Mini Pound Cake for Two

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Try making this Mini Pound Cake for Two for the perfect small sweet treat to enjoy and share. They're creamy, buttery, and melt in your mouth delicious!

If you cannot get enough of these sweet and delicious mini pound cakes, then be sure that you also try making the classic full-size Homemade Sour Cream Pound Cake as well.

Well, here we meet again on another recipe post with classic pound cake.

I have to admit that I really never get tired of a good ole pound cake recipe. Or really any kind of cake for that matter. Cake is just so delicious!

The only problem that I seem to have with cake is that as long as it's in my house, then I feel obligated to eat it until there isn't any left. Thus when I make these cakes I have to have some strong willpower in order to resist the temptation. 

And a way to have cake and not go overboard is to make a smaller version. This recipe will yield just enough pound cake that one or two people can enjoy and not even feel the least bit guilty. Not that you have to feel any guilt for eating cake 😉

Anyway, let's get started!

Jump to:

• Ingredients You'll Need
• Step By Step Instructions
• Recipe Tips & Tricks
• Storage
• Recipe
• More Recipes You'll Love

Ingredients You'll Need

You'll only need a few basic ingredients to make this cake recipe. Some you may already have in your kitchen and pantry. You should be able to easily locate the rest at your local grocery store.

1. Butter - Try to grab the best butter that you can and allow it to sit at room temperature a bit for easier mixing.
2. Cream Cheese - Use one ounce of regular full-fat cream cheese to make this recipe. Allow it time to come to room temperature for easier mixing.
3. Sugar - Use granulated or cane sugar to add sweetness to the cake.
4. Egg - These little cakes require one large egg to make. Try to remove the egg before using it to allow it time to come to room temperature.
5. Vanilla Extract - Use pure vanilla extract and not imitation for best results.
6. All-Purpose Flour - Use plain all-purpose flour with nothing added to it. You may whisk or shift it before using it to smooth it out a bit.
7. Baking Powder - Be sure to check the date of the package before adding it to the pound cakes to make sure that it's not expired.

See the recipe card below for exact ingredient quantities.

Step By Step Instructions

Begin the recipe by preheating the oven to 350 degrees F. Using a stand mixer or a hand mixer with a medium mixing bowl, add the room temperature butter, cream cheese, and granulated sugar. Mix together on medium-high speed until the mixture is light in color and fluffy.

Next, adjust the mixer to medium-low speed and add in the large egg. Add in the vanilla extract and continue mixing until combined.

In a separate small bowl, whisk together the all-purpose flour and baking powder until combined before adding slowly in small amounts at a time to the cake mixture. Mix until combined.

Be sure to spread the pound cake mixture evenly around in two mini loaf pans that are lightly sprayed with cooking spray. Tap the bottom of each pan to make sure it is spread evenly in each pan.

Place the small cake pans into the oven to bake for about 30 to 35 minutes or until a cake tester comes out clean. Carefully remove the cakes from the oven and allow them time to cool in the pans on a baking rack for 15 to 20 minutes before removing them completely. Then share, serve, and enjoy!

Recipe Tips & Tricks

• Allow the ingredients to come to room temperature before using them for the best mixing results.
• Try not to over-mix the cake mixture, especially after adding the flour mixture. Mix just until the ingredients come together and then stop and add to the pan.
• Be sure to check the mini pound cakes while baking to make sure they don't overbake. Place a cake tester (toothpick) into the center of each cake and once it comes out with little to no crumbs or moisture, then it's time to pull the cakes from the oven.
• Allow the cakes to cool a bit before removing them from the small loaf pans.

Storage

Store any leftover pound cake at room temperature in an airtight container for 4 to 5 days. Serve as normal. If you prefer to store it in the refrigerator, then you may do that as well and allow it to come to room temperature or slightly reheat before serving.

Recipe

Original post date 06/30/2014. Updated 10/06/2022.

More Recipes You'll Love

• Homemade Sour Cream Pound Cake
• Chocolate Sour Cream Pound Cake
• Easy Pound Cake Recipe
• 7 Up Pound Cake

Have any comments, questions, or other delicious ways to enjoy this Pound Cake for Two? Please share them in the comments below!