If you’re a fan of vanilla, this Vanilla Loaf Cake will quickly become your go-to recipe.
It’s light, fluffy, and bursting with vanilla’s warm, comforting flavor.
Whether you enjoy it with morning coffee or afternoon snacks, this vanilla cake loaf recipe will quickly become a favorite in your home.
This vanilla cake loaf recipe is easy to make and enjoy, making it perfect for breakfast, dessert, or just a mid-day snack.
Why You’ll Love This Vanilla Loaf Cake?
I love this recipe because it’s straightforward yet delivers a rich flavor.
This vanilla loaf is versatile enough to be paired with a cup of coffee or served as a dessert with a scoop of ice cream. Plus, the ingredients are probably already in your pantry!
How to make a Vanilla Loaf Cake?
Recipe Details
- Course: Dessert
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Serving Size: 1 slice
Ingredients
For the Sponge:
- 200 g unsalted butter or baking spread (softened)
- 200 g caster sugar (superfine sugar)
- 4 large eggs
- 200 g self-raising flour (or plain flour with 1 tsp baking powder)
- 2 tsp vanilla extract (or vanilla bean paste)
For the Buttercream:
- 125 g unsalted butter (softened)
- 250-260 g icing sugar (powdered sugar)
- 1-4 tbsp milk or cream (adjust for desired consistency)
- 1-2 tsp vanilla extract (or vanilla bean paste)
For Decoration (Optional):
- Sprinkles
Instructions
1. Preheat the Oven:
Preheat your oven to 180°C (350°F)—grease and line two 8-inch round cake tins.
2. Prepare the Cake Batter:
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract or vanilla bean paste. Sift the self-raising flour (or plain flour with baking powder) into the bowl and fold gently until the mixture is well combined and smooth.
3. Bake the Cake:
Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cakes comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
4. Make the Buttercream:
In a medium bowl, beat the softened butter until creamy. Gradually add the icing sugar, mixing until smooth and fluffy. Add the vanilla extract or vanilla bean paste and mix well. If the buttercream is too thick, add milk or cream in a tablespoon until you reach your desired consistency.
5. Assemble the Cake:
Once the cakes are completely cool, spread a generous amount of buttercream on top of one of the cakes. Place the second cake on top and spread the remaining buttercream over the sides of the cake. If desired, decorate with sprinkles.
6. Serve:
Slice and enjoy your homemade vanilla cake!
Serving Suggestions
This Vanilla Loaf Cake is perfect on its own, but here are some ways I love to serve it:
1. With Fresh Berries: A side of strawberries or raspberries adds a nice contrast to the sweetness of the cake.
2. Topped with Whipped Cream: Light and airy whipped cream complements the dense, moist texture of the loaf.
3. A Scoop of Ice Cream: Vanilla or caramel ice cream pairs beautifully with the cake, making it an ideal dessert.
4. Glazed with Lemon Icing: Drizzle a simple lemon glaze over the top for a zesty kick before serving.
Nutrition Facts Per Serving
- Calories: 512
- Total Fat: 29g
- Saturated Fat: 18g
- Cholesterol: 136mg
- Sodium: 245mg
- Total Carbohydrates: 62g
- Dietary Fiber: 1g
- Sugars: 46g
- Protein: 4g
Tips for the Best Vanilla Loaf Cake
✔ Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps the batter mix together smoothly and creates a more tender crumb.
✔ Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in a dense cake.
✔ Check for Doneness: Oven temperatures can vary, so check your cake at the 50-minute. The top should be golden brown, and a toothpick should come out clean.
Variations to Try
❖ Vanilla Pound Cake: Reduce the baking powder to ½ teaspoon for a denser texture and skip the baking soda. This creates a more traditional pound cake feel.
❖ Add Mix-Ins: For a twist, fold in some chocolate chips, berries, or nuts into the batter before baking.
❖ Glaze It: Drizzle a simple vanilla glaze over the top once the cake has cooled for sweetness and a beautiful finish.
Note
For those looking to make this Vanilla Loaf Cake dairy-free, you can substitute the butter with margarine, use almond milk instead of whole milk, and replace the sour cream with dairy-free yoghurt. Just keep in mind that these changes might alter the texture and flavor slightly.
How Long Does The Loaf Cake Last, And Can It Be Frozen?
The Vanilla Loaf Cake lasts up to 3-4 days when stored in an airtight container at room temperature.
You can freeze the cake if you want to extend its shelf life. To freeze, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.
The cake can be frozen for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature.
Can You Make This Loaf Cake With Plain/All-Purpose Flour?
Yes, this Vanilla Loaf Cake is already made with all-purpose flour, so you don’t need to change the recipe.
All-purpose flour is ideal for this type of cake, giving it a light yet moist texture.
Can This Loaf Cake Be Made Gluten Or Dairy Free?
Yes, this loaf cake can be adapted to be gluten or dairy-free:
➤ Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or another binding agent. Ensure the flour blend is a 1:1 substitute for all-purpose flour.
➤ Dairy-Free: Replace the butter with a dairy-free margarine or plant-based butter. Use almond milk or another dairy-free milk alternative instead of whole milk, and substitute the sour cream with a dairy-free yogurt or sour cream alternative.
Can This Cake Be Made Into Cupcakes Or Mini Loaf Cakes?
You can easily adapt this recipe to make cupcakes or mini loaf cakes.
For cupcakes, simply divide the batter evenly into a lined cupcake pan and bake at the same temperature for 18-22 minutes or until a toothpick inserted into the centre comes out clean.
For mini loaf cakes, divide the batter into mini loaf pans and bake for about 25-30 minutes, checking for doneness similarly.
Keep an eye on the baking time; it will be shorter than a full loaf.
Do You Need An Electric Mixer To Make This Recipe?
An electric mixer is recommended, especially for creaming the butter and sugar together, as it helps achieve a light and fluffy texture.
However, if you don’t have an electric mixer, you can still make this cake using a sturdy whisk and some elbow grease.
Simply beat the butter and sugar together to ensure the best possible texture.
Conclusion
This Vanilla Loaf Cake is a classic dessert that fits into any occasion. It’s simple to make but rich in flavor, and I know it will become a favorite in your home just as it is in mine.
Whether new to baking or a seasoned pro, this recipe is simple yet satisfying, delivering a rich vanilla flavor that will keep you returning for more.
I hope you enjoy baking this cake as much as I do. Happy baking!
Vanilla Loaf Cake
Ingredients
For the Sponge:
- 200 g unsalted butter or baking spread softened
- 200 g caster sugar superfine sugar
- 4 large eggs
- 200 g self-raising flour or plain flour with 1 tsp baking powder
- 2 tsp vanilla extract or vanilla bean paste
For the Buttercream:
- 125 g unsalted butter softened
- 250-260 g icing sugar powdered sugar
- 1-4 tbsp milk or cream adjust for desired consistency
- 1-2 tsp vanilla extract or vanilla bean paste
For Decoration (Optional):
- Sprinkles
Instructions
Preheat the Oven:
- Preheat your oven to 180°C (350°F)—grease and line two 8-inch round cake tins.
Prepare the Cake Batter:
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract or vanilla bean paste. Sift the self-raising flour (or plain flour with baking powder) into the bowl and fold gently until the mixture is well combined and smooth.
Bake the Cake:
- Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cakes comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
Make the Buttercream:
- In a medium bowl, beat the softened butter until creamy. Gradually add the icing sugar, mixing until smooth and fluffy. Add the vanilla extract or vanilla bean paste and mix well. If the buttercream is too thick, add milk or cream in a tablespoon until you reach your desired consistency.
Assemble the Cake:
- Once the cakes are completely cool, spread a generous amount of buttercream on top of one of the cakes. Place the second cake on top and spread the remaining buttercream over the sides of the cake. If desired, decorate with sprinkles.
Serve:
- Slice and enjoy your homemade vanilla cake!
Video
Notes
Hi, I’m Mary, and I’m a cake maker here at the Cakerecipehome.com blog. With a passion for all things sweet and a flair for creativity in the kitchen, I spent 5 years perfecting the art of cake making and decorating. Over the years, I’ve honed my skills through countless baking experiments, and I’m excited to share my knowledge and experience with you.
I love trying new recipes, especially when they’re delicious, I love them so much… hope you like them! Thanks for the time!