Description
Delight in the ease and joy of baking perfectly moist and flavorful Mini Loaf Tins Cakes. These individual-sized cakes are ideal for portion control, sharing, gifting, or enjoying as a personal treat. With simple, pantry-friendly ingredients and customizable add-ins like fruits, nuts, or chocolate, this recipe suits beginners and seasoned bakers alike. Perfect for any occasion, these charming little cakes combine convenience with irresistibly tender texture and rich taste.
Ingredients
Units
Scale
Main Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon, nutmeg, or ginger (optional, for spiced variation)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup milk or buttermilk, room temperature
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup fresh or dried berries (e.g., blueberries, cranberries)
- 1/2 cup chocolate chips or 2 tablespoons cocoa powder
- 1/2 cup chopped nuts (e.g., walnuts, pecans, almonds)
Instructions
- Prepare Your Mini Loaf Tins: Grease the mini loaf tins thoroughly with butter or non-stick spray, then lightly dust with flour to prevent sticking, ensuring easy removal after baking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and any chosen spices to maintain a light, lump-free texture.
- Cream Butter and Sugar: Using an electric mixer or wooden spoon, beat the softened butter and sugar till pale, fluffy, and creamy to create a tender cake crumb.
- Add Eggs and Vanilla: Beat in eggs one at a time, fully incorporating each before adding the next, then stir in vanilla extract for aromatic warmth.
- Alternate Adding Dry Ingredients and Milk: Add the dry ingredients alternately with milk or buttermilk in batches, folding gently to keep the batter airy and prevent toughness.
- Fold in Optional Add-ins: Carefully fold in any fruit, nuts, or chocolate chips to evenly distribute flavors without deflating the batter.
- Fill and Bake: Divide the batter evenly between the prepared tins, filling each about two-thirds full. Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool and Remove: Let the mini loaves cool in the tins for 10 minutes, then transfer to a wire rack to cool completely, setting the loaves perfectly and easing removal.
Notes
- Use room temperature butter, eggs, and milk for smoother batter and better mixing.
- Do not overmix the batter to avoid dense, tough cakes; mix until just combined.
- Use an ice cream scoop or measuring cup for even portioning in loaf tins.
- Check cakes 5 minutes before the minimum baking time to avoid overbaking.
- Cool cakes on a wire rack to prevent sogginess and maintain texture.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg