This mouthwatering vanilla loaf cake recipe is moist, soft, and fluffy. It is so easy to prepare, you can make the batter in just 5 minutes. And guess what, you don’t even need a mixer.
Try my banana loaf cake or old-fashioned pound cake recipe next.
Why will you love this Vanilla loaf cake recipe?
- Super easy to make.
- Made with easily available pantry staples.
- Moist, fluffy, aromatic, and irresistible.
- Perfect to serve at your next kitty party.
- Not too sweet.
- Highly customizable.
- No fancy tools needed, not even a beater or stand mixer.
How do you make a Vanilla loaf cake recipe?
As always, let us understand the overview before we deep dive into step-by-step recipe.
| Sr. No. | Steps |
| 1. | Sift dry ingredients. |
| 2. | Combine all wet ingredients. |
| 3. | Add wet into dry and make a smooth batter. |
| 4. | Bake and cool. |
| 5. | Cut and serve. |
Vanilla loaf cake ingredients
All-purpose flour – This is the base of our recipe. It gives structure to the recipe. I do not recommend using cake flour that has lower protein content. It is ok to use for layer cake but not for loaf cake. Use plain flour of your favorite brands.
Baking powder – Acts as a rising agent, helps the loaf to rise.
Salt – Just a pinch but takes the cake to the the next level. It brings out the flavor.
Egg – This is the secret behind our light, fluffy cake. Make sure it is at room temperature before using. Room temperature ingredients mixes nicely with each other to create a smooth batter.
Unsalted butter – Use plain unsalted butter. Good thing is you don’t have to worry about bringing it to room temperature because we are using melted butter.
Sugar – This add sweetness to the cake. Use sugar, caster sugar or granulated sugar. I do not recommend using icing sugar as regular sugar not only adds sweetness but also provide beautiful golden crust.
Vanilla extract – As the name suggest, this is the start ingredient of our recipe. Use pure vanilla extract or vanilla bean paste for this recipe. I usually do not recommend using vanilla bean paste as it is costly but it is work using for the plain vanilla loaf cake.
Milk – Adds rich dairy flavor to the loaf. Use full fat milk that contains 3.25% fat percentage. It is ok to use 2% or low fat milk but it may affect the taste of the cake.
Oil – Use any flavorless oil. Oil adds moisture
Any substitute?
Sugar – Replace sugar with the same quantity of sugar-free alternatives, such as monk fruit sweetener or coconut sugar in equal quantities.
All-purpose flour – Use gluten-free flour as a replacement for regular flour in the same quantity.
Tools needed
- Mixing bowl – to make vanilla cake batter.
- Measuring spoons and cups – to measure ingredients.
- Weighing scale – to precisely measure the ingredients.
- Hand beater – to make vanilla loaf cake batter.
- Rubber spatula – to scrape the sides.
- Loaf pan – To bake the vanilla loaf cake.
- Parchment paper – to prepare the loaf pan.
Vanilla loaf cake (step-by-step) recipe
- Preheat the oven at 350F or 180C and prepare your loaf pan. First apply oil and then add a layer of parchment paper.
- Sift all dry ingredients (all-purpose flour, baking powder, salt) in a large mixing bowl. Keep aside.
- In a mixing bowl, add melted unsalted butter, oil, sugar, egg, and vanilla extract. Combine using a whisk until combined.
- Add milk to the wet ingredients and mix it until combined.
- Now, add the wet ingredients to the dry ingredients and mix until well combined and smooth.
- Scrape the sides and make sure no flour is left at bottom.
- Pour the cake batter into prepared loaf pan. Tap the pan twice to remove any air bubbles.
- Bake in preheated oven at 350F or 180C for 40 minutes or until it is loosened up from the sides.
- Take it out and keep on the wooden board. Let it cool down completely or until you can touch it with your bare hands.
- Once cooled down, remove it from the pan and transfer to a wire rack. Cut into pieces.
- Serve with a cup of coffee or team and enjoy!
How to serve?
Here are some of my favorite ways to enjoy the vanilla loaf cake.
- Serve with drink – There is nothing satisfying than enjoying a slice with your favorite coffee or tea.
- With glaze – Garnish the loaf with plain glaze once the cake is cooled down and serve. Check out my lemon glaze recipe and omit lemon juice from the ingredients to make the simple glaze.
- Kids snack – Surprise your kid by giving the small slice in Friday’s tiffin (Friday == fun day).
- Whipped cream – Add a dollop of whipped cream on top of cake slice and serve immediately. Believe me, it will take the cake to the next level.
Watch me making (video)
Storing and freezing instructions for the Vanilla loaf cake recipe
Just like any other cake, store this vanilla loaf cake at room temperature, in the refrigerator, or in the freezer.
Storing instructions
Store loaf at room temperature (up to 4 days)
First of all, allow the loaf to cool completely, whether you want to store the whole loaf or any leftovers. Once cooled, store in a Ziplock bag or an airtight container. This will stay ok at room temperature for up to 4 days.
Store loaf in the refrigerator ( up to 1 week)
Cover the loaf with cling wrap and place it in a Ziplock bag or an airtight container before refrigerating. This will keep the cake fresh and save it from the outside odors.
Freezing instructions
Freeze the cake (for up to 2 months)
To enjoy the cake longer, freezing it is the best option you have. Freeze the plastic wrap-covered cake directly or cover it with an extra layer of aluminum foil and then freeze it. Use an airtight container or freezer-safe Ziplock, both are fine. And, do not forget to mention the date on it so that you know by when you need to finish it.
Thawing instructions
Defrost the cake or individual slices in the refrigerator overnight. If you are in a hurry, place the cake on the kitchen counter for a few hours and you are all set.
Is it necessary to thaw the cake? Yes because any cake tastes best when served at room temperature. So, bring it to room temperature and enjoy the moist, tender, and melt-in-mouth slice.
Variations
I always serve this cake plain because that is how everyone around me loves it. But feel free to frost with glaze. Here are some recommendations
- Vanilla glaze – This is very simple to make. Refer to my orange glaze or lemon glaze recipe. Replace lemon or orange juice with vanilla extract. Sounds simple, right?
- Chocolate glaze – Simply add a little cocoa powder in vanilla icing, mix and it is ready.
Secret tips to make the Vanilla loaf cake recipe
- Measure ingredients – I always advocate measuring the ingredients rather than eyeballing them because baking is a science, and if you want your cake to turn out the best every time, you must measure the components accurately. A weighing scale will allow you to be extremely exact. This is the weighing scale I have.
- Sift ingredients – To ensure that leavening agents are evenly distributed, combine them with flour and sift them at least once.
- Don’t overmix – Overmixing causes gluten to develop, which results in a hard and tough cake.
- Don’t overbake – Overbaking yields dry cake, period and this vanilla loaf cake is no exception. Always perform a toothpick test, as stated in the step-by-step recipe. Also, baking time may vary depending on your oven, so check after 35 minutes to see whether it’s done. You’ll know when to take it out the next time you make it.
- Cool the cake – Before pouring the glaze, make sure the cake is completely cooled down otherwise it will melt, creating a soggy top and mushy cake top.
FAQ’s
Can I double the recipe?
Of course. Follow the same ingredients and method if you’re doubling. Make sure to adjust the baking tie accordingly.
If you have any further questions, please feel free to drop a comment below and I will be happy to answer them :).
Want to try some other loaf cake recipes?
- Starbucks red velvet loaf cake.
- Easy and homemade marble loaf cake.
- Citrusy orange loaf cake.
- Delicious lemon pound cake.
Did you make it?
Over to you! I am excited to know how this vanilla loaf cake recipe turned out for you. What did you serve it with? Did you make any modifications or use any add-ins? I would love to hear about it and your feedback matters to me.
Don’t forget to give a like if you loved it, and if you try it, don’t forget to tag me (@dessertkatta) on social media or use hashtag #dessertkatta or #dessertkattarecipes.
Happy baking, and I can’t wait to hear about your creations!
Recipe card
Moist vanilla loaf cake recipe
Description
Are you looking for a perfect vanilla loaf cake? Then you have landed at right place.
Ingredients
Recipe
- Preheat the oven at 350F or 180C and prepare your loaf pan. First apply oil and then add a layer of parchment paper.
- Sift all dry ingredients (all-purpose flour, baking powder, salt) in a large mixing bowl. Keep aside.
- In a mixing bowl, add melted unsalted butter, oil, sugar, egg, and vanilla extract. Combine using a whisk until combined.
- Add milk to the wet ingredients and mix it until combined.
- Now, add the wet ingredients to the dry ingredients and mix until well combined and smooth.
- Scrape the sides and make sure no flour is left at bottom.
- Pour the cake batter into prepared loaf pan. Tap the pan twice to remove any air bubbles.
- Bake in preheated oven at 350F or 180C for 40 minutes or until it is loosened up from the sides.
- Take it out and keep on the wooden board. Let it cool down completely or until you can touch it with your bare hands.
- Once cooled down, remove it from the pan and transfer to a wire rack. Cut into pieces.
- Serve with a cup of coffee or team and enjoy!
I love vanilla cakes
Lovely cakes
Thank you so much ♥️