Mini Loaf Cakes
Category
DessertAuthor
Tiffany Hill
Servings
18 Mini Cakes
Here’s what you’ll need:
Mini Loaf Mold: (2) 2 packs to bake the cakes
2 Pack Packaging: boutique box lined with greaseproof paper plus sticker/wrap.
Decoration toppers using fondant or melted chocolate in mini molds.
1M tip for piping buttercream.
Kitchen scale for weighing batter.
Optional: pastry piping tip (for gently puncturing cakes to fill)
Suggested Selling Price: $10-$12.
Note: If you need specific products I used for a current social media video, please go to this link.
Ingredients
-
14 oz. white cake mix (brand does not matter even if oz vary)
-
1 cup all purpose flour
-
1 cup granulated sugar
-
2 TBSP vegetable oil
-
4 egg whites
-
1 ⅓ cup water
-
8 oz. sour cream
-
½ tsp vanilla extract
Directions
Step One: Make the Cake Batter
Preheat oven to 350 degrees
- Place all ingredients in mixing bowl and mix on medium speed until incorporated
Bake in the Silicone Mold
Fill each cavity of the silicone molds with 75-80 grams of batter.
Place molds in the oven and bake at 350 F for 22-25 minutes. *Note I do not grease the molds.
Allow cakes to cool completely before removing from mold. Note: chilled or semi-frozen is better for clean removal.
Add the Filling
Determine your filling: My favorites are lemon curd, raspberry, and salted caramel.
Make your filling/s of choice.
Use a small object to gently poke two holes in the center of each cake. If needed, you can watch my video here for guidance. I prefer to use the end of a pastry piping tip.
Fill a piping bag with your filling of choice, then pipe the filling into each hole of the cakes.
Pipe Buttercream using a 1M tip
Make your buttercream. I use this recipe.
Fit a piping bag with a 1M piping tip and fill with buttercream.
Starting at to top end of the mini cake, pipe in a continuous circular motion, looping the buttercream around itself as you work outward to the edges. Maintain even pressure for a full, layered swirl, then release pressure and lift away gently to finish.
Top with sprinkles and/or accessory pieces.
For accessory pieces, I use a variety of mini molds and fill them with either melted chocolate and/or fondant.
Recipe Note
Note from Tiffany:
Bakers, this is my semi-scratch white cake recipe and by far the most requested cake by both my customers and my family. If you prefer a fully scratch version, you can find my scratch white cake recipe inside my Cake, Fillings, and Buttercream Bundle.
Storage Tips
Room Temperature (Short-Term)
Store mini cakes in an airtight container at room temperature for up to 2 days.
Keep in a cool, dry place, away from heat to prevent the chocolate from softening.
Refrigerator (Recommended)
Store in an airtight container in the refrigerator for up to 5 days.
Allow cakes to sit at room temperature for 15–20 minutes before serving for the best texture and flavor.
Freezing (Best for Batch Baking)
Place mini cakes in a single layer in an airtight container or freezer-safe bag.
Freeze for up to 2 months.
To thaw:
Transfer to the refrigerator overnight, or
Let sit at room temperature for 30–60 minutes until fully thawed.
💗 Pro Tips:
If stacking, place parchment paper between layers to protect the chocolate coating.
Avoid condensation by keeping cakes in a sealed container while thawing.