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Perfect Mini Flag Pound Cakes Recipe with Easy Vanilla Bean Frosting

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These mini flag pound cakes feature a dense yet tender crumb topped with a creamy vanilla bean frosting, perfect for festive occasions or casual treats.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (120ml) whole milk
  • 1 teaspoon pure vanilla extract
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or whole milk
  • 1 vanilla bean pod, split and seeds scraped out
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease mini loaf pans lightly with butter or non-stick spray and dust with flour.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition until smooth, about 2 minutes.
  4. In a separate bowl, whisk together sifted flour, baking powder, and salt.
  5. Add flour mixture and milk alternately in three parts, starting and ending with flour. Beat on low speed just until incorporated, about 2 minutes total.
  6. Stir in vanilla extract gently.
  7. Divide batter evenly among prepared pans, filling about ¾ full. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
  9. For frosting, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar alternating with heavy cream until smooth and spreadable.
  10. Stir in vanilla bean seeds and a pinch of salt. Beat for another 2 minutes until light and fluffy.
  11. Once cakes are fully cooled, spread or pipe vanilla bean frosting over the tops. Optionally, decorate with fresh berries or edible stars.

Notes

Use room temperature ingredients for best mixing results. Do not overmix after adding flour to keep crumb tender. Scrape vanilla bean seeds carefully for best flavor and appearance. Watch baking time closely to avoid dryness. Frost cakes only when fully cooled to prevent melting.

Nutrition

Keywords: mini pound cakes, vanilla bean frosting, summer dessert, patriotic dessert, easy pound cake, mini loaf cakes

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