How To Make Mini Vanilla Pound Cakes
Got a mini cake or loaf pan? These Mini Vanilla Pound Cakes are perfect simple treats that are moist and buttery, swirled with a tasty raspberry icing!
Serves:
Ingredients
- 1¾cupsall-purpose flour,spoon and leveled
- ½tspbaking powder
- ½tspsalt
- 1cupbutter,(2 sticks) unsalted, softened to room temperature
- 1cupgranulated sugar
- 4large eggs,at room temperature
- ½cupsour cream,full-fat, at room temperature
- 1½tsppure vanilla extract
- vanilla bean seeds,(scraped from ½ vanilla bean)
- ½tspalmond extract,optional but recommended
For Fresh Raspberry Icing:
- ½cupfresh raspberries
- 2tspgranulated sugar
- 1½cupsconfectioner’s sugar
- 1tbspheavy cream,or milk
Instructions
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Preheat the oven to 350 degrees F and generously grease a mini bundt cake pan.
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Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
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With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed for about 2 minutes until creamy.
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Scrape down the sides and up the bottom of the bowl as needed.
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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.
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Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
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With the mixer running at low speed, slowly add the dry ingredients. Beat everything just until incorporated.
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Do not over-mix. the batter will be very creamy and thick with lots of vanilla bean specks.
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Spoon batter into pan, filling each bundt cake cavity ⅔ full.
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Bake for 20 to 25 minutes or until the cakes are lightly golden and spring back when lightly poked with your finger.
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Remove from the oven and allow to cool inside the pan for 5 minutes.
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Carefully invert the pan on the counter or wire rack.
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Give the pan a little shake so the cakes release.
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Allow the bundt cakes to cool completely on a wire rack before icing and serving.
Fresh Raspberry Icing:
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Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries.
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Allow to sit for 5 minutes as the raspberries let out their juices. Use a small food processor for this step, if desired.
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Strain the raspberries through a fine-mesh sieve over a medium bowl.
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Use a spoon to press them through, extracting all the juices and removing the seeds. There should be about 3 tablespoons of juice.
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Whisk in the confectioners’ sugar and heavy cream.
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Add a little more confectioners’ sugar to thicken or more cream to thin, if desired.
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Drizzle over the cooled pound cakes.
Recipe Notes
- To make a 2nd batch, loosely cover the leftover batter and keep at room temperature until the pan is ready again.
- Cover and store leftover iced cakes at room temperature for 1 to 2 days or in the refrigerator for up to 5 days.
- Make-Ahead and Freezing Instructions: The mini pound cakes can be made ahead of time by freezing them. Bake, cool, wrap in aluminum foil, and place in a large tupperware. Allow to thaw overnight in the refrigerator and bring to room temperature before icing and serving. Freeze well for up to 3 months.
- Pans: If there is no mini bundt pan, use a mini loaf pan. If there’s no mini loaf pan, 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 to be used. Fill the pans ⅔ full with batter. If using a regular 9×5-inch loaf pan, fill with all of the batter (which is about ⅔ full anyway). When the cakes are lightly brown and spring back when lightly poked with a finger, they are done. If 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 there’s no vanilla bean, simply leave it out and add another ½ teaspoon of pure vanilla extract.
- All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
Nutrition
- Calories: 506.95kcal
- Fat: 25.99g
- Saturated Fat: 15.54g
- Trans Fat: 0.84g
- Monounsaturated Fat: 6.97g
- Polyunsaturated Fat: 1.45g
- Carbohydrates: 63.31g
- Fiber: 1.10g
- Sugar: 43.74g
- Protein: 5.90g
- Cholesterol: 145.82mg
- Sodium: 191.66mg
- Calcium: 58.49mg
- Potassium: 95.45mg
- Iron: 1.65mg
- Vitamin A: 237.55µg
- Vitamin C: 1.92mg
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