Best 7 Small Loaf Pan Cake Recipes

MINI LOAF CHERRY CAKES

Steps:

• Preheat the oven to 350°
• In a large bowl, mix together the 1 cup + 2 TBSP of all-purpose flour and the baking powder.
• In a separate bowl, beat together the softened butter and the softened cream cheese.
• Add in the eggs one at a time and beat.
• Mix in the granulated sugar, vanilla, and lemon extract.
• Slowly beat in the flour mixture into the wet mixture and then slowly stir in the chopped cherries.
• Pour the batter evenly into 4 greased and floured mini loaf pans.
• Place in the oven and bake for 25-30 minutes. Check the center of the loaves with a toothpick to check if they are done.
• Allow the mini loaves to cool completely before glazing.
• In a small bowl, mix together the confectioner's sugar, vanilla, and milk until it is creamy.
• Drizzle over the cooled cakes and serve.
• Prepare the mini loaves as directed above.
• Set the Vortex Plus to BAKE, 300° and set the timer to 20 minutes.
• Check the center of the loaves with a toothpick, if needed bake for an additional 3-5 minutes.
• Allow the loaves to cool completely before glazing.

MINI CHOCOLATE LOAF CAKES WITH GANACHE

Steps:

• Preheat the oven to 325F. Rub two 3x5 inch mini loaf pans with shortening or butter and dust with cocoa powder.
• Combine the flour, sugar, cocoa, baking soda and salt in small yet deep mixing bowl and stir very well. Add the soft butter and squish it around with the back of a spoon, coating the flour mixture. Stir in the buttermilk. With a hand-held mixer, beat the mixture for about two minutes, scraping sides of bowl, until smooth.
• Mix the lightly beaten egg, vanilla and cooled coffee together in a small bowl or measuring cup. Add to the batter in three parts, stirring gently with a spoon until mixed. Stir in the chocolate chips. Bake on center rack at 325 F for about 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan set on a wire rack for about 10 minutes, then carefully turn from pan.
• To make the ganache, heat the cream for about 30 seconds (or just until hot) in a microwave-safe measuring cup. Add the chocolate. Let sit for a minute, then stir until melted and smooth. This ratio thickens pretty quickly and is harder to drizzle So to drizzle, transfer to a zipper bag (heavy duty is best, but regular is okay if you're careful not to break it) snip a tiny bit off the bottom corner of the bag, then squeeze lines of ganache over the loaves. Chill to set the ganache.

MINI CHOCOLATE LOAF CAKES

Steps:

• Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan.
• Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.
• Whisk the flour, granulated sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Whisk the sour cream, vanilla and eggs until blended in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool completely on a rack. Dust the tops of the loaves with confectioners? sugar.

MINI CARROT CAKE LOAVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
• Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.

WONDERFUL MINI FRUITCAKE

Steps:

• Set oven to 325 degrees.
• Grease five 5" x 3" mini loaf pans.
• In a mixing bowl, cream butter and brown sugar.
• Add eggs one at a time, beating well after each addition.
• In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
• In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
• Stir in fruit and nut mixture, mix well.
• Spoon into prepared mini loaf pans (pans will be full).
• Bake at 325 degrees for 1 hour.
• Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
• Let stand 10 minutes before removing from the pans to wire racks.
• In a bowl, combine the glaze ingredients.
• With pastry brush, brush glaze over the warm loaves.
• Cool completely.

MINI CARAMEL CAKES

Steps:

• Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin. See here for how to line. or use cupcake liners.
• Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with the cinnamon and the nutmeg.
• Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.
• Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
• Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
• Transfer the cake mixture to the greased and lined loaf tin or mini cake pan.
• Place in the oven for 1 hr if using a loaf pan or 15 - 20 minutes for mini cakes.
• *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
• When the cake (s) is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top!
• Allow to cool. Store in an airtight container.

SMALL BATCH CHOCOLATE LOAF CAKE RECIPE

Steps:

• slightly adapted from Epicurious
• Note: All the chocolate flavor comes from the cocoa, so make sure you use the good stuff. I've also heard of people subbing out the water for coffee which apparently makes the cake even more chocolatey, but I haven't tried that myself.
• Heat the oven to 350°F.Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.
• In a bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt. In a liquid measuring cup, mix together the water, oil, vinegar, and vanilla. Combine the liquid ingredients and dry ingredients, mixing until there are no lumps.
• Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top springs back when pressed and a skewer inserted into the center comes out clean.
• Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!