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Mini Vanilla Pound Cakes - Simple, Buttery, and Perfectly Portable

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 1/2 cups (180 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/4 cup (60 ml) whole milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon vanilla bean paste (optional, for extra depth)
  • For the pan: Softened butter or nonstick spray, plus a little flour for dusting
  • Optional finish: Powdered sugar for dusting or a simple glaze (1/2 cup powdered sugar + 1–2 teaspoons milk + a few drops vanilla)

Method
 

  1. Prep the pans: Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin or a mini loaf pan, then dust lightly with flour and tap out the excess. This helps the cakes release cleanly and keeps edges crisp.
  2. Whisk dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside. Having the dry mix ready keeps the batter smooth.
  3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 2–3 minutes. The mixture should look paler and airy.
  4. Add eggs one at a time: Beat in the eggs, one at a time, mixing well after each addition. Scrape down the bowl to ensure an even batter. If the mixture looks slightly curdled, don’t worry—it will come together when the flour is added.
  5. Stir in the vanilla: Mix in the vanilla extract and, if using, the vanilla bean paste. This is where that warm, sweet aroma starts to bloom.
  6. Alternate dry ingredients and milk: On low speed, add half the flour mixture, then the milk, then the remaining flour. Mix just until combined. Do not overmix, or the cakes can turn tough.
  7. Fill the pans: Divide the batter evenly among the cups, filling them about 2/3 to 3/4 full. A cookie scoop works well for portioning and keeps sizes consistent.
  8. Bake: Bake for 18–22 minutes for a muffin tin or 22–28 minutes for mini loaves. The cakes are done when the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool: Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack. Cooling on a rack prevents steam from softening the edges.
  10. Finish: Dust with powdered sugar or drizzle with a quick vanilla glaze once the cakes are fully cool. Serve plain or with berries and whipped cream.