Mini Cream Cheese Pound Cakes are as simple or as fancy as you want. Dress them up with different toppings for endless possibilities!
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!
The simple glaze recipe I’ve included below is a great pairing with these little cakes. Serve them just with the glaze or add a topping or a variety of toppings if you like. Nuts, coconut, toffee bits, sprinkles… Just about anything! You can even keep things simpler by skipping the glaze and just adding a sprinkling of confectioners sugar to each cake.
Of course, there are other glaze options, too. I’ve shown several here for some inspiration. There’s an almond glaze, a fruity one made with preserves, and even a chocolate-hazelnut one. See the recipe notes for how to make those plus some other ideas.
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.
These Mini Cream Cheese Bundt Cakes are the kind of recipe I turn to 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 Coconut Bundt Cakes
- Brown Butter Hazelnut Bundt Cakes
- Mini Chocolate Bundt Cakes with Peanut Butter Filling
Mini Cream Cheese Pound Cakes
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!
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:
- Preheat oven to 350°F. Grease or spray a 1/4-cup capacity mini fluted Bundt pan(s).*
- Whisk together the flour and salt. Set aside.
- 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.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- 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.
- 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:
- 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.
- 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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22 Comments on “Mini Cream Cheese Pound Cakes”
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!
Hi, Chantelle. Personally, I prefer regular pans to silicone. Of course, that’s a matter of preference. If you’d rather use silicone, then go for it. I use a baking spray with flour (like Baker’s Joy or Pam for Baking) and very, very rarely have any issues.
How many mini bundt is this recipe make?
Hi, Donna. The recipe makes 30 cakes.
The pan you gave the link to, about how much batter fits into each little cake impression? I have a pan with 6 much bigger cake impressions, and I’m wondering if I should cut this recipe in half. Six would be fine, but I don’t want, say 12 or more.
I think I smarter question would be, can you guestimate how much batter 1 1/2 c butter and 3 cups flour makes?
The mini Bundts have a 1/4-cup capacity, although they only get filled about 3/4 full. So, I’d estimate you’d have between 5 & 1/2 and 5 & 3/4 cups of batter from the recipe as written.
Pefect, thanks Jennifer. Now I just need to measure my pan and make the recipe accordingly!
These mini pound cakes look so delicious and soft! I love how the frosting drizzle on the sides – simply stunning ♥
Is there baking powder?
No, it’s not needed for this recipe.
Will the cake still rise without baking soda
I meant baking powder
Hi, Charlotte. I’ve made them multiple times just as written, and they turn out beautifully. The pictures should give you an idea of how the finished cakes look.
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?
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.
Hi, Martha. I’ve not tried freezing them, but I think that would be fine.
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.
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.