Classic Vanilla Mini Loaf Cakes Recipe

These tender vanilla mini loaf cakes bake in just 18 minutes and are perfect for portion-controlled desserts, brunch, or gift giving.

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Prep Time 15

Cook Time 18

Total Time 33

Course Dessert, mini cake pan recipes

Cuisine American

Servings 6 servings

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1/2 cup whole milk room temperature

Instructions

Preheat your oven to 350°F (175°C). Grease a 6-cavity mini loaf pan thoroughly with baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly among the prepared mini loaf cavities, filling each about 2/3 full.
Bake for 16-18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking.
Let the mini loaves cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely before frosting or glazing.

Notes

1. Storage: Store unfrosted mini loaves in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
2. Substitution: For a dairy-free version, use plant-based butter and oat milk.
3. For a gluten-free version, use a 1:1 gluten-free baking blend.
4. Flavor variations: Add 1/2 cup chocolate chips, 1 tablespoon lemon zest, or 1 teaspoon cinnamon to the batter for a different twist.
5. Pan note: If using a silicone mini loaf pan, place it on a baking sheet for stability before filling and baking.