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!!

Pin This Recipe

Yield: 9

Glazed Mini Pound Cake Loaves

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!!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

For the Cake

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) 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
  • 3/4 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:

  1. Preheat oven to 325F. Spray two 5×3-inch Mini Loaf Pans with floured cooking spray, or grease and flour the pans; set aside.
  2. 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.
  3. Stop, scrape down the sides of the bowl, and add the final 3 ingredients. Mix on medium speed until just incorporated, don’t overmix.
  4. 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.
  5. Allow cakes to cool in pans for about 15 minutes before turning out onto a wire rack to cool completely.
  6. While cakes cool, make the glaze.

For the Glaze:

  1. 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.
  2. 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 Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 141mgCarbohydrates: 21gFiber: 0gSugar: 10gProtein: 4g

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

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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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Comments

  1. 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 🤣

    Rating: 4
    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.

  2. 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.

  3. 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 :(

  4. 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 :)

  5. 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!

  6. 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!

  7. 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!

  8. 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. :)

  9. I have to get one of those mini loaf pans! They look really adorable. I made the cake today without the pans though and they still turned out delicious! Thanks so much for the recipe – they were really easy and clear to follow! I had to cut the time down to 30 mins because my oven was really hot. I would have preferred a less egg-ish taste, however. Is it possible to reduce the eggs to just one next time? :)

    1. Pound cakes inherently are very heavy on the eggs and butter. I really didn’t get an ‘egg-ish’ taste as you said. Sometimes when cream cheese is baked, the flavors can change. You could tinker around with the eggs and cream cheese amounts but in doing so, you will also have to tinker around with the flour and baking powder. You can’t just remove an egg or cream cheese without likely having to alter other ingredients, too. LMK how your trials go!

  10. I stumbled across your blog again! Your recipes are just delicious and I think its a sign that I should come here first when I’m looking for something new and yummy! So- thank you AGAIN for the recipe, I used it in a blog post yesterday!

    Red + White + Blueberry Cake :)
    http://www.justaddsparkles.com

    1. Thanks for the nice comment, Noelle! And I just saw your cake – it’s so festive! :) I am so happy you’re pleased with this recipe and my recipes in general!

  11. Those little loaves are just perfect Averie! I can just envision mine topped with fresh strawberries and freshly whipped cream – mmmm! Pinned!

  12. i love those baking loaf pans…that color just pops and oh so cute…i love mini loaves always so perfect to eat one and share the other…well hopefully. lol

  13. I am such a sucker for a really moist pound cake! These look amazing, and I agree that mini is better. These would be so perfect in a gift basket for a new mom or a teacher!

  14. Mm this looks so so good! Love the addition of cream cheese to help keep it light. Sounds perfect.

  15. I love pound cake! My mom used to always serve it with Cool Whip mixed with a pudding packet, which sounds weird (and totally Midwestern, right?), but oh man, it was so good. You’re right though, it does have a tendency to dry out–you are so smart to add cream cheese!

  16. These are so cute! And I really want some of that vanilla bean cream cheese glaze … like pronto! lol. I love those mini loaf pans. I have some fun mini purple ones but now I kinda want some orange ones too! So fun for summer.

  17. Mini is definitely the way to go! I stopped baking with the regular sized loaf pans because they would always turn out overcooked.

    It’s been a very long time since I baked pound cake so I just added this to the top of my “to-make” list. Plus, I have these super cute mini loaf wrappers to use!

    1. I have the same issue many times with reg loaf pans. When possible, I prefer to split batter into two 8×4’s, but sometimes recipes are written that 1 9×5 really is best, but I like to split it if I can. Better yet, mini loaves! :)

  18. The first time I had pound cake was dipped in a chocolate fondue. Mmm. Nowadays it wouldn’t cross my mind to make one, but I love that you’ve lightened it up. Also, interesting note about the cracked top. Cracked tops always made me sad because I thought they meant I did something wrong, but guess I’ve been doing okay all along! And finally…where did you get that pretty table runner?

    1. table runner – thrift store, 25 cents
      cracks – they mean you’re doing everything right! own those beauties :)

  19. I love the addition of cream cheese! Totally genius. And two mini loaves are perfect!

  20. Dry cake is no good- cream cheese makes just about anything better! And vanilla cream cheese glaze and cream cheese in the cake? Count me in!

    I am so pleased for you, what a day to remember. Your book should be arriving at my house shortly – and I can’t wait!! Congratulations on such a magnificent achievement! I am sure there are many more amazing things in store for you :)