These easy miniature cream cheese pound cakes only need 5 ingredients and about half an hour of time. They’re light and fluffy and have no baking soda or baking powder!
Cream cheese plus butter – is there a better combination when you’re looking for a rich, flavorful, and easy cake? These cream cheese butter cakes are inspired by a classic pound cake with a cream cheese twist and are perfect when you might to make something simple and delicious.
All you need is 5 ingredients – butter, cream cheese, eggs, and flour. With some baking magic, they come out light and fluffy with a thin, crispy sugar crust.
How to make fluffy cake without baking powder
The secret to the fluffiest miniature cakes is all in the technique. This recipe doesn’t require any baking soda or baking powder, which are typically used to help cakes rise.
So what’s the trick? The fluffiness comes from creaming together the butter, cream cheese, and sugar for at least 3 minutes until they are super light and fluffy. It’s important for the ingredients to all be at room temperature.
When incorporating the eggs, it’s important not to over-mix. You want to beat the mixture until the yolk of the egg is just distributed into the mixture. Beating eggs for too long can create big air bubbles, which will lead to uneven rising in the oven.
You also want to make sure not to over-mix your flour. You want to mix until the flour is just incorporated. Over-mixing can toughen the gluten in the flour, which can lead to a dense cake.
Why does creaming together butter and sugar help the cakes rise?
Creaming helps create air pockets in the butter, and the sugar keeps the pockets from closing. When you bake the cakes, the air pockets expand in the heat of the oven and your cakes will rise! Don’t rush the creaming process.
Why do the ingredients need to be at room temperature?
Your butter, cream cheese, and eggs need to be at room temperature. Room temperature ingredients incorporate more easily, so you have a silky smooth batter. This keeps your mini pounds cakes from getting dense and gluey. Be sure to set your ingredients out ahead of time so that they come to room temperature.
Ingredients for the best mini pound cakes
The basic recipe calls for butter, cream cheese, sugar, eggs, and flour. If you have it on hand, I recommend adding 1 tsp of vanilla extract as well for flavor.
Can you use unsalted butter instead of salted butter?
Salted butter helps pack an extra oomph of flavor, but you’re welcome to use unsalted butter plus 1/4 tsp of salt instead.
What ingredients can you add to change the cake flavor?
You can try the following flavor variations on the base butter cake:
- Add the zest of 1 lemon for a lemon cake
- Swirl in strawberry jam for a strawberry swirl cream cheese cake
- Add a tbsp of cocoa powder with the flour with a chocolate cake
I love how simple and easy these cakes are, and that you only need 5 common household ingredients. I love topping them with whipped cream and fresh strawberries for the perfect treat!
Other dessert recipes to try:
If you make this recipe, please let me know! I always love to see what my readers are baking. You can comment below or tag me on Instagram @halicopteraway.
Cream cheese butter cake
- Muffin tin
- Muffin tin liners (optional)
- Hand or stand mixer
- 1/2 cup (120g) salted butter, room temperature
- 4 oz (120g) full fat cream cheese, room temperature
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract (optional)
- 2 eggs, room temperature
- 1 cup (125g) all purpose flour
- Preheat oven to 325°F and line 10 slots of a muffin tin.
- In a medium bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat together the butter and cream cheese on medium speed until well-incorporated, about 1 minute. Add the sugar, and cream together on medium-high speed for at least 3 minutes until light, pale, and fluffy. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and mix on medium speed until incorporated. Add the eggs one at a time, mixing on medium speed until just incorporated. Sift in the flour and mix until just incorporated. Be careful not to over-mix the eggs or the flour.
- Fill each muffin tin until it's about 3/4 full. Place in the oven and bake for 25 – 28 minutes until a toothpick inserted into the center comes out clean. Remove and let cool for a few minutes.
- Instead of salted butter, you can use unsalted butter and add 1/4 tsp of salt with the flour
- Make sure that the ingredients are at room temperature, as it helps them incorporate and ensures that the cakes will be light and fluffy