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 lemon, brown 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!)
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.
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.
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 Pound Cakes
- 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
- Preheat the oven to 350°F (177°C) and generously grease a a mini bundt cake pan (or another pan, see note).
- Make the mini cakes: 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 overmix. 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.
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.
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!
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