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 averiecooks.com

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 averiecooks.com

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 averiecooks.com

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 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.

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

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 averiecooks.com

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 averiecooks.com

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

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?

Ingredients:

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

Directions:

  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

Related Recipes:

French Almond Cookie Cake with Apricot Cream Cheese Glaze

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

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze

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. I’ve made one huge pound cake with cream cheese during my first year of blogging. It had the best texture ever! So I’m with you on cream cheese in a pound cake. These mini cakes are so adorable! Love love the mini pans!! Swoon!

  2. Look. At. That.

    CREAM CHEEEEEESE!

  3. Is that really what pound cake is?!? Wow. I don’t like it because it is too heavy for my tastes, but I had no idea what was in it!

    Congrats on the book again! I thought about it earlier today when I realized that it is due in my mailbox today!

  4. How cute are these! Love the mini size and the glaze…somehow I think I’d eat it all before it made it to the cakes!

  5. What a gorgeous looking pound cake! I love those little loaf pans! I bet this is fabulous on its own without the glaze, but heck, why not add some vanilla cream cheese glaze?! I’m with you on that one! :)

  6. These little pound cakes look SO good, Averie! And I love that you added cream cheese. That always adds such a great flavor/texture to baked goods.

  7. Oh, how I adore pound cake…and with a glaze? There goes my willpower! But making two small loaves is such a marvelous idea…one for me and one to give away :) No need for stretchy pants….yet.

  8. I agree – cute food just tastes better! Although this pound cake looks like it would taste good in any size or shape. Especially with that glaze, which I am afraid to make because it probably would never make it on the cake. I’d just eat it with a spoon.

  9. I love everything about this post. The recipe is sounds amazing. The photos are wonderful, and I love that you explain the reason for the crack in the top of sweet breads and cakes.

    I need to make this!

    And, yes, miniature things are always so much cuter!

  10. I never fully understood the lure of pound cakes either – they’re usually too dry and bland. This cake, however, looks like the exception to the rule! Love the cream cheese infusion, and that vanilla glaze! *purr* :D

  11. Ummm, I ALWAYS need a pound of cake. Especially if it looks as delicious as this one! I love the cream cheese in it!

  12. These are so beautiful! I love the way you presented them, and my goodness, pound cake and cream cheese glaze? Count me in! Sounds absolutely delicious, Averie :)

  13. Oh Averie these are just stunning!
    Your photos should have smell-o-vision!
    I remember your last comment on my blog: and wanted to say I wanted you to make something else for the dedicated blog post because you are so very creative.
    That a simple potato chip and chocolate chip cookie was too boring for someone like you. You my dear are the ultimate creator of creativity.
    So that’s what I wanted.
    And now that you are published you know you have to do an interview with me.
    I just got warren brown to do one (awesome right?), so you will be in great company.
    xoxo!

  14. These sound absolutely delectable. And that is a really helpful tip on the cracked tops for loaves. I had no idea! Now I know what to look for in my banana breads. :)

  15. Adorable and delicious looking! I love pound cake but never have a good reason to make a huge bundt pan of it so these are a perfect size. :)

  16. 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 :)

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

  18. Yummm. My mouth is watering!

  19. These sound like the perfect little treats to share with friends! Love the added glaze! :)

  20. 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?

  21. These little mini cakes look beautiful! I love your pictures!

  22. 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!

    • 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! :)

  23. Those are so cute! Love them :-)

  24. 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.

  25. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.