Mini Vanilla Pound Cakes

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!

Mini pound cakes with raspberry icing and sprinkles

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 isn’t my top choice of desserts UNLESS it’s 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.

Raspberry swirl pound cake is my favorite and where I began today’s mini pound cakes recipe.

Mini pound cake with raspberry icing and sprinkles on silver plate

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: 2 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!) Also, if you’re craving it, 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 don’t have a mini bundt pan, use a mini loaf pan. If you don’t 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 thing’s certain: this pound cake is fabulous. Super tight crumb, dense, extremely buttery and moist, and flecked with vanilla bean.

Pound cake batter in glass bowl

vanilla pound cake batter in mini bundt cake pan

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 pound cakes on cooling rack

Mini pound cakes with pink icing

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 showed you this fresh raspberry icing with these raspberry almond buttermilk scones. This time I used a few more raspberries to produce a stronger flavor and darker color. I also used milk instead of cream, so that’s why it’s a little thinner here.

Mini pound cake with raspberry icing and sprinkles on silver plate

These mini cakes make me so happy and I would love to know if you try them!

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Mini pound cakes with raspberry icing and sprinkles

Mini Vanilla Pound Cakes

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 8-9 mini cakes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


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!


  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 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


  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 over-mix. 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.


  1. Make Ahead and Freezing Instructions: 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.
  2. Pans: 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 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.
  3. Vanilla Bean: If you don’t have vanilla bean, simply leave it out and add another 1/2 teaspoon of pure vanilla extract.
  4. Room Temperature Ingredients: 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!

Keywords: pound cake


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

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

  2. 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! 

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

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

    1. Thanks Natalie!

  4. 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.

    1. 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. 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!!!!

    1. Let me know if you try the mini bundts!

  6. Could you sub frozen raspberries fir icing mixture?

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

  7. Patricia @Sweet and Strong says:

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

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

  8. i love the color pink you achieved! so cute!

    1. Thank you so much Aimee! 🙂

  9. 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…… these little bundtlettes will be my valentine gift to him.

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

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

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

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

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

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

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

      1. I was about to ask the same question. Thanks!

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

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

  15. 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?

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

  16. 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? = )

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

  17. shawnna Griffin says:

    hey girl- these look so yummy!

  18. That whisk is sooo adorable!

    1. Thanks so much! I agree 🙂

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

    1. Hope you love these, Amy!

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


    1. Thank you so much!!

  21. 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

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

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

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

  23. 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

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

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

  25. 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!

    1. 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. 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)

    1. Hahaha 🙂

  27. Oh my goodness! These are sooo cute!!

  28. Danielle Andre says:

    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. 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!

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

  30. Can cake flour be used ? Thanks 

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

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