Vanilla Bean Loaf Cake
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Incredibly light, fluffy, and sweet, this Vanilla Bean Loaf Cake is a simple bake that you can enjoy any day of the week! Serve this simple vanilla loaf cake with fresh seasonal fruit or a big glass of milk.
If you love vanilla cake, be sure to check out my Vanilla Buttermilk Sheet Cake, Traditional Butter Pound Cake, or my Simple Vanilla Cupcakes.
Table of Contents
Why You'll Love This Recipe
Pure Vanilla Flavor: You will love this Vanilla Bean Loaf Cake because it’s an incredibly easy cake to bake and it’s so delicious! I use ground vanilla bean in the cake, so those small black specs are full of pure vanilla flavor! This is completely different than a cake made with vanilla extract and it's so much better!
Light & Fluffy: This simple vanilla loaf cake is incredibly light and fluffy. I use sour cream along with milk to ensure this cake is light, moist, and has a perfect crumb.
Glaze: Any loaf cake with glaze is a win in my book! And this simple vanilla loaf cake is topped with a sweet glaze making it a light and sweet indulgence.
Perfect for Any Occasion: This simple vanilla loaf cake is is a really easy bake for any day of the week. You can serve this cake with fresh seasonal fruit like strawberries, blueberries, raspberries, blackberries, kiwi, or peaches! I also love a big glass of milk with this light and simple cake.
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Lafaza Organic Ground Vanilla Bean
Florida Crystals Organic Powdered Sugar
Tools Needed
Stand Mixer or hand mixer
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 1-pound baking pan with parchment paper, letting it fold over the sides for easier removal.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar and mix on low until combined.
Add the eggs, sour cream, and milk and mix on low until combined.
Add the cake flour, all purpose flour, vanilla bean, baking powder, and sea salt in that order and mix on low until combined. Transfer the batter into the prepare baking pan.
Step 3
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan. (Be sure to check the Notes for high altitude!).
Step 4
To make the glaze: In a medium bowl, add the powdered sugar and milk and whisk until combined into a smooth glaze. Pour the glaze over the top of the loaf cake.
FAQ's
You can use vanilla extract in place of vanilla bean, but you should double the amount. So, in this recipe, replace the 1 teaspoon of ground vanilla bean with 2 teaspoons of vanilla extract for a truly vanilla loaf cake! But, if you haven't tried ground vanilla bean in baked goods, I really recommend giving it a try as it brings a completely different depth of flavor to vanilla that I'm sure you'll love!
Yes, feel free to use coconut milk in place of cow's milk. You could also use almond or oat, but I think coconut would have the best flavor here.
If you don't have sour cream, feel free to swap it for Greek yogurt (vanilla or plain) and it will work great!
Make sure to store in an airtight container so it stays moist.
Craving More?
Vanilla Bean Loaf Cake
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 2 large eggs (room temperature)
- 113 grams sour cream (room temperature)
- ⅓ cup milk (room temperature)
- 142 grams cake flour
- 64 grams all purpose flour
- 1 teaspoon ground vanilla bean
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Glaze
- 212 grams powdered sugar (sifted)
- 2 to 3 tablespoons milk
Instructions
- Preheat the oven to 350°F. Line a 1-pound baking pan with parchment paper, letting it fold over the sides for easier removal.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar and mix on low until combined.
- Add the eggs, sour cream, and milk and mix on low until combined.
- Add the cake flour, all purpose flour, vanilla bean, baking powder, and sea salt in that order and mix on low until combined. Transfer the batter into the prepare baking pan.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- To make the glaze: In a medium bowl, add the powdered sugar and milk and whisk until combined into a smooth glaze. Pour the glaze over the top of the loaf cake.
- Store in an airtight container for up to 3 days.
Notes
Nutrition
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