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.
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: 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. 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!
