Vanilla Loaf Cake Recipe

This vanilla loaf cake recipe should probably come with a light-hearted warning, which is that it's so easy to love, you're pretty much guaranteed to go back for seconds. Not that that's a bad thing, considering the simplicity of the recipe, you can whip it up and enjoy it as the perfect after-dinner dessert. As recipe developer Catherine Brookes of Blue Sky Eating tells Tasting Table, "a vanilla cake is such a classic flavor that everyone will love." And this one, in particular, is remarkably "moist and fluffy" with an easy American buttercream frosting that is "super creamy and delicious."

"Sweet and simple," this cake is also easy to make thanks to the Brookes' loaf pan-friendly recipe. As Brookes explains, "I like to use loaf pans because it keeps things super simple. No stacking up your cake layers and spreading frosting on each." Baking in a loaf pan means an extra few minutes in the oven compared with, say, cupcakes or 9-inch rounds, but you end up with "just one loaf that you can spread the frosting straight on!" And in that extra few minutes, you'll have time to make a fresh pot of your favorite coffee, which perfectly complements the sweetness of this cake.

For Brookes' recipe, you'll need the ingredients for the cake and the ingredients for the buttercream frosting, but there will be significant overlap. So, altogether, you'll need 1 ¼ cups of butter at room temperature, ¾ cup of granulated sugar, three large eggs, 3 teaspoons of vanilla extract, 1 ⅓ cups of all-purpose flour, 1 ½ teaspoons of baking powder, 1 ½ cups of powdered sugar, and 1 to 2 tablespoons of milk.

Start the prep process by setting the oven to preheat to 350 F. Then, line a 2-pound loaf tin with a loaf tin liner or parchment paper. In a bowl of an electric stand mixer, beat ¾ cup of the butter and all of the granulated sugar until smooth and fluffy — this should take about four minutes. Then add 2 teaspoons of the vanilla extract. Add the eggs one by one, beating to combine after each.

Sift in the flour and baking powder (Brookes cleverly uses a strainer with a wooden spoon, which does the job nicely), and gently fold this mixture into the wet ingredients, using a wooden spoon to form the batter.

Transfer the mixture to your prepared tin and bake for 40 to 45 minutes, or until a skewer poked into the center of the cake comes out clean. Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack so it can cool completely.

Add the remaining ½ cup of butter and the remaining teaspoon vanilla extract to a large mixing bowl. Beat with an electric hand whisk until smooth. Gradually sift in the powdered sugar about ¼ cup at a time, whisking after each addition. If the icing starts to become a little too dry, start adding a splash of the milk in alternation with the powdered sugar. The final texture should be a smooth frosting that is spreadable but holds its shape. If it's too thick, add more milk. If it's too runny, add more powdered sugar.

Spread the frosting all over the top of the cooled cake. Top with some sprinkles if desired, then you're ready to enjoy a perfectly sweet little treat.