Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze

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.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at

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.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at

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.

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.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at

I baked them 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 for $9.99, but if you don’t have mini pans, it can be baked in a 9×5 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

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.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at

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.

The vanilla cream cheese 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.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at

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.

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at

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

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze

I like this recipe because it makes just two little pound cakes, perfect when you only want a slice or two to satisfy a craving, and don’t want a big cake leftover. The pound cake is dense and rich, yet light. It stays soft and moist from the cream cheese in the batter, and the vanilla cream cheese glaze is the literal icing on these small cakes. Make one for yourself and give one to a friend if you can part with one of these mini cuties.

Did you make this recipe?


For the Cake
2 large eggs
3/4 cup granulated sugar1/2 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


  1. For the Cake – Preheat oven to 325F. Spray two 5×3 Mini Loaf Pans with floured cooking spray, or grease and flour the pans; set aside. (Cake may be baked as one 9×5 loaf, possibly as one 8×4 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)
  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. 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. While cakes cool, make the glaze.
  6. 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.
  7. Drizzle glaze on top of loaves or spread on the interior of the slices; I prefer the later version. Extra glaze will keep airtight for many weeks in the refrigerator.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Only Eats

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French Almond Cookie Cake with Apricot Cream Cheese Glaze

Baked Orange Banana Coconut Donuts with Orange Coconut Vanilla Cream Cheese Glaze

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Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins

Cinnamon Roll Coffee Cake with Cream Cheese Glaze

Little Banana Yogurt Muffins and Little Banana Bread Loaf

Baked Eggnog Vanilla Donuts with Eggnog Rum Glaze (use regular milk in place of the eggnog this time of year)

Carrot Cake Loaf with Cream Cheese Frosting

Thanks for the entries in the Favorite Mini & Petite Treats and Cookbook Giveaway – very timely with this post and ends tonight 6/4

Make sure to also enter the Peanut Butter Comfort Cookbook and KitchenAid Hand Blender Giveaway

Today is a very happy day for me because it’s the official release date of my cookbook, Peanut Butter Comfort. Thank you to everyone who’s picked up their copy and for already writing to tell me you received your books. I’m so grateful for your support!

Do you like pound cake?

Ever made mini cakes of any kind?


113 comments on “Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze”

  1. Someone on ebay is using your picture and selling a recipe for cookie butter (your recipe too I suppose). Is it your ad? Cause I mean, you already have the recipe here most likely :)

    • Thank you for telling me. It’s very sad to me that someone is selling my recipes, for profit, on ebay. I was unaware and will contact ebay and file a complaint. Thank you for LMK. Unfortunately this happens frequently. Thanks for the heads up and looking out for me. I appreciate it.

      • No problem! I hate to see people stealing from others and gain a profit from it! I was just ebaying peanut butter or biscoff and there it was. Felt like my duty to tell you because I love your blog and your creations!

      • Thank you so much for keeping an eye out and telling me :)

  2. Terrific idea to bake Cream Cheese Pound Cakes as mini loaves! So rich and so wonderful, but you don’t need much. So ideal for a small Strawberry Shortcake, too. Beautiful little loaves of cake, Averie!

  3. I love the little cake pans…very cute…I’ve never really been a pound cake fan because homemade is usually dense and dry and store bought crumbles under strawberries, yours looks sturdy but moist..I’ll have to try making it.

  4. I need to invest in these mini pans…great price and so cute!

    HOORAY for today! I’m expecting to come home from work to my copy hopefully, and I just can’t wait! What an exciting day that you’ll always treasure! xoxo

    • Can’t wait for you to get it! I know some people already got theirs yesterday, so it should be there today! Thank you for your enthusiasm and heartfelt excitement. I can literally feel it – thank you! :)

  5. These are cute! Pound cake is not my favorite. My husband loves it. Our marriage is tough sometimes :)

    • Two little cakes will take you no time at all to make, and you’ll look like a hero and they’re small and just for him and you can move onto to bigger and better things for yourself!

  6. Omg this looks amazing! I LOVE pound cake. When I was little my mom would make it as a snack for me haha! ;) Love the idea of vanilla frosting too.

  7. I love using my mini loaf, tart and springform pans, and this little cake looks like the perfect canvas for different summer fruit toppings. Macerated strawberries sound especially good! Interesting about the crack on top of a great loaf–I always like those best but never knew why. I received another shipping notice from Amazon and your cookbook should be in my mailbox today…can’t wait to have a look!

  8. These are beautiful!!!! Looks delicious as well!

  9. Love love love the addition of cream cheese!!!!

  10. Wow that sounds awesome! Great job, definitely a must try :)

    Happy Blogging!
    Happy Valley Chow

    • Thanks!
      And your comments keeping going into my spam folder because you put your URL in them. If you leave that off, it won’t happen anymore :) People can still click on your name/Happy Valley Chow and get to you, just actually writing it out in the comment is flagging it for spam.

  11. These are adorable! I love your cute loaf dishes and the recipe sounds perfect with the cream cheese!

    Congrats on the cookbook release today! This has got to be a very exciting day and I hope is awesome for you!

  12. Lovely photos Averie! This cake looks perfect & the texture heavenly!

    • It was blindingly bright when I took the pics. Cannot win sometimes; either super bright or not bright enough. And don’t know what you’re going to get til you load pics on the computer. Thanks for saying you like the photos!

  13. Mini desserts are the cutest! I love pound cake, but it is always hard to get it cooked through without being dry – your mini ones sound perfect! I love the info about the crack in top of the loaf – so interesting!

  14. These are so adorable in the mini pans! I don’t make pound cake often, but every once in awhile it’s a very special treat and super easy to make.

  15. I’m a big fan of pound cake; although, it has been quite a long time since I’ve had any. These look delicious and I love the sound apricot cream cheese glaze. Yum!

  16. These mini cake loaves are adorable Averie! Love the sound of the glaze too, it makes these extra extra special! Congrats on the release of your book today – can’t wait to pick one up:)

  17. Totally agree that traditional pound cake is just way to heavy and dry (hello, all that butter and d ry cake? No thank you). Great solution with the cream cheese and yes: Mini food is so darn fun!

  18. These are too cute Averie. I’m so excited for your book.. can’t wait for it to land in my mailbox.. Should be any day now. :)

  19. Oh friend. These are the cutest little buggers I’ve ever seen! I once had a pound cake before – with cream cheese in the batter – and I’ve never sat down to try to remake something like it. I think it was chocolate chip pound cake or something. So I can only imagine how creamy, moist, and dense these are! I love your orange mini loaf pans! They are adorable and so summery! I need to get some colorful baking pans.

    And that glorious crack down the center. Now I know that the crack is the sign of a good quick bread/pound cake loaf. ;)

    • Found the orange mini pans at the thrift store and there were perfect for another project I was working on with the color and had to have them. Wasn’t going to re-use them, but these little poundcakes were calling out for them. lol

  20. Awww those are so lovely Averie! Perfect little cakes!

  21. How adorable – I love mini cakes! This is a great idea and I bet kids would love these. My daughter adores pound cake, but as you said, it can get dry after a few days. This pound cake would be a great after-camp snack for this summer.


  22. I agree with you – a pound of butter, sugar, etc. isn’t all that appealing in this day and age. I like to make “lighter” pound cakes and I love the smaller ones where you can share and/or stock one away in the freezer. The cream cheese idea is definitely intriguing… Congrats on your big book launch day!!

    • Btw, Averie…thanks for explaining the reasoning behind the crack in loaf cakes and bread. The ones with them always seem better but I never could quite figure out why. Thank you!

  23. Those little loaf pans are adorable. I just want to hug them!

  24. I hear ya on never making pound cake. I feel like I make too many pounds of other things! These little loaves are perfect. 1/4 pound cakes are totally acceptable!

  25. Two loaves in a recipe is perfect- one to share, one to keep. I love these little loaves of pound cake, so cute!

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