Description
A delightful Mini Loaf Tins Cake recipe that’s soft, moist, and perfect for sharing or gifting. Each little loaf is golden, buttery, and full of comforting flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup optional add-ins (chocolate chips, nuts, or berries)
Instructions
- Preheat your oven to 350°F (175°C) and grease mini loaf tins.
- In a bowl, whisk flour, baking powder, and salt together.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla.
- Mix in the dry ingredients alternately with milk until smooth.
- Pour batter evenly into greased mini loaf tins, filling two-thirds full. Add optional toppings if desired.
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Cool in tins for 10 minutes, then transfer to a wire rack.
- Serve warm or enjoy at room temperature.
Notes
- Do not overmix the batter to keep loaves fluffy.
- Rotate tins halfway through baking for even results.
- Sprinkle sugar on top before baking for a sweet crust.
- Wrap and freeze loaves for up to 2 months.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: mini loaf cake, loaf tin cake, easy mini cakes, tea cakes, small cakes recipe