Description
Vanilla Loaf Cake with Vanilla Buttercream is a moist, buttery classic topped with sweet frosting—simple to bake and always satisfying!
Ingredients
Scale
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