4.7 from 62 votes
Vanilla Loaf Cake
This Vanilla Loaf Cake combines flour, sugar, butter, eggs, and vanilla bean paste into a tender, springy pound cake baked in a loaf tin. The batter is mixed until smooth and baked until the cake rises and bounces back when touched. An optional vanilla buttercream icing can be whipped up and spread on the cooled cake for added richness and sweetness. This cake can be served plain, dusted with icing sugar, or frosted, making it versatile for teatime or dessert.
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
Servings:
10
slices
Calories:
506 kcal
Course:
Bread
Cuisine:
British
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 slices
Amount Per Serving
Calories 506
% 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.