An easy and foolproof Vanilla Loaf Cake that’s soft, moist and delicious. This simple vanilla sponge uses just six ingredients and can be served plain or topped with vanilla buttercream and sprinkles. The perfect treat with a cup of tea or coffee!
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Have I mentioned that my husband is not a cake person? It’s true and it’s slightly heartbreaking (to me at least). The only cakes he will happily eat and enjoy are simple, fuss-free, plain cakes.
This vanilla loaf cake is his favourite – such a quick and easy pound cake that you can whip up in five minutes! Did I also mention you only need six ingredients or five if you use self raising flour?
This everyday vanilla cake will delight fans of my School Sprinkle Cake and everyone who adores vanilla. A great recipe for newbie bakers – just take a look at the video to see how easy it is!
VANILLA POUND CAKE
Pound cake is one of the oldest and easiest cake recipes to master. So named because the recipe uses a pound each of flour, sugar and eggs, this basic plain sponge can be flavoured with vanilla or other flavours.
My vanilla loaf cake recipe uses the following ingredients – make sure they are all room temperature before mixing together!
- Plain flour (all purpose flour or cake flour). You can also use self-raising flour if you like, cutting the ingredients down to just five!
- Baking powder – make sure it is fresh!
- Caster sugar or granulated sugar
- Softened butter or baking spread such as Stork
- Medium eggs
- Vanilla bean paste or good quality vanilla extract (not essence!)
HOW TO MAKE A VANILLA LOAF CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Measure the flour, sugar and baking powder into a mixing bowl and stir to combine. Add the remaining ingredients – butter, eggs and vanilla bean paste and beat on low speed using an electric hand mixer (or a stand mixer).
Increase the speed once the ingredients have combined, scraping the bottom and sides of your bowl halfway. Easy peasy!!
Spoon the batter into a lined 900g (2lb) loaf tin (I use loaf tin liners for ease) and level. Bake for 50 minutes (or up to an hour) until the cake is well risen and springy to the touch. A skewer inserted in the centre should come out clean.
Serve plain, as soon as it has cooled down a little or cool completely and add frosting and loads of sprinkles!
VANILLA CAKE TIPS & FAQs
- Make sure your baking powder or self raising flour are fresh and make sure not to use both in this recipe!
- Grease and line your loaf tin or use a loaf tin liner.
- You can dust the cake with icing sugar, top it with a simple glaze or frost it with vanilla buttercream. It will taste delicious any way you serve it. Make sure the cake has cooled down completely before frosting!
- Store in a cake tin for up to five days or freeze for up to three months (without any frosting).
RECIPES YOU MIGHT LIKE
- White Chocolate Raspberry Loaf Cake
- Easy Lemon Drizzle Loaf Cake – Only 5 Ingredients!
- Pink Ombre Cake with Vanilla Buttercream
- Chocolate Strawberry Cake – Chocolate Cake with Strawberry Filling
HAVE YOU MADE MY VANILLA LOAF CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Vanilla Loaf Cake
Ingredients
Vanilla Cake
- 200 g ( 1 ¼ cups) plain flour AP flour or Cake Flour
- 200 g (1 cup) sugar caster or granulated
- 1 tsp baking powder see notes
- 200 g ( ¾ cup + 2 tbsp) softened unsalted butter or Stork baking spread
- 4 medium eggs
- 2 tsp vanilla bean paste or vanilla extract
Vanilla Buttercream (optional)
- 80 g (⅓ cup) softened unsalted butter not Stork!
- 260 g (2 cups) icing sugar powdered sugar
- 4 tbsp cream or whole milk more, if needed
- 2 tsp vanilla bean paste or vanilla extract
- sprinkles to decorate
Instructions
Make the cake
- Preheat the oven to 180°C (350°F). Grease and line a 2lb loaf tin, or use a loaf tin liner.
- Measure the flour, sugar and baking powder in a bowl and stir to combine.
- Add the butter, eggs and vanilla bean paste. Beat on low speed using an electric hand mixer (or a stand mixer). Increase the speed once the ingredients have combined, scraping the bottom and sides of your bowl halfway.
- Spoon the batter into a lined loaf tin (I use loaf tin liners for ease) and level. Bake for 50 minutes (or up to an hour) until the cake is well risen and springy to the touch. A skewer inserted in the centre should come out clean.
Make the Buttercream
- Beat all the ingredients together until you have a smooth and fluffy buttercream that holds peaks. Pipe or spread the frosting over the cake – make sure it has cooled down completely first!
- Add sprinkles or whatever decorations you like and serve!
Video
Notes
- Use room temperature ingredients and ideally measure using scales.
- Make sure your baking powder or self raising flour are fresh and make sure not to use both in this recipe!
- Grease and line your loaf tin or use a loaf tin liner.
- You can dust the cake with icing sugar, top it with a simple glaze or frost it with vanilla buttercream. It will taste delicious any way you serve it. Make sure the cake has cooled down completely before frosting!
- Store in a cake tin for up to five days or freeze for up to three months (without any frosting).
Chandra Ramnath says
Made for son’s birthday came out great. A keeper.
Lucy Parissi says
So glad it was a hit!