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Mini Cream Cheese Pound Cakes

Mini Cream Cheese Pound Cakes are as simple or as fancy as you want. Dress them up with different toppings for endless possibilities!

Mini Cream Cheese Pound Cakes

Individual Cream Cheese Pound Cakes

A little bit of time spent browsing the pages of BoB will quickly reveal my affinity for mini versions of desserts. Their adorableness is only part of their appeal. I also love them to make serving simpler and to give as gifts.

These Mini Cream Cheese Pound Cakes are a perfect choice when you’ve got a hankering to bake some mini treats. The cakes themselves are simple and sweet and really just wonderfully delicious. Topping them with glaze is where the real fun starts. You can go with a simple glaze or up the ante with a whole slew of glaze options!

I turn to these Mini Cream Cheese Bundt Cakes time and again when I need simple desserts for a crowd or when I’m putting together homemade gifts. With all the different topping options, you can alter these for most any occasion and taste!

Mini Cream Cheese Pound Cakes

What You’ll Need

For the cakes:

  • All-purpose flour – Measure by weight for best results. If you don’t have a kitchen scale yet, use the spoon and sweep method.
  • Salt
  • Unsalted butter – Set out the butter about half an hour before baking to allow it to soften.
  • Cream cheese – Bring the cream cheese to room temperature so it will mix smoothly.
  • Granulated sugar
  • Eggs
  • Vanilla extract or vanilla bean paste

For the glaze:

  • Confectioners’ sugar – Sift for a smooth glaze.
  • Heavy cream
  • Various garnishes – Add a topping or a variety of toppings if you like. Nuts, coconut, chocolate, toffee bits, sprinkles… Just about anything!

How to Make Mini Cream Cheese Pound Cakes

Prepare for baking. Heat the oven to 350°F. Grease mini fluted Bundt pans. Each cavity should have a 1/4-cup capacity.

Combine the dry ingredients. Whisk together the flour and salt.

Combine the wet ingredients. Beat the butter and cream cheese until creamy, using an electric mixer. Gradually add the sugar while mixing, and mix well. Add the eggs, one at a time, mixing just until the yellow of the egg disappears. Mix in the vanilla.

Add the dry ingredients to the wet ingredients. With the mixer on low speed, gradually add the flour mixture. Mix just until combined.

Fill the pans. Divide the batter evenly among the pans, filling each cavity 3/4 full. You’ll use about 2 & 1/2 tablespoons of batter per cavity.

Bake. Bake the cakes 18 to 20 minutes, or until a pick inserted into the center comes out clean.

Cool the cakes. Place the pans on a wire rack and allow the cakes to cool for 10 minutes. Then transfer the cakes from the pan to a wire rack to cool completely.

Make the glaze. Stir together the confectioners’ sugar and 3 tablespoons of the cream. Continue adding cream, a small amount at a time, until the glaze is the consistency you want.

Glaze the cakes. Drizzle the glaze over the cooled cakes. Add any garnishes you like.

Mini Cream Cheese Pound Cakes

More Topping Ideas

The simple glaze recipe I’ve included is a lovely pairing with these little cakes. For something a little different, here are some more ideas for topping these Mini Cream Cheese Pound Cakes.

  • Simple and sweet: Skip the glaze and just add a sprinkling of confectioners sugar to each cake.
  • Almond: Add 1 teaspoon of almond extract to the glaze and top with sliced almonds.
  • Vanilla bean: Add 1 teaspoon of vanilla bean paste to the glaze.
  • Fruity: Add 2 to 3 tablespoons of your favorite fruit preserves to the glaze.
  • Chocolate-hazelnut: Add 1 or 2 tablespoons of chocolate-hazelnut spread to the glaze. Add a small amount of cream or milk as needed to get the desired consistency. Top with chopped toasted hazelnuts.
  • Caramel: Make your own or use your favorite store-bought brand. Top with chopped nuts or toffee bits.
  • Chocolate ganache: You can never go wrong with chocolate!
  • Coconut: Use 2 tablespoons of coconut milk in place of the cream in the glaze. Top with toasted coconut.
  • More ideas: Find lots more glaze options in the Recipe Index.

These cakes with all their different toppings and glazes are certainly eye-catching. If you’re going for variety, I would suggest picking a few variations. Don’t go overboard, or you’ll spend way too much time making all the different glazes.

Tips for Success

  • Grease the pans well. I have the best luck with a baking spray with flour, like Baker’s Joy or Pam Baking.
  • Don’t over-fill the pans. Otherwise, you might end up with a mess in the oven.
  • If you’re re-using pans, be sure to let them cool completely between batches.

How to Store Mini Pound Cakes

While these cakes are likely best within a day of baking them, the unglazed cakes should keep for up to 3 days at room temperature in an airtight container. For longer storage or for storing with the glaze, place them in a single layer in an airtight container in the refrigerator. Keep in mind that storing the glazed cakes is likely to make the cakes soggy.

Bring the cakes to room temperature before serving.

How to Freeze Mini Pound Cakes

For best results, freeze these cakes without any glaze or topping added. Wrap the unglazed cakes in plastic wrap and place in an airtight, freezer-safe container. Thaw overnight in the refrigerator or for a couple of hours at room temperature. Stored properly, the cakes should keep in the freezer up to 3 months.

Find more cake recipes in the Recipe Index.

Mini Cream Cheese Pound Cakes

Yield 30 cakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Mini Cream Cheese Pound Cakes are perfect little desserts for entertaining, gifting, or just because! With so many glaze options, you are sure to find one (or a few!) to suit just about all occasions and tastes!

Mini Cream Cheese Pound Cakes are perfect little desserts for entertaining, gifting, or just because! With so many glaze options, you are sure to find one (or a few!) to suit just about all occasions and tastes! - Bake or Break

Ingredients

For the cakes:

  • 3 cups (360g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 & 1/2 cups (339g) unsalted butter, softened
  • 8 ounces (226g) cream cheese, softened
  • 3 cups (600g) granulated sugar
  • 6 large eggs
  • 1 tablespoon vanilla bean paste or vanilla extract

For the glaze:

  • 1 cup (110g) confectioners' sugar, sifted
  • 3 to 5 tablespoons heavy cream
  • chopped nuts, toffee bits, toasted coconut, sprinkles, etc. for garnish

Instructions

To make the cakes:

  1. Preheat oven to 350°F. Grease or spray a 1/4-cup capacity mini fluted Bundt pan(s).*
  2. Whisk together the flour and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and cream cheese until creamy. Gradually add the sugar and beat well. Add the eggs, one at a time, beating just until yellow disappears. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Fill the prepared pans 3/4 full with batter, using about 2 & 1/2 tablespoons of batter per cup. Bake 18 to 20 minutes, or until a pick inserted into the center comes out clean.
  6. Cool the cakes in the pans for about 10 minutes. Then, remove from the pans to a wire rack to cool completely.

To make the glaze:

  1. Combine the confectioners sugar with about 3 tablespoons of cream. Add more cream, a small amount at a time, until the glaze is the desired consistency.
  2. Drizzle the glaze over the cooled cakes. If desired, top with chopped nuts, toffee bits, toasted coconut, sprinkles, or other topping of your choice.

Notes

*I have a pan similar to this one, although it's a light-colored pan. (Remember that a dark pan will bake the outer parts of the cakes faster than a lighter pan will.) Each cup of my mini Bundt pan measures 2 & 3/4 inches in diameter and 1 & 1/4 inches tall. Remember if you're reusing a pan to let it cool completely before filling and baking again.

Other glaze options:

  • Almond: Add 1 teaspoon almond extract. Top with sliced almonds.
  • Vanilla bean: Add 1 teaspoon vanilla bean paste.
  • Fruity: Add 2 to 3 tablespoons of your favorite fruit preserves.
  • Chocolate-hazelnut: Add 1 or 2 tablespoons of chocolate-hazelnut spread. Add a small amount of cream or milk as needed to get the desired consistency. Top with chopped toasted hazelnuts.
  • Caramel sauce: Make your own or use your favorite store-bought brand. Top with chopped nuts.
  • Chocolate ganache: You can never go wrong with chocolate!
  • Coconut: Use about 2 tablespoons of coconut milk in place of the cream. Top with toasted coconut.
  • More glazes: Find even more glaze options in the Recipe Index.


Cake recipe slightly adapted from Southern Living.

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    30 Comments on “Mini Cream Cheese Pound Cakes”

  1. I always have such problems with bundt pans. Would it be easier with a silicone version? I can’t wait to make these for holiday gifts!

  2. These mini pound cakes look so delicious and soft! I love how the frosting drizzle on the sides – simply stunning ♥

  3. Is there baking powder?

  4. Will the cake still rise without baking soda

  5. If I use the the 6 cup Nordic bundt pan , how many will this batter yield? I don’t want 30! Should I half the recipe??

    • Hi, Lynn. My best guess is that this recipe yields a little more than 5 & 1/2 cups of batter. That’s too much for one 6-cup pan if you fill it 3/4 full. You’d have to do some unusual scaling to get it just right. Could you fill your 6-cup pan 3/4 full and use the remaining cup or so of batter to make a few cupcakes?

  6. Can these little pound cakes be frozen for about two weeks, defrosted, and then glazed?
    I’m trying to get as much ‘pre-work’ done as possible for an upcoming college sendoff party.  I need this to be a make ahead recipe. 

  7. What if I don’t have unsalted butter?

    • Hi, Christina. You’ll likely want to reduce the salt in the recipe. It’s hard to say how much to reduce it because there is no standard for how much salt is in salted butter. That’s why I recommend baking with unsalted butter.

  8. I have 2 twelve count mini Bundt pans as shown. If I still have batter left while the others are baking will the batter still be ok to use. Also how do you place your pans in the oven while baking. 
    Thanks 

    • Hi, Keenya. Yes, you can wait to bake the second batch until the first is done if both pans won’t fit in your oven without being too crowded. I usually place my oven rack in the middle third of the oven. If you bake two pans at once, just place them side by side with a bit of space between them. Otherwise, just place a single pan centered on the rack.

  9. Hi Jennifer,

    Can I use mini loaf pans for this recipe? Thank you

  10. I’ve used this recipe for years, and it’s a family favorite! It freezes very well, in fact, my family likes it even better when it’s been frozen and defrosted. It gets a little gooey, which they love! Thanks for all the glaze and topping ideas!

  11. This cake recipe is amazing! I baked these mini cakes for a baby reveal party instead of the standard cupcakes. So moist and delicious! My family enjoyed them so much!
    Thank you

  12. Made this today. These are awesome! Used my Dash mini bundt cake maker and cooked 7-8 min ea. The family loves them Will definitely be making these again!! Made 15 mini bundts.

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