Vanilla Loaf Cake
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!
Servings: 10 slices
Calories: 506kcal
Equipment
- Small Loaf Cake Pan
Ingredients
Vanilla Cake
- 1 ⅔ cups (200g) all-purpose flour (= plain flour), AP flour or Cake Flour
- 1 cup (200g) sugar caster or granulated
- 1 tsp baking powder see notes
- ¾ cup + 2 tbsp (200g) softened unsalted butter or Stork baking spread
- 4 medium eggs
- 2 tsp vanilla bean paste or vanilla extract
Vanilla Buttercream (optional)
- ⅓ cup (80g) softened unsalted butter not Stork!
- 2 cups (240g) powdered sugar (= icing 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 350°F (180°C). Grease and line a 1lb loaf tin, or use a loaf tin liner.
- Measure the flour, sugar and baking powder in a bowl and stir to combine.1 ⅔ cups (200g) all-purpose flour, 1 cup (200g) sugar, 1 tsp baking powder
- 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.¾ cup + 2 tbsp (200g) softened unsalted butter, 4 medium eggs, 2 tsp vanilla bean paste
- 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 center 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!2 cups (240g) powdered sugar, 4 tbsp cream or whole milk, 2 tsp vanilla bean paste, sprinkles to decorate, ⅓ cup (80g) softened unsalted butter
- 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).
Nutrition
Calories: 506kcal | Carbohydrates: 63g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 229mg | Potassium: 98mg | Fiber: 1g | Sugar: 47g | Vitamin A: 883IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
