Thank you so much for being here—I’m thrilled to share this Fluffy Vanilla Loaf Cake recipe with you! This is the perfect dreamy vanilla loaf cake that’s delightfully soft, moist, and a guaranteed crowd-pleaser. If you love tender crumb and rich vanilla flavor, this recipe is for you. Subscribe by email to get easy and irresistible recipes delivered right to your inbox!
Fluffy Vanilla Loaf Cake is your go-to when you want a comforting dessert or indulgent tea‑time treat. Made with baking powder and sour cream (or yoghurt), it’s light in texture with a fine crumb and bursts of vanilla aroma.
Overview of Recipe Content
What It Is & When to Enjoy It
This vanilla loaf cake fits beautifully into brunch spreads, afternoon tea, or as a cozy dessert after dinner. It’s elegant enough for company yet simple enough for weekday baking.
Why You’ll Love It
- Incredibly soft and fluffy thanks to the sour cream/yoghurt addition.
- Balanced sweetness with warm vanilla notes.
- Moist and tender—perfect even after days stored.
What It Tastes Like
A buttery crumb that melts in your mouth, with a gentle vanilla scent and just enough sweetness to satisfy without overpowering.
Benefits or Seasonal Relevance
Perfect year‑round, hops onto the spring brunch table or warms up fall afternoons with a cup of coffee. Sour cream adds protein and richness without heaviness.
Ingredient List
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup (227 g) unsalted butter, softened
- 1¼ cups (250 g) granulated sugar
- 4 large eggs, at room temperature
- ½ cup (120 ml) whole milk
- 1½ Tbsp vanilla extract
- ¼ cup (60 g) sour cream or plain yoghurt
Tools Needed
- 9×5‑inch loaf pan
- Mixing bowls
- Electric mixer (hand or stand)
- Rubber spatula
- Cooling rack
Suggested Substitutions/Add‑Ins
- Butter: can substitute with softened coconut oil for dairy‑free.
- Milk: replace with almond or oat milk as needed.
- Add‑ins: toss in berries, chocolate chips, or swirl in cinnamon sugar for variety.
How to Make Fluffy Vanilla Loaf Cake
- Preheat & Prep
Preheat your oven to 350 °F (175 °C). Grease or line a 9×5‑inch loaf pan; set aside. - Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. - Cream Butter & Sugar
Using an electric mixer, beat the softened butter and sugar on medium-high until pale, light, and fluffy (about 3–4 minutes). It should feel cloud‑light when you touch it. - Add Eggs
Crack in one egg at a time, beating well after each until fully incorporated. Mix in the vanilla extract. You’re building that rich, eggy flavor—trust the process! - Alternate Additions
With the mixer on low, add the dry ingredients in three additions, alternating with the milk and sour cream in two additions. Start and end with the flour mixture. Mix until just combined—stop before over‑mixing or you’ll lose fluffiness. - Transfer & Bake
Pour the batter into your prepared loaf pan, smooth the top with a spatula. Bake for 50–60 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. - Cool
Let the cake sit in the pan on a cooling rack for 10 minutes, then gently remove and allow it to cool completely on the rack before slicing.
What to Serve with Fluffy Vanilla Loaf Cake
Serve slices plain, or dress it up with a dusting of powdered sugar or a simple vanilla glaze. Pair with a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream. It’s equally lovely with afternoon tea, coffee, or a sparkling mimosa.
Tips for Making It Perfect
- Room‑temperature ingredients help the batter emulsify smoothly.
- Don’t over‑mix once flour is added—overworking leads to dense crumb.
- Use fresh baking powder: expired leavening = flat cake.
- Check oven temperature: an oven thermometer ensures even bake.
- Tent with foil if the top browns too quickly but inside isn’t done.
Storage Instructions
- Room temperature: Wrap sliced or whole cake in plastic or store in an airtight container for up to 3 days.
- Refrigerator: Keep wrapped for up to 5 days. Allow to warm before slicing.
- Freezer: Wrap well in plastic and foil. Freeze for up to 2 months. Defrost overnight in the fridge or on the counter.
General Information
Loaf cakes like this have roots in classic American baking—simple, reliable, and centered around pantry staples. Adding sour cream or yoghurt is a little trick from vintage home cooks who wanted extra moisture and a tender crumb. Great for potlucks, gift‑giving, or as a “just because” bake.
Frequently Asked Questions
Can I use low‑fat milk instead of whole milk?
Yes, but whole milk gives better richness. Low‑fat or plant‑based milks work fine with the same moisture.
What else can I use instead of sour cream?
Plain Greek yoghurt or crème fraîche work beautifully.
Why is my cake dense?
Likely due to over‑mixing the batter after the flour was added, or too much flour. Spoon and level your flour rather than scooping directly.
Can I add flavors like lemon or almond?
Absolutely! Swap ½ tsp almond extract or add 1 Tbsp lemon zest for a twist.
How do I know it’s done baking?
A clean toothpick or cake tester in center—or the cake springs back gently when lightly pressed.
Conclusion
Delightful Armenian Date and Walnut Sheet CakeThis Fluffy Vanilla Loaf Cake brings warmth, nostalgia, and refined simplicity to every slice. Soft crumb, buttery sweetness, and ethereal vanilla scent—what’s not to love? If you’re craving more buttery vanilla goodness, you might also enjoy my Classic Vanilla Cake, or the Moist Vanilla Cupcakes or Easy Sheet Cake for larger gatherings from my recipe collection. Thank you for baking with me—can’t wait to hear how your loaf turned out!
Interactive Elements
I’d love to hear from you—please leave a review or comment below and tell me how it turned out. Don’t forget to share a photo on Pinterest and tag me over at pinterest.com/poulefrecipe so I can see your beautiful results 😊!
Nutritional Information
(Approximate per slice, makes 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Carbohydrates | ~40 g |
| Protein | ~5 g |
| Fat | ~15 g |
| Saturated Fat | ~9 g |
| Sodium | ~200 mg |
| Sugar | ~24 g |
| Fiber | ~1 g |
Fluffy Vanilla Loaf Cake
- Total Time: 70 mins
- Yield: 10 servings 1x
Description
An ultra‑moist, fluffy vanilla loaf cake featuring sour cream for extra tender crumb, light buttery sweetness and a heavenly vanilla scent.
Ingredients
2 cups all‑purpose flour (250 g)
2 tsp baking powder
¼ tsp salt
1 cup unsalted butter (227 g), softened
1¼ cups granulated sugar (250 g)
4 large eggs
½ cup whole milk (120 ml)
1½ Tbsp vanilla extract
¼ cup sour cream or plain yoghurt (60 g)
Instructions
1. Preheat oven to 350 °F (175 °C). Grease or line a 9×5‑inch loaf pan.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until pale and fluffy, about 3‑4 minutes.
4. Add eggs one at a time, then vanilla.
5. Alternate adding dry ingredients with milk and sour cream, mixing just until combined.
6. Pour batter into pan and bake 50‑60 minutes until golden and toothpick comes out clean.
7. Cool in pan 10 minutes, then on rack before slicing.
Notes
Use room‑temperature ingredients for best results.
Do not over‑mix after adding flour.
Tent with foil if top browns too fast.
Store in airtight container up to 3 days or freeze slices upto 2 months.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24
- Sodium: 200
- Fat: 15
- Saturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
