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Mini Vanilla Pound Cakes with Raspberry Icing Recipe

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4.3 from 37 reviews

  • Author: Ava
  • Total Time: 2 hours
  • Yield: 8 mini cakes

Description

These Mini Vanilla Pound Cakes are tender, buttery cakes bursting with real vanilla bean flavor and a hint of almond extract. Perfectly portioned in mini Bundt pans, they are topped with a vibrant, fresh raspberry glaze that adds a delightful fruity sweetness. These cakes are ideal for gatherings, afternoon tea, or as a charming dessert to impress guests.

Ingredients

Cake 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!)

Raspberry Icing Ingredients

  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C) and generously grease a mini Bundt cake pan or any preferred pan. Proper greasing ensures cakes release easily after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside as it will be combined with wet ingredients later.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed for about 2 minutes until creamy and light. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  4. Add Eggs and Flavorings: On low speed, add the eggs one at a time to the butter-sugar mixture. Then add the sour cream, pure vanilla extract, scraped vanilla bean seeds, and almond extract (if using). Beat on medium-high speed until just combined, scraping down the bowl sides as necessary.
  5. Incorporate Dry Ingredients: With the mixer on low speed, slowly add the flour mixture to the wet ingredients. Beat until just incorporated; be careful not to over-mix. The batter will be thick, creamy, and speckled beautifully with vanilla bean seeds.
  6. Fill Pan and Bake: Spoon the batter evenly into the greased mini Bundt cake pan cavities, filling each about 2/3 full. If making a second batch, cover leftover batter loosely and keep at room temperature until ready to bake. Bake for 20-25 minutes, or until cakes are lightly golden and spring back when gently pressed.
  7. Cool the Cakes: Remove the pan from the oven and let the cakes cool inside the pan for 5 minutes. Carefully invert the pan onto a wire rack or counter and gently shake to release the cakes. Allow them to cool completely before applying icing.
  8. Prepare Raspberry Icing: Combine the fresh raspberries and granulated sugar and stir vigorously to break apart the raspberries. Let sit for about 5 minutes to allow juice to release. Strain the mixture through a fine mesh sieve into a bowl, pressing to extract all juice and separate seeds. You should have about 3 tablespoons of juice.
  9. Mix Icing: Whisk the raspberry juice with confectioners’ sugar and heavy cream (or milk) until smooth. Adjust consistency by adding more confectioners’ sugar to thicken or more cream to thin the glaze as desired.
  10. Glaze and Store: Drizzle the prepared raspberry icing over the cooled mini pound cakes. Store any leftover iced cakes covered at room temperature for 1-2 days or refrigerate for up to 5 days to maintain freshness.

Notes

  • Use a mini Bundt cake pan for perfectly shaped small cakes, but you can substitute with other small cake pans or muffin tins if needed.
  • Make sure all wet ingredients (eggs, sour cream, butter) are at room temperature for optimal mixing and texture.
  • Do not over-mix the batter when combining dry ingredients to avoid dense cakes.
  • The almond extract is optional but adds a pleasant complementary flavor to the vanilla.
  • For a smoother glaze, use a small food processor to break down raspberries before straining.
  • These cakes can be stored covered at room temperature or refrigerated; bring to room temperature before serving for best taste.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/mini-vanilla-pound-cakes-with-raspberry-icing-recipe/