Description
A versatile and delightful recipe for baking small, individual cakes in mini loaf tins. These cakes are perfect for gifting, portion control, or simply enjoying a charming, single-serving treat. The recipe is adaptable to many flavors, from classic vanilla to chocolate or lemon.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy, at room temperature)
- Optional additions/flavor variations:
- 1/2 cup mini chocolate chips
- Zest of 1 lemon or orange
- 1/2 teaspoon almond extract (instead of vanilla)
- 1/4 cup cocoa powder (reduce flour by 1/4 cup)
- 1/2 cup fresh berries (tossed in 1 tbsp flour)
- For Glaze/Topping (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk or lemon juice
- A sprinkle of sprinkles or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour 6 mini loaf tins (approx. 5.75 x 3.25 inches each) or line with paper inserts.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. If making a chocolate variation, whisk in cocoa powder here.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract (and any other extracts like almond, or zest).
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- If adding optional mix-ins like chocolate chips, berries, or nuts, gently fold them into the batter with a spatula.
- Divide the batter evenly among the prepared mini loaf tins, filling each about two-thirds full.
- Bake for 20-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean. Baking time will vary slightly depending on your oven and the exact size of your tins.
- Remove the mini loaves from the oven and let them cool in the tins for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
- For the Glaze (Optional): While cakes cool, whisk together the powdered sugar and milk/lemon juice until smooth. Once cakes are completely cool, drizzle the glaze over the tops.
- Let the glaze set before serving or packaging.
Notes
- Ensure butter, eggs, and milk are at **room temperature** for a smoother batter and better-textured cake.
- Do not overmix the batter, as this can lead to a tough cake. Mix until just combined.
- Mini loaf cakes bake faster than a full-sized loaf, so keep an eye on them.
- These mini loaf cakes are excellent for **gifting**. Once cooled, wrap them individually in plastic wrap and then in decorative paper or cellophane bags.
- You can freeze cooled, unglazed mini loaf cakes in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before glazing or serving.
- Try adding a streusel topping before baking for extra crunch: combine 1/4 cup flour, 2 tablespoons sugar, 1 tablespoon cold butter, and a pinch of cinnamon until crumbly.
Nutrition
- Serving Size: 1 mini loaf (approx. 100-150g depending on additions)
- Calories: 300-450 (varies based on additions like chocolate chips, nuts, and glaze)
- Sugar: 30-50g
- Sodium: 150-250mg
- Fat: 15-25g
- Saturated Fat: 8-15g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 40-60g
- Fiber: 1-2g
- Protein: 4-6g
- Cholesterol: 50-80mg
Keywords: Mini Loaf Cake, Quick Bread, Easy Cake, Gifting, Vanilla Cake, Chocolate Cake, Lemon Cake, Baked Good