Vanilla Loaf Cake with Buttercream Frosting

Description

Vanilla loaf cake with buttercream frosting is a soft, buttery, and wonderfully moist dessert that’s perfect for birthdays, afternoon tea, family gatherings, or an everyday sweet treat. The cake features a rich vanilla flavor and a tender crumb, while the buttercream frosting adds a smooth, creamy finish.

Unlike layered celebration cakes, a loaf cake is simple to prepare, easy to slice, and ideal for beginner bakers.

Preparation Information

Ingredients

For the Vanilla Loaf Cake

• 1½ cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ½ cup (120 ml) whole milk

For the Buttercream Frosting

• ½ cup (113 g) unsalted butter, softened
• 2 cups (240 g) powdered sugar
• 2 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• A pinch of salt

Equipment

• 9×5-inch loaf pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Cooling rack
• Spatula

Instructions

Step 1: Prepare the Oven and Pan

• Preheat the oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan.
• Line the pan with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Salt

Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl:

• Beat the softened butter for 1 minute.
• Add the sugar.
• Continue beating for 3-4 minutes until light and fluffy.

Step 4: Add Eggs and Vanilla

• Add the eggs one at a time.
• Beat well after each addition.
• Stir in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

• Add one-third of the flour mixture.
• Add half of the milk.
• Repeat until all ingredients are incorporated.

Do not overmix.

Step 6: Bake

• Pour the batter into the prepared loaf pan.
• Smooth the top.
• Bake for 50-55 minutes.

Insert a toothpick into the center. If it comes out clean, the cake is done.

Step 7: Cool the Cake

• Let the cake cool in the pan for 10 minutes.
• Transfer it to a wire rack.
• Allow it to cool completely.

Step 8: Prepare the Buttercream Frosting

Beat together:

• Butter
• Powdered sugar
• Vanilla extract
• Salt

Add the cream gradually until the frosting becomes smooth and spreadable.

Step 9: Frost and Serve

• Spread the buttercream evenly over the cooled loaf cake.
• Slice and serve.

Chef’s Notes

• Use room-temperature ingredients for a smoother batter.
• Pure vanilla extract provides a richer flavor than artificial vanilla.
• If the cake begins browning too quickly, loosely cover it with aluminum foil.
• The cake tastes even better the next day as the flavors develop.

Tips for Success

Don’t Overmix

Overmixing develops gluten, making the cake dense rather than soft.

Measure Flour Correctly

Spoon the flour into the measuring cup and level it off instead of scooping directly from the container.

Cool Completely Before Frosting

Warm cake will melt the buttercream.

Use Softened Butter

Butter should be soft enough to leave an indentation when pressed but should not be melted.

Serving Suggestions

• Serve with coffee.
• Pair with hot tea.
• Top with fresh berries.
• Add a scoop of vanilla ice cream.
• Drizzle with caramel sauce.

Nutritional Information (Per Serving)

Values are approximate and may vary depending on the ingredients used.

Health Benefits

Provides Energy

Carbohydrates from flour and sugar provide quick energy.

Contains Calcium

Milk contributes calcium, which supports healthy bones and teeth.

Source of Protein

Eggs and milk provide protein that helps support muscle growth and repair.

Mood-Boosting Dessert

Enjoying desserts in moderation can contribute to comfort and satisfaction.

Questions and Answers

Why did my loaf cake sink in the middle?

Possible reasons include:

• Opening the oven door too early
• Underbaking
• Overmixing
• Using too much baking powder

Can I make this cake ahead of time?

Yes. Bake the cake 1-2 days in advance and frost it before serving.

Can I freeze the cake?

Yes.

• Unfrosted cake: Freeze for up to 3 months.
• Frosted cake: Freeze for up to 1 month.

Wrap it tightly in plastic wrap before freezing.

Can I use a different frosting?

Absolutely. You can use:

• Cream cheese frosting
• Chocolate buttercream
• Whipped cream frosting
• Lemon frosting

How should I store leftovers?

Store the cake in an airtight container:

• At room temperature: Up to 3 days
• In the refrigerator: Up to 1 week

Bring refrigerated slices to room temperature before serving.