Description
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
- 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.
- 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.
- 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.
- 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.
- Add Optional Flavor Variations: Gently fold in any desired add-ins such as nuts, berries, chocolate chips, or lemon zest just before baking.
- 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.
- 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
- Serving Size: 1 mini loaf cake (approx. 80g)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg