Sometimes you just crave a simple, delicious cake, and this Vanilla Loaf Cake is exactly that. It’s a light, fluffy vanilla sponge topped with smooth vanilla buttercream and sprinkles. Loaf cakes, often referred to as pound cakes, were traditionally made with equal parts butter, eggs, flour, and sugar — one pound each. This version uses just five ingredients, with the addition of vanilla extract for extra flavor. It’s the perfect cake for beginners or anyone looking for an easy, fuss-free treat!
INGREDIENTS
For the Sponge:
- 200g softened unsalted butter or baking spread
- 200g caster sugar (superfine sugar)
- 4 large eggs
- 200g self-raising flour
- 2 tsp vanilla extract (not essence)
For the Buttercream:
- 125g softened unsalted butter
- 250g icing sugar
- 1 tsp vanilla extract (not essence)
- 1 tbsp milk
For Decoration (optional):
- Sprinkles
INSTRUCTIONS
- Preheat the oven to 160°C Fan/180°C/350°F/Gas Mark 4 and grease and line a 2lb loaf tin.
- In a mixing bowl, beat together the softened butter or baking spread and caster sugar until light and fluffy, preferably using an electric mixer.
- Add the eggs and vanilla extract, whisking until smooth.
- Gently fold in the self-raising flour until fully combined.
- Pour the batter into the prepared loaf tin and bake for 1 hour, or until a skewer inserted into the center comes out clean. Let the cake cool completely.
- For the buttercream, beat the softened butter and icing sugar together until it begins to combine. Add the vanilla extract and milk, mixing until smooth. If the buttercream is too thick, add a bit more milk.
- Transfer the buttercream into a piping bag and pipe it onto the cooled loaf cake, or spread it with a spoon or spatula.
- Optional: Decorate with sprinkles.
- Store the cake in an airtight container in a cool place and consume within 3 days. You can also freeze it for up to 3 months.
