Mini Cream Cheese Pound Cakes

Makes: 10 - 12 mini bundt cakes Prep time: 20 minutes Baking time: 30-35 minutes


1 and 1/2 cups softened unsalted butter

1, 8 ounce package softened full fat cream cheese

3 cups sugar

6 eggs

1 tablespoon best quality vanilla

3 cups all purpose flour

pinch of salt


Preheat your oven to 350 degrees.  In a large mixing bowl, beat butter and cream cheese until light and fluffy. Gradually add the sugar  and vanilla and beat for about 3-5 minutes until fully incorporated.  Add eggs, one at a time, and scrape down the bowl as needed.  In another bowl, whisk together all the dry ingredients.  Gradually add to the butter/cream cheese mixture until just incorporated.  Make sure not to over mix your batter, as the cake will be tough.  Grease and flour your mini bundt pans.  I use a large piping bag to fill the pans 3/4 full.  If you don’t have a piping bag, you can use a spoon.  Smooth the tops of each cake and rap the pan on the counter several times to get out the air bubbles.  Rotate your pans at the 15 minute mark.  Check for doneness at the 30 minute mark with a toothpick or by touching the center to see if it springs back.  Take the cakes out and let them cool for 15 minutes in the pan.  Gently run an offset spatula around each cake so they release easily.  Turn them out onto a baking rack and cool completely before dusting with powdered sugar.