Use this quick and easy recipe to bake up a little rich, buttery deliciousness that’s perfect for snacking or gifting!
I adore the rich, buttery simplicity of a good pound cake. But I had no idea the name arose from its original ingredient proportions—a pound each of flour, butter, sugar, and eggs—that were easy to remember in a time before recipes were routinely written down. Can you imagine that colossal cake?
This recipe for a mini pound cake goes in the opposite direction. It’s a scaled-down version that’s lighter in texture while retaining the signature rich, buttery flavor profile of more traditional recipes.
You’ll love that this cake comes together in well under two hours, requires only beginner-level baking skills, and calls for ingredients you likely have in your kitchen right now. Plus, this recipe yields just enough for smaller households that don’t want excessive leftovers—or a rightsized dessert for date night or a dinner-party quartet.
I love doubling or tripling this recipe, then gifting a couple loaves to close friends or family members. It’s the perfect sweet touch for any occasion!
The ultimate flavor-testing recipe
This flexible, foundational recipe is perfect for stretching your culinary creativity. The vanilla-forward base is neutral enough to accommodate nearly endless variations. And the diminutive size makes it easy to experiment with a wide array of flavors without investing too much in specialty ingredients. Here are some ideas for flavors to test out on the way to your favorite:
- Brighten your outlook: Add citrusy brightness to your cake with a little lemon, lime, or orange zest mixed into the batter.
- Go nuts: For extra texture and flavor, fold in some chopped almonds, walnuts, or pecans. Or add a teaspoon or so of almond extract for a nutty taste that retains a silky texture.
- Embrace your dark side: Stir in mini chocolate chips for dots of delightful gooiness—or replace two to three tablespoons of the flour with unsweetened cocoa powder for a darkly decadent version.
- Get spicy: Warm up the flavor of your cake with a pinch or two of cinnamon, nutmeg, or a dash of cardamom.
How do I store leftovers?
Once your mini pound cake has cooled completely, store leftovers in an airtight container. They’ll keep at room temp for up to 3 days or in the fridge for up to 1 week. You can also freeze this cake for up to 1 month in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge or at room temp for 45-60 minutes. Let chilled slices sit at room temp for 15-20 minutes before serving for the best flavor and texture.
Serving suggestions
Serve your mini pound cake alongside warm beverages and sweet toppings that enhance its rich flavor profile. A Copycat Starbucks Vanilla Spice Latte or steaming mug of Homemade Russian Tea bring cozy spices to the table to complement this cake’s buttery simplicity. Drizzle your cake with Cream Cheese Glaze for added decadence, use this Lemon Glaze Recipe for a bright citrusy touch, or slather slices with Cinnamon Cream Cheese Frosting for the ultimate indulgence.
Mini Pound Cake
Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1/4 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 1/2 teaspoon pure vanilla extract
- 4 1/2 tablespoons whole milk at room temperature
Instructions
- Preheat your oven to 350°F. Place a rack in the center of the oven. Line a 4×6-inch mini loaf pan with parchment paper, leaving an overhang on the long sides to lift the cake out. Lightly grease the parchment and exposed pan with nonstick spray or butter.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a separate large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and beat on medium speed until fully incorporated and slightly thickened, about 30 seconds to 1 minute. Beat in the vanilla.
- With the mixer on low speed, add the dry ingredients in 2 additions, alternating with the milk in 1-2 additions, beginning and ending with the dry ingredients. Mix just until each addition is incorporated and no streaks of flour remain. Do not overmix.
- Scrape the batter into the prepared pan and smooth the top with a spatula.
- Bake until the top is golden, the sides are just beginning to pull away from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs attached, 40-45 minutes.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Use the parchment overhang to lift the loaf out of the pan, then transfer it directly to the rack to cool completely, about 30-45 minutes.
- Serve right away or store in an airtight container.
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