Vanilla Loaf Cake
User Reviews
4.7
Vanilla Loaf Cake
Description
The Vanilla Loaf Cake recipe utilizes standard baking ingredients such as plain flour, sugar, unsalted butter, eggs, and vanilla bean paste to produce a classic loaf cake with a soft crumb and gentle vanilla flavor. The instructions call for mixing the dry ingredients before incorporating softened butter, eggs, and vanilla, then baking in a lined loaf tin at 180°C until fully cooked through. The resulting cake is springy when pressed and passes the skewer test for doneness.
An optional vanilla buttercream can be made by beating butter, icing sugar, cream, and vanilla paste together until fluffy and then spread over the cooled cake, adding creamy texture and sweetness. The buttercream’s smoothness holds peaks and is customizable with sprinkles for decoration.
This cake can be enjoyed as a simple sweet treat or made more festive with frosting and decorations. It keeps well stored in a cake tin for several days or can be frozen without frosting for longer storage.
Ensuring fresh baking powder or choosing self-raising flour carefully prevents texture issues. Cooling the cake completely prior to frosting stops the buttercream from melting. Measurements by weight and room temperature ingredients improve consistency.
Ingredients
Vanilla Cake
- 200 g plain flour AP flour or Cake Flour, 1 ¼ cups
- 200 g sugar caster or granulated, 1 cup
- 1 tsp baking powder see notes
- 200 g unsalted butter or Stork baking spread, ¾ cup + 2 tbsp, softened
- 4 egg medium
- 2 tsp vanilla bean paste or vanilla extract
Vanilla Buttercream (optional)
- 80 g unsalted butter not Stork!, ⅓ cup, softened
- 260 g icing sugar powdered sugar
- 4 tbsp cream more, if needed, or whole milk
- 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 1lb 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!
Notes
- Ensure baking powder or self-raising flour is fresh; do not use both in the recipe.
- Grease and line your loaf tin or use a loaf tin liner to prevent sticking.
- The cake may be served dusted with icing sugar, glazed, or frosted with vanilla buttercream once cooled.
- Store the cake in a cake tin for up to five days or freeze unfrosted for up to three months.
- Use room temperature ingredients and weigh components for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 229mg | 10% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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