few drops of red food coloring.
  1. Heat oven to 350 F.
  2. Lightly spray silicone mini-heart pans with a non-stick spray. (I prefer a flour/oil mix like Baker's Joy.)
  3. In a large bowl, beat the butter well until light and creamy - at least 2 minutes.
  4. Add sugar gradually and continue beating for 2 minutes.
  5. Add eggs one at a time, beating very well and scraping the sides of the bowl between each egg.
  6. Sift the flour, baking soda, baking powder, and salt together.
  7. Add the dry ingredients and buttermilk alternately, one-third of each at a time, beginning with the dry ingredients and ending with the buttermilk. Scrape the bowl well with a rubber spatula as you go.
  8. Stir in the flavoring and food coloring until combined.
  9. Fill the cavities of your pans ⅔ full. Lift and drop the pans a few times to settle the batter, or smooth lightly with a knife.
  10. Place the silicone pans on a baking sheet and bake for 15 minutes. If a toothpick comes out clean when inserted in the center of a cake, and the top has begun to brown slightly, the cakes are done. Place pan on a cooling rack for 10 minutes before turning the cakes out.
Recipe by The Rowdy Baker at