Best Vanilla Loaf Cake

If you ask me, vanilla loaf cake is one of those simple pleasures that never gets old.

This classic homestyle cake has a tender crumb and just the right amount of sweetness. The pure vanilla flavor shines through in every bite, making it perfect for breakfast, afternoon tea, or dessert.

It’s made with basic pantry ingredients you probably already have on hand, and fills your kitchen with the most wonderful aroma while it bakes. A dusting of powdered sugar on top is all it needs.

It’s the kind of reliable recipe that works for any occasion, from casual weekend brunches to after-school snacks.

What Kind of Vanilla Should I Use?

Let’s talk about why the recipe specifically calls for vanilla extract and not essence – it’s not just being picky! Pure vanilla extract is made by soaking real vanilla beans in alcohol, giving you a much more natural and richer flavor than vanilla essence, which is artificially created in a lab. For this loaf cake, you’ll want to look for a bottle that specifically says “pure vanilla extract” on the label. If you’re feeling fancy, you could even use vanilla bean paste, which will give you those lovely little specks throughout your cake and an even more intense flavor. Just stay away from anything labeled “imitation vanilla” or “vanilla essence” – these artificial alternatives can leave your cake tasting a bit like chemicals rather than the warm, sweet flavor we’re after.

Options for Substitutions

Here are some helpful substitutions for this classic vanilla loaf cake:

• Self-raising flour: If you don’t have self-raising flour, use all-purpose flour plus 2 teaspoons of baking powder and 1/4 teaspoon of salt for every cup of flour.
• Caster sugar: Regular granulated sugar works fine – just pulse it in a food processor for 30 seconds to make it finer. You could also use golden caster sugar for a slight caramel note.
• Vanilla extract: This is a key flavor and vanilla essence won’t give the same results. If you must substitute, use vanilla bean paste (same amount) or the seeds from one vanilla pod.
• Butter: For the cake, you can use margarine or baking spread. For the frosting, stick to real butter – margarine can make it too soft. If dairy-free, use a plant-based butter that’s specifically for baking.
• Icing sugar: Also known as powdered sugar or confectioner’s sugar – they’re all the same thing. There’s no good substitute for this in the frosting.
• Milk: Any milk works here – whole, semi-skimmed, or plant-based alternatives like almond or oat milk will do the job in the frosting.

Watch Out for These Mistakes While Baking

The temperature of your ingredients makes a huge difference in this vanilla loaf cake – cold butter and eggs will lead to a lumpy, uneven batter, so make sure to bring them to room temperature at least an hour before starting.

Many bakers rush the creaming process of butter and sugar, but spending a full 3-5 minutes beating them together until light and fluffy is crucial for a tender, well-risen cake – you’ll know it’s ready when the mixture turns pale and almost doubles in volume.

Overmixing the batter after adding flour can develop too much gluten, resulting in a tough cake, so fold it in gently just until combined, and remember to test for doneness with a skewer in the center rather than relying solely on time – a few moist crumbs are perfect, but wet batter means it needs more time.

For the smoothest frosting possible, make sure your butter is perfectly soft (but not melted) and sift your icing sugar to avoid any lumps that could clog your piping bag or create a grainy texture.

What to Serve With Vanilla Loaf Cake?

This simple vanilla loaf cake pairs perfectly with your favorite hot drinks – I love serving it alongside a cup of coffee or tea for an afternoon treat. A scoop of vanilla ice cream or fresh berries on the side adds a nice contrast to the cake’s soft texture and sweet flavor. For an extra special touch, try warming up your slice for about 10 seconds in the microwave and adding a drizzle of caramel sauce or a dollop of whipped cream. You can also serve it with some lemon curd or raspberry jam if you want to add a fruity kick to this classic cake.

Storage Instructions

Keep Fresh: This vanilla loaf cake stays moist and yummy when kept in an airtight container at room temperature. It’ll be good for up to 4 days – if it lasts that long! Just make sure it’s completely cool before storing, and if your kitchen is warm, pop it in the fridge instead.

Freeze: Want to save some for later? You can freeze this cake for up to 3 months! If it’s frosted, freeze it uncovered first until the frosting is firm, then wrap it well in plastic wrap and foil. For unfrosted cake, just wrap it well and freeze.

Thaw & Serve: When you’re ready to enjoy your frozen cake, let it thaw overnight in the fridge, still wrapped. Then bring it to room temperature for about an hour before serving. If you froze it unfrosted, you can add fresh frosting after it’s completely thawed.

Preparation Time	20-30 minutes
Cooking Time	60-70 minutes
Total Time	80-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 30-35 g
• Fat: 200-220 g
• Carbohydrates: 350-370 g

Ingredients

For the loaf cake:

• 7 oz unsalted butter or baking spread, softened
• 1 cup superfine sugar
• 4 large eggs
• 7 oz self-rising flour
• 2 tsp vanilla extract (not vanilla essence)

For the buttercream:

• 4.5 oz unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract (not vanilla essence)
• 1 tbsp milk

For decoration:

• Sprinkles, as desired (optional)

Step 1: Prepare the Loaf Tin and Preheat the Oven

Preheat your oven to 160°C Fan (180°C/350°F/Gas Mark 4).

Grease and line a 2lb loaf tin, ensuring it’s ready for baking.

Preparing the tin beforehand helps the cake release easily after baking.

Step 2: Cream the Butter and Sugar

• 7 oz unsalted butter or baking spread, softened
• 1 cup superfine sugar

In a large bowl, mix together the softened unsalted butter or baking spread and the superfine sugar.

Beat them until the mixture becomes light, pale, and fluffy.

An electric mixer makes this step much easier and gives a better texture.

Step 3: Incorporate Eggs and Vanilla

• 4 large eggs
• 2 tsp vanilla extract (not vanilla essence)

Add the large eggs and vanilla extract to the butter-sugar mixture and whisk until the mixture is smooth and well combined.

Make sure to add the eggs one at a time, mixing well after each addition for a lighter batter.

Step 4: Mix in the Flour

• 7 oz self-rising flour

Add the self-rising flour to the wet mixture and gently whisk or fold it in until the batter is just combined and no streaks of flour remain.

Take care not to overmix, as this keeps the cake tender.

I like to sift in the flour for extra lightness.

Step 5: Bake the Cake

• cake batter from Step 4

Pour the cake mixture into the prepared loaf tin and smooth the top.

Bake in the preheated oven for about 1 hour, or until a skewer inserted in the center comes out clean.

Remove from the oven and allow it to cool fully in the tin before removing and decorating.