Introduction
Mini Vanilla Pound Cakes are the perfect individual-sized desserts, combining the rich, buttery flavor of classic pound cake with the subtle sweetness of vanilla. These tender, moist cakes are easy to prepare and make a delightful treat for any occasion. Whether enjoyed plain, drizzled with glaze, or paired with fresh fruit, these mini cakes offer a touch of elegance and a burst of flavor in every bite.
I first made these mini cakes when I wanted a simple yet sophisticated dessert for a family gathering, and they quickly became a favorite. The kitchen smelled heavenly as the cakes baked, and the soft, golden cakes were the perfect sweet ending to the meal. These little cakes are versatile—you can serve them with a dusting of powdered sugar, a dollop of whipped cream, or even a scoop of vanilla ice cream.
What’s great about these Mini Vanilla Pound Cakes is how easy they are to make. With just a few basic ingredients, you can whip up a batch in no time, and they’re just the right size for a single serving. Whether you’re hosting a dinner party or just treating yourself to a special dessert, these mini cakes are sure to impress!
Perfect for:
- Afternoon tea
- Brunch gatherings
- Holiday dessert tables
- Gift-giving
- Classic cake lovers
Why You’ll Love This Mini Vanilla Pound Cakes
Here’s why Mini Vanilla Pound Cakes will quickly become a favorite:
- Rich, Buttery Flavor: Made with plenty of butter, these cakes have the classic richness that makes pound cakes irresistible.
- Moist and Tender Texture: The addition of sour cream keeps the cakes moist and soft, with a melt-in-your-mouth texture.
- Individual Portions: These mini cakes are perfect for serving as individual desserts, making them ideal for parties and gatherings.
- Versatile: Enjoy them plain, with a dusting of powdered sugar, or topped with your favorite glazes or fruits.
- Simple and Elegant: The recipe is easy to follow, and the finished cakes look beautiful and refined.
Preparation and Cooking Time
- Total Time: 1 hour 15 minutes
- Preparation Time: 20 minutes
- Cooking Time: 45-50 minutes
- Servings: 12 mini cakes
- Calories per serving: Approximately 250-300 calories
- Key Nutrients: Protein: 4g, Carbs: 30g, Fat: 14g
Ingredients
Here’s what you’ll need to make Mini Vanilla Pound Cakes:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Ingredient Highlights
- Butter: Provides richness and that classic pound cake flavor. Softened butter ensures a smooth batter.
- Sour Cream: Adds moisture and keeps the cakes tender without being overly dense.
- Vanilla Extract: The key flavoring, giving the cakes their warm, sweet aroma.
- Almond Extract (Optional): Adds a subtle nutty flavor for extra depth.
- Flour and Baking Powder: These ensure the cakes have structure and a slight rise.
Step-by-Step Instructions
Follow these steps to create your Mini Vanilla Pound Cakes:
Prepare the Batter:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 12-cup mini loaf pan or line each cavity with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla and almond extracts.
- Mix in Sour Cream: Stir in the sour cream, blending until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to maintain a tender crumb.
Bake the Cakes:
- Portion the Batter: Divide the batter evenly among the cavities of the mini loaf pan, filling each about ¾ full. Smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool: Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

How to Serve Mini Vanilla Pound Cakes
Mini Vanilla Pound Cakes can be enjoyed in a variety of ways:
- Plain: These cakes are delicious on their own, with their buttery vanilla flavor shining through.
- With a Glaze: Drizzle the cakes with a simple vanilla or lemon glaze for added sweetness and visual appeal.
- Topped with Fresh Fruit: Serve the cakes with fresh berries and whipped cream for a classic dessert.
- Dusted with Powdered Sugar: A light dusting of powdered sugar adds elegance and a touch of sweetness.
- With Ice Cream: Pair the cakes with a scoop of vanilla or strawberry ice cream for a decadent treat.
Additional Tips for Mini Vanilla Pound Cakes
Here are some tips to ensure your Mini Vanilla Pound Cakes turn out perfectly:
- Use Room Temperature Ingredients: Butter and eggs at room temperature blend more easily, resulting in a smoother batter.
- Grease and Flour the Pan: Properly prepare your mini loaf pan to ensure the cakes release easily after baking.
- Don’t Overmix: Overmixing the batter can make the cakes dense, so mix just until the ingredients are combined.
- Test for Doneness: Insert a toothpick into the center of a cake; if it comes out clean, the cakes are done.
- Cool Completely Before Glazing: Allow the cakes to cool completely if you plan to add a glaze, as a warm cake can cause the glaze to melt.
Recipe Variations for Mini Vanilla Pound Cakes
Here are 10 variations you can try for Mini Vanilla Pound Cakes:
- Lemon Pound Cakes: Add lemon zest and replace the vanilla extract with lemon extract for a bright, citrusy flavor.
- Almond Pound Cakes: Use almond extract as the primary flavoring for a nutty twist.
- Chocolate Chip Pound Cakes: Fold in mini chocolate chips for a fun variation.
- Berry Swirl Pound Cakes: Swirl in raspberry or strawberry jam for a fruity touch.
- Marble Pound Cakes: Add a cocoa powder mixture to part of the batter and swirl for a marble effect.
- Gluten-Free Pound Cakes: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free option.
- Coconut Pound Cakes: Add shredded coconut and a splash of coconut extract for a tropical twist.
- Cinnamon Sugar Pound Cakes: Add a teaspoon of cinnamon to the batter and sprinkle the tops with cinnamon sugar before baking.
- Vanilla Bean Pound Cakes: Use vanilla bean paste for a more intense vanilla flavor.
- Holiday Spice Pound Cakes: Add a pinch of nutmeg, cloves, and allspice for a festive holiday version.
Freezing and Storage for Mini Vanilla Pound Cakes
- Freezing: Wrap each mini cake individually in plastic wrap, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
- Storage: Store leftover cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Special Equipment
Here are some tools that will make preparing Mini Vanilla Pound Cakes easier:
- Electric Mixer: Ensures the butter and sugar are creamed to the perfect light and fluffy consistency.
- Mini Loaf Pan: A 12-cavity mini loaf pan is ideal for this recipe.
- Spatula: Use a spatula to evenly spread the batter into the pan.
- Wire Rack: Allows the cakes to cool evenly after baking.
- Measuring Cups and Spoons: For precise measurements of all ingredients.
Frequently Asked Questions for Mini Vanilla Pound Cakes
- Can I make these in a regular loaf pan?
Yes, you can bake the batter in a standard loaf pan, but you’ll need to adjust the baking time to 60-70 minutes. - Can I freeze the batter?
It’s better to freeze the baked cakes rather than the batter for optimal results. - Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute for sour cream in this recipe. - Can I add mix-ins like nuts or chocolate chips?
Absolutely! Fold in your favorite mix-ins like chopped nuts, chocolate chips, or dried fruit for added flavor. - How do I prevent the cakes from sticking to the pan?
Grease and flour the pan thoroughly or use parchment paper liners for easy removal.
Mini Vanilla Pound Cakes
Mini Vanilla Pound Cakes are the perfect individual-sized desserts, combining the rich, buttery flavor of classic pound cake with the subtle sweetness of vanilla. These tender, moist cakes are easy to prepare and make a delightful treat for any occasion. Whether enjoyed plain, drizzled with glaze, or paired with fresh fruit, these mini cakes offer a touch of elegance and a burst of flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Ingredient Highlights
- Butter: Provides richness and that classic pound cake flavor. Softened butter ensures a smooth batter.
- Sour Cream: Adds moisture and keeps the cakes tender without being overly dense.
- Vanilla Extract: The key flavoring, giving the cakes their warm, sweet aroma.
- Almond Extract (Optional): Adds a subtle nutty flavor for extra depth.
- Flour and Baking Powder: These ensure the cakes have structure and a slight rise.
Instructions
Prepare the Batter:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 12-cup mini loaf pan or line each cavity with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla and almond extracts.
- Mix in Sour Cream: Stir in the sour cream, blending until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to maintain a tender crumb.
Bake the Cakes:
- Portion the Batter: Divide the batter evenly among the cavities of the mini loaf pan, filling each about ¾ full. Smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool: Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
- Calories: 250-300 kcal
- Fat: 14g
- Carbohydrates: 30g
- Protein: 4g
Conclusion
Mini Vanilla Pound Cakes are the perfect combination of simplicity and elegance. Their rich, buttery flavor and soft, tender texture make them an irresistible treat for any occasion. Whether enjoyed plain, topped with glaze, or paired with fruit, these individual-sized cakes are sure to delight anyone who takes a bite.
This recipe is as easy to prepare as it is delicious, making it ideal for everything from casual get-togethers to more formal celebrations. Whether you’re serving them at a party or enjoying them as a sweet treat for yourself, these mini pound cakes will always be a crowd-pleaser.
I’d love to see how your Mini Vanilla Pound Cakes turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy baking!