Name: Mini Vanilla Pound Cakes with Raspberry Icing Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 4 large eggs, at room temperature; 1/2 cup (120g) full-fat sour cream, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; Seeds scraped from 1/2 of a vanilla bean; 1/2 teaspoon almond extract (optional but recommended!); 1/2 cup (85g) fresh raspberries; 2 teaspoons granulated sugar; 1 and 1/2 cups (180g) confectioners’ sugar; 1 Tablespoon (15ml) heavy cream or milk

Jump to Recipe· 4.2 from 45 reviews

If you’re looking for a showstopper dessert that feels both elegantly classic and delightfully fresh, you have to try this Mini Vanilla Pound Cakes with Raspberry Icing Recipe. These petite treats are packed with rich vanilla bean flavor and have the perfect moist crumb that melts in your mouth. Topped with vibrant, tangy raspberry icing, each mini pound cake is a little bundle of joy that’s perfect for everything from afternoon tea to a charming party centerpiece. I’m excited to share how you can make these irresistible cakes that blend timeless comfort with a fruity twist.

Ingredients You’ll Need

A top-down view shows a white marbled surface holding ten different bowls and dishes with baking ingredients neatly arranged. There are three eggs in a square white dish in the lower left middle, next to a small square white dish holding several slices of yellow butter. Above, a white round bowl contains brownish-orange powder, and next to it is another round bowl filled with white flour. A small white square dish holds white and brown powders, likely baking soda and spices. In the upper right, a glass bowl has a pale yellow liquid, while below, another glass bowl contains a thick white cream. Below that, a small white round bowl holds brown liquid, and beside it, another white bowl has a pale creamy liquid. In the upper left corner, a larger white bowl is filled with white granulated sugar. All items are evenly spaced on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple but play critical roles in creating that perfect balance of flavor, texture, and appearance. From the creamy butter that adds richness to the fresh raspberries bursting with natural sweetness, every component has a story.

All-purpose flour (1 and 3/4 cups / 219g): Provides structure and a tender crumb when correctly measured and spooned.
Baking powder (1/2 teaspoon): Gives the cakes just the right lift and fluffiness.
Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness beautifully.
Unsalted butter (1 cup / 226g), softened: The star for moisture and that melt-in-your-mouth richness.
Granulated sugar (1 cup / 200g): Sweetens the cake while helping to create a tender texture.
Large eggs (4), room temperature: Bind ingredients and add structure while ensuring lightness.
Full-fat sour cream (1/2 cup / 120g), room temperature: Adds moisture and a subtle tang for depth.
Pure vanilla extract (1 and 1/2 teaspoons): Infuses the cake with warm vanilla aroma and flavor.
Vanilla bean seeds (from 1/2 bean): Adds those flecks of authentic vanilla and an intense fragrance.
Almond extract (1/2 teaspoon, optional): Introduces a delightful nutty hint that enhances the vanilla.
Fresh raspberries (1/2 cup / 85g): The base of the irresistible icing, bursting with tartness and color.
Granulated sugar (2 teaspoons): Sweetens raspberries to balance the tartness for the icing.
Confectioners’ sugar (1 and 1/2 cups / 180g): Creates a smooth, sweet icing perfect for drizzling.
Heavy cream or milk (1 tablespoon / 15ml): Adjusts the icing texture for that perfect drizzle consistency.

How to Make Mini Vanilla Pound Cakes with Raspberry Icing Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (177°C). Generously grease your mini Bundt cake pan to ensure these little cakes pop out effortlessly once baked. If you don’t have a Bundt pan, any mini cake or muffin pan will do—just adjust bake times if needed.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This method ensures even distribution of your leavening agents and seasoning, laying the groundwork for a perfectly tender and risen cake.

Step 3: Cream Butter and Sugar

Using a stand or handheld mixer with a paddle or whisk attachment, beat your softened butter and granulated sugar on high speed until creamy and pale, about 2 minutes. This step traps air for lightness and gives the cakes their lovely fine crumb.

Step 4: Add Eggs and Flavorings

Keep your mixer running on low speed while you add eggs one at a time. Then mix in sour cream, vanilla extract, the scraped seeds of your vanilla bean, and almond extract if using. These ingredients blend to create an incredibly rich and aromatic batter you will LOVE.

Step 5: Incorporate Dry Ingredients Carefully

Slowly add the dry flour mixture and beat just until combined. Resist the urge to over-mix here; you want the batter thick, creamy, and studded with vanilla bean specks. This gives you a dense yet moist texture unique to pound cakes.

Step 6: Bake Your Mini Cakes

Spoon batter into each cavity of your pan, filling about two-thirds full. Bake for 20 to 25 minutes or until golden and springy to the touch. Let them cool briefly in the pan, then invert gently to avoid any breakage. Cooling completely is key before icing—patience will pay off!

Step 7: Make the Raspberry Icing

Mix raspberries with granulated sugar and mash vigorously to release juices. After sitting for 5 minutes, strain through a fine mesh to remove seeds, ensuring smooth icing. Whisk in confectioners’ sugar and heavy cream until you have a luscious, pourable consistency. Drizzle this ruby-hued icing over the cooled mini pound cakes for a stunning finish.

How to Serve Mini Vanilla Pound Cakes with Raspberry Icing Recipe

A small bundt cake with one slice placed beside it, showing a soft yellow texture inside. The cake is topped with shiny pink icing that drips down the sides and is decorated with small round colorful sprinkles. The cake sits on a round white plate with an elegant scalloped edge. A fresh red raspberry and a small green mint leaf are placed next to the cake. A silver fork with some pink icing on its tines rests on the plate near the cake. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Think fresh raspberries, delicate mint leaves, or even edible flowers to amp up the visual charm and add fresh notes that highlight the cake’s buttery, vanilla richness paired with the vivid raspberry icing.

Side Dishes

Pair these mini vanilla pound cakes with fresh whipped cream or a scoop of vanilla bean ice cream for extra indulgence. Light berry salads or a cup of your favorite tea or coffee also complement the flavors beautifully.

Creative Ways to Present

Serve these beauties on a pretty tiered cake stand for a tea party vibe or package them individually in cellophane bags tied with ribbon for delightful gifts. They’re also fantastic plated with a smear of raspberry coulis and a dusting of powdered sugar for a restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

Keep leftover iced mini pound cakes covered at room temperature for 1-2 days or store them in the fridge for up to 5 days to maintain freshness and avoid drying out.

Freezing

You can freeze these cakes before icing by wrapping them tightly in plastic wrap and then foil. When ready to serve, thaw at room temperature and then add your fresh raspberry icing.

Reheating

If you want to enjoy your cakes warm, gently heat them in the microwave for about 10-15 seconds. Add icing after warming for the best texture and flavor experience.

FAQs

Can I use frozen raspberries for the icing?

Yes! Just thaw them fully and drain excess moisture before proceeding. This will help you get the perfect consistency without extra water diluting the flavor.

What if I don’t have a mini Bundt pan?

No worries at all. Mini muffin pans or other small cake pans can substitute nicely. Just keep an eye on baking time as they may vary slightly.

Is almond extract necessary?

It’s optional but highly recommended. It adds a lovely nutty depth that enhances the vanilla and raspberry flavors beautifully. You can skip it if you prefer a pure vanilla cake.

How far in advance can I make these cakes?

You can bake the cakes a day in advance and store them airtight at room temperature or in the fridge. Add the raspberry icing just before serving to keep it fresh and vibrant.

Can I make this recipe gluten-free?

Substituting the all-purpose flour with a gluten-free blend tailored for baking usually works well, but texture might vary slightly. Be sure to use a blend that contains xanthan gum or another binder for best results.

Final Thoughts

There is truly something magical about the combination of buttery vanilla pound cake and fresh, bright raspberry icing. This Mini Vanilla Pound Cakes with Raspberry Icing Recipe offers a delightful twist on a classic that’s both impressive and simple enough to make anytime. I hope you have a blast making these little treasures and sharing them with your loved ones. Trust me, they’re bound to become a new favorite in your dessert rotation!