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!
Preheat the oven to 350 degrees F and generously grease a mini bundt cake pan.
Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
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.
Scrape down the sides and up the bottom of the bowl as needed.
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.
Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer running at low speed, slowly add the dry ingredients. Beat everything just until incorporated.
Do not over-mix. the batter will be very creamy and thick with lots of vanilla bean specks.
Spoon batter into pan, filling each bundt cake cavity ⅔ full.
Bake for 20 to 25 minutes or until the cakes are lightly golden and spring back when lightly poked with your finger.
Remove from the oven and allow to cool inside the pan for 5 minutes.
Carefully invert the pan on the counter or wire rack.
Give the pan a little shake so the cakes release.
Allow the bundt cakes to cool completely on a wire rack before icing and serving.
Fresh Raspberry Icing:
Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries.
Allow to sit for 5 minutes as the raspberries let out their juices. Use a small food processor for this step, if desired.
Strain the raspberries through a fine-mesh sieve over a medium bowl.
Use a spoon to press them through, extracting all the juices and removing the seeds. There should be about 3 tablespoons of juice.
Whisk in the confectioners’ sugar and heavy cream.
Add a little more confectioners’ sugar to thicken or more cream to thin, if desired.
Drizzle over the cooled pound cakes.
- 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.
- 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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