Classic Vanilla Pound Cake with Creamy Buttercream Frosting

A rich, tender vanilla pound cake with a soft, buttery crumb and a thick layer of smooth vanilla buttercream. The beautiful piped frosting makes this simple loaf cake look bakery-worthy, while the classic vanilla flavor keeps it comforting and homemade.

Ingredients

For the Cake

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs, room temperature
• ½ cup whole milk
• 2 teaspoons vanilla extract
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup sour cream or Greek yogurt

For the Vanilla Buttercream

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1–2 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease a loaf pan and line the bottom with parchment paper.
2. Cream the butter and sugar: Beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
3. Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Make the batter: Add the dry ingredients to the butter mixture in portions, alternating with the milk. Mix gently until just combined. Fold in the sour cream or Greek yogurt.
6. Bake: Transfer the batter to the prepared loaf pan and smooth the top. Bake for about 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack and allow it to cool completely.
8. Make the frosting: Beat the butter until creamy. Gradually add powdered sugar, then add vanilla, salt, and enough cream or milk to create a smooth, fluffy frosting.
9. Frost the cake: Spread or pipe the buttercream generously over the completely cooled cake. For the look shown in the photo, use a piping bag with a star tip to create decorative swirls.
10. Slice and serve: Let the frosting set slightly before slicing for cleaner pieces.

Q&A

Q: Can I make this cake without sour cream?
Yes. Greek yogurt is an excellent substitute, or you can use a little extra milk for a slightly lighter texture.

Q: Why did my pound cake become dense?
Overmixing after adding the flour can make the cake dense. Mix only until the ingredients are incorporated.

Q: Can I use cream cheese frosting instead?
Absolutely. Cream cheese frosting pairs beautifully with vanilla pound cake and gives it a slightly tangy flavor.

Q: How should I store it?
Store the frosted cake in an airtight container. Because of the buttercream, it is best kept in a cool place or refrigerated if your kitchen is warm.

Q: Can I freeze the cake?
Yes. Wrap the unfrosted cake tightly and freeze for up to about 2–3 months. Thaw completely before frosting.

Nutrition

Nutrition will vary depending on the slice size and amount of frosting, but this is a rich dessert containing carbohydrates, fat, sugar, and protein from the eggs and dairy.

Conclusion

This Classic Vanilla Pound Cake with Buttercream Frosting is soft, buttery, and wonderfully simple. The thick frosting and decorative swirls give it an elegant finish, making it perfect for birthdays, afternoon tea, family gatherings, or an everyday homemade dessert.