This mini pound cakes recipe is perfect for your mini Bundt cake pan or a loaf pan. Just like my regular pound cake recipe, these mini pound cakes are moist, flavorful, and wonderfully buttery. Plus, the addition of vanilla bean and raspberry icing is irresistible!
I have a mini Bundt pan obsession and after 1 taste of these mini vanilla pound cakes, you’ll understand why. Don’t they look like donuts?
Let’s Talk Pound Cake
Pound cake isnโt my top choice of desserts UNLESS itโs done right. Pound cake must be 2 things: moist and flavorful. There’s no worse dessert than dry pound cake. Having said that, I have a few pound cake recipes on my site and each is… you guessed it… moist and flavorful.
- Nutella Swirl Pound Cake
- Cream Cheese Pound Cake
- Lemon Pound Cake
- Brown Butter Pound Cake
- Raspberry Swirl Pound Cake
Raspberry swirl pound cake is my favorite and where I began today’s mini pound cakes recipe.
Mini Pound Cake Ingredients
Mini pound cakes don’t require a lot of ingredients, but the ratio of those ingredients is imperative.
- An abundance of moisture and the pound cake will taste wet.
- Too much flour and the pound cake taste dry.
- Too many eggs and the pound cake will taste eggy.
Here’s the ratio that works best: 1 and 3/4 cups of flour, 1 cup of sugar, 1 cup of butter, and 4 eggs. This yields a wonderfully balanced pound cake. Add sour cream for extra moisture, vanilla extract for flavor, and vanilla bean for even more flavor. (Homemade vanilla extract is fantastic in these!) A little almond extract tastes great too.
How to Make Mini Pound Cakes
Like most cake recipes, these mini pound cakes begin by creaming room temperature butter and sugar together. This step guarantees a soft crumb. Next, add the eggs, sour cream, and vanilla. Lastly, mix in the dry ingredients. The cake batter is very thick, so you know the end result will be perfectly dense. If you use the same mini Bundt pan I have, you get about 8-9 mini Bundt cakes. Mini Bundt pans differ in size, so the yield varies. Whichever pan you use, fill each about 2/3 full.
If you donโt have a mini Bundt pan, use a mini loaf pan. If you donโt have a mini loaf pan, use a regular loaf pan. A full size Bundt cake pan is a little too large. No matter which pan you use, one thingโs certain: this pound cake is fabulous. Super tight crumb, dense, extremely buttery and moist, and flecked with vanilla bean.
I find the trick to Bundt cakes, no matter which pan or size, is to REALLY grease the pan. Even if the pan is labeled as non-stick! I typically use a generous spray of nonstick spray.
Let’s Decorate!
These mini pound cakes are wonderful with a simple dollop of whipped cream and some fresh berries. But you could also try a lemon icing, vanilla icing, chocolate ganache, or even red wine chocolate ganache for a decadent treat.
Pink is the way to my heart and sprinkles speak to my soul, so FRESH raspberry icing and sprinkles is my topping of choice. I use plenty of raspberries to produce a strong flavor and dark color, as well as milk instead of cream so that it’s on the thinner side.
These mini cakes make me so happy and I would love to know if you try them!
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Mini Vanilla Pound Cakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 8-9 mini cakes
- Category: Cake
- Method: Baking
- Cuisine: American
Description
These mini vanilla pound cakes have a super tight crumb and are dense, extremely buttery and moist, and flecked with vanilla bean. Top with fresh raspberry icing and sprinkles!
Ingredients
- 1 and 3/4 cups (219g) all-purpose flourย (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- seeds scraped from 1/2 of a vanilla bean
- 1/2 teaspoon almond extract (optional but recommended!)
Fresh Raspberry Icing
- 1/2 cup (85g) fresh raspberries
- 2 teaspoonsย granulated sugar
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
Instructions
- Preheat the oven to 350ยฐF (177ยฐC) and generously grease a mini Bundt cake pan (or another pan, see note).
- Make the mini cakes:ย Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the sour cream, vanilla extract, vanilla bean, and almond extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not over-mix. Batter will be very creamy and thick with lots of vanilla bean specks.
- Spoon batter into pan, filling each Bundt cake cavity 2/3 full. If you need to make a 2nd batch, loosely cover the leftover batter and keep at room temperature until your pan is ready again.
- Bake for 20-25 minutes or until the cakes are lightly golden and spring back when lightly poked with your finger. Remove from the oven and allow to cool inside the pan for 5 minutes. Carefully invert the pan on the counter or wire rack. Give the pan a little shake so the cakes release. Allow Bundt cakes to cool completely on a wire rack before icing and serving.
- Make the icing: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. (You can also use a small food processor for this step.) Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices and removing the seeds. You’ll have about 3 Tablespoons of juice. Whisk in the confectioners’ sugar and heavy cream. Add a little more confectioners’ sugar to thicken or more cream to thin, if desired. Drizzle over cooled pound cakes.
- Cover and store leftover iced cakes at room temperature for 1-2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead and Freezing Instructions:ย You can make the mini pound cakes ahead of time by freezing them. Bake, cool,ย wrap in aluminum foil, and place in a large Tupperware (that’s what I do!). Allow to thaw overnight in the refrigerator and bring to room temperature before icing and serving. Freeze well up to 3 months.
- Special Tools (affiliate links):ย Mini Bundt Cake Pan| Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling Rack | Fine Mesh Sieve | Vanilla Bean
- Pans: If you donโt have a mini Bundt pan, you can use a mini loaf pan. If you donโt have a mini loaf pan, you can use a regular 9×5-inch loaf pan. A full size Bundt cake pan is a little too large. The bake times and yields vary with the pan you use. Fill the pans 2/3 full with batter. If using a regular 9×5-inch loaf pan, fill with all of the batter (which is about 2/3 full anyway!). The suggested bake time in this recipe is for the Bundt cake pan that I own. When the cakes are lightly brown and spring back when lightly poked with your finger, they are done. If you’re using a 9×5-inch loaf pan, the bake time is about 1 hour. Use a toothpick to test for doneness. The cake is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter.
- Vanilla Bean: If you don’t have vanilla bean, simply leave it out and add another 1/2 teaspoon of pure vanilla extract.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read my post on room temperature ingredients for more information. It really makes a difference!
Reader Comments and Reviews
Hi Sally: I am a devoted fan. I am thinking ahead to the holidays. Can any of your holiday cake recipes work for mini bundts for gifts?
Yes, absolutely! Any of our Bundt Cake recipes can be baked in mini Bundts (like this Cranberry Orange Bundt Cake and our Pumpkin Bundt Cake) and usually cupcake recipes do well in mini Bundt pans as well, for a smaller batch (we love these Chai Latte Cupcakes and Peppermint Mocha Cupcakes for the holidays!).
Can I make these as mini cupcakes?
Hi Heather, Yes, absolutely! Bake time for any kind of mini cupcake is about 11-13 minutes, but use a toothpick to test.
In the comments Veronica Ann Barth asked how to calculate ingredients for a dozen mini bundts and your response was it would be difficult and better if she made the recipe twice with the results being 16-18 cakes. The bundt pan you show holds 6 so wouldn’t it be just doubling the recipe and using two bundt pans? I ask this because I have two and would like to double and use both if possible, am I missing something? I do love and make quite a few of your recipes. Thank you
Hi Macocary, this recipe as written yields 8-9 mini Bundts, so 2 batches would yield 16-18 cakes. We are unsure of the measurements to make exactly 12, so it is easier to make the recipe twice (rather than doubling to prevent over or under mixing) and then freeze any leftover for another time. Hope this helps!
I love it! I made it in my Nordic Ware 75th Anniversary Braided Mini Bundt Pan, 12 Cavities (x2) & I had extra batter so made them in the mini Nordic Ware Charms Bundt Pan, 12 Cavities (got 22 mini charms)
However, my family found it to be too sweet on its own.. so I did not do the icing. Iโll try it again with less sugar
But holy it is delicious definitely making it a stable .
Would like to bake 1 dozen. I don’t know how to calculate ingredients. Tks
Hi Veronica! It would be tricky to adjust this recipe to make 12. We would make the recipe twice for 16-18 cakes and freeze the extras for another time.
Thank you.
Can you use this recipe for the minis and add lemon zest inside for a lemon flavor? Should you add lemon extract?
Hi Tia, weโd recommend replacing the almond extract with lemon (keep the vanilla). You can also include lemon zest as well. Let us know how it turns out for you!
Can you please confirm how much flour? It says 2 different things in one section it says 2 cups and under ingredients it says 1 and 3/4
Hi Tia, thanks for letting us know! Sally confirmed it should be 1 and 3/4 cups, so we’ve updated the post to correct it in the text.
Hi! These are super cute, I would love to try making them! I was just wondering if it’s possible to freeze these with the icing/glaze on?
Hi Eleanor, You can freeze these with the icing. However you may find it’s easier to wrap the cakes for freezing without the icing.
Made the lemon cheesecake for daughterโs birthday. She loved it as well as her mate. Th for helping with the recipe. I did use substitute sugar -zero calories confection sugar.
Loved it! Super dense and great flavour. I used regular vanilla. Made for a coworkers bday and was super cute! Definitely helps to have the butter at room temp! Test with a toothpick until it comes out dry. We had to add a few extra mins but could have had bigger moulds.
I would love to try this recipe! Wondering if vanilla bean paste can be used in lieu of extract and bean? Would it be an equal amount, 1 1/2 tsp.? Thank you! Looking forward to trying this!
Hi Rachel, yes, you can use the same amount of vanilla bean paste. That would be wonderful in these cakes!
Would this volume of batter work for a *6* cup Bundt pan? Also, is the batter dense enough to add Ghirardelli chocolate chips to it (they are bigger than Nestleโsโฆ)?
Hi Barbara! We’re unsure how this batter would bake in a 6 cup Bundt pan, but let us know if you try! You could also halve our recipe for cream cheese pound cake for that pan.
Thank you for responding so quickly (love you guys!!). Iโโll try this recipe & report back as I donโt have cream cheese in the house.
The cake turned out great; the chocolate chips didnโt sink & were such a good addition I wouldnโt dream of leaving them out in the future. The batter was enough for the 6 cup Bundt pan as well as a few cupcakes. FWIW, Nordicware provides a vanilla pound cake recipe specifically for this size pan that is very similar (quantities of flour/sugar/eggs) but uses just 1 stick of butter (rather than 2). That extra stick in Sallyโs recipe made a bigger impact on volume than Iโd have guessed.
Everyone loved them but to me they turned out dry. I double checked your recipe and instructions and don’t know what I did wrong. I baked them the night before and put them in Tupperware.