Imagine sinking your teeth into a perfectly moist, decadent mini pound cake that melts in your mouth with rich white chocolate goodness. These adorable little cakes are not just a dessert; they're a miniature celebration of flavor that will transform your ordinary day into an extraordinary culinary experience. Whether you're hosting a fancy brunch, looking for a delightful afternoon treat, or simply craving something sweet, these White Chocolate Mini Pound Cakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 mini cakes
Ingredients
- 1 cup white chocolate chips
- 1/2 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cavity mini pound cake or muffin pan thoroughly with butter or non-stick cooking spray.
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Set aside to cool slightly.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract and melted white chocolate until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared mini cake pan cavities, filling each about 2/3 full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.
- Remove from oven and let cakes cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with melted white chocolate for additional decoration before serving.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to achieve a smooth, consistent batter.
- Chocolate Melting Hack: When melting white chocolate, use low power in the microwave and stir frequently to prevent burning.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cakes tender and light.
- Pan Preparation: Thoroughly grease your mini cake pan or use high-quality non-stick cooking spray to ensure easy cake removal.
- Cooling is Crucial: Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack to prevent breaking.
- Decoration Options: Get creative with toppings like powdered sugar, chocolate drizzle, or even fresh berries for extra flair.
- Storage Tip: These mini cakes can be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to a week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
