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The Best Moist & Tender Vanilla Loaf Cake Recipe (with Flavor Variations!)

This recipe yields a wonderfully moist and tender vanilla loaf cake, perfect for any occasion. It features a rich batter made with yogurt and heavy cream, resulting in a delightfully soft texture and can be easily adapted with various flavorings.
Prep Time20 minutes
Cook Time43 minutes
Total Time1 hour 3 minutes
Servings: 8 slices
Author: The Bright Food

Equipment

  • Loaf pan
  • Medium size bowl
  • Wire whisk
  • Electric mixer
  • Whisk attachment
  • Spoon
  • Rubber spatula
  • Wire rack

Ingredients

Cake Ingredients

  • 1 3/4 cups flour (210g)
  • 2 tsp baking powder (8g)
  • 1/2 tsp table salt (2.25g) - OR 3/4 tsp kosher salt
  • 3 large eggs
  • 1 cup granulated sugar (200g)
  • 1/2 cup vegetable or canola oil (100g/ 118ml)
  • 1/2 cup plain, whole milk yogurt (4oz/ 113g)
  • 2 tsp pure vanilla extract
  • 1/4 cup heavy whipping cream (2oz/ 57g)
  • Vanilla Icing

Instructions

Instructions

  • Grease and flour a loaf pan, then preheat the oven to 350 degrees F (176 degrees C).
  • In a medium-sized bowl, whisk together the flour, baking powder, and salt.
  • Beat the eggs and sugar with an electric mixer until lightened in color and thick, forming a ribbon-like consistency.
  • With the mixer running on medium speed, slowly pour the vegetable oil into the egg and sugar mixture until fully emulsified.
  • Add the yogurt and vanilla, mixing until combined, then gently stir in the dry ingredients until the batter is smooth.
  • In a separate bowl, beat the heavy cream with an electric mixer until medium peaks form.
  • Gently fold about 90% of the whipped cream into the batter using a spoon or rubber spatula, leaving a few white streaks.
  • Pour the batter into the prepared loaf pan and bake for 40-43 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 5 minutes, then carefully turn it out onto a wire rack to cool completely before covering with icing.

Notes

For best results, ensure all cold ingredients are at room temperature before mixing. Do not overmix the batter after adding dry ingredients or folding in the whipped cream, as this can lead to a tough cake.