Print

Mini Loaf Tins Cake

Mini Loaf Tins Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake delightful mini treats with this Mini Loaf Tins Cake recipe—moist, flavorful, and perfectly portioned. Ideal for snacking, sharing, gifting, and customizable with a variety of flavors, these elegant miniature cakes bring simplicity and charm to any kitchen occasion.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 ½ teaspoons baking powder

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup milk or buttermilk
  • 1 teaspoon vanilla extract

Optional Add-ins

  • ½ cup nuts (walnuts or pecans), chopped
  • ½ cup dried fruit or fresh/frozen berries
  • ¼ cup chocolate chips or melted chocolate for swirl
  • 1 teaspoon lemon zest with a splash of lemon juice

Instructions

  1. Prepare Your Tins and Ingredients: Preheat your oven to 350°F (175°C). Grease your mini loaf tins thoroughly with butter or non-stick spray to prevent sticking. Sift together the all-purpose flour and baking powder for even distribution.
  2. Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, incorporating air to aid rising.
  3. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in vanilla extract for warmth and aroma.
  4. Combine Dry Ingredients and Milk: Alternately add the sifted dry ingredients and milk (or buttermilk) into the wet mixture, beginning and ending with the dry ingredients. Mix gently to maintain batter tenderness.
  5. Add Optional Flavor Variations: Gently fold in any desired add-ins such as nuts, berries, chocolate chips, or lemon zest just before baking.
  6. Pour Batter into Tins and Bake: Divide the batter evenly among the prepared mini loaf tins. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Remove: Let the cakes cool in the tins for about 10 minutes, then transfer to a wire rack to cool completely to avoid breakage.

Notes

  • Use room temperature butter, eggs, and milk for smoother mixing.
  • Do not overmix the batter to prevent dense cakes.
  • Grease tins thoroughly or use paper liners to prevent sticking.
  • Use an oven thermometer to ensure accurate baking temperature.
  • Allow cakes to cool fully before slicing for best texture.

Nutrition

Find it online: https://deliceflash.com/mini-loaf-tins-cake/