Indulge in the small pleasures of life with these mini vanilla pound cakes. These delightful treats are perfect for a high tea or a sweet afternoon snack. Bursting with rich vanilla flavor and a hint of almond, they are sure to satisfy your sweet tooth. Accompanied by a refreshing raspberry icing, these cakes are nothing short of a dessert lover's dream. Easy to make and even easier to savor, they are the perfect dessert to serve at your next gathering.
The main staple ingredients for these cakes are standard pantry items like flour, baking powder, salt, butter, sugar, eggs, and vanilla extract. The unique elements that might need a special trip to the grocery store include sour cream, vanilla bean seeds, and almond extract. The fresh raspberry icing requires fresh raspberries and heavy cream. Ensure you have a mini bundt cake pan at home before you start.
Ingredients for Mini Vanilla Pound Cakes
Flour: The base of the cake giving it structure and body. It's important to ensure it's all-purpose flour for the right texture.
Baking powder: A raising agent needed to give the pound cakes their height and lightness.
Salt: It enhances the flavors of the other ingredients.
Butter: It adds richness and moisture to the cakes.
Sugar: Provides sweetness and aids in the golden brown crust.
Eggs: They give the cake structure and help emulsify the batter.
Sour cream: Adds tanginess and ensures the cake is moist.
Vanilla extract: Gives the cakes a strong, robust flavor.
Vanilla bean seeds: They add flecks of real vanilla, boosting the flavor.
Almond extract: Adds a hint of nuttiness to offset the sweetness.
Raspberries: Used in the icing for a fruity, tangy contrast to the sweet cake.
Confectioner's sugar: Sweetens and thickens the icing.
Heavy cream: Lightens the icing, giving it a drizzly consistency.
One reader, Almira Amato says:
These mini vanilla pound cakes are a delightful treat! The vanilla flavor is rich and the texture is perfectly moist. The fresh raspberry icing adds a burst of fruity sweetness. It's a simple yet elegant dessert that's perfect for any occasion. I highly recommend trying this recipe!
Techniques Required for Making Mini Vanilla Pound Cakes
Preheat the oven: Preheat the oven to 350 degrees F and generously grease a mini bundt cake pan.
Whisk the dry ingredients: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
Prepare the batter: Beat the butter and sugar together on high speed until creamy. Add the eggs, sour cream, vanilla extract, vanilla bean, and almond extract, if using. Then, slowly add the dry ingredients and beat until just incorporated. Do not over-mix.
Fill the pan: Spoon the batter into the pan, filling each bundt cake cavity ⅔ full.
Bake the cakes: Bake for 20 to 25 minutes or until the cakes are lightly golden and spring back when lightly poked with your finger.
Cool the cakes: Allow the cakes to cool inside the pan for 5 minutes, then carefully invert the pan on the counter or wire rack. Allow the bundt cakes to cool completely on a wire rack before icing and serving.
Prepare the fresh raspberry icing: Toss the raspberries and granulated sugar together, then strain the raspberries through a fine-mesh sieve over a medium bowl. Whisk in the confectioners’ sugar and heavy cream. Adjust the consistency with more sugar to thicken or more cream to thin, if desired.
Drizzle the icing: Drizzle the fresh raspberry icing over the cooled pound cakes.
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.
-
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.
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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
Crucial Technique Tip for Mini Vanilla Pound Cakes Recipe
When making the fresh raspberry icing, it's important to strain the raspberries thoroughly to ensure a smooth texture. Any seeds or pulp left in the icing can disrupt the consistency and make it less enjoyable to eat. Also, when adding the confectioners’ sugar and heavy cream, do so gradually while whisking to avoid any lumps. This will result in a silky, smooth icing that perfectly complements the vanilla pound cakes.
Time-Saving Tips for Making Mini Vanilla Pound Cakes
Prep ahead: Measure and prepare all your ingredients before starting. This will help you work efficiently and avoid any last-minute scrambling.
Room temperature ingredients: Bring your eggs, butter, and sour cream to room temperature before starting. This will help the ingredients blend together smoothly and evenly.
Use a stand mixer: Utilize a stand mixer to easily mix the batter, allowing you to multitask and prepare other components of the recipe while it's mixing.
Bake in batches: If your mini bundt cake pan is not large enough to bake all the cakes at once, bake them in batches to save time and ensure even baking.
Chill the icing: Prepare the icing ahead of time and chill it in the refrigerator while the cakes are baking and cooling. This will save time when it comes to icing the cakes.
Clean as you go: Wash and put away utensils and bowls as you progress through the recipe to keep your workspace organized and minimize cleanup time at the end.
Use a piping bag: Transfer the icing to a piping bag for easy and precise drizzling over the cooled pound cakes, saving time and minimizing mess.
Double the recipe: If you anticipate needing more cakes, consider doubling the recipe to have extra on hand or to freeze for later use.
Substitute Ingredients For Mini Vanilla Pound Cakes Recipe
all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting in a finer texture and softer crumb in the pound cakes.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by adding an acid such as buttermilk or yogurt to activate it.
butter - Substitute with margarine: Margarine can be used as a substitute for butter in pound cakes, but it may alter the flavor slightly.
granulated sugar - Substitute with brown sugar: Brown sugar can add a richer flavor and moisture to the pound cakes compared to granulated sugar.
sour cream - Substitute with Greek yogurt: Greek yogurt can provide a similar tangy flavor and moisture to the pound cakes as sour cream.
vanilla extract - Substitute with maple syrup: Maple syrup can add a unique flavor profile to the pound cakes, replacing the vanilla extract.
almond extract - Substitute with vanilla extract: Vanilla extract can provide a milder, more familiar flavor profile compared to almond extract.
fresh raspberries - Substitute with strawberries: Strawberries can be used to make a delicious strawberry icing, providing a similar fruity flavor to the pound cakes.
confectioner's sugar - Substitute with granulated sugar: Granulated sugar can be used as a substitute for confectioner's sugar, although it may result in a slightly different texture in the icing.
heavy cream - Substitute with whole milk: Whole milk can be used as a substitute for heavy cream to achieve a lighter consistency in the icing.
How to Beautifully Present Mini Vanilla Pound Cakes
Elevate the plating: When presenting the mini vanilla pound cakes, focus on creating an elegant and visually appealing presentation. Use edible flowers or delicate mint leaves to add a pop of color and sophistication to the plate.
Incorporate artistic drizzling: Enhance the visual appeal of the dish by incorporating an artistic drizzle of the fresh raspberry icing. Use a small squeeze bottle or piping bag to create intricate designs, adding a touch of finesse to the overall presentation.
Utilize negative space: Embrace the concept of negative space on the plate to allow the mini pound cakes to stand out. Arrange the cakes in a way that showcases their individual beauty, and use minimalistic plating techniques to draw attention to the exquisite flavors and textures.
Emphasize symmetry and balance: Pay attention to the placement of each element on the plate, aiming for symmetry and balance in the presentation. This meticulous approach will demonstrate precision and attention to detail, reflecting a high level of culinary artistry.
Highlight the vanilla bean specks: Showcase the vanilla bean specks in the pound cakes by strategically placing the cakes on the plate to capture the light and emphasize the visual appeal of the specks. This will create a captivating visual effect that complements the overall presentation.
Add a touch of gold leaf: For a luxurious touch, consider delicately adorning the plate with edible gold leaf to elevate the presentation and convey a sense of opulence. The subtle shimmer of the gold leaf will add a touch of extravagance to the dish, making it worthy of a Michelin-starred dining experience.
Create a harmonious color palette: Pay attention to the color scheme of the presentation, aiming to create a harmonious and visually stunning palette. Consider incorporating complementary colors such as soft pastels or vibrant hues to evoke a sense of artistry and refinement.
Personalize with monogrammed chocolate: Elevate the presentation by adding a personalized touch. Consider using monogrammed chocolate pieces featuring the initials of the restaurant or chef, adding a bespoke element to the plating that reflects a commitment to culinary excellence and attention to detail.
Essential Tools for Making Mini Vanilla Pound Cakes
Handheld or stand mixer: A handheld or stand mixer is used to beat the butter and sugar together until creamy, and to incorporate the other ingredients into the batter.
Mini bundt cake pan: A mini bundt cake pan is used to bake the pound cakes, creating the classic ring shape.
Wire rack: A wire rack is used to cool the mini pound cakes after baking, allowing air to circulate around the cakes.
Fine-mesh sieve: A fine-mesh sieve is used to strain the raspberries, removing the seeds and extracting the juice for the raspberry icing.
Small food processor: A small food processor can be used to vigorously stir and break up the raspberries for the raspberry icing, and to extract the juice from the raspberries.
Storing and Freezing Mini Vanilla Pound Cakes
- Allow the mini vanilla pound cakes to cool completely on a wire rack before storing or freezing.
- To store, place the cooled cakes in an airtight container or wrap them tightly with plastic wrap. They will keep at room temperature for up to 3 days.
- For longer storage, you can refrigerate the cakes in an airtight container for up to 1 week. Allow them to come to room temperature before serving for the best texture and flavor.
- To freeze the pound cakes, wrap each cake individually in plastic wrap, ensuring a tight seal. Then, place the wrapped cakes in a freezer-safe container or freezer bag, removing as much air as possible.
- Label the container or bag with the date and contents for easy reference.
- Frozen mini vanilla pound cakes will keep for up to 2-3 months.
- To thaw, remove the desired number of cakes from the freezer and let them thaw in the refrigerator overnight or at room temperature for a few hours. If you plan to reheat the cakes, you can do so in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for about 5-10 minutes.
- If you have already iced the cakes with the fresh raspberry icing, it's best to store them in the refrigerator due to the perishable nature of the fresh raspberries and heavy cream. Consume iced cakes within 2-3 days for optimal freshness.
How To Reheat Leftover Mini Vanilla Pound Cakes
Preheat your oven to 300°F (150°C). Place the leftover mini vanilla pound cakes on a baking sheet and cover them loosely with aluminum foil. Bake for about 10-15 minutes, or until they are heated through. This method helps to retain the moisture and prevent the cakes from drying out.
If you prefer a slightly crispy exterior, you can also reheat the pound cakes in a toaster oven. Set the temperature to 300°F (150°C) and place the cakes on the wire rack. Toast for 5-7 minutes, or until they are warmed to your liking. Keep an eye on them to ensure they don't burn.
For a quick and easy reheating option, you can use your microwave. Place the mini pound cakes on a microwave-safe plate and heat them on high power for 15-20 seconds. If they are not warm enough, continue heating them in 5-second intervals until they reach your desired temperature. Be careful not to overheat them, as this can cause the cakes to become tough and rubbery.
If you want to add a touch of extra flavor and moisture to your leftover pound cakes, try warming them up in a steamer basket over simmering water. This gentle heating method will help to revive the cakes and make them taste freshly baked. Steam for 5-7 minutes, or until they are heated through.
For a decadent treat, you can also transform your leftover mini vanilla pound cakes into a delicious bread pudding. Cut the cakes into small cubes and place them in a baking dish. Whisk together some eggs, milk, sugar, and a splash of vanilla extract, then pour the mixture over the cake cubes. Let the mixture soak for about 30 minutes, then bake in a preheated 350°F (175°C) oven for 30-40 minutes, or until the pudding is set and golden brown on top.
Interesting Fact About Mini Vanilla Pound Cakes
The vanilla pound cake recipe is a classic dessert that can be enjoyed at any time of day. It's a versatile treat that can be served with coffee or as a sweet ending to a meal. The addition of fresh raspberry icing adds a burst of fruity flavor, complementing the rich vanilla taste of the pound cakes. This recipe is perfect for special occasions or as a delightful everyday indulgence.
Is Making Mini Vanilla Pound Cakes at Home Cost-Effective?
This mini vanilla pound cakes recipe is moderately cost-effective for a household. The use of basic ingredients like flour, sugar, and eggs keeps the cost reasonable. However, the addition of fresh raspberries for the icing might slightly increase the overall cost. The approximate cost for a household of 4 people would be around $15-$20, depending on the availability and pricing of the ingredients. Overall Verdict: 8/10
Are Mini Vanilla Pound Cakes Healthy or Unhealthy?
This mini vanilla pound cake recipe, while delicious, is not particularly healthy. The main ingredients contributing to its indulgent nature are:
- High amounts of butter and sugar, which are calorie-dense and can lead to weight gain if consumed in excess
- Refined all-purpose flour, which lacks fiber and essential nutrients
- Sour cream, adding more fat and calories to the recipe
- Heavy cream in the icing, further increasing the fat content
However, this recipe can be enjoyed occasionally as part of a balanced diet. To make the pound cakes healthier, consider the following suggestions:
- Replace half of the all-purpose flour with whole wheat pastry flour to increase fiber content and add a nutty flavor
- Reduce the amount of sugar by 1/4 to 1/3 cup, as the vanilla and almond extracts provide ample flavor
- Substitute half of the butter with Greek yogurt or mashed avocado to lower the fat content while maintaining moisture
- Use low-fat sour cream or Greek yogurt in place of full-fat sour cream
- For the icing, use a combination of reduced-fat cream cheese and Greek yogurt instead of heavy cream, and reduce the amount of confectioners' sugar
By incorporating these changes, you can create a more nutritious version of the mini vanilla pound cakes without compromising too much on taste and texture. Remember, moderation is key, and it's perfectly fine to indulge in a treat like this from time to time as part of a well-rounded, balanced diet.
Editor's Opinion on This Mini Vanilla Pound Cakes Recipe
The mini vanilla pound cakes recipe is a delightful treat with a perfect balance of vanilla and almond flavors. The addition of fresh raspberry icing adds a burst of fruity sweetness, complementing the richness of the pound cakes. The use of sour cream creates a moist and tender crumb, while the vanilla bean seeds add a beautiful speckled appearance. The recipe's clear instructions make it accessible for both novice and experienced bakers. Overall, this recipe promises a delightful and visually appealing dessert that is sure to impress any palate.
Enhance Your Mini Vanilla Pound Cakes Recipe with These Unique Side Dishes:
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Appetizers and Main Courses to Complement Mini Vanilla Pound Cakes
Why trust this Mini Vanilla Pound Cakes Recipe:
This recipe guarantees a delightful experience with its perfect balance of vanilla extract, sour cream, and almond extract. The use of fresh raspberries in the icing adds a burst of natural flavor. The meticulous instructions ensure a foolproof baking process. Trust the expertise behind this recipe for a delectable treat that will impress your taste buds.
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