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Vanilla Loaf Cake

Vanilla Loaf Cake

Vanilla loaf cake with vanilla buttercream
Course Dessert
Cuisine British
Keyword Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 509kcal
Author thebakingexplorer


For the sponge

  • 200 g Butter or baking spread softened, unsalted
  • 200 g Caster sugar (superfine sugar)
  • 4 Eggs large
  • 200 g Self raising flour
  • 2 tsp Vanilla extract (not essence!)

For the buttercream

  • 125 g Butter softened, unsalted
  • 250 g Icing sugar
  • 1 tsp Vanilla extract (not essence!)
  • 1 tbsp Milk

For decoration (optional)

  • Sprinkles optional


  • Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
  • Mix together the butter or baking spread and caster sugar until light and fluffy, ideally using an electric mixer
  • Add the eggs and vanilla extract, and whisk in until smooth
  • Whisk in the flour gently until fully combined
  • Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully
  • To make the buttercream, mix together the butter and icing sugar until they start to combine, then add the vanilla extract and milk, and mix until smooth. You can add a little more milk if the buttercream is too stiff. Use an electric mixer for the best results
  • Put the buttercream into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula
  • Decorate with sprinkles, if using
  • Store in an airtight container in a cool place and eat within 3 days. Or you can freeze it for up to 3 months



  • To make this recipe with plain or all purpose flour, you will need to add 2 tsp baking powder.
  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • For the best flavour, make sure to use a good quality vanilla extract and not an essence.
  • You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 litre of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
  • I highly recommend weighing your ingredients out using digital kitchen scales and  measuring spoons for the best results.


Calories: 509kcal | Carbohydrates: 60g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 135mg | Sodium: 258mg | Potassium: 49mg | Fiber: 1g | Sugar: 45g | Vitamin A: 907IU | Calcium: 21mg | Iron: 1mg