Go Back
chocolate pound cakes - bethcakes.com

Mini Chocolate Pound Cakes

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 mini cakes


Mini Chocolate Pound Cakes:

  • ¾ cup unsalted butter room temperature
  • 4 oz cream cheese room temperature
  • 1 ½ cups granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp salt

Chocolate Whipped Cream:

  • ¾ cup heavy cream
  • 1 tbsp unsweetened cocoa powder
  • 1 ½ tbsp powdered sugar
  • ½ tsp vanilla extract


To make the cakes:

  • Preheat oven to 350°F and spray muffin pan (or similar baking pan) with baking spray.
  • In the bowl of a stand mixer, beat butter and cream cheese until combined. Add sugar and mix until combined and fluffy. Add vanilla extract and eggs; mix well.
  • Add flour, cocoa powder, and salt; mix until fully incorporated.
  • Use a cookie scoop to fill each cavity about three quarters full. If using a regular muffin/cupcake pan (or heart-shaped cupcake pan), bake for about 25 minutes. If using a Wilton Mini Heart Cakes Pan, bake 15 to 18 minutes. Test doneness by inserting a toothpick or cake tester into the center each cake; if it comes out clean, they’re done!
  • Let cakes cool in pan for 5 to 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter, making sure to wipe out and re-spray pan as needed.

To make the whipped cream:

  • Combine heavy cream, cocoa powder, powdered sugar, and vanilla extract in the bowl of a stand mixer. Whip on high speed until stiff peaks form.
  • Transfer whipped cream to a piping bag and pipe onto the cooled cakes. Garnish with chocolate sauce and berries if desired.


If using a regular muffin/cupcake pan, this recipe makes about 12 mini cakes. Yield may vary depending on the size of the pan used.
All images and text ⓒBethcakes.