Mini Vanilla Cakes

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Mini Vanilla Cakes – Buttery, Moist, and Irresistibly Soft

These mini vanilla pound cakes are the perfect individual-sized treats—rich, buttery, and delicately soft. Whether served plain or topped with a luscious chocolate ganache, they are guaranteed to impress at any gathering. Best of all, they’re simple to make with pantry staples and come together beautifully in mini molds or a single baking dish.

Why You’ll Love These Mini Cakes:

  • Moist and tender thanks to full-fat sour cream
  • Perfectly portioned for individual servings
  • Versatile — enjoy plain, dusted with powdered sugar, or glazed with chocolate

Ingredients

For the Cakes:

  • ½ cup (113g) unsalted butter, slightly cooler than room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • ⅔ cup (160ml) full-fat sour cream
  • 2 teaspoons vanilla extract
  • 1½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat & Prepare Pans
    Preheat your oven to 350°F (180°C). Grease and flour mini cake molds or line them with parchment paper. Tap out excess flour.
  2. Cream Butter and Sugar
    In a mixing bowl, beat the butter and sugar together using an electric mixer or stand mixer fitted with the paddle attachment until light and fluffy (about 3–4 minutes).
  3. Incorporate Eggs
    In a separate bowl, lightly whisk the eggs. Gradually add them to the butter mixture while beating on medium speed. Mix until smooth.
  4. Add Vanilla & Sour Cream
    Stir the sour cream and vanilla together, then add to the batter. Mix just until combined.
  5. Mix Dry Ingredients
    Sift together the flour, baking powder, and salt. Gradually add to the wet ingredients while mixing on low speed. Scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
  6. Fill Molds & Bake
    Spoon the batter into prepared molds until ¾ full. Tap each mold gently on the counter to release any air bubbles.

    • For mini cakes: Bake for 38–42 minutes
    • For a single 8-inch cake: Bake for 50–55 minutes
      A toothpick inserted in the center should come out clean.
  7. Cool & Serve
    Let the cakes cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely. Enjoy as is, or top with a silky chocolate ganache or a dusting of powdered sugar.

Tips for Success

  • Don’t overmix the batter after adding the flour to keep the cakes soft.
  • Use full-fat sour cream for the best texture.
  • These cakes freeze beautifully—wrap tightly and store for up to 2 months.

 

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