Fluffy Vanilla Loaf Cake is a simple yet classic homemade cake with a soft crumb, rich vanilla aroma, and a light, tender texture. This cake is ideal for breakfast, tea time, birthdays, or as a base for frosting and decorations. Even if you’re new to baking, this step-by-step guide will help you make a perfect vanilla loaf cake on your first try.
Why This Vanilla Loaf Cake Works So Well
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Soft and fluffy texture
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Moist crumb that stays fresh
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Simple ingredients you already have
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Easy to bake in a standard loaf pan
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Perfect plain or with frosting
Ingredients (Exact Measurements)
Dry Ingredients
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2 cups (250 g) all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon salt
Wet Ingredients
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4 large eggs, room temperature
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½ cup (120 ml) whole milk, room temperature
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1½ tablespoons vanilla extract
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¾ cup (150 g) granulated sugar
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¾ cup (170 g) unsalted butter, softened
Optional Topping
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Vanilla buttercream or cream cheese frosting
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Sprinkles (optional)
Equipment You’ll Need
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9×5-inch loaf pan
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Mixing bowls
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Hand mixer or whisk
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Rubber spatula
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Measuring cups and spoons
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Wire cooling rack
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 170°C (340°F).
Grease the loaf pan with butter and lightly dust with flour, or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together:
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flour
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baking powder
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salt
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together for 3–4 minutes until light, pale, and fluffy. This step is very important for a fluffy cake.
Step 4: Add Eggs
Add the eggs one at a time, mixing well after each egg. Scrape the sides of the bowl if needed.
Step 5: Add Vanilla
Mix in the vanilla extract until fully combined.
Step 6: Combine Wet and Dry Ingredients
Add the dry ingredients in three parts, alternating with milk.
Start and end with dry ingredients.
Mix gently—do not overmix.
Step 7: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool the Cake
Let the cake cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
Frosting (Optional)
You can top the cake with:
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vanilla buttercream
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cream cheese frosting
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powdered sugar glaze
Make sure the cake is completely cool before frosting.
Storage Instructions
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Room temperature: 3 days (airtight container)
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Refrigerator: up to 7 days
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Freezer: up to 2 months (wrap tightly)
Tips for Perfect Results
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Use room-temperature ingredients
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Do not overmix the batter
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Measure flour correctly (spoon & level)
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Check cake at 45 minutes
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Let the cake cool before slicing
Frequently Asked Questions (FAQ)
1. Why is my loaf cake dense?
Overmixing the batter or using cold ingredients can make the cake dense. Mix gently and use room-temperature ingredients.
2. Can I use oil instead of butter?
Yes, but butter gives better flavor. You can replace butter with ½ cup vegetable oil for a softer texture.
3. Can I use low-fat milk?
Yes, but whole milk gives the best texture and moisture.
4. How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done.
5. Can I add flavors or mix-ins?
Absolutely! You can add:
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lemon zest
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chocolate chips
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nuts
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berries
6. Can I make this cake without a mixer?
Yes. You can mix by hand using a whisk and spatula—just make sure the butter is very soft.
Final Thoughts
This Fluffy Vanilla Loaf Cake is a reliable, easy, and delicious recipe that works for any occasion. Whether you enjoy it plain or dressed up with frosting, it’s a cake you’ll want to bake again and again.
