Go Back
vanillal loaf cake sliced on a chopping board.

Vanilla loaf cake

Vanilla loaf cake is a deliciously light buttery cake topped with a simple icing. It's a really easy recipe, making it perfect for kids and beginner bakers alike.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Afternoon tea
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g (1 cup) caster sugar
  • 200 g (1 ¾ cups) self raising flour *
  • 1 teaspoon baking powder
  • 200 g (1 cup) butter or baking spread
  • 4 eggs
  • 1 teaspoon vanilla extract
For the decoration
  • 300 g (3 cups) icing / confectioners sugar
  • 150 g (⅔ cup) butter
  • 1-2 tablespoon milk
  • Sprinkles

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • 2 lb loaf tin
  • Wire rack

Method
 

Preheat your oven to 170C / 160C Fan / 340F then grease and line a 2 lb loaf tin with baking or parchment paper.
  1. We find the easiest way of lining our tins is to cut a strip of baking paper to fit the width of the tin then place it in. Repeat this step with a strip going in the other direction. If you leave a bit hanging over the edge you'll find it easier to remove the loaf cake from the tin once it's baked.
Measure all the loaf cake ingredients out
  1. Measure all the cake ingredients out and then either add them to a large mixing bowl or the bowl of your free-standing mixer.
    It doesn't matter what order you add the ingredients as everything just gets mixed together in one bowl, but if you stick to the order you're kids will be less likely to miss anything out.
Add the dry ingredients
  1. Measure out the dry ingredients (the flour, and sugar). Add them to your mixing bowl.
    Add the baking powder. Make sure you level the teaspoon before adding it so that you add just the right amount.
Add the wet ingredients
  1. Measure out the softened butter, or baking spread if you're using it and add that to your mixing bowl.
    Add the vanilla extract.
    Finally, crack the eggs into a small bowl before adding them to your mixing bowl.
Mix the vanilla loaf cake batter
  1. Beat everything together with a hand held mixer, the k-paddle of your free-standing mixer or even wooden spoons until the batter is nice and smooth. Don't mix it for too long, just long enough for there to be no lumps or visible clumps of flour showing.
    Scrape down the side of your mixing bowl with a spatula to make sure there are no unmixed ingredients left hiding at the bottom.
Bake the vanilla loaf cake
  1. Spoon or help pour the batter into your prepared baking tin. Spread the batter into the corners and level the top with your spatula or an offset palette knife.
  2. Bake the loaf cake for 50-60 minutes. You'll know it's ready when it has risen nicely and turned a golden brown colour. If you want to double check it's ready you can insert a skewer or something else sharp into the middle of the loaf and if it comes out clean it's ready. If there's batter still sticking to it pop the cake back into the the oven for a few more minutes.
    If you find your loaf is browning too quickly on top before the middle is ready cover it with some foil for the last part of the bake.
  3. Remove your loaf cake from the oven and leave it to cool in the tin for a few minutes before taking it out the tin and popping it on a wire rack to cool completely.
Decorate the vanilla loaf cake.
  1. Measure out the icing sugar and add it to your mixing bowl. Add the butter. As before, the butter needs to be soft so that it mixes is so if it's not soften it a little in the microwave before you add it to your bowl.
    Add a few tablespoons of milk.
  2. Cover your bowl and mix the icing together with your k-paddle or hand held mixer. Start slowly until it has all come together then turn the speed up. Leave it for five minutes or so until the icing is lovely and soft. The longer you leave it, the nicer and softer it will become.
  3. Spread the icing on to the top of your loaf cake then add the sprinkles on top. You could choose to pipe the icing on, but with kids you'll probably find it easier just to use a palette knife or spatula.

Notes

If you don't have self raising flour, swap it for an equal amount of plain/all-purpose flour and add 1 ½ teaspoons of baking powder.