Vanilla loaf cake with vanilla buttercream is a timeless dessert that never goes out of style. This moist, buttery cake paired with smooth, sweet vanilla buttercream is perfect for any occasion, from afternoon tea to birthday celebrations. The simplicity of this recipe belies its rich flavor and elegant presentation. Whether you’re a baking novice or a seasoned pro, this easy-to-follow recipe delivers a deliciously fluffy loaf with a creamy, dreamy topping. Ready in under 90 minutes, it promises to become a new favorite in your baking repertoire.
Why You’ll Love This Vanilla Loaf Cake with Vanilla Buttercream
This vanilla loaf cake is incredibly easy to make, requiring only basic pantry ingredients. It’s the kind of comforting bake that fills your kitchen with the nostalgic scent of warm vanilla. The texture is perfectly tender and light, while the buttercream adds a luscious finish. Ideal for family gatherings, bake sales, or a sweet weekend treat, it’s a foolproof way to impress guests or satisfy your own sweet tooth.
Ingredients
For the Sponge:
- 200g unsalted butter or baking spread, softened
- 200g caster sugar (superfine sugar)
- 4 large eggs
- 200g self-raising flour
- 2 tsp high-quality vanilla extract (not essence)
For the Buttercream:
- 125g unsalted butter, softened
- 250g icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk (add more if needed for consistency)
Optional Decoration:
- Sprinkles (optional but fun and festive)
Step-by-Step: How to Make Vanilla Loaf Cake with Vanilla Buttercream
- Preheat and Prepare: Preheat your oven to 160°C Fan (180°C/350°F/Gas Mark 4). Grease and line a 2lb loaf tin using a loaf tin liner for easy release.
- Cream the Butter and Sugar: In a mixing bowl, whisk the softened butter and caster sugar together until the mixture becomes pale and airy.
- Add the Eggs and Vanilla: Introduce the eggs one at a time, blending thoroughly after each addition. Stir in the vanilla extract until well mixed.
- Incorporate Flour: Gently fold in the self-raising flour until just combined. Avoid overmixing to keep the sponge light.
- Transfer and Bake: Spoon the batter into the lined loaf tin, smoothing the top. Bake for about 1 hour, or until a skewer inserted in the center emerges clean. Allow to cool completely in the tin.
- Make Buttercream: While the cake cools, beat together the softened butter and icing sugar. Add the vanilla extract and milk, then mix until smooth and creamy. Adjust consistency with a touch more milk if needed.
- Frost and Decorate: Once the loaf is cool, spread or pipe the buttercream over the top. Add sprinkles if desired.
Helpful Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better texture.
- Quality Vanilla: Use pure vanilla extract or vanilla bean paste for the best flavor.
- Accurate Measurements: Weigh ingredients using a digital scale for precise results.
- Test Tin Size: A 2lb loaf tin holds about 2 pints (1100ml) of water. Adjust ingredients if using a smaller tin.
- Cool Completely: Always frost only after the cake has completely cooled to avoid melting the buttercream.
Substitutions and Variations
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Dairy-Free: Use plant-based butter and milk alternatives.
- Citrus Twist: Add lemon or orange zest to the batter for a fruity variation.
- Chocolate Drizzle: Melt some white or milk chocolate to drizzle on top.
- Berry Addition: Fold in a handful of fresh or dried berries for extra flavor and texture.
Storage Instructions
- Room Temperature: Store in an airtight container in a cool, dry place. Best consumed within 3 days.
- Freezer-Friendly: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
- Buttercream Note: If freezing, add buttercream after defrosting for best texture.
Nutritional Information
- Calories: 509 kcal per slice
- Carbohydrates: 60g
- Protein: 5g
- Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 135mg
- Sodium: 258mg
- Potassium: 49mg
- Fiber: 1g
- Sugar: 45g
- Vitamin A: 907 IU
- Calcium: 21mg
- Iron: 1mg
Serving Suggestions
- Serve with a cup of tea or coffee for a classic afternoon treat.
- Add a scoop of vanilla ice cream for an indulgent dessert.
- Pair with fresh berries and whipped cream for a summery twist.
- Slice thinly and serve as part of a dessert platter.
Frequently Asked Questions About Vanilla Loaf Cake with Vanilla Buttercream
Can I use regular flour instead of self-raising flour? Yes, substitute with plain flour plus 2 tsp of baking powder.
Why did my cake sink in the middle? This could be due to underbaking or opening the oven door too early. Ensure the cake is fully baked before removing.
Can I make this cake ahead of time? Absolutely! Bake the sponge a day in advance and store it wrapped tightly. Frost before serving.
What type of butter works best for buttercream? Unsalted butter gives you better control over flavor. Avoid using baking spread for buttercream.
How can I make the buttercream smoother? Beat the butter first until creamy, then gradually add icing sugar and liquids. An electric mixer helps achieve a fluffier texture.
Conclusion
Thank you so much for stopping by and trying out this vanilla loaf cake with vanilla buttercream recipe. It’s one of my personal favorites for its simplicity, rich flavor, and comforting appeal. Whether you’re baking for a special occasion or just a sweet afternoon indulgence, this cake is a delightful choice. I hope it brings warmth and joy to your kitchen as it does to mine. Happy baking, and thank you for being part of this delicious journey!
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Vanilla Loaf Cake with Vanilla Buttercream
- Total Time: 1 hour 20 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Vanilla Loaf Cake with Vanilla Buttercream is a moist, buttery classic topped with sweet frosting—simple to bake and always satisfying!
Ingredients
For the Sponge:
200g unsalted butter or baking spread, softened
200g caster sugar
4 large eggs
200g self-raising flour
2 tsp vanilla extract
For the Buttercream:
125g unsalted butter, softened
250g icing sugar
1 tsp vanilla extract
1 tbsp milk
Optional Decoration:
Sprinkles
Instructions
- Preheat and Prepare: Preheat your oven to 160°C Fan (180°C/350°F/Gas Mark 4). Grease and line a 2lb loaf tin using a loaf tin liner for easy release.
- Cream the Butter and Sugar: In a mixing bowl, whisk the softened butter and caster sugar together until the mixture becomes pale and airy.
- Add the Eggs and Vanilla: Introduce the eggs one at a time, blending thoroughly after each addition. Stir in the vanilla extract until well mixed.
- Incorporate Flour: Gently fold in the self-raising flour until just combined. Avoid overmixing to keep the sponge light.
- Transfer and Bake: Spoon the batter into the lined loaf tin, smoothing the top. Bake for about 1 hour, or until a skewer inserted in the center emerges clean. Allow to cool completely in the tin.
- Make Buttercream: While the cake cools, beat together the softened butter and icing sugar. Add the vanilla extract and milk, then mix until smooth and creamy. Adjust consistency with a touch more milk if needed.
- Frost and Decorate: Once the loaf is cool, spread or pipe the buttercream over the top. Add sprinkles if desired.
Notes
Use room temperature ingredients for better mixing. Pure vanilla extract or paste delivers the best flavor. For consistent results, weigh your ingredients and use a 2lb loaf tin. Store the cake in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 509 kcal
- Sugar: 45g
- Carbohydrates: 60g
- Protein: 5g