Vanilla Cake with Vanilla Bean Browned Butter Glaze

There’s something irresistibly charming about a classic vanilla cake, especially when it’s dressed up with a rich and decadent vanilla bean browned butter glaze. This recipe is perfect for celebrations, casual gatherings, or simply as a treat for yourself. The combination of fluffy cake and nutty glaze creates a delightful experience for the taste buds. Let’s dive into this scrumptious recipe that will become a staple in your baking repertoire!

Why This Recipe Works

This vanilla cake is designed for success with its perfect balance of moisture and fluffiness. The buttermilk and sour cream contribute to a tender crumb, while the addition of browned butter in both the cake and glaze adds a depth of flavor that elevates this dessert from ordinary to extraordinary. The vanilla bean paste enriches the glaze with specks of real vanilla, providing both visual appeal and an aromatic scent that is hard to resist.

Shopping List

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• Pinch of salt, optional and to taste
• 1 large egg
• ½ cup buttermilk
• ½ cup sour cream (lite is okay; plain Greek yogurt may be substituted)
• 3 tablespoons canola or vegetable oil
• 2 teaspoons vanilla extract
• ½ cup unsalted butter (browned)
• 1 heaping cup confectioners’ sugar
• 1 teaspoon vanilla bean paste
• Pinch of salt, optional and to taste
• About ¼ cup cream or milk (or as necessary for consistency)

Recommended Tools

• Mixing bowls: For mixing your ingredients seamlessly.
• Whisk: Essential for combining dry and wet ingredients evenly.
• 9-inch round cake pan: Perfectly sized for this vanilla cake.
• Rubber spatula: Great for scraping down the sides of the bowl and ensuring no batter is left behind.
• Cooling rack: To cool the cake properly before glazing.

Cooking Vanilla Cake with Vanilla Bean Browned Butter Glaze: The Process

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.

Step 2: Prepare the Cake Pan

Lightly grease your 9-inch round cake pan with cooking spray or butter and dust it with flour to prevent sticking.

Step 3: Combine Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt until well combined.

Step 4: Mix Wet Ingredients

In a separate large bowl, beat the egg, buttermilk, sour cream, canola oil, and vanilla extract together until smooth and well blended.

Step 5: Merge the Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay!

Step 6: Brown the Butter

In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns a lovely golden brown and smells nutty. Remove from heat and let it cool slightly before adding it to the cake batter.

Step 7: Add Browned Butter to Batter

Pour the browned butter into the batter and fold gently until fully incorporated.

Step 8: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cake

Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Step 10: Prepare the Glaze

In a medium bowl, combine the confectioners’ sugar, vanilla bean paste, and a pinch of salt. Gradually add cream or milk, whisking until you achieve a smooth and pourable consistency.

Step 11: Glaze the Cake

Once the cake has completely cooled, pour the vanilla bean browned butter glaze over the top, allowing it to drip down the sides.

Step 12: Serve and Enjoy

Slice the cake and serve it up for an unforgettable treat. This vanilla cake with vanilla bean browned butter glaze is sure to impress!

Smart Substitutions

• Buttermilk: You can create a substitute by mixing ½ cup of milk with ½ tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
• Sour cream: Plain Greek yogurt works wonderfully in place of sour cream.
• Granulated sugar: Coconut sugar can be used for a more natural sweetener.
• Canola oil: Melted coconut oil can be substituted for a hint of coconut flavor.

Troubleshooting Tips

• If your cake sinks in the middle, it may have been underbaked. Make sure to test with a toothpick before removing it from the oven.
• For a denser cake, try reducing the amount of baking powder slightly.
• If the glaze is too thick, add a little more cream or milk until you reach your desired consistency.
• If the glaze is too runny, add more confectioners’ sugar to thicken it up.

Keep-It-Fresh Plan

To keep your vanilla cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it longer, consider refrigerating it, where it can last up to a week. Just remember to bring it to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

FAQ

Can I make this cake in advance?

Absolutely! You can bake the cake a day or two ahead of time. Just store it covered at room temperature, and frost it right before serving for the freshest taste.

Can I use different flavors for the glaze?

Yes! Feel free to experiment with different flavorings like almond extract or citrus zest for a fun twist on the glaze.

What can I serve with this cake?

This vanilla cake pairs beautifully with fresh berries, whipped cream, or even a scoop of vanilla ice cream for an indulgent dessert.

Can I double the recipe?

Yes, you can double the ingredients to make a larger cake or to create multiple layers. Just ensure to adjust the baking time as needed.

Let’s Eat

With its light texture and rich glaze, this Vanilla Cake with Vanilla Bean Browned Butter Glaze is sure to become a favorite in your home. Whether celebrating a special occasion or enjoying a quiet evening, this cake delivers on flavor and nostalgia. Grab your ingredients, follow the steps, and get ready for a delightful baking experience. Happy baking!

Vanilla Cake with Vanilla Bean Browned Butter Glaze

This Vanilla Cake is a dream come true! Fluffy cake draped in a rich vanilla bean browned butter glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cake:

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• Pinch salt optional and to taste
• 1 large egg
• ½ cup buttermilk
• ½ cup sour cream lite is okay; plain Greek yogurt may be substituted
• 3 tablespoons canola or vegetable oil
• 2 teaspoons vanilla extract
• ½ cup unsalted butter browned

For the Glaze:

• 1 heaping cup confectioners' sugar
• 1 teaspoon vanilla bean paste
• Pinch salt optional and to taste
• About ¼ cup cream or milk or as necessary for consistency

Equipment

• Mixing bowls
• Whisk
• 9-inch round cake pan
• Rubber spatula
• Cooling rack

Method

 

1. Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
2. Lightly grease your 9-inch round cake pan with cooking spray or butter and dust it with flour to prevent sticking.
3. In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt until well combined.
4. In a separate large bowl, beat the egg, buttermilk, sour cream, canola oil, and vanilla extract together until smooth and well blended.
5. Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay!
6. In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns a lovely golden brown and smells nutty. Remove from heat and let it cool slightly before adding it to the cake batter.
7. Pour the browned butter into the batter and fold gently until fully incorporated.
8. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
10. In a medium bowl, combine the confectioners’ sugar, vanilla bean paste, and a pinch of salt. Gradually add cream or milk, whisking until you achieve a smooth and pourable consistency.
11. Once the cake has completely cooled, pour the vanilla bean browned butter glaze over the top, allowing it to drip down the sides.
12. Slice the cake and serve it up for an unforgettable treat. This vanilla cake with vanilla bean browned butter glaze is sure to impress!

Notes

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week or freeze the unfrosted cake for up to 3 months.
• Let the cake come to room temperature before serving for the best flavor and texture.