Name: Mini Vanilla Pound Cakes with Raspberry Icing Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 4 large eggs, at room temperature; 1/2 cup (120g) full-fat sour cream, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; Seeds scraped from 1/2 of a vanilla bean; 1/2 teaspoon almond extract (optional but recommended!); 1/2 cup (85g) fresh raspberries; 2 teaspoons granulated sugar; 1 and 1/2 cups (180g) confectioners’ sugar; 1 Tablespoon (15ml) heavy cream or milk

Jump to Recipe· 4.3 from 37 reviews

If you are on the hunt for a delightful dessert that feels like a warm hug in every bite, look no further than the Mini Vanilla Pound Cakes with Raspberry Icing Recipe. These charming little cakes are bursting with the comforting aroma of vanilla bean specks and the irresistible buttery tenderness classic to a pound cake. Topped with a luscious, vibrant raspberry icing, each mini cake is a perfect balance of sweet, tangy, and creamy, making them a fabulous treat for any occasion. Whether you’re serving up a fancy afternoon tea or a casual family gathering, this recipe promises to impress while being surprisingly easy to master.

Ingredients You’ll Need

The image shows many baking ingredients on a white marbled surface. There is a large clear glass bowl filled with white cake flour on the top left. Below it, another clear glass bowl contains white granulated sugar. Next to the sugar, a medium clear glass bowl holds white milk. In the center, four white eggs are placed in a small cluster. To the right of the eggs, a small glass bowl contains clear yellow oil. Above the oil, a red measuring cup is filled with white sour cream that has a smooth texture. To the top right, two sticks of yellow butter wrapped in paper are stacked. Between the eggs and flour, a small glass bowl holds dark brown vanilla liquid. On the bottom right, a small clear bowl contains white baking powder, baking soda, and a small pinch of salt. The photo taken with an iphone --ar 4:5 --v 7

The magic behind these Mini Vanilla Pound Cakes with Raspberry Icing Recipe comes from simple, quality ingredients that each play a crucial role in the flavor, texture, and overall experience of the cake. From the creamy butter to the zesty raspberry juice, every component is essential to get that perfect moist crumb and refreshing finish.

All-purpose flour (1 and 3/4 cups, 219g): Provides structure and the tender crumb foundation for the cakes.
Baking powder (1/2 teaspoon): Gives just the right amount of lift without overpowering the dense pound cake texture.
Salt (1/2 teaspoon): Enhances all the sweet flavors and balances the profile beautifully.
Unsalted butter (1 cup, 226g), softened: Adds richness and frostiness that melts in your mouth.
Granulated sugar (1 cup, 200g): Sweetens perfectly while also helping to create that tender crumb.
Large eggs (4), at room temperature: Bind all ingredients and add moisture and fluff to the cake.
Full-fat sour cream (1/2 cup, 120g), at room temperature: Keeps the cake moist and adds a subtle tang.
Pure vanilla extract (1 and 1/2 teaspoons) & vanilla bean seeds from 1/2 bean: Infuses deep vanilla flavor and beautiful specks throughout the batter.
Almond extract (1/2 teaspoon, optional): Adds a delicate nutty hint that complements vanilla perfectly.
Fresh raspberries (1/2 cup, 85g): For that fresh, natural fruity flavor in the icing.
Granulated sugar (2 teaspoons): Balances raspberry tartness in the icing.
Confectioners’ sugar (1 and 1/2 cups, 180g): Creates the smooth, sweet texture for the icing.
Heavy cream or milk (1 tablespoon, 15ml): Adjusts icing consistency for perfect drizzling.

How to Make Mini Vanilla Pound Cakes with Raspberry Icing Recipe

Step 1: Prepare Your Equipment and Ingredients

Start by preheating your oven to 350°F (177°C) and generously greasing your mini Bundt cake pan or any preferred mini cake molds. This step ensures that your cakes come out cleanly and beautifully shaped, which is key for those stunning little treats.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, and salt in a large bowl and set it aside. By mixing these dry ingredients first, you ensure an even distribution which helps your cakes rise uniformly and maintain that perfect texture.

Step 3: Cream Butter and Sugar

Using a stand or handheld mixer fitted with a paddle attachment, beat the softened unsalted butter and granulated sugar on high speed until the mixture is creamy and airy—about two minutes. This step is important because it incorporates air and creates a light, tender crumb.

Step 4: Add Eggs and Flavorings

Reduce the mixer speed and add the eggs one at a time, allowing each to fully incorporate before adding the next. Then add sour cream, pure vanilla extract, vanilla bean seeds, and almond extract if you’re using it. Beat until just combined. Scraping down the bowl is key here to make sure everything blends perfectly and no pockets of unmixed ingredients remain.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture on low speed and beat just until the batter is smooth and creamy. Over-mixing can cause the cakes to be dense and tough, so mix gently and quickly here. You’ll know you’re on the right track when your batter is thick and full of those enticing vanilla bean flecks.

Step 6: Fill the Pan and Bake

Spoon the batter into each cavity of your mini Bundt pan, filling about two-thirds full to allow space for rising without overflow. If your batter doesn’t fit all at once, cover the remaining batter loosely and let it rest at room temperature till your pan is ready for the second batch. Bake for 20 to 25 minutes, or until the cakes are light golden and spring back gently when pressed. Let them cool in the pan for five minutes before inverting onto a wire rack to cool completely.

Step 7: Make the Raspberry Icing

Combine fresh raspberries with a bit of granulated sugar, stirring vigorously to release their juice. Let the mixture rest for about five minutes to fully enhance the flavors. Strain through a fine mesh sieve to remove seeds, leaving you with vibrant raspberry juice. Whisk the juice with confectioners’ sugar and heavy cream or milk to reach your desired icing consistency. More sugar thickens it, more cream thins it. Drizzle this luscious icing generously over the cooled mini pound cakes.

How to Serve Mini Vanilla Pound Cakes with Raspberry Icing Recipe

A small bundt cake with a light golden color sits on a white plate with a scalloped edge. The cake is topped with a smooth, pink glaze that drips down the sides, decorated with tiny colorful round sprinkles. One slice of the cake is cut and placed next to it, showing the soft, moist inside. A fresh red raspberry and a green mint leaf are placed beside the cake. A fork rests on the plate near the cake, and the surface beneath the plate has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an elegant finishing touch, add a few fresh raspberries or edible flowers atop the iced cakes. A light dusting of powdered sugar can also add a whimsical snowfall effect that’s perfect for gatherings and celebrations.

Side Dishes

This Mini Vanilla Pound Cakes with Raspberry Icing Recipe shines as a stand-alone dessert, but it pairs beautifully with a dollop of whipped cream, a scoop of vanilla bean ice cream, or even a cup of hot tea or coffee to complement the moist richness of the cake.

Creative Ways to Present

Try serving these mini cakes on individual decorative plates with a sprig of mint or alongside a small bowl of fresh berries for a colorful, inviting presentation. They also work wonderfully as party favors when wrapped with a pretty ribbon and a handwritten tag.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Mini Vanilla Pound Cakes with Raspberry Icing Recipe fresh by covering them at room temperature for up to two days, or refrigerating them in an airtight container for up to five days. This way, the cakes stay moist and the icing stays lovely without hardening.

Freezing

To freeze, wrap each cooled, un-iced mini cake tightly in plastic wrap and place in an airtight container or freezer bag. Freeze for up to three months. Thaw overnight in the refrigerator and ice just before serving for the freshest taste.

Reheating

Warm leftover cakes gently in a microwave for about 10-15 seconds or until just warm – this makes the butter and vanilla flavors bloom again without drying out the cake. Avoid reheating with icing to prevent melting or separation.

FAQs

Can I use frozen raspberries for the icing?

Yes! Frozen raspberries work well if fresh aren’t available. Just thaw and drain excess liquid before mashing and proceeding with the icing to avoid watery results.

What if I don’t have a mini Bundt pan?

No problem at all. You can use mini muffin pans or small silicone molds instead. Just adjust baking time accordingly, as smaller cakes may bake faster.

Is almond extract necessary?

It is optional but highly recommended because it adds a lovely depth and warmth that pairs beautifully with vanilla. If you don’t have it, the cakes will still taste amazing without it.

How long do these cakes keep well after icing?

Once iced, the mini pound cakes are best enjoyed within 1-2 days if kept at room temperature or up to 5 days refrigerated. The icing tastes freshest during this time.

Can I double this recipe?

Absolutely, the Mini Vanilla Pound Cakes with Raspberry Icing Recipe can be doubled easily. Just be sure to bake in batches so you don’t overcrowd your pans and maintain even baking.

Final Thoughts

There’s something truly special about sharing these Mini Vanilla Pound Cakes with Raspberry Icing Recipe with friends and family. Their delicate size, rich vanilla flavor, and bright raspberry finish make every bite a celebration. I encourage you to try making them soon—you’ll find they’re as joyful to create as they are to eat, and soon enough, they’ll become a beloved staple in your recipe collection.