Layered Vanilla Butter Loaf Cake

Layered Vanilla Butter Loaf Cake
Recipe and photo from Nordic Ware.

- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 1/2 tsp vanilla
- 2 large eggs
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- simple buttercream frosting:
- ½ cup butter, room temperature
- 1 ½ tsp vanilla extract
- 2 cups confectioners' sugar, sifted
- 2 tbsp milk
- optional: fresh berries

Preheat oven to 350°F. In a medium bowl, mix butter and sugar with a fork. Add vanilla and eggs and beat until smooth. In a small bowl with a wire whisk, whisk dry ingredients until blended. Slowly stir dry ingredients into butter mixture, adding buttermilk until batter is smooth.

Prepare 2 Celebrations Layer Cake Pans with baking spray or shortening/butter and flour. Gently pour batter into prepared pans – divided evenly. Tap filled pans on towel covered counter several times to remove air bubbles. Place in center of oven and bake for 11-14 minutes until tester comes out clean. Cool on rack 5 minutes then invert pan to release the cake. Cool cakes completely before frosting and assembling the layers.

Buttercream Frosting:
Cream room temperature butter with a hand mixer, or stand mixer using the paddle attachment, until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract. Add milk and beat on low for an additional 3 to 4 minutes.

Assemble the layer loaf cake by spreading buttercream frosting on top of the bottom cake layer. Gently stack the next cake layer on top and spread buttercream frosting on top of that layer. Repeat until all cake layers are assembled. Decorate as desired. Makes 8-10 servings.

To make a 4 layer cake double the recipe or repeat instructions twice.
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