Vanilla Sandwich Loaf

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Vanilla sandwich cake forms a base for any outstanding moist and buttery sponge. They are great for butter cream or cheese cream fill and cover, but the loaf form is best for adapting a battenberg pattern.


  • 100 gms ( 1/2 cup) unsalted butter
  • 100 gms ( 1/2 cup) caster sugar*
  • 2 large eggs, at room temperature
  •  1 teaspoon pure vanilla extract
  • 100 gms (3/4 cup) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 2 tablespoons milk

* Place granulated white sugar in your food processor and process until superfine.


  1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven and line a loaf pan with parchment paper and grease the same. Sift together flour, baking powder and salt. Keep aside.
  2. Place butter and sugar in the bowl of your electric mixer and beat well until creamy. This might take nearly 3 to 4 minutes on medium high speed.
  3. Add the eggs and beat well again, then add the pure vanilla extract and beat again.
  4. Add the flour mixture in 2 parts with the addition of milk in between the flour mixtures, beating well after addition. Do not overbeat after the final addition of flour mixture.
  5. Spoon the batter in the prepared tin and smooth the top using an offset spatula or back of a spoon. Bake in oven for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Remove from oven and cool cake in tin for 5 minutes then transfer the cake to a wire rack to cool completely for frosting.

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Adapted from: Easy Cake Decorating


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