Description
A delightful vanilla loaf cake perfect for any occasion.
Ingredients
Scale
- 200 g plain flour (AP flour or Cake Flour)
- 200 g sugar (caster or granulated)
- 1 tsp baking powder (see notes)
- 200 g softened unsalted butter (or Stork baking spread)
- 4 medium eggs
- 2 tsp vanilla bean paste (or vanilla extract)
- 80 g softened unsalted butter (not Stork!)
- 260 g icing sugar (powdered sugar)
- 4 tbsp cream or whole milk (more, if needed)
- 2 tsp vanilla bean paste (or vanilla extract)
- sprinkles to decorate
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 1lb loaf tin, or use a loaf tin liner.
- Measure the flour, sugar and baking powder in a bowl and stir to combine.
- Add the butter, eggs and vanilla bean paste. Beat on low speed using an electric hand mixer (or a stand mixer). Increase the speed once the ingredients have combined, scraping the bottom and sides of your bowl halfway.
- Spoon the batter into a lined loaf tin and level. Bake for 50 minutes (or up to an hour) until the cake is well risen and springy to the touch. A skewer inserted in the centre should come out clean.
- Beat all the ingredients together until you have a smooth and fluffy buttercream that holds peaks. Pipe or spread the frosting over the cake – make sure it has cooled down completely first!
- Add sprinkles or whatever decorations you like and serve.
Notes
- For a lighter cake, use cake flour instead of all-purpose flour.
- Ensure butter is at room temperature for easy mixing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 120mg