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.
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. |
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
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.
Here are some of my favorite ways to enjoy the vanilla loaf cake.
Just like any other cake, store this vanilla loaf cake at room temperature, in the refrigerator, or in the freezer.
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.
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.
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.
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
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 :).
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!
Are you looking for a perfect vanilla loaf cake? Then you have landed at right place.
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!Thank you for visiting DessertKatta. Please follow Dessert Katta for more dessert recipes by Sayali Bhave.
