Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Lightly grease your 9-inch round cake pan with cooking spray or butter and dust it with flour to prevent sticking.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt until well combined.
In a separate large bowl, beat the egg, buttermilk, sour cream, canola oil, and vanilla extract together until smooth and well blended.
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!
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.
Pour the browned butter into the batter and fold gently until fully incorporated.
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.
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
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.
Once the cake has completely cooled, pour the vanilla bean browned butter glaze over the top, allowing it to drip down the sides.
Slice the cake and serve it up for an unforgettable treat. This vanilla cake with vanilla bean browned butter glaze is sure to impress!
