Mini Brown Sugar Pound Cakes Recipe

Mini brown sugar pound cakes offer a deliciously rich, buttery crumb in an irresistibly cute, single-serve format.

The deep caramel flavor of brown sugar, paired with tangy sour cream and a tender, melt-in-your-mouth texture, make these little cakes a standout for any occasion—whether you’re gifting, entertaining, or treating yourself.

They freeze beautifully, take well to all sorts of creative toppings, and are just as good plain as they are adorned. With simple techniques and a few essential tips, you’ll enjoy foolproof, bakery-quality results every time.

Ingredients Checklist

Gather all your ingredients for efficient, stress-free baking. Each ingredient has a purpose—see notes for substitutions and flavor twists!

• 1 cup (227g) unsalted butter, at room temperature

• 1 1/2 cups (300g) light or dark brown sugar, packed

• 2/3 cup (130g) granulated sugar

• 4 large eggs, at room temperature

• 2 tsp pure vanilla extract

• 2 1/2 cups (325g) all-purpose flour

• 1 tsp baking powder

• 1/2 tsp fine salt

• 1 cup (240g) full-fat sour cream, at room temperature

• 1/2 cup chopped pecans (optional; leave out for nut-free)

• 1/4 cup toffee bits (optional, for extra caramel crunch)

• Confectioners’ sugar, for dusting

• Optional: 2–3 tbsp milk or heavy cream + 1 cup confectioners’ sugar (for glaze)

• Optional: Fresh berries, caramel sauce, or melted chocolate for serving

Flavor Variations & Substitutions:

• Add 2 tsp orange zest or 1 tsp cinnamon for a twist.

• Substitute Greek yogurt for sour cream in a pinch.

• For dairy-free: Use plant-based butter and dairy-free yogurt (texture will be slightly different).

• Omit nuts for allergies.

Step-by-Step Instructions

Achieving that signature pound cake crumb comes down to mixing technique, proper temperature, and baking time. Follow these steps for guaranteed success.

• Prep the pans: Preheat oven to 325°F (163°C). Grease mini bundt pans, loaf pans, or a 12-cup mini cake pan thoroughly, then dust with flour or use baking spray with flour for easy release.

• Cream butter and sugars: In a large bowl, use a stand or hand mixer to cream the butter, brown sugar, and granulated sugar on medium-high speed until pale, fluffy, and doubled in volume—at least 3–4 minutes. Scrape the bowl well.

• Add eggs and vanilla: Beat in eggs one at a time, mixing well after each and scraping down the bowl as needed. Mix in vanilla.

• Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

• Add flour and sour cream alternately: With mixer on low, add one-third of the flour mixture, followed by half the sour cream, mixing just until combined. Repeat, ending with the last of the flour. Do not overmix—stop as soon as no streaks remain.

• Fold in add-ins: Gently fold in pecans and toffee bits if using.

• Fill pans: Divide the batter evenly among prepared pans, filling each about 2/3 full for a nice rise.

• Bake: Bake mini cakes for 22–28 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean with a few moist crumbs. Mini loaf pans may take a few minutes longer. Rotate pans halfway for even baking.

• Cool: Let cakes cool in the pan for 10 minutes, then gently turn out onto a wire rack. Cool completely before glazing or dusting.

Tips for Perfect Results

A few simple tricks ensure your mini brown sugar pound cakes come out beautifully every time.

• Use room temperature ingredients for smooth, even mixing and the best crumb.

• Cream the butter and sugar well—this builds the cake’s structure and lightness.

• Alternate flour and sour cream to avoid curdling and promote tenderness.

• Do not overmix after adding flour, or cakes may be dense.

• Test doneness: Cakes are ready when the tops spring back lightly and a skewer emerges clean but moist.

• Grease pans thoroughly, especially in decorative pans, to prevent sticking.

• Let cakes cool slightly in pans before unmolding to avoid breakage.

Serving Suggestions

Mini pound cakes are both versatile and elegant—perfect for everything from breakfast to dessert.

• Dust with powdered sugar for classic simplicity.

• Drizzle with a quick glaze (mix confectioners’ sugar with milk or cream to desired consistency).

• Add a spoonful of caramel sauce, melted chocolate, or lemon icing.

• Serve with whipped cream and fresh berries for an elegant touch.

• Pair with coffee, black tea, or a dessert wine for a sophisticated treat.

Final Thoughts

Mini brown sugar pound cakes combine timeless flavor with everyday convenience. Their tender, buttery crumb and deep caramel notes are a crowd-pleaser, while the mini format makes them easy to serve, store, and customize for any event.

Experiment with add-ins or toppings to make each batch unique, and enjoy the satisfaction of homemade treats that look as good as they taste. These mini pound cakes are sure to become a beloved staple in your baking repertoire.