Name: Mini Vanilla Pound Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 1 and 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1/4 cup whole milk or heavy cream; 1 tbsp vanilla extract; Optional: powdered sugar or glaze for topping

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Mini Vanilla Pound Cakes are rich, buttery little cakes with a tender crumb and a classic vanilla flavor that never goes out of style. Baked in individual portions, they’re perfect for sharing, gifting, or serving at parties. I love how these mini versions keep the traditional pound cake texture but feel more fun and personal.

Why You’ll Love This Recipe

I love how simple and elegant these mini cakes are. They have a golden crust, a soft and dense interior, and a beautiful vanilla aroma that fills the kitchen while baking. They’re easy to serve without slicing, and they freeze well too. Whether I dress them up with glaze or keep them plain, they always turn out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Whole milk or heavy cream
Vanilla extract
Optional: powdered sugar or glaze for topping

Directions

I preheat the oven to 350°F (175°C) and grease a mini loaf pan or muffin tin.
In a bowl, I whisk together the flour, baking powder, and salt.
In another large bowl, I cream the butter and sugar until light and fluffy.
I add the eggs one at a time, beating well after each addition.
I mix in the vanilla extract, then alternate adding the dry ingredients and milk, beginning and ending with the dry.
I divide the batter evenly among the prepared pans, filling each about 2/3 full.
I bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
I let them cool in the pan for 10 minutes before transferring to a wire rack.
Once cooled, I sometimes dust them with powdered sugar or drizzle with a simple glaze.

Servings and timing

This recipe makes about 6–8 mini cakes, depending on the pan size.
Prep time: 15 minutes
Cook time: 25 minutes
Cooling time: 20 minutes
Total time: About 1 hour

Variations

I add lemon or almond extract for a twist on the vanilla flavor.
Sometimes I mix mini chocolate chips or berries into the batter.
For a festive touch, I top them with a glaze made from powdered sugar and milk or lemon juice.
I bake them in a mini bundt pan for a more decorative look.
To make them dairy-free, I use plant-based butter and milk alternatives.

storage/reheating

I store these cakes in an airtight container at room temperature for up to 3 days.
In the fridge, they keep well for up to a week.
To freeze, I wrap each one individually and store in a freezer bag for up to 2 months.
When ready to eat, I thaw at room temperature or microwave for 10–15 seconds to warm them slightly.

FAQs

Can I make these in a regular loaf pan?

Yes, I just adjust the baking time to about 45–55 minutes if using a standard loaf pan.

What’s the best way to keep them moist?

I make sure not to overbake and store them in an airtight container. A little glaze or syrup brushed on top can also help lock in moisture.

Can I use buttermilk instead of milk?

Yes, I sometimes swap in buttermilk for a slightly tangier flavor and softer crumb.

Are these good for gifting?

Absolutely. I often wrap them in parchment paper or place them in small boxes for a thoughtful homemade gift.

Can I frost these mini cakes?

Yes, I sometimes add a light vanilla buttercream or cream cheese frosting if I want something richer, but they’re delicious plain too.

Conclusion

Mini Vanilla Pound Cakes are a classic treat in a fun, individual size. They’re buttery, moist, and full of simple vanilla flavor that works for any occasion. Whether I’m baking for brunch, dessert, or just to have something sweet on hand, these mini cakes are always a hit.

Mini Vanilla Pound Cakes

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Mini Vanilla Pound Cakes are rich, buttery cakes baked in individual portions with a tender crumb and classic vanilla flavor—perfect for gifting, sharing, or serving at parties.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 6–8 mini cakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 and 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/4 cup whole milk or heavy cream
1 tbsp vanilla extract
Optional: powdered sugar or glaze for topping

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Instructions

Preheat oven to 350°F (175°C) and grease a mini loaf pan or muffin tin.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Divide batter evenly among prepared pans, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with glaze once cooled.