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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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 10 slices
Calories: 506 kcal
Course: Bread
Cuisine: British

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
    Cup of Yum
  1. Preheat the oven to 180°C (350°F). Grease and line a 1lb loaf tin, or use a loaf tin liner.
  2. Measure the flour, sugar and baking powder in a bowl and stir to combine.
  3. 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.
  4. 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
  1. 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. Add sprinkles or whatever decorations you like and serve!

Notes

  • 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).
  • 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 Information

Calories 506kcal (25%) Carbohydrates 63g (21%) Protein 5g (10%) Fat 27g (42%) Saturated Fat 16g (80%) Trans Fat 1g Cholesterol 134mg (45%) Sodium 229mg (10%) Potassium 98mg (3%) Fiber 1g (4%) Sugar 47g (94%) Vitamin A 883IU (18%) Vitamin C 1mg (1%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10slices

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.