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Sweet Mini Loaf Pan Cake Recipes - Simple, Shareable Treats

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1/3 cup (80 ml) neutral oil (such as canola or grapeseed)
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • Optional add-ins: 1 cup chocolate chips, fresh berries, chopped nuts, or dried fruit
  • For the glaze (optional): 1 cup (120 g) powdered sugar + 2–3 tablespoons milk or lemon juice
  • Equipment: 8-cavity mini loaf pan (or two 4-cavity pans), cooking spray or softened butter, parchment strips

Method
 

  1. Prep your pan. Heat the oven to 350°F (175°C). Grease each mini loaf cavity well, then line with a parchment strip for easy lifting. This helps prevent sticking and keeps edges neat.
  2. Combine dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until there are no sugar clumps.
  3. Mix the wet ingredients. In a separate bowl, whisk melted butter, oil, eggs, buttermilk, and vanilla until smooth. The mix should look creamy and uniform.
  4. Bring it together. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. Do not overmix—a few small lumps are fine and keep the crumb tender.
  5. Fold in add-ins (if using). Gently stir in chocolate chips, berries, nuts, or dried fruit. Aim for even distribution without stirring too much.
  6. Fill the pan. Divide the batter evenly among the cavities, filling each about 2/3 to 3/4 full. This gives them room to rise without overflowing.
  7. Bake. Place the pan on the center rack and bake for 18–24 minutes, depending on your oven and pan size. The loaves are done when a toothpick comes out with a few moist crumbs, not wet batter.
  8. Cool. Let the mini loaves rest in the pan for 8–10 minutes, then lift out using the parchment strips and transfer to a wire rack to cool completely.
  9. Glaze or finish. Whisk powdered sugar with milk or lemon juice until pourable. Drizzle over cooled loaves. For extra flair, add lemon zest, chopped nuts, or a few chocolate shavings on top.