Name: High Altitude Vanilla Loaf Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 1/2 cups + 2 tbsp cake flour, (spooned and leveled); 3/4 cup granulated sugar; 1 1/2 tsp baking powder; 1/2 tsp coarse Kosher salt ((if using table salt, use half the amount)); 2 large eggs, (lightly beaten); 3/4 cup whole milk; 1/2 cup unsalted butter, (melted); 2 tsp vanilla bean paste, or good quality vanilla extract ((or seeds scraped from 1 vanilla bean)); 1 1/2 cups powdered sugar; 1/2 tsp vanilla bean paste, or good quality vanilla extract; 2 1/2 tbsp whole milk

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An easy, high altitude recipe for a simple vanilla loaf cake that’s buttery and moist, drizzled with sweet vanilla bean icing. This is a basic, one-bowl vanilla cake recipe that’s adjusted for mountain bakers, with a tender fluffy cake crumb that’s perfect every time. A delicious cake for dessert or breakfast!

You might also love this vanilla layer cake, baked vanilla cake doughnuts, and vanilla bean cream cheese pound cake.

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Why You’ll Love This Recipe

So Quick and Easy. You don’t even need a mixer for this easy vanilla loaf cake, just whisk up the batter in a bowl, and it’s ready to bake.

Always Soft and Moist. I’ve based today’s loaf cake recipe on my popular vanilla layer cake, which always turns out so perfectly soft, moist and full of real vanilla flavor. Note that although this is a butter based cake, this isn’t a pound cake, but a very soft and fluffy vanilla cake. If you were looking for a vanilla pound cake, please check out my vanilla bean cream cheese pound cake recipe.

Real Vanilla Bean Flavor. I used Mexican vanilla bean paste in both the cake and the icing, which gives the cake a bold vanilla flavor, and beautiful black specks throughout.

High Altitude Adjusted. All the recipes on this site are adjusted for Denver’s altitude of 5,280 feet, so mountain bakers can rest easy that their bakes will turn out perfectly at high altitudes. This loaf cake rises beautifully, with a pretty cracked dome on top, always a desirable attribute in a loaf cake.

Slices of vanilla bean loaf cake with vanilla bean icing.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

Flour. For a super soft, fluffy texture, use cake flour, rather than all-purpose flour. Cake flour has a lower percentage of protein compared to all-purpose flour, which gives it a more tender cake crumb. I use Swans Down cake flour for my white cakes and vanilla cakes.
Granulated Sugar. Gives the cake sweetness and moisture.
Baking Powder. Leavening agent, to make the cake rise.
Salt. Balances the sweetness.
Eggs. Gives the cake structure and strength.
Whole Milk. Adds moisture and richness.
Butter. Gives the cake moisture and a rich, buttery flavor.
Vanilla Bean Paste. For a bold, pure vanilla flavor, I used this Mexican vanilla bean paste. You can also use a good-quality vanilla extract.

Icing

Powdered Sugar. Also called confectioner’s sugar, this sweetens and thickens the icing.
Vanilla Bean Paste. Flavor.
Whole Milk. Thins the icing to your desired consistency.

Instructions

Cake

Preheat the oven to 325 F. Line a standard sized loaf pan with a sheet of non-stick baking paper or parchment paper, so that the paper hangs over two sides. The paper serves as a “sling”, making it easy to lift the cake out of the pan. Lightly spray with non-stick baking spray.
In a bowl, sift together the flour, sugar, baking powder and salt.
Add the eggs, milk, melted butter and vanilla, and whisk for about 15 seconds, until smooth.

Pour the batter into the pan. Bake the cake on the center oven rack for about 37-40 minutes, until a cake tester or sharp knife comes out clean. The top of the cake should be domed, golden brown and cracked down the middle.

Cool the cake in the pan for 20 minutes, then gently lift the cake out (using the paper) and set on a cooling rack. Cover loosely with a clean kitchen towel, and cool completely for several hours before drizzling with icing.

Icing

When the cake is cool, set it on a serving plate.
In a bowl, whisk together all of the icing ingredients until smooth. It will be thick, but drizzly, and should be thicker than you think it should be, or it will just run off the cake.
Spoon the icing over the cake, letting it cover the top and drip over the sides. The icing will set in about 15-20 minutes.
Note: If you like less icing, or want it thinner and less opaque, make half the icing recipe and increase the milk slightly.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I store the leftover cake?

Store the leftover cake in an airtight container at room temperature for up to 3 days.

What if I don’t have vanilla bean paste?

I love the specks and the bold vanilla flavor that vanilla bean paste adds, but you can certainly use vanilla extract instead. You should use the same amount, teaspoon for teaspoon.

Can I use oil instead of butter?

This vanilla loaf cake recipe works well with both a neutral tasting vegetable oil or with melted butter, but I prefer butter for the best flavor. If you want to use some oil instead, I recommend using half oil and half butter, or you’ll compromise the flavor with too much oil.

Will all-purpose flour work instead of cake flour?

You can use all-purpose flour, but your cake will be slightly more dense. For a super soft, fluffy texture, use cake flour, rather than all-purpose flour. Cake flour has a lower percentage of protein compared to all-purpose flour, which gives it a more tender cake crumb. I use Swans Down cake flour for my white cakes and vanilla cakes.

Can this cake be frozen?

Yes, you can wrap the cake (without icing) in several layers of plastic wrap and freeze for up to 3-6 months. Thaw the cake completely before drizzling with the icing and serving.

Can I add chocolate chips or sprinkles to the cake batter?

Chocolate chips? No, they’re much too heavy for the thin cake batter, and will sink right to the bottom. See this post for a chocolate chip sour cream loaf cake recipe. Sprinkles? Eh, maybe, if they’re the tiny nonpareils that won’t weigh the batter down, but you might still want to add an extra tablespoon of flour to the batter to thicken it a touch more.

Slices of vanilla loaf cake with vanilla bean icing on a marble board.

A slice of cream cheese pound cake on a plate. — Vanilla Bean Cream Cheese Pound Cake

Naked vanilla cake on a marble and wood cake stand. — Vanilla Bean Cream Cheese Pound Cake

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