Mini Vanilla Pound Cakes

Mini Vanilla Pound Cakes

The love for my new mini bundt cake pan continues. Now that I baked itty bitty pound cakes and topped them with pretty pink raspberry icing and sprinkles.... it's a straight up bundt pan obsession.

Don't these mini vanilla pound cakes look like donuts? 🙂

First thing's first. If you don't have a mini bundt pan, you can use a mini loaf pan. If you don't have a mini loaf pan, you can use a regular loaf pan. (A full size bundt cake pan is a little too large.) No matter which pan you use, one thing's certain: this pound cake is downright fabulous. Super tight crumb, dense, extremely buttery and moist, and flecked with vanilla bean. I'm excited for you to try it.

LET'S MAKE POUND CAKE

I know I’ve mentioned it before, but pound cake isn’t my top choice of desserts UNLESS it’s done right. Right meaning: moist and flavorful. I feel like those are the non-negotiables when it comes to this cake. Right? Having said that, I have a couple pound cake recipes on my site. All moist, all flavorful: nutella swirls, lovely lemonbrown butter, raspberry swirled. The raspberry swirl is most definitely my favorite and it’s where I started with this vanilla version.

You don’t need too many ingredients to make pound cake, but the ratio is imperative. Too much 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. I find just under 2 cups of flour, plus 1 cup of sugar and butter, and 4 eggs yields a wonderfully balanced cake. We’ll add some sour cream for just a little extra moisture, vanilla extract for flavor, and vanilla bean for extra extra flavor. (And if want to… almond extract too. It fits right in here!)

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The cake batter is super thick, so you know the end result will be perfectly dense. If you’re using the same mini bundt pan I have, you’ll get about 8-9 mini bundt cakes. Mini loaf pans differ in size, so the yield varies. Whichever pan you use, fill each about 2/3 full. And, obviously, if you use a regular loaf pan– just use all of the cake batter.

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.

mini-vanilla-bundt-cakes-2

If you don’t have a mini bundt pan, you can use a mini loaf pan. If you don’t have a mini loaf pan, you can use a regular loaf pan. A full size bundt cake pan is a little too large. No matter which pan you use, one thing’s certain: this pound cake is fabulous. Super tight crumb, dense, extremely buttery and moist, and flecked with vanilla bean. 

vanilla-pound-cake-batter
mini-bundt-cakes
raspberry-icing
mini-vanilla-pound-cakes-2

LET'S ACCESSORIZE

These mini vanilla pound cakes are wonderful with a simple dollop of whipped cream and some fresh berries, a lemon icing is perfect, vanilla icing is always a classic choice, or even red wine chocolate ganache works for a decadent treat.

Pink is the way to my heart and sprinkles speak to my soul, so FRESH raspberry icing with nonpareils is my topping of choice. I showed you this fresh raspberry icing with these raspberry almond buttermilk scones. I used a few more raspberries this time to produce a stronger flavor. And, with that, a darker hot pink color! (I also used milk instead of cream, so that’s why it’s a little thinner here.)

These make me so happy. Would love to know if you try them!

mini-vanilla-bundt-cakes
mini-vanilla-pound-cakes

Mini Vanilla Pound Cakes

YIELD

8-9 mini cakes*

PREP TIME

20 minutes

COOK TIME

25 minutes

TOTAL TIME

2 hours (includes cooling)

INGREDIENTS

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks; 230g) 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 teaspoons granulated sugar
  • 1 and 1/2 cups (180g) confectioners' sugar
  • 1 Tablespoon (15ml) heavy cream or milk

DIRECTIONS

  1. Preheat the oven to 350°F (177°C) and generously grease a a mini bundt cake pan (or another pan, see note).
  2. Make the mini cakes: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  3. 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 overmix. Batter will be very creamy and thick with lots of vanilla bean specks.
  4. 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.
  5. 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.
  6. 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.
  7. Cover and store leftover iced cakes at room temperature for 1-2 days or in the refrigerator for up to 5 days.

Make ahead tip: You can make the mini pound cakes ahead of time by freezing them. Bake, cool, 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.

RECIPE NOTES

If you don’t have a mini bundt pan, you can use a mini loaf pan. If you don’t have a mini loaf pan, you can use a regular 9x5-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 9x5-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 9x5-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.

If you don't have vanilla bean, simply leave it out and add another 1/2 teaspoon of pure vanilla extract.

Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. It really makes a difference!

© SALLY’S BAKING ADDICTION. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THIS RECIPE

Here are some items I used to make today's recipe.

KitchenAid Stand Mixer | Stand Mixer Glass Bowl | Dough Scraper | Pastry Cutter | Rolling Pin | Loaf Pan | Pastry Brush

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82 Comments

Comments

  1. Gemma on February 8, 2018 at 12:04 am

    They look delicious! Can’t wait to try them out! And I LOVE the heart-shaped whisk…where is it from?

    • Sally on February 8, 2018 at 7:43 am

      Hey Gemma! It was a gift. I think Williams Sonoma? I’m not sure!

  2. Kristen on February 8, 2018 at 12:06 am

    Hi Sally! This recipe looks so good—I love anything with vanilla bean in it and the colors seem very true to you 🙂

    I’ve noticed on two of your recipes that the “shop the recipe” widget isn’t working correctly. Just thought I’d let you know so you can get it fixed! 

    (The two pages were this one and the PB&J cupcakes page). 

    Thanks so much for all the work you do! 

    • Sally on February 8, 2018 at 7:44 am

      Whoops! Let me see what the issue is. Probably a coding thing. Thanks for letting me know!

  3. Natalie on February 8, 2018 at 12:26 am

    These pound cakes are so cute and perfect for Valentine’s day! Looks delicious!

    • Sally on February 8, 2018 at 7:44 am

      Thanks Natalie!

  4. Jackie on February 8, 2018 at 3:26 am

    Ooooooh, this is making me want a mini-bundt pan so much, even though my cabinets are already overflowing! But these are just so cute, and bundts are my favorite cakes to make.

    Sally, where did you get the adorable whisk with the hearts from the photos? The one you link to at the bottom of the recipe is not the same.

    • Sally on February 8, 2018 at 7:45 am

      Sorry about that, Jackie! The little heart whisk was a gift. I think it was from Williams Sonoma, but I’m not entirely sure.

  5. Wendy on February 8, 2018 at 6:20 am

    This recipe reminds me of my favorite donut as a child. Those were my favorite and I bet these are above and beyond those because your recipes are always above and beyond anything I have found elsewhere!! I need that whisk and adorable mini Bundy pan in my life. Thanks for this great recipe!!!!

    • Sally on February 8, 2018 at 7:45 am

      Let me know if you try the mini bundts!

  6. Caren Lowe on February 8, 2018 at 6:50 am

    Could you sub frozen raspberries fir icing mixture?

    • Sally on February 8, 2018 at 7:46 am

      Definitely. Thaw them first then continue with the glaze recipe as written.

  7. Patricia @Sweet and Strong on February 8, 2018 at 7:19 am

    These are so beautiful!  And my sister bought me this bundt pan for christmas and I have yet to use it, ah!  

    • Sally on February 8, 2018 at 7:47 am

      I love baking mini bundts! They’re just so cute.

  8. aimee on February 8, 2018 at 8:23 am

    i love the color pink you achieved! so cute!

    • Sally on February 8, 2018 at 4:52 pm

      Thank you so much Aimee! 🙂

  9. Brenda on February 8, 2018 at 8:50 am

    For about a year now I’ve been using vanilla bean paste and just adore the results. Easy to keep on hand, less work than scraping a bean, beautiful speckles throughout my baked goods along with the traditional taste of vanilla. (I only use it in light colored baked goods when I know the flecks will show)
    I have the anniversary bundlette pan that I found at a super low price but really wish I had bought 2 pans since most recipes will make more than 6.
    This week at my local grocery store I went to the bakery dept. and asked for Valentine Sprinkles in bulk. 
    She came out from the back and handed me a 2 cup container with a LOADED variety of sprinkles!
    Pink, white, red….hearts and sprinkles.  As I walked away with my prize, I secretly said to myself….”Sally would be proud” !  
    My husband loves anything vanilla-y……..so these little bundtlettes will be my valentine gift to him.

    • Sally on February 8, 2018 at 11:35 am

      You know I’ve never really baked with vanilla bean paste before. Maybe a handful of times, but not regularly. I need to buy it more often.
      Valentine’s Day sprinkles are the best. So much pink and hearts!!

  10. Lou B. on February 8, 2018 at 9:01 am

    I need to make these ASAP!!! But I don’t have any sour cream on hand, could I use greek yogurt instead?

    • Sally on February 8, 2018 at 11:34 am

      Absolutely!

  11. Diana on February 8, 2018 at 9:23 am

    where can you get vanilla beans in store? I dont think I’ve seen them at my local shop rite or giant food stores.

    • Sally on February 8, 2018 at 11:34 am

      I usually buy them at Whole Foods, but I know that’s not convenient for most. You can also purchase online, like Amazon.

  12. Mary Lambert on February 8, 2018 at 9:33 am

    OMG cant wait to make this! This will be perfect for Valentine Day treat’s!

    • Sally on February 8, 2018 at 4:54 pm

      Totally perfect for Valentine’s Day! Happy baking, Mary!

  13. joann on February 8, 2018 at 10:01 am

    Hi Sally, Do you think I could use a donut pan for these..

    • Sally on February 8, 2018 at 11:32 am

      Definitely! I’m unsure of the bake time. They will be very dense.

      • Evelyn B on February 8, 2018 at 11:37 pm

        I was about to ask the same question. Thanks!



  14. Elise on February 8, 2018 at 10:05 am

    How much cocoa you think for chocolate please? Cute lil buggers indeed!!

    • Sally on February 8, 2018 at 11:31 am

      I’m unsure. Let me know if you try a chocolate pound cake!

  15. Bracha on February 8, 2018 at 10:34 am

    Your recipes are all super amazing as are the pictures. I see alot of your recipes call for sour cream, can I substitute for Dairy free?

    • Sally on February 8, 2018 at 11:30 am

      Hi Bracha! You can try a dairy-free yogurt.

  16. Sandra on February 8, 2018 at 10:36 am

    Hello! Do you think icing with blueberries will turn out ok, and a bluish color.
    I am doing a gender reveal and love the pink icing on this recipe but what if its a boy? = )

    • Sally on February 8, 2018 at 11:30 am

      Hi Sandra! I find that blueberry icing, made like this, is more gray than blue. You can try it!

  17. shawnna Griffin on February 8, 2018 at 10:48 am

    hey girl- these look so yummy!

    • Sally on February 8, 2018 at 4:54 pm

      Thank you!

  18. Kyryiann on February 8, 2018 at 10:52 am

    That whisk is sooo adorable!

    • Sally on February 8, 2018 at 4:55 pm

      Thanks so much! I agree 🙂

  19. Amy on February 8, 2018 at 11:21 am

    I did bring my mini loaf pans pans with me. This recipe looks yummy! 

    • Sally on February 8, 2018 at 4:55 pm

      Hope you love these, Amy!

  20. Paige Flamm on February 8, 2018 at 11:31 am

    These cakes look amazing! I need some of this in my life!

    Paige
    http://thehappyflammily.com

    • Sally on February 8, 2018 at 4:55 pm

      Thank you so much!!

  21. Pam on February 8, 2018 at 11:38 am

    I just bought the bundtlette pans and was looking for a recipe to try them out – this looks like the perfect one!
    Could we substitute vanilla bean paste for the vanilla bean scrapings? And if so, how much vanilla bean paste?
    Thank you in advance, Sally <3

    • Sally on February 8, 2018 at 11:47 am

      Hi Pam! You sure can, but I’m not positive on the amount. There might be directions on the jar for how to sub 🙂

      • Pam on February 8, 2018 at 12:40 pm

        FABULOUS! Thank you, Sally!

        I searched and found the conversion (according to Nielsen Massey)
        1 tablespoon vanilla bean paste = 1 tablespoon vanilla extract = 1 whole vanilla bean = 1 tablespoon vanilla powder

        WOOHOO! I can finally use my new pans AND my vanilla bean paste [doing the happy dance] 🙂



  22. Rachel on February 8, 2018 at 12:23 pm

    Sally, can I use frozen raspberries or strawberries? It’s hard to find fresh in my region in the winter months.

    • Sally on February 8, 2018 at 1:14 pm

      Yes, you can thaw them first, then continue with the glaze recipe as written.

  23. jaya on February 8, 2018 at 1:40 pm

    hi I really liked it a lot just one thing if I don’t want to use the raspberry icing can I increase the quantity of sugar in the cake say for 1 cup+3/4 cup flour I use same amount of sugar can I do that

    • Sally on February 9, 2018 at 7:03 am

      Hi Jaya! No need to increase the amount of sugar in the cake if you are skipping the icing. It’s sweet enough.

  24. Mel on February 8, 2018 at 3:46 pm

    I was thinking you should do a giveaway of this pan 😀 YAS!!

  25. Evelyn B on February 8, 2018 at 11:41 pm

    Would a muffin pan work ok? I don’t have mini-bundt or mini loaf pans, just regular sized loaf pans. These look so yummy!

    • Sally on February 9, 2018 at 6:48 am

      Regular size loaf pans work too! See my recipe notes. You can also bake in a muffin pan, but I’m unsure of the bake time.

  26. cakespy on February 9, 2018 at 9:36 am

    I love big bundts and I cannot lie, but I also love the mini guys! These are so adorable and sound lovely to eat, too. Wonder how many I could fit in my mouth at once? (PS, related: I am a LADY)

    • Sally on February 9, 2018 at 3:26 pm

      Hahaha 🙂

  27. Karly on February 9, 2018 at 10:19 am

    Oh my goodness! These are sooo cute!!

  28. Danielle Andre on February 9, 2018 at 11:06 pm

    Sally I made the mini pound cakes today. The turned out beautifully. Loaded with lots vanialla flavor and so moist. You made made me a believer in pound cake again. Another great recipe Sally 

  29. Nicola on February 10, 2018 at 3:37 am

    I have a fancy baby bundt tin with 12 holes that very rarely gets used, so maybe I can dust it out for theses?

    Actually, the other day whilst walking into work, I was trying to think how I could use all my cake tins, making a different cake in each one, and let’s just say it would be quite a spread – but I forgot the baby bundts!

    • Sally on February 10, 2018 at 2:33 pm

      I can’t see why that pan wouldn’t work!

  30. Steph on February 10, 2018 at 11:36 am

    Can cake flour be used ? Thanks 

    • Sally on February 10, 2018 at 1:55 pm

      It could, yes, but a sturdier flour is best for pound cake.

Reviews

  1. Lauren Bezas on May 1, 2018 at 7:15 pm

    Just because I know you were wanting some reviews on your website update, there are some quirks with this recipe and the way it reads. There is a paragraph at the very beginning that talks about the kind of pan you can use, and then it reappears just a few paragraphs later. The same paragraph just repeated. It starts, “If you don’t have a mini bundt pan…” and ends “…and flecked with vanilla bean”. Hopefully this helps!

  2. Peter f. Vitrano on May 19, 2018 at 8:27 am

    Made the cakes for guest that we had over for dessert. They came out excellent. They were surprisingly moist, especially for a 4 egg pound cake recipe. The raspberry glaze was delicious, and the natural red tinge from the berry enhanced the appearance of each cake. I topped each of the cakes with a swirl of fresh whipped cream that I stabilized with a bit of gelatin. The topper, a fresh raspberry on each of the cakes. Everyone enjoyed these little bundt cakes. We are going to make these for our daughters graduation, and will do different fruit glaze for each batch of cakes that we make.

    • Sally on May 21, 2018 at 12:42 pm

      I’m so glad that they were a hit! Be sure to share a photo and tag me in it so I can see them! 🙂

Questions

  1. Jess on May 3, 2018 at 12:32 pm

    I’m trying to find the right cake to practice a mirror glaze on. Do you think this would work well? What would you suggest?

    • Sally on May 3, 2018 at 1:07 pm

      I haven’t used a mirror glaze but they look so pretty! Be sure to report back if you try it!

  2. Shawn on June 23, 2018 at 7:30 pm

    Hi Sally!
    Could this recipe be used for mini cupcakes?

    Thanks!
    Shawn

    • Sally on June 25, 2018 at 9:41 am

      Yes, absolutely! Bake time for any kind of mini cupcake is about 11-13 minutes, but use a toothpick to test.

      • Shawn on June 25, 2018 at 4:29 pm

        Thanks so much, Sally!

        I know your redesigned site is still fairly new (and this could just be me), but I no longer receive an email when you reply to a comment/question on your site.

        Not a huge deal, but figured you might like to know!

        Thanks again 🙂



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