Cakes · Desserts

Mini White Chocolate Pound Cakes

Anyone seen the new Wonder Woman film that’s just come out?

I saw it last weekend and I thought it was one of the best superhero movies to come out in a while.

I thought it was a brilliant film with amazing fight scenes and a female lead who was beautiful and strong.

I felt inspired and amazed by the scenes of her taking machine gun fire and kicking the butts of the bad guys.

I love it when I see films where women are more than just eye candy. As more women are hitting the gym and weights, I feel like it’s a good positive change.

Enough of my waffling on about movies, time for pound cake and strawberries.


We have a lightened up mini pound cake recipe today, made with white chocolate, topped with more white chocolate and strawberries.

I’ve also made this as a mini Victoria Sponge loaf filled with fresh strawberry compote and dusted with icing sugar.

Either of these is lovely and I liked both although the white chocolate glaze was quite nice.


The pound cake is also very easy to make and doesn’t require a mixer or creaming together any butter and sugar.

Simply melt down the chocolate with the butter spread, whisk in the other ingredients, fold in the flour and bake and cool.


Melt chocolate and slice strawberries, cool cake, top cake with chocolate and strawberries, chill for an hour or two.

And then, slice and serve!


Mini White Chocolate Pound Cakes

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Yield: 2 cakes (12 slices total)

Calories per serving: 103


  • 120g/ 1 cup
    Plain flour
  • 1/4 tsp
  • 1 tsp
    Baking powder
  • 50g/ 3 tbsp
    White chocolate
  • 20g/ 4 tsp
    Light butter spread
  • 2/3 cup
    Low calorie sweetener/ stevia
  • 1
  • 90ml / 6 tbsp
  • 5 ml/ 1 tsp
    Vanilla extract
  • 30g/ 2 tbsp
    White chocolate
  • 30g/ 2 tbsp
    Light butter spread
  • 10-20 ml / 2-4 tsp
    Water/ milk
  • 1/3 cup
    Sucralose/ stevia

Adapted from: Skinny Girl Standard: Individual Pound Cakes


  1. Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a two mini loaf pans.
  2. Whisk together the dry ingredients in a small bowl and set aside.
  3. Melt down the white chocolate and butter spread in a small or medium sized mixing bowl in the microwave for 30 seconds to 1 minute stirring every 30 seconds until melted.
  4. Whisk in the sweetener and then egg once cooled slightly. Then sift and fold in the plain flour mixture and then pour in the milk whisking slowly until combined.
  5. Transfer to the pans and bake in the oven for 28-32 minutes, covering after 20 minutes to prevent the tops from getting too brown.
  6. Remove from the oven and allow to cool on a cooling rack and then remove from the pans and allow to completely cool before slicing into 6 slices per cake or 12 slices if baking in a larger pan.
  7. Store leftovers in the fridge or in an airtight container for up to 4 days.

Nutritional Information

Nutrition Facts
Servings 12
Amount Per Serving
calories 101
% Daily Value *
Total Fat 5 g 7 %
Saturated Fat 3 g 14 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 36 mg 12 %
Sodium 87 mg 4 %
Potassium 27 mg 1 %
Total Carbohydrate 14 g 5 %
Dietary Fiber 0 g 1 %
Sugars 5 g
Protein 2 g 4 %
Vitamin A 3 %
Vitamin C 0 %
Calcium 2 %
Iron 0 %

Recipe Notes

You can make this as a victoria sponge style thing by slicing it in half and making a strawberry compote or spreading strawberry jam in the middle.

The nutritional information is for 12 slices (6 slices per loaf or 12 for a large loaf) and includes the white chocolate glaze.


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