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. 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! :)

  2. 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 :)

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

  4. 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 :)

  5. 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. :)

  6. 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. :)

  7. 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!

  8. 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 :)

    1. Thanks, Eva. You are the master of presenting things beautifully so I take that as a high compliment!

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

  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

    1. They’re are usually so dry and bland, you’re right! The cream cheese really helps out with this and thanks for the pin and for sending your C.B. link!

  11. 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!

  12. 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.