This mini vanilla pound cake is dense but delicate, with a rich buttery taste. It is simple to bake and serve plain or with a ganache. Add half a cup of room-temperature butter to a mixing bowl with a cup of sugar. Mix the butter and sugar until creamy, then break two eggs into a bowl and whisk, then add a little at a time.

Measure two-thirds of a cup of sour cream in a cup; the sour cream will make a softer cake batter. Add two teaspoons of vanilla extract into the cream and the butter and sugar mixture. Sift a cup and a half of all-purpose flour with baking powder and half a teaspoon of salt in a separate bowl.

Add the flour at low speed until it’s incorporated, and then finish by folding the batter with a spatula. Prepare the mini cake moulds by buttering and lining them with parchment paper, then pour the batter into each mould three-quarters full. Tap them on the counter to remove air trapped in the batter, then bake them in a preheated 350F/180C oven for 40 minutes or until golden brown.

If you don’t have a cake mould, you can use an oval or square cake tin and bake at the same temperature for 50 to 55 minutes. Once baked, let the cakes cool down, then serve plain or prepare a chocolate ganache and glaze them. Enjoy.


For Cake;

  • ½ cup (113g/ 4Oz) unsalted butter, slightly cooler than room temperature
  • 1 cup (200g/ 7.1Oz) sugar
  • Two large eggs, just at room temperature
  • ⅔ cup (160ml) sour cream (full-fat)
  • 2 tsp vanilla extract
  • 1 ½ cup (180g/ 6.3Oz) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt


  1. Preheat the oven to 350 F. Grease and flour mini pans and tap out any excess flour. You can also line them with parchment paper.
  2. Beat the butter and sugar using electric beaters or a stand mixer fitted with the paddle attachment until fluffy.
  3. In a separate bowl, lightly whisk eggs with a fork and add them a little at a time while mixing on medium speed. Stir the sour cream and vanilla together and beat in.
  4. In a separate bowl, sift the flour, baking powder and salt. Add this to the batter while beating at low speed until fully incorporated, scraping the sides and bottom of the bowl to ensure this.
  5. Spoon the batter into the cake moulds to about three-quarters full, then run a skewer in to remove any excess air.
  6. Bake the cakes for about 40 minutes until a skewer inserted in the centre of the cake comes out clean.
  7. Serve them warm or wait until completely cool to glaze them.