Experimenting with Size: Miniature Pound Cake

Cooking vessels in baking to me are just as important as the recipe and execution because they affect the overall presentation. I was looking for something new, and after making miniature desserts for my mom’s birthday party (yeah, I have yet to write about that), I decided to make mini-pound cakes as an easy breakfast food for the morning using the lighter cake flour variation I had made previously.

The batter was much more difficult to cleanly get into the mini cups.

Mini Poundcake Batter
Mini Pound Cake Batter

The portion sizes, being much smaller took less time to bake which was a plus.

Baked Mini Pound Cake
Baked Mini Pound Cake

After they had cooled a bit, they were taken out of the cups and placed onto a cooling rack so that they did not become soggy.

Baked Mini Pound Cake Cooling
Baked Mini Pound Cake Cooling

The result of these smaller pound cakes was about the same as a full sized loaf. An interesting taste difference was created by the higher crust to inside ratio. Having these pre-portioned instead of having to cut slices for breakfast was really nice. As a breakfast food these are highly recommended, easy to make and delicious.

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  1. There are small ways to dress up your miniature cupcake a little. I also bake them and give it as gift to some of my close friends. I got the Idea from Foodista (http://foodista.com) check it out sometime and explore other possibilities.


  2. Here’s a trick to cleanly get it in … pour the batter into a ziplock bag. Cut a tiny hole in the corner of the bag. Merely squeeze the batter into the mini cupcake mold. It will be much easier and the look will be great.

  3. I haven’t had any problems altering the size of the final product. The the variable will be the baking time as far as I’m concerned and with smaller masses you need to check sooner rather than later so that you don’t burn the cakes.

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