Fluffy Vanilla Loaf Cake

This fluffy vanilla loaf cake is a simple yet elegant treat that always satisfies. It’s soft, buttery, and perfectly sweet with a rich vanilla flavor in every bite. I love how it pairs effortlessly with a cup of coffee or tea and can be dressed up with fruit, glaze, or whipped cream—or just enjoyed plain and warm out of the oven.

Why You’ll Love This Recipe

I love this loaf cake because it’s a dependable classic that never goes out of style. It has a tender crumb, a light texture, and a golden crust that makes every slice feel special. It’s quick to put together and uses ingredients I always have in my pantry. Whether I serve it for brunch, dessert, or an afternoon snack, it always hits the mark.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Whole milk or buttermilk

• Vanilla extract

• Optional: sour cream or Greek yogurt for extra moisture

Directions

1. I preheat the oven to 350°F and grease a standard loaf pan or line it with parchment paper.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In another large bowl, I cream the butter and sugar until light and fluffy.

4. I add the eggs one at a time, beating well after each addition, then stir in the vanilla.

5. I mix in the dry ingredients in two additions, alternating with the milk (or buttermilk), beginning and ending with the dry mix. I stir just until combined.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf, serving 8 to 10 slices. It takes about 15 minutes to prep and 50–60 minutes to bake, plus cooling time.

Variations

Sometimes I fold in fresh berries, chocolate chips, or a swirl of jam before baking. For a citrusy twist, I add lemon or orange zest to the batter. I’ve also topped it with a simple vanilla glaze or dusted it with powdered sugar for an elegant finish. If I want a richer flavor, I add a spoonful of sour cream or Greek yogurt to the batter.

Storage/Reheating

I store the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. To freeze, I wrap it tightly in plastic and foil, then thaw slices as needed. I reheat individual slices in the microwave for 10–15 seconds if I want them warm and soft.

FAQs

Can I use vanilla bean instead of extract?

Yes, I love using vanilla bean paste or scraped vanilla bean for a more intense flavor. It adds beautiful specks and a stronger aroma.

What makes this loaf cake fluffy?

Creaming the butter and sugar well, using fresh baking powder, and not overmixing the batter all help keep the cake light and fluffy.

Can I make this dairy-free?

Yes, I use a dairy-free butter alternative and almond or oat milk. The result is still moist and tender.

Can I turn this into cupcakes?

Absolutely. I divide the batter into cupcake liners and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

Why did my cake crack on top?

That’s totally normal for loaf cakes. It’s just the way the batter rises and splits as it bakes. I think it gives the cake a beautiful homemade look.

Conclusion

This fluffy vanilla loaf cake is one of those dependable, cozy recipes that I come back to again and again. It’s simple, flavorful, and endlessly adaptable. Whether I enjoy it as-is or jazz it up with mix-ins or toppings, it never disappoints—and always leaves me reaching for another slice.