Mini Cream Cheese Pound Cakes are as simple or as fancy as you want. Dress them up with different toppings for endless possibilities!
A tad of time spent perusing the pages of BoB will rapidly uncover my liking for small scale adaptations of pastries. Their charm is just important for their allure. I additionally love them to simplify serving and to give as gifts.
These Mini Cream Cheese Pound Cakes are an ideal decision when you have a craving to prepare a few small treats. The actual cakes are basic and sweet and truly magnificently tasty. Finishing off them with coat is the place where the genuine fun beginnings. You can go with a straightforward coating or raise the stakes with an entire slew of coating alternatives!
The straightforward frosting formula I’ve included underneath is an extraordinary blending with these little cakes. Serve them just with the coating or add a fixing or an assortment of garnishes in the event that you like. Nuts, coconut, toffee bits, sprinkles… Just with regards to anything! You can even keep things less complex by skirting the frosting and simply adding a sprinkling of confectioners sugar to each cake.
Mini Cream Cheese Pound Cakes are perfect little desserts for entertaining, gifting, or just because! With so many glaze options, you are sure to find one (or a few!) to suit just about all occasions and tastes!
FOR THE CAKES:
- 3 cups (360g) all-purpose flour
- 1/4 teaspoon salt
- 1 & 1/2 cups (339g) unsalted butter, softened
- 8 ounces (226g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs
- 1 tablespoon vanilla bean paste or vanilla extract
FOR THE GLAZE:
- 1 cup (110g) confectioners’ sugar, sifted
- 3 to 5 tablespoons heavy cream
- chopped nuts, toffee bits, toasted coconut, sprinkles, etc. for garnish
TO MAKE THE CAKES:
- Preheat oven to 350°F. Grease or spray a 1/4-cup capacity mini fluted Bundt pan(s).*
- Whisk together the flour and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and cream cheese until creamy. Gradually add the sugar and beat well. Add the eggs, one at a time, beating just until yellow disappears. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Fill the prepared pans 3/4 full with batter, using about 2 & 1/2 tablespoons of batter per cup. Bake 18 to 20 minutes, or until a pick inserted into the center comes out clean.
- Cool the cakes in the pans for about 10 minutes. Then, remove from the pans to a wire rack to cool completely.
TO MAKE THE GLAZE:
- Combine the confectioners sugar with about 3 tablespoons of cream. Add more cream, a small amount at a time, until the glaze is the desired consistency.
- Drizzle the glaze over the cooled cakes. If desired, top with chopped nuts, toffee bits, toasted coconut, sprinkles, or other topping of your choice.
I have a pan similar to this one, although it’s a light-colored pan. (Remember that a dark pan will bake the outer parts of the cakes faster than a lighter pan will.) Each cup of my mini Bundt pan measures 2 & 3/4 inches in diameter and 1 & 1/4 inches tall. Remember if you’re reusing a pan to let it cool completely before filling and baking again.
Other glaze options:
- Almond: Add 1 teaspoon almond extract. Top with sliced almonds.
- Vanilla bean: Add 1 teaspoon vanilla bean paste.
- Fruity: Add 2 to 3 tablespoons of your favorite fruit preserves.
- Chocolate-hazelnut: Add 1 or 2 tablespoons of chocolate-hazelnut spread. Add a small amount of cream or milk as needed to get the desired consistency. Top with chopped toasted hazelnuts.
- Caramel sauce: Make your own or use your favorite store-bought brand. Top with chopped nuts.
- Chocolate ganache: You can never go wrong with chocolate!
- Coconut: Use about 2 tablespoons of coconut milk in place of the cream. Top with toasted coconut.
- More glazes: Find even more glaze options in the Recipe Index.