Chilean vanilla loaf cake, or queque de vainilla, is a fluffy butter cake made by creaming butter and sugar, beating in eggs and vanilla, and folding in flour, baking powder, and salt alternately with milk, then baking it in a loaf pan. It takes 15 minutes of preparation and 45 minutes in the oven, and makes 8 slices.
It is a timeless classic of Chilean home baking, soft and aromatic, perfect for breakfast, the afternoon tea called once, or dessert.
How to Make an Easy Vanilla Loaf Cake?
It is easier than you might think, using pantry staples. Soft butter is creamed with sugar, the eggs go in one at a time, then vanilla, and the sifted dry ingredients are added alternately with the milk just until smooth. The batter bakes at 180°C (356°F) until a toothpick comes out dry.
Nutritional Information
Each slice of vanilla loaf cake (1/8 of the cake) contains approximately 350 kcal, 6 g of protein, 16 g of fat, 100 mg of cholesterol, 50 g of carbohydrates, 26 g of sugars, 1 g of fiber, and 240 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Vanilla Loaf Cake Recipe
Preparation: 15 minutes
Cooking: 45 minutes
Servings: 8 slices
Ingredients
- 240 g (2 cups) of all purpose flour
- 200 g (1 cup) of sugar
- 180 ml (¾ cup) of milk
- 115 g (½ cup) of butter, softened
- 3 eggs
- 2 teaspoons of vanilla extract
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- Powdered sugar (optional)
Instructions
- Preheat the oven to 180°C (356°F) for at least 10 minutes and grease a loaf pan. In a large bowl, cream the softened butter and sugar until smooth and fluffy. Add the eggs one at a time, beating well after each, then add the vanilla and keep beating until combined.
- In a second bowl, mix the sifted flour, baking powder, and salt. Add the dry ingredients gradually to the butter mixture, alternating with the milk, and mix just until the batter is smooth, without overbeating.
- Pour the batter into the greased pan and bake for 45 minutes, or until a wooden toothpick inserted in the center comes out dry. Let cool a few minutes before unmolding and dust with powdered sugar if you like. Serve in slices for breakfast, afternoon tea, or dessert.
Additional Tips
Use room temperature ingredients
Butter, eggs, and milk at room temperature blend better and give a softer, fluffier crumb.
Rest the batter
Letting the batter rest for about 10 minutes before baking gives the baking powder a head start, for a more even rise and a lighter texture.
Do not open the oven early
Keep the door closed for the first 30 minutes and avoid overbeating the batter, or the cake may sink in the center.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Butter | Vegetable oil | 100 ml | Moister, slightly different flavor |
| Vanilla extract | Seeds of 1 vanilla bean | 1 bean | More intense aroma |
| Plain cake | Add lemon zest | Zest of 1 lemon | Fresher, citrusy |
| Loaf pan | Cupcake molds | Bake 20 to 25 minutes | Individual portions |
Frequently Asked Questions (FAQs)
1. How do I keep the cake from sinking in the center?
Do not open the oven during the first 30 minutes of baking and do not overbeat the batter, or it will lose air and rise unevenly.
2. Can I make it without butter?
Yes, replace it with about 100 ml of vegetable oil, which gives a moister cake with a slightly different flavor.
3. How do I store vanilla loaf cake?
Keep it in an airtight container at room temperature for up to 3 days, or in the fridge for 5 to 6 days. It can also be frozen wrapped in plastic wrap.
4. Can I bake it in individual molds?
Yes, the batter works perfectly for cupcakes or mini loaves. Just reduce the baking time to about 20 to 25 minutes.
Origin of Vanilla
Vanilla comes from the pods of a climbing orchid, and its cultivation and curing are laborious, which is why it is one of the most prized spices in baking. Most home recipes use vanilla extract, which is more practical and affordable than scraping a whole bean.
What Is a Queque de Vainilla?
Queque is the Chilean word for loaf cake, borrowed from the English cake. The vanilla queque is the simplest and most versatile of them, eaten plain or used as a base for glazes, fruit, or chocolate.
Did You Know?
Vanilla was already cultivated by Mesoamerican civilizations such as the Totonac and the Aztecs long before it reached Europe in the sixteenth century.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Chocolate Loaf Cake Recipe
- Chilean Marble Cake Recipe
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- Chilean Apple Loaf Cake Recipe
