INTRODUCTION
Mini Vanilla Pound Cakes are delightful little treats that everyone loves. They are soft, moist, and bursting with flavor. These mini cakes are perfect for any occasion, whether it’s a family gathering, a birthday party, or just a sweet moment at home. Their size makes them easy to share and enjoy. Plus, they have a rich vanilla flavor that is sure to please both kids and adults. With a slight hint of almond and fresh berries, these cakes are a cut above. You will find them fun to make and even more delightful to eat.
WHY YOU WILL LOVE THIS RECIPE
You will love this Mini Vanilla Pound Cake recipe for many reasons. First, the process is simple and straightforward. Even those new to baking can follow along with ease. The ingredients are easy to find in most grocery stores, making it accessible for everyone. The cakes are moist and flavorful, thanks to the addition of fresh sour cream and real vanilla. With their small size, they are perfect for individual servings, allowing for easy enjoyment without the need for cutting slices. They can also be iced with a beautiful raspberry glaze, making them not only tasty but visually appealing as well. Finally, these cakes are versatile. You can enjoy them as is or modify them according to your preference. They make a lovely gift too!
HOW TO MAKE Mini Vanilla Pound Cakes
Making Mini Vanilla Pound Cakes is a fun baking adventure. With a little guidance, you’ll have a batch of tender, flavorful cakes ready to enjoy. Each step is designed so even beginners can achieve great results. Here’s how to create these mini delights:
EQUIPMENT NEEDED
For this recipe, you will need the following equipment:
- Mini Bundt cake pan (or any mini cake pan)
- Mixing bowls
- Whisk
- Handheld mixer or stand mixer
- Rubber spatula
- Spoon for scooping batter
- Measuring cups and spoons
- Fine mesh sieve
- Medium bowl for straining
Ingredients You’ll Need:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) 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!)
- 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
STEP-BY-STEP INSTRUCTIONS
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Preheat the oven to 350°F (177°C). Generously grease your mini Bundt cake pan with butter or cooking spray to prevent sticking.
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In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this bowl aside for later.
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In another bowl, use a handheld or stand mixer fitted with a paddle or whisk attachment to beat the softened butter and granulated sugar on high speed. Beat until the mixture is creamy, about 2 minutes. Scrape down the sides of the bowl as needed to ensure everything mixes well.
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With the mixer on low speed, add the eggs one at a time. After adding all the eggs, include the sour cream, vanilla extract, vanilla bean seeds, and almond extract if you chose to use it. Beat the mixture on medium-high speed until all the ingredients are well combined. Scrape down the bowl again as necessary.
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With the mixer still on low speed, slowly start adding the dry ingredients to the wet mixture. Beat until everything is just combined; be careful not to over-mix. The batter should be thick and creamy and you will see specks of vanilla beans throughout.
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Spoon the batter into the mini Bundt cake pan, filling each cavity about two-thirds full. If you have leftover batter, cover it loosely and keep it at room temperature until you’re ready to bake the next batch.
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Bake the mini cakes in the preheated oven for 20 to 25 minutes. They should be lightly golden and spring back when lightly poked. Once done, remove the pan from the oven and let it cool for 5 minutes.
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Carefully invert the pan onto a counter or wire rack. Give it a gentle shake to release the cakes. Let the cakes cool completely on a wire rack.
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While the cakes cool, prepare the raspberry glaze. Toss the fresh raspberries with the granulated sugar in a bowl, breaking them up slightly to release their juices. Let this mixture sit for 5 minutes.
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After the raspberries have released their juices, strain them through a fine mesh sieve into a medium bowl. Use a spoon to press the mixture and extract all the juice, leaving the seeds behind. You should have about 3 tablespoons of juice.
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Whisk the confectioners’ sugar and heavy cream into the raspberry juice until smooth. If you want a thicker glaze, add more confectioners’ sugar. If it’s too thick, add a bit more heavy cream or milk.
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Once the cakes are cool, drizzle the raspberry glaze over them.
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If you have any leftovers, cover and store them at room temperature for 1-2 days, or in the refrigerator for up to 5 days.
HOW TO SERVE Mini Vanilla Pound Cakes
These bite-sized treats are delightful on their own, but you can elevate them with a few serving suggestions. Present the Mini Vanilla Pound Cakes on a colorful plate or a cake stand to make them stand out. You can add some fresh berries, like strawberries or blueberries, on the side to create an eye-catching display. If you wish to impress your guests, sprinkle some powdered sugar on top of the cakes for added sweetness and an aesthetic touch. Drizzling the raspberry glaze carefully can create a beautiful finish. Enjoy them after a meal or serve with tea or coffee during afternoon gatherings.
STORAGE & FREEZING: Mini Vanilla Pound Cakes
Proper storage is key to enjoying your Mini Vanilla Pound Cakes for as long as possible. You can cover them and keep them at room temperature for 1 to 2 days. Be sure to keep them in a cool, dry place. If you want them to last longer, store them in the refrigerator for up to 5 days.
For freezing, wrap each cake tightly in plastic wrap and then in aluminum foil to protect them from frost. They can last up to 3 months in the freezer. When you are ready to enjoy them again, let them thaw in the refrigerator overnight or at room temperature for a few hours. You can then warm them slightly in the microwave for a few seconds before serving.
SERVING SUGGESTIONS
To enhance your strawberry delight, consider pairing your cakes with a scoop of vanilla ice cream or a small dollop of whipped cream. Adding a side of coffee or tea complements the flavors beautifully. They also make a wonderful addition to brunches or festive celebrations, served alongside other pastries and desserts. If you are hosting a party, arrange them with different toppings to allow guests to customize their cake.
VARIATIONS
Feel free to get creative with this recipe! You can swap out the vanilla extract for another flavor like lemon or orange for a citrus twist. For a chocolate version, add cocoa powder to the batter and serve with a chocolate ganache. Adding nuts, such as chopped walnuts or pecans, can give a crunchy texture. You can also experiment with different fruit glazes like blueberry or even a chocolate sauce for a different fruity flavor.
FAQs
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Can I use a regular cake pan instead of a mini Bundt pan?
Yes, you can use a regular cake pan. Just adjust the baking time, as larger pans will require a longer time to bake. -
Can I make these cakes ahead of time?
Yes, you can make these cakes a day in advance. Just store them covered until you are ready to serve them. -
What can I use instead of sour cream?
You can use plain yogurt or even buttermilk instead of sour cream, which will also keep the cakes moist. -
Can I use frozen raspberries?
Yes, frozen raspberries can be used, but make sure to thaw and drain them before using to prevent excess moisture in your glaze.
MAKE-AHEAD TIPS FOR Mini Vanilla Pound Cakes
If you want to make Mini Vanilla Pound Cakes ahead of time, you can mix the dry ingredients and store them in an airtight container. This will save you time on baking day. You can also make the batter and store it in the fridge for up to 24 hours before baking. Just remember to bring it to room temperature before filling the pans. Finally, the cakes freeze well, so making a big batch can be a smart way to have a sweet treat ready for unexpected guests or special occasions! Enjoy your baking!
Mini Vanilla Pound Cakes
Ingredients
Method
- Preheat the oven to 350°F (177°C). Generously grease your mini Bundt cake pan with butter or cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this bowl aside for later.
- In another bowl, use a handheld or stand mixer fitted with a paddle or whisk attachment to beat the softened butter and granulated sugar on high speed for about 2 minutes until creamy.
- With the mixer on low speed, add the eggs one at a time. After all eggs, include the sour cream, vanilla extract, vanilla bean seeds, and optional almond extract. Beat until well combined.
- With the mixer on low speed, slowly add the dry ingredients to the wet mixture, mixing until just combined.
- Spoon the batter into the mini Bundt cake pan, filling each cavity about two-thirds full.
- Bake the mini cakes in the preheated oven for 20 to 25 minutes until lightly golden and springy.
- Remove the pan from the oven and let it cool for 5 minutes, then invert the pan onto a cooling rack and let the cakes cool completely.
- In a bowl, toss the fresh raspberries with the granulated sugar and let sit for 5 minutes to release juices.
- Strain the mixture through a fine mesh sieve into a medium bowl to extract about 3 tablespoons of juice.
- Whisk in the confectioners’ sugar and heavy cream until smooth, adjusting thickness as desired.
- Once cooled, drizzle the raspberry glaze over the mini cakes.