Recipe for a simple vanilla cake with icing from a loaf pan
Prepare today with me a very simple and delicious moist vanilla cake. This creamed butter cake has a wonderfully fluffy, soft and delicate vanilla-flavored interior. The cake, covered with simple icing after baking, tastes exquisite and stays fresh for a very long time. Such a cake will be a great idea for a dessert with coffee, but you can also take it to an outdoor picnic, a garden party, or even serve it at family celebrations. The delicate taste and wonderful consistency of the cake make it an ideal cake for children and adults. Be sure to try it and bake such a fluffy cake for your loved ones.
Quick vanilla cake in a loaf pan – notes
Today I invite you to a delicious, very simple and quick cake that is baked in a loaf pan. This recipe will give you a small cake, perfect for about 10 servings. It will therefore be ideal for a smaller family, or if you plan to bake several cakes with different flavors. The recipe for this creamed vanilla cake itself is extremely simple and requires only a few basic ingredients generally available in every store. Be sure to try this recipe if you like moist, soft, and long-lasting fresh cakes with a delicate flavor.
I found the cake itself on the blog Browned Butter Blondie and I am delighted with its taste and delicacy. And if you like such small cakes for one person, I recommend my recipe for quick vanilla cake without a mixer baked in a mug :) Perfect for a quick snack.
What ingredients are necessary to prepare vanilla cake?
To bake this cake, you will need only 6 basic ingredients. Below is a shortened list of products I used and possible substitutes.
- butter – you will need 200 g of butter here – I recommend extra butter with 82% fat content, it can also be osełka butter, or you can use vegetable butter. Remember that the butter should be at room temperature and soft.
- sugar – butter is creamed with sugar, in such cases I use powdered sugar – here I added 150 g of powdered sugar (i.e. 1 cup) and the cake was not very sweet – perfect for me. If you prefer sweeter cakes, you can use 200 g of sugar. Instead of powdered sugar, you can use regular granulated sugar – only then mixing it with butter will take a bit longer.
- vanilla – I used vanilla extract, you can also use vanilla flavoring, or replace part of the sugar with vanilla sugar – in this case, you can use the entire smaller package.
- milk – I used 1.5% milk here – you can use any other milk, or even plant-based milk – remember that it should be at room temperature.
How to prepare ingredients for the cake?
Butter, eggs, and milk must be at room temperature so that the creamed cake does not curdle and you don’t end up with a soggy cake. Therefore, you must take them out of the refrigerator sufficiently in advance – at least 2 hours beforehand. What to do if you forget? You can briefly warm the butter in the microwave, as well as the milk. As for the eggs, transfer them to a bowl and cover with hot water. Keep them in it for at least 5 minutes. This will allow them to warm up. Additionally, when adding eggs to the butter mixture, mix them with a tablespoon of flour – this ensures a slight equalization of ingredient temperatures.
How to bake vanilla cake in a loaf pan?
I baked my cake in an oven preheated to 160 degrees Celsius in top-bottom heat mode for an hour. After an hour, I checked the cake with a stick and it still seemed slightly sticky. Therefore, I changed the mode to convection (still at 160 degrees Celsius) and baked it for another 10 minutes. After this time, the cake was perfectly baked and a stick inserted into the center was clean.
How to serve vanilla cake?
After baking my cake in a loaf pan, I first cooled it completely and only then poured icing over it – don’t make the icing too loose, because it usually thins out slightly after being applied to the cake and runs off. Therefore, it’s better to make a slightly thicker icing. You can also, instead of icing, dust the vanilla cake with powdered sugar – this will certainly lower the calorie content of the cake a bit. Instead of icing and powdered sugar, you can also prepare a chocolate glaze – in this case, white chocolate glaze will work well. Melt 100 g of white chocolate in 50 ml of heavy cream. Cool it down, and when the glaze thickens slightly, pour it over the top of the cake.
How to store vanilla cake?
The cake is best stored at room temperature – e.g., on the kitchen counter, but kept in an airtight container or under a cake dome. This way, the cake will not dry out and will stay fresh for a long time. In such conditions, it can last for several days. If you want to store it longer, put it in the refrigerator, and before serving, take it out of the refrigerator beforehand so that it warms up and softens.
You can also freeze this vanilla cake – put it in an airtight freezer bag and store it in the freezer. It can stay there for about 3 months.
And if you like cakes with strawberries, I recommend this incredibly simple, fluffy and moist strawberry cake :)
Recommended recipes for loaf pan cakes
If you are looking for other ideas for quick and simple cakes baked in a loaf pan, perfect for a small number of servings, be sure to check out my other recipes. Here I recommend, among others, these three:
