Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze

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Glazed Mini Pound Cake Loaves — Adorable mini vanilla pound cakes that are moist, tender, and not at all dry!! Or you can bake them as a full-sized loaf. This recipe will make anyone a fan of pound cake!!

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

Easiest Vanilla Pound Cake From Scratch

I almost never make pound cake. With all my other baking, we don’t need a pound of cake. But two little mini cakes is a different story.

I’m not sure who eats traditional pound cake that’s made with a pound each of flour, butter, eggs, and sugar. That’s one heavy cake. They must have super-human metabolism.

For my version, I added cream cheese in addition to the butter. It adds extra flavor, richness, and moisture. Pound cake is prone to dryness, and there’s nothing more inedible than dry cake. Why bother? The cream cheese helps combat that pesky problem.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

I love the cracked tops. I’ve read that a cracked top on banana bread is the signal of a great loaf. It indicates that the wet and dry ingredients, as well as leaveners, were all combined in proper ratios to create steam, which escapes via the crack.

When I see a crack, I know the loaf is going to be a keeper.

The cake has a very dense and tight crumb, yet they’re surprisingly light. It’s just sweet enough and very subtly flavored with cream cheese. The cream cheese plays more of a role in adding moisture so the little cakes stay soft and moist.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

The vanilla cream cheese pound cake glaze was the icing on the cake. Literally. It’s tangy yet sweet, and enhanced the cream cheese vibe.

Or try this heavenly Apricot Cream Cheese Glaze or your favorite jam or fruity topping. A handful of fresh strawberries, sprinkled with a touch of sugar, and allowed to macerate for an hour would be lovely draped over a slice.

The mini size is perfect to satisfy my once a year craving for a slice or two of pound cake, without having a ridiculously large amount of cake leftover. Let’s face it, no one wants to eat dried out pound cake on day 4 that’s leftover from a huge 10-inch tube-cake of pound cake.

Not a problem here.

And they make adorable gifts. One for you, one for a friend. That is, if you don’t scarf them both down. They’re mini, after all.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

What’s in This Mini Pound Cake Recipe? 

To make the cream cheese pound cake from scratch, you’ll need: 

  • Eggs
  • Granulated sugar
  • Unsalted butter
  • Cream cheese
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Salt

And for the cream cheese pound cake glaze, you’ll need: 

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

How to Make Mini Pound Cake Loaves 

The batter comes together in just minutes. All at once, cream together butter, cream cheese, eggs, sugar, and vanilla. Fold in the dry ingredients and you’re ready to bake.

Turn the batter into two greased and floured 5×3-inch loaf pans, then bake until the cakes are domed, golden, springy to the touch, and a toothpick inserted in the center comes out clean. 

Let the cakes cool in their pans for 15 minutes before turning them out to cool completely on a wire rack. Once cooled, top with the pound cake glaze. 

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

Can I Use a Regular Loaf Pan? 

Yes! I baked off the vanilla pound cake recipe as two mini loaves because mini food is cuter, of course. And I find it easier to control the overall browning and dryness levels when I bake dense batters in smaller loaf pans rather than as one big loaf.

I love this Set of 4 Mini Loaf Pans, but if you don’t have mini pans, it can be baked in a 9×5-inch pan. You’ll likely extend baking by 10 to 15 minutes, and if necessary, tent it with foil midway through cooking if your loaf is becoming overly browned.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

Can I Prep This Recipe in Advance? 

Yes, although I recommend serving the mini pound cake loaves the same day they’re made. They’ll last up to five days at room temperature, but they do dry out over time. 

How to Store Pound Cake 

Cakes are best enjoyed fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 3 months (without the glaze).

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at averiecooks.com

Tips for Making a Moist Pound Cake From Scratch 

I used Trader Joe’s Soft Spreadable Light Cream Cheese for this recipe with great results. However, a brick of classic Philadelphia cream cheese that’s been softened to room temperature will work just as well. 

It’s very important that you beat the eggs, butter, sugar, and cream cheese until light and fluffy. This will take about 5 minutes. If you skip this step or skimp on the beating time, you’ll wind up with dense pound cake. Yuck. 

Wait to glaze the vanilla pound cake loaves until they’ve cooled completely. If you try to glaze them while still warm, the glaze will slide right off. 

Glazed Mini Pound Cake Loaves — Adorable mini vanilla pound cakes that are moist, tender, and not at all dry!! Or you can bake them as a full-sized loaf. This recipe will make anyone a fan of pound cake!!

Glazed Mini Pound Cake Loaves — Adorable mini vanilla pound cakes that are moist, tender, and not at all dry!! Or you can bake them as a full-sized loaf. This recipe will make anyone a fan of pound cake!!

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4.37 from 25 votes

Glazed Mini Pound Cake Loaves

By Averie Sunshine
Adorable mini vanilla pound cakes that are moist, tender, and not at all dry!! Or you can bake them as a full-sized loaf. This recipe will make anyone a fan of pound cake!!
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 9
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Ingredients  

For the Cake

  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 4 ounces cream cheese, softened (I used Trader Joe’s Soft Spreadable Light Cream Cheese with great results)
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • pinch salt, optional and to taste

For the Glaze

  • 2 tablespoons cream cheese, softened
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
  • about 3/4 cup confectioners’ sugar, plus more if necessary

Instructions 

For the Cake:

  • Preheat oven to 325F. Spray two 5×3-inch Mini Loaf Pans with floured cooking spray, or grease and flour the pans; set aside.
  • To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and hand mixer), add first 5 ingredients (through vanilla), and beat on medium-high speed to cream them until light and fluffy, about 5 minutes.
  • Stop, scrape down the sides of the bowl, and add the final 3 ingredients. Mix on medium speed until just incorporated, don’t overmix.
  • Turn batter out into prepared pans and bake for 45 to 50 minutes, or until cakes are domed, golden, springy to the touch, and a toothpick inserted in the center comes out clean. I baked for 47 minutes and rotated pans midway through baking. I would bake for about 45 minutes next time. If at any point your cakes seem to be browning too quickly, tent with a sheet of foil; however this was not an issue for me.
  • Allow cakes to cool in pans for about 15 minutes before turning out onto a wire rack to cool completely.
  • While cakes cool, make the glaze.

For the Glaze:

  • Combine all ingredients in a medium bowl and beat on medium-high speed until smooth and silky, playing with sugar ratio if necessary until desired consistency is achieved.
  • Drizzle glaze on top of loaves or spread on the interior of the slices; I prefer the latter version. Extra glaze will keep airtight for many weeks in the refrigerator.

Notes

Pan size: Cake may also be baked as one 9×5-inch loaf and possibly as one 8×4-inch loaf, although I have not tested either. Adjust baking time accordingly, probably by adding 5 to 15 minutes, tent with foil if necessary to prevent over-browning.
Storage: Cakes are best enjoyed fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 3 months (without glaze).

Nutrition

Serving: 1, Calories: 195kcal, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 67mg, Sodium: 141mg, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally posted June 4, 2013 and reposted February 26, 2021 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 4 stars
    This recipe is great, but please correct me if I’m wrong. The recipe calls for 2 mini loaf pans but the yield is 9? I am so confused. My mother in law tried to make these for a bake sale thinking it would yield 9 little cakes and we ended up with 4 very shrimp ones. May be operator error. Help 🤣

  2. 3 stars
    This recipe is great, but please correct me if I’m wrong. The recipe calls for 2 mini loaf pans but the yield is 9? I am so confused. My mother in law tried to make these for a bake sale thinking it would yield 9 little cakes and we ended up with 4 very shrimp ones. May be operator error. Help 🤣

  3. 4 stars
    This recipe is great, but please correct me if I’m wrong. The recipe calls for 2 mini loaf pans but the yield is 9? I am so confused. My mother in law tried to make these for a bake sale thinking it would yield 9 little cakes and we ended up with 4 very shrimp ones. May be operator error. Help 🤣

    1. The recipe makes TWO mini loaves, approximately 5-inches in length, and 3 inches high.

      In step one, you can see “Spray two 5×3-inch Mini Loaf Pans…”

      I am not sure why you MIL thought that she would have 9 cakes.

      For me, each cake probably makes 4-5 slices, therefore you’ve got 8-10 slices of cake between the two loaves, hence 9 servings.

  4. I had some spreadable strawberry cream cheese and I used that. I also added half a tsp of lemon extract to give it a more fruity taste. Not bad, probably not quite as good as using plain, but I needed to use it up.

  5. I have made a lot of Averie’s recipes, and her recipes are always excellent. But sad to say, this one is a miss. The crumb is not typical of a true poundcake. And if you choose to bake it in a 9×5 pan, it will be a short loaf. This should be baked as two separate loaves as she recommends in the recipe. I wanted to love it :(

  6. Not sure if this question has been posed yet but… The recipe for the pound cake says 2 cups of butter but in brackets it says 1 stick. I thought one stick of butter was 1 cup??? Wanting to try this recipe … Can you please clarify? Thanks so much :)

  7. Hi, do you think this recipe could be used for rum cake? Holidays are coming so I’m hunting for a rum cake recipe. ;) Thanks. And greetings from the Philippines!

  8. After a failed attempt at a bundt pound cake from a facebook shared recipe, I knew I had to go back to my ‘bible’ of baking: Averie Cooks.
    The recipe couldn’t have been simpler. I threw the ingredients into my Kitchen-Aid and hardly had to do anything. I poured it into a 1 qt. 9X5 pan and it baked for 45 mins. I used a foil tent because the edges started getting brown very quickly. My tent fell into the cake so I didn’t get a nice pretty dome.
    The cake itself came out pretty bland, but with the glaze it’s outta this world good. My glaze was thick like an icing so I was able to spread it all over and get some in every yummy bite. Really enjoyed this recipe!

    1. Thanks for saying I’m your bible of baking! That’s such a wonderful compliment!

      And poundcakes, ahhh yes, I too think they’re bland for the most part :) And dry. Thankfully this one isn’t dry but it’s not ‘bursting with flavor’ like some cakes, which is just the nature of the poundcake beast. Thus, a great glaze saves all and glad you enjoyed the glaze!

  9. One word: Delicious! The cream cheese made it so moist. Prepared it in a 9×5 pan, and it was perfect to share for dessert at a dinner party for 4, with a couple of slices remaining for lunch tomorrow. I will make this again!

    1. Thanks for trying it, Patrina, and so glad you loved it and yes, agreed on it being so moist!

  10. I made this tonight in 4 mini Bundt pans–so good!! My husband asked me to make them again tomorrow because he’s eating his other one for breakfast. I definitely see this cake going into the biweekly rotation. :)