The Best Mini Pound Cakes Recipe
One thing I know from over 30 years of baking–people LOVE having their own individual dessert. These Mini Pound Cakes make entertaining so much fun and the best part is that they don’t take any extra time.
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I love making these mini pound cakes for just about every celebration imaginable—from birthdays to bridal showers and everything in between.
The classic pound cake recipe gets a fun makeover when baked in a mini bundt pan, creating these adorable little cakes that never fail to impress guests.
What makes this mini pound cake recipe truly special is how it transforms a simple boxed mix into something that tastes completely homemade, with a velvety texture that will have everyone asking for your secret.
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Why is it called Pound Cake?
The name “pound cake” comes from the traditional recipe that used exactly one pound each of flour, butter, eggs, and sugar—making it incredibly easy to remember.
This classic pound cake recipe dates back to the 1700s, before kitchen scales were common, and the simple ratio made it accessible to bakers everywhere.
While my mini pound cake recipe takes some delicious shortcuts with modern ingredients, these small pound cakes still have that dense, rich character that made the original so beloved for centuries.
Mini Pound Cake Ingredients
- Vanilla Cake Mix: This is the quick foundation for our mini pound cakes and saves so much time without sacrificing flavor. I also love using it in these Raspberry Cheesecake Cookies that are a Subway copycat.
- Instant Vanilla Pudding Mix: I swear by this for creating that moist homemade pound cake texture we all love. It’s my not-so-secret secret!
- Milk: Just your regular milk works perfectly here. I use 2%, but whatever you have in the fridge is fine.
- Sour Cream: Trust me on this one! This ingredient takes these mini cakes from good to absolutely fantastic with added moisture.
- Vegetable Oil: Oil keeps these cakes perfectly moist for days.
- Vanilla Bean Paste: Those tiny black specks make these mini bundt cakes look and taste extra special, though regular vanilla extract works just fine too!
See recipe card for full information on ingredients and quantities.
How to make Mini Pound Cakes
- In a large mixing bowl, whisk together the cake mix and pudding mix until well combined. This creates the perfect base for these mini bundt pound cakes. In another medium bowl, add your eggs, vegetable oil, milk, sour cream, and vanilla extract or paste. Mix these wet ingredients until smooth and well-incorporated.
- Pour your dry ingredients into your wet mixture and stir until just combined.
- Don’t overmix! This cake batter should be thick but pourable, with a smooth consistency.
- Spray your mini bundt pan liberally with cooking spray, making sure to get into all the nooks and crannies. This is crucial for easily releasing these small pound cakes after baking. Using a spoon or measuring cup, fill each cavity in your pan about 2/3 full. If you have leftover batter, cover it loosely at room temperature until your first batch is done.
- Bake for 20-25 minutes until your mini cakes are light golden brown and spring back when lightly touched. For best results, set a timer and check them at the 20-minute mark.
- Allow the mini pound cakes to cool in the pan for 5 minutes, then carefully invert onto a wire rack and give a gentle shake to release them. Let them cool completely before serving with a sprinkle of confectioners’ sugar or decorating.
Expert Tips
- Use a high-quality mini bundt pan for best results. I prefer the metal ones over silicone pans as they create a better crust and more defined shape.
- Don’t skimp on the cooking spray. Proper greasing ensures they’ll release perfectly without sticking.
- For extra vanilla flavor, use both vanilla extract and vanilla bean paste. This little bit of extra makes these mini bundt cakes taste truly special.
- Try adding lemon zest to the batter for a citrusy twist. About 1 tablespoon of fresh lemon zest pairs beautifully with the classic pound cake flavor. This Lemon Pound Cake recipe could also be baked in mini bundt pans.
Serving Suggestions
To serve these adorable mini pound cakes, add a dollop of homemade whipped cream and fresh berries or with a scoop of your favorite ice cream to cooled cakes.
Storage and Freezing
Store: Keep these delicious mini pound cakes in an airtight container at room temperature for up to 3 days. For slightly longer storage, you can refrigerate leftover pound cake, but bring them to room temperature before serving for the best texture.
Freeze: These small pound cakes freeze beautifully for up to 3 months. Wrap individual cakes in plastic wrap before placing them in a freezer-safe container. Thaw at room temperature for a couple of hours before serving.
Recipe FAQs
Yes, though the pudding mix helps create that moist, velvety texture. If omitting it, consider adding an extra 1/4 cup of cake mix and increasing the sour cream to 1/2 cup to maintain moisture.
You can use a mini loaf pan instead! The shape will be different, but the classic pound cake taste will still be delicious. Just adjust baking time accordingly – mini loaf pans might need an extra few minutes.
Absolutely! Lemon, chocolate, or even spice cake mix would make great variations on this mini pound cake recipe. You could even match your pudding flavor to complement your cake mix.
Do you love mini desserts? Try these…
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The Best Mini Pound Cakes
Ingredients
- 1 box vanilla cake mix {13.25 ounces}
- 1 box instant vanilla pudding mix {3.4-4 ounces}
- 1 cup milk {I used 2%}
- 4 large eggs
- ⅓ cup sour cream
- ¼ cup vegetable oil
- 1 teaspoon vanilla bean paste {or vanilla extract}
Instructions
- Preheat the oven to 350°.
- In a large bowl, whisk together cake mix and pudding mix. Set aside. In another mixing bowl, add eggs, oil, water, sour cream, vanilla extract and mix until smooth. Dump the dry mixture into the wet mixture and mix until just combined.
- Spray mini bundt cake pan liberally with nonstick cooking spray. Spoon batter into pan, filling each Bundt cake cavity 2/3 full. NOTE: If you need to make a 2nd batch, loosely cover the leftover batter and keep at room temperature until your pan is ready again.
- Bake for 20-25 minutes or until the cakes are a light golden brown and spring back when they are lightly poked with your finger. Remove from the oven and allow to cool in the pan for 5 minutes. Carefully invert the pan onto a wire rack and give it a little shake to release the cakes. Allow the Bundt cakes to cool completely.
- Store leftovers in an airtight container at room temperature or in the refrigerator for up to 3 days. These mini cakes also freeze well for 3 months.
