Introduction

Unlock the secret to a perfectly moist and tender loaf cake with this incredibly simple recipe. We’re showing you how to bake a delightful vanilla loaf cake that tastes utterly divine and comes together with ease. Whether you’re a seasoned baker or just starting, this guide will help you achieve a beautifully textured bake every time. Get ready to master your new favorite basic vanilla loaf cake and explore exciting flavor variations too!

Why You’ll Love This Loaf Cake

You’ll quickly fall in love with this irresistible loaf cake recipe for so many great reasons:

Amazingly Moist and Tender Crumb: The secret ingredients ensure a melt-in-your-mouth texture that stays fresh longer.
Simple, Everyday Ingredients: You likely have most of these pantry staples on hand already.
Quick Preparation and Baking: From mixing to oven, this easy loaf cake comes together surprisingly fast.
Highly Versatile Base Recipe: It’s a fantastic canvas for countless flavor variations, making it endlessly adaptable.
Perfect for Any Time of Day: Enjoy a slice with your morning coffee, as an afternoon treat, or for a simple dessert.
Impressive Yet Effortless Baking: Everyone will think you spent hours, but it’s our little baking secret!

Ingredients

Here are the simple ingredients you will need to bake this wonderful vanilla loaf cake:

1 3/4 cups (210g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (2.25g) table salt – OR 3/4 tsp kosher salt
3 large eggs
1 cup (200g) granulated sugar
1/2 cup (100g/ 118ml) vegetable or canola oil
1/2 cup (4oz/ 113g) plain, whole milk yogurt
2 tsp pure vanilla extract
1/4 cup (2oz/ 57g) heavy whipping cream
For vanilla icing: powdered sugar, milk, vanilla (exact amounts in instructions below)

Notes & Substitutions

Flour, baking powder, and salt form the cake’s structure and leavening. Use large eggs at room temperature for better emulsion. Granulated sugar sweetens and keeps the cake moist. Vegetable oil contributes to the incredibly tender crumb, often more so than butter in this type of cake. Plain whole milk yogurt adds richness and moisture; full-fat sour cream is an excellent alternative. Pure vanilla extract enhances the flavor significantly, or use vanilla bean paste for visible specks. Heavy whipping cream makes the cake exceptionally light and fluffy. A good quality gluten-free all-purpose blend can be used, but results may vary slightly.

Equipment

You’ll need a few basic kitchen tools to make this delightful loaf cake:

9×5 inch loaf pan: The ideal size for this recipe.
Electric mixer: A stand mixer or hand mixer works perfectly for beating eggs and cream.
Mixing bowls: One medium, one large.
Whisk: For combining dry ingredients.
Rubber spatula: Essential for folding and scraping.
Measuring cups and spoons: For precise ingredient amounts.

Instructions

Let’s bake your new favorite vanilla loaf cake! Follow these easy steps for a perfect result.

Prep the Pan and Oven: Grease and flour a 9×5 inch loaf pan thoroughly. Preheat your oven to 350°F (176°C).
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Whip Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar with an electric mixer for 3-4 minutes. The mixture should become light in color, thick, and form a ribbon when you lift the beater. This step is crucial for an airy loaf cake.
Emulsify with Oil: With the mixer running on medium speed, slowly pour the vegetable oil into the egg and sugar mixture in a thin, steady stream. This creates a fully combined, stable batter emulsion.
Add Wet Ingredients: Stir in the yogurt and vanilla extract until just combined.
Fold in Dry Ingredients: Use a spoon or rubber spatula to gently fold the whisked dry ingredients into the wet mixture. Mix only until the batter is smooth, avoiding overmixing.
Whip Heavy Cream: In a separate clean bowl, beat the heavy cream with an electric mixer until medium peaks form. The cream should hold its shape but the tip will gently curl over.
Fold Whipped Cream into Batter: Carefully use a spoon or rubber spatula to fold the whipped cream into the batter. Mix just until about 90% of the cream is incorporated; a few white streaks are fine. This step adds incredible lightness to your loaf cake.
Bake: Pour the batter into the prepared loaf pan. Bake for 40-43 minutes, or until a toothpick inserted into the center of the loaf cake comes out clean without any raw batter.
Cool: Let the loaf cake cool in the pan for about 5 minutes. Then, carefully invert it onto a wire rack to cool completely before applying any icing.
Prepare Vanilla Icing: While the cake cools, whisk together 1 1/2 cups powdered sugar, 2-3 tablespoons milk, and 1 teaspoon vanilla extract in a small bowl until smooth. Adjust milk for desired consistency.
Ice and Serve: Once the loaf cake is completely cool, drizzle or spread the vanilla icing evenly over the top. Slice and enjoy!

Pro Tips & Troubleshooting

Achieve Perfect Texture

Emulsion is Key: Beating the eggs and sugar until thick, then slowly streaming in the oil, creates a stable emulsion. This traps air and ensures a fine, even crumb in your loaf cake. Research on emulsifiers in baking highlights their role in creating lighter, fluffier textures in cakes. Learn more about the essential role of emulsifiers in baking.
Whipped Cream for Lightness: Gently folding in whipped heavy cream is the secret to this loaf cake’s incredibly tender, light texture. Do not overmix it into the batter.
Avoid Overmixing Dry Ingredients: Overmixing develops gluten, leading to a tough, dense loaf cake. Mix just until combined.

Common Mistakes to Avoid

Using Cold Ingredients: Room temperature eggs and yogurt emulsify better and create a smoother batter. Using room temperature eggs is often recommended in baking as they blend more evenly and help with aeration. Discover why room temperature eggs are important for baking.
Not Scraping Bowl Sides: Always scrape down the sides of your mixing bowl to ensure all ingredients are evenly incorporated.
Opening Oven Door Too Early: Resist the urge to open the oven door during the first 30 minutes of baking; this can cause the loaf cake to sink.
Overbaking the Loaf Cake: A dry cake is often an overbaked cake. Start checking for doneness at the lower end of the baking time.

Troubleshooting Baked Loaf Cake

Cake is too dense: Likely from overmixing the batter or under-whipping the eggs/sugar.
Cake sinks in middle: Could be underbaked, oven door opened too soon, or too much leavening.
Cake is dry or crumbly: Usually from overbaking or insufficient liquid ingredients.

Serving, Storage, & Variations

This versatile vanilla loaf cake is perfect for any occasion!

Serving Suggestions

Enjoy a slice plain for a simple treat, or with the classic vanilla icing.
Pair your loaf cake with fresh berries like strawberries or blueberries, or a tangy berry sauce.
Add an elegant touch with candied citrus slices on top.
Drizzle warm chocolate ganache over the cake for a decadent twist.
Serve it alongside a hot cup of coffee or your favorite tea for a delightful snack.

Storage Instructions

Store the unfrosted or iced loaf cake in an airtight container at room temperature for up to 3 days.
If your cake is topped with whipped cream or a cream cheese frosting, refrigerate it to maintain freshness, up to 4 days.
To freeze, wrap the whole or sliced loaf cake tightly in plastic wrap, then in foil. Freeze for up to 3 months.
Thaw frozen cake overnight in the refrigerator, or at room temperature for a few hours before serving for the best texture.

Flavor Variations

Chocolate Chip Loaf Cake: Fold in 1/2 cup of mini chocolate chips with the dry ingredients.
Blueberry Loaf Cake: Gently fold 1 cup of fresh or frozen blueberries (tossed in 1 tbsp flour) into the batter just before baking.
Cinnamon Swirl Loaf Cake: Reserve 1/3 of the batter. Mix 1 tablespoon cinnamon and 2 tablespoons brown sugar, then swirl into the batter layers in the pan.
Raspberry Swirl Loaf Cake: Gently swirl 1/4 cup of raspberry jam or preserve through the batter in the pan with a knife.

Nutrition Information

Per Serving (approx. 1/12th of cake, without icing)
Calories: ~300
Total Fat: ~15g
Carbs: ~38g
Protein: ~5g

Disclaimer: Nutrition information is an estimate for homemade recipes and can vary based on specific ingredients and serving sizes. To reduce sugar, consider cutting back by 1/4 cup in the cake and using a lighter icing or no icing at all. For lower fat, you can try using low-fat yogurt, but full-fat offers the best texture.

FAQ

What makes a loaf cake moist?

This recipe’s moisture comes from a combination of oil, whole milk yogurt, and gently folded whipped cream. These ingredients prevent the cake from drying out during baking.

How to know if a loaf cake is baked?

Insert a toothpick into the center of the cake; if it comes out clean with no wet batter, your loaf cake is perfectly baked. The top should also be golden brown and spring back when lightly touched.

Can I use dairy-free yogurt/cream?

Yes, you can substitute with full-fat dairy-free plain yogurt and a reliable dairy-free heavy whipping cream alternative. Ensure they are suitable for baking to get the best results for your loaf cake.

What pan size works best?

A 9×5 inch loaf pan is ideal for this recipe. Using a different size might affect baking time and the cake’s rise.

How long does loaf cake last?

Stored properly in an airtight container, your loaf cake will stay fresh at room temperature for up to 3 days, or up to 4 days in the refrigerator if iced.

Conclusion

This easy vanilla loaf cake recipe delivers a deliciously moist and tender crumb every single time. We know you’ll love how simple it is to prepare, making it perfect for busy parents and beginner bakers alike. Whether you enjoy it plain, with a drizzle of icing, or with one of our tempting flavor variations, this loaf cake is sure to become a family favorite. Give it a try this week, share it with friends, and don’t forget to let us know how your beautiful bake turns out! Happy baking!

Freshly baked loaf cake generously drizzled with white glaze on a white surface.

Print Recipe