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.
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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.
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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.
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Pound cake is like the little black dress of dessert. It simple yet elegant, you can dress it up or down, and it’s wonderful anytime, anywhere. My all-time favorite recipe comes from The Cake Bible by Rose Levy Beranbaum. While most traditional pound cake recipes call for equal weights of flour, sugar, eggs, and butter, Rose’s recipe incorporates milk, lots of extra butter, and a little baking powder. The result is a rich yet fluffy pound cake that melts in your mouth. Rose writes: “This cake not only has a silky-smooth dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, butter flavor of a home-baked cake. It’s excellent keeping qualities make it ideal for slicing ahead and bringing on picnics.”
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Before we get to the step-by-step instructions, a few words about the method. Pound cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour.
Why does this matter? Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. (Other high-ratio cakes on the site include: marble cake, Kentucky butter cake, and yellow cake.)
To begin, combine the milk, eggs, and vanilla in a medium bowl. Whisk with a fork until just combined and set aside.
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In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt.
Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine.
Be sure not to over-mix, or you’ll incorporate too much air into the batter and your pound cake won’t dome as nicely.
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Bake for 45 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack.
Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated, or it can be frozen for two months. Enjoy!
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I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.Honey tea cake is such a treat during the long summer days. It is the perfect tea cake recipe to make for afternoon tea time or for any summer hosting events. The honey cake is dense and buttery with a delicious honey syrup to keep it moist and sweet. Doesn’t get better than this 🙂
Loaves, loaves, loaves… I’ve always had a ove hate relationship with them. On one hand, growing up in Algeria, we used to go to a bakery and purchase this loaf but it was so dry for my liking. So I swore off tea cakes or loaf cakes in general unless they are dense and full of flavor. Something like my Healthy Pumpkin Bread with chocolate chips or my Pecan Banana Bread with Streusel Topping or even the famous lemon loaf from starbucks because let’s be honest… That cake is melt in your mouth delicious.
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But the point being, that I absolutely hate loafs that are bland-ish and dry. Those are two things I don’t want in my loaf cakes. That’s why I decided that it was finally time for me to share something that would benefits my fellow dry loaf haters!
This time around, I am bringing you a honey tea cake that is full of buttery goodness as well as egg yolks to make it extra moist and fatty. We don’t stop there, no… We go the extra mile and make a honey syrup for it, to make sure that it turns out as moist as possible with those incredible honey notes.
So after multiple failed batches of loaf cakes at our house, we finally found the secret! Fat is key, so don’t be shocked when you see the amount of butter and yolks that we use in this recipe. It is well worth it, and at the end
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