Vanilla Cake with Vanilla Bean Browned Butter Glaze

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Vanilla Cake From Scratch โ€” Move over chocolate, because vanilla has arrived. This no mixer, easy vanilla cake is topped with a browned butter glaze that’s impossible to resist!

Vanilla Cake From Scratch

Moist Vanilla Cake From Scratch

Some of my fondest birthday cake memories growing up are of white sheet cakes with inch-thick pink frosting and big frosting roses that my mom had made for me from a local bakery. Some people avoid thick, abundant frosting, but those are the pieces I seek out.

In honor of its 125th birthday on September 28, McCormick has released a new vanilla extract, Extra Rich Pure Vanilla Extract, to help celebrate. McCormick marks its 125th anniversary by celebrating the role flavor plays in all of our lives, inspiring flavorful conversation, and giving back to communities around the world.

The new vanilla is 25% stronger than classic vanilla, and it’s a perfect balance between sweet caramel and bourbon-rummy flavors. For a vanilla, caramel, bourbon, and rum fanatic, it’s absolutely perfect and made this easy vanilla cake taste extra vanilla-ey.

Coupled with the same vanilla bean browned butter glaze I recently made for my Banana Bread Bars, I was in vanilla happy-land. I didn’t miss chocolate one bit as I was going to town on this moist vanilla cake.

This no mixer, easy vanilla cake recipe is adapted from my favorite buttermilk cake base that Iโ€™ve used for so many cakes. I love the cake base because itโ€™s fast and easy to make, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. That trifecta of moisturizing and tenderizing ingredients makes it impossible to have a dry cake.

The vanilla glaze really helps make this from scratch vanilla cake recipe out-of-this-world amazing. The secrets are browned butter and glorious specks of vanilla beans. If youโ€™ve never browned butter, don’t panic โ€” it’s so easy! The 5 minutes it takes is the best 5 minutes youโ€™ll spend all month.

Between the browned butter and vanilla beans seeds, the flavor just explodes from the glaze and helps boost the overall vanilla flavor profile to the next level. The glaze seeps down and soaks into the vanilla bean cake, making it even moister, softer, and richer tasting.

slice of moist vanilla cake with vanilla glaze with bite missing on a plate

Homemade Vanilla Cake Ingredients

For this vanilla cake recipe from scratch, you’ll need the following: 

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Egg
  • Buttermilk
  • Sour cream
  • Vegetable oil
  • Vanilla extract

And for the browned butter vanilla glaze, you’ll need: 

  • Unsalted butter
  • Powdered sugar
  • Vanilla bean paste
  • Salt
  • Cream or milk 

homemade vanilla cake slice on a white plate

How to Make Vanilla Cake From Scratch

To make the moist vanilla cake, combine the wet ingredients in one bowl and the dry in another. Using a spatula, gently stir the wet mixture into the dry. Turn the batter into a greased 8×8-inch baking pan and bake until the center is set and a tooth pick inserted into the middle comes out clean. 

Once the cake is done baking, let it cool most of the way before adding the vanilla glaze on top. 

To make the browned butter glaze, you’ll first need to cook the butter over medium-high heat until it’s amber in color. Transfer the browned butter to a large mixing bowl and add in the rest of the glaze ingredients. 

Using an electric mixer, whisk until the glaze is smooth and thick, but easily pourable. Pour the glaze onto the homemade vanilla cake and use a spatula to smooth it out, if needed. 

slices of Vanilla Cake From Scratch on white platter

Tips for the Best Vanilla Cake From Scratch

When making the vanilla cake batter, it is so important that you don’t over mix the batter. Stir the wet and dry ingredients until just combined, and no more. If you over work the batter, the cake will be dense rather than fluffy. 

Note that you should watch the butter very carefully as it browns. The only hard part about browning butter is that is goes from perfectly browned to burnt quickly. So once you begin cooking the butter do NOT move away from the stove. 

You’ll know when the butter is ready to come off the stove once it smells nutty and is amber in color. It’ll go through stages of hissing and spitting as it cooks, so don’t let that scare you! 

Lastly, the glaze recipe calls for vanilla bean paste. If you don’t have vanilla bean paste, you can use the seeds from a vanilla bean pod instead or extra vanilla extract. Just use whatever you have! 

Vanilla Cake From Scratch โ€” Move over chocolate, because vanilla has arrived. This no mixer, easy vanilla cake is topped with a browned butter glaze that's impossible to resist!

More Cake Recipes From Scratch: 

  • Homemade Funfetti Cake with Funfetti Frosting โ€” The recipe is as close to cake mix Funfetti that Iโ€™ve been able to replicate at home. I love that stuff, but itโ€™s nice to be able to pronounce all the ingredients and make a scratch cake in literally 5 minutes.
  • Triple Chocolate Layer Cake โ€” This is the chocolate layer cake to beat all and the best. Itโ€™s rich, decadent, and everything you want in a chocolate cake.
  • Snickerdoodle Bundt Cake โ€” The cake is coated with cinnamon-sugar and thereโ€™s a cinnamon-sugar filling that runs through the center of the cake that turns crunchy while the cake bakes.
  • Caramelized Banana Upside Down Cake โ€” While baking, the bananas caramelize in a butter and brown sugar bath giving the cake itโ€™s signature glistening top. Thereโ€™s so much rich browed butter and alluring caramel flavor, making the cake irresistible! 
  • Sweet Cream Vanilla Coffee Cake โ€” The trifecta of coffee creamer, vanilla Greek yogurt, and splash of oil moisturize and tenderize the cake, and also lend a creamy, rich flavor profile.

Vanilla Cake From Scratch โ€” Move over chocolate, because vanilla has arrived. This no mixer, easy vanilla cake is topped with a browned butter glaze that's impossible to resist!

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4.64 from 77 votes

Vanilla Cake with Vanilla Bean Browned Butter Glaze

By Averie Sunshine
Move over chocolate, because vanilla has arrived. This no mixer, easy vanilla cake from scratch is topped with a browned butter glaze that's impossible to resist!
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 8 x8-inch pan
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Ingredients  

Cake

  • 1 cup all-purpose flour
  • ยพ cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • 1 large egg
  • ยฝ cup buttermilk
  • โ…“ cup sour cream, lite is okay (plain Greek yogurt may be substituted)
  • 3 tablespoons canola or vegetable oil
  • 2 teaspoons McCormick Extra Rich Pure Vanilla Extract

Glaze

  • ยผ cup unsalted butter, browned*
  • 1 heaping cup confectionersโ€™ sugar
  • 1 teaspoon vanilla bean paste**
  • pinch salt, optional and to taste
  • about 1/4 cup cream or milk, or as necessary for consistency

Instructions 

Make the Cake

  • Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  • In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
  • In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
  • Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, donโ€™t overmix or try to stir them smooth.
  • Turn batter out into prepared pan and bake for about 29 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  • Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.

Make the Glaze

  • Brown the butter. Cook butter over medium-high heat in a small saucepan until itโ€™s amber to brown in color, about 5 minutes depending on pan size, but watch it closely so you donโ€™t burn it. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
  • Transfer butter, including brown bits at the bottom of the pan (theyโ€™re flavor powerhouses, keep them) from pan to large mixing bowl which stops any carryover cooking.
  • Add the confectionersโ€™ sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth or beat with a handheld electric mixer. As necessary, add additional cream (or confectionersโ€™ sugar) to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable.

Assemble the Cake

  • Evenly pour glaze over cake (doesnโ€™t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
  • Allow cake to cool in pan uncovered for at least 2 hours (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up.
  • Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Notes

*For more info on how to brown butter, check out this tutorial.
**Seeds from 1 large vanilla bean or 1 tablespoon McCormick Extra Rich Pure Vanilla Extract extract may be substituted.
Cake base adapted from my Blueberry Muffins and Buttermilk Pancakes Cake; Glaze adapted from my Fudgy Banana Bars

Nutrition

Serving: 1, Calories: 246kcal, Carbohydrates: 32g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Cholesterol: 38mg, Sodium: 149mg, Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

Even More Easy Cake Recipes: 

The Best Pineapple Upside-Down Cake โ€” A cheery, happy cake thatโ€™s sure to put a smile on anyoneโ€™s face! This 100% from-scratch cake is an EASY reader favorite youโ€™re going to love!!

The Best Pineapple Upside-Down Cake 

Easy Yellow Cake with Buttercream Frosting โ€” This is the easiest, from-scratch yellow cake and it tastes like a million bucks. This yellow cake recipe always turns out supremely moist, springy, soft and fluffy cake thanks to buttermilk, sour cream, and oil.

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Easy Glazed Pound Cake โ€” This EASY, buttery, velvety pound cake will be the star of your next party or celebration! If youโ€™re looking for that PERFECT pound cake recipe, this is the one!

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4.64 from 77 votes (64 ratings without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 5 stars
    Iโ€™ve finally stopped eating this long enough to write a review. This cake is amazing! So moist and soft. But the frosting puts it over the edge. It has a deep, nutty, cooked flavor but isnโ€™t too rich or overpowering. Seriously the best frosting Iโ€™ve ever had. And I also appreciate the smaller cake size. I love to bake, but hate throwing out half of a stale cake. This is the perfect size for my family of four. Plenty of servings. I would definitely double it and have it for a party. Thank you for this incredible recipe!

  2. 5 stars
    Iโ€™ve finally stopped eating this long enough to write a review. This cake is amazing! So moist and soft. But the frosting puts it over the edge. It has a deep, nutty, cooked flavor but isnโ€™t too rich or overpowering. Seriously the best frosting Iโ€™ve ever had. And I also appreciate the smaller cake size. I love to bake, but hate throwing out half of a stale cake. This is the perfect size for my family of four. Plenty of servings. I would definitely double it and have it for a party. Thank you for this incredible recipe!

    1. Thanks for the 5 star review and I am glad you love this cake! I agree with you on the frosting and that’s is amazing. I love the browned butter flavor too! It’s great too that you appreciate the smaller size of this cake and that it’s perfect for you family!

  3. 5 stars
    I made this cake and its the best cake by far I’ve made from scratch! My family fell in love with it! Big hit in my home!

  4. 5 stars
    OMG!!! Sooo good!
    My first one I made with vanilla and second time I added cocoa powder. Turned out very-very good! Yummy! And so easy to make! Thank you very much! Now this is one of my favorite recipes.

  5. 5 stars
    OMG!!! Sooo good!
    My first one I made with vanilla and second time I added cocoa powder. Turned out very-very good! Yummy! And so easy to make! Thank you very much! Now this is one of my favorite recipes.

    1. Thanks for the 5 star review and glad you made this two ways and that it’s one of your favorite recipes!

  6. 5 stars
    I made this cake today. I actually doubled the recipe & baked it in 9×13 pan. In my convection oven, it was done in 30 minutes. It is very good & I will keep this recipe for future use.

  7. 5 stars
    I made this cake today. I actually doubled the recipe & baked it in 9×13 pan. In my convection oven, it was done in 30 minutes. It is very good & I will keep this recipe for future use.

    1. Thanks for the five star review and Iโ€™m glad that it doubled great for you and you’ll save the recipe!

  8. 5 stars
    Very moist and so-vanilla-ish, loved it! And really easy to make. I stored it in the fridge as we enjoy cool cake when temperatures start soaring. I have a question, sometimes when I bake with oil it tastes a bit strongly; I do use neutral oils like canola, could it be because the oil is rancid?

  9. 5 stars
    Very moist and so-vanilla-ish, loved it! And really easy to make. I stored it in the fridge as we enjoy cool cake when temperatures start soaring. I have a question, sometimes when I bake with oil it tastes a bit strongly; I do use neutral oils like canola, could it be because the oil is rancid?

    1. Thanks for the five star review and glad it was really easy to make!

      Yes to your oil question, likely means it has gone bad.

  10. 5 stars
    I’ve made this cake many times. I sometimes leave the glaze off and serve with fresh fruit and and homemade whipped cream. It’s a no fail recipe. Simply delish! Just the right size as it is always gone the evening it’s baked. Thanks for sharing your recipe!

  11. 5 stars
    I’ve made this cake many times. I sometimes leave the glaze off and serve with fresh fruit and and homemade whipped cream. It’s a no fail recipe. Simply delish! Just the right size as it is always gone the evening it’s baked. Thanks for sharing your recipe!

    1. Thanks for the five star review and Iโ€™m glad that this is a no-fail recipe for you that’s always devoured the evening it’s baked!

  12. Is there a reason for using AP flour vs. cake flour? I can’t wait to try this recipe, but I’m wondering if cake flour would make it even better or just not work as well with the glaze. I checked the replies & your FAQ’s but I didn’t see this addressed. Thank you :)

    1. I have only made it with AP flour so cannot say how cake flour would work and if you’d have to change the amount or anything else. Many people do not have cake flour on hand so I try to use ingredients that are the most common, for the most amount of people.

  13. Averie!!! Do you think I can use this recipe for cupcakes? Going to top off with some fluffy, piped buttercream. Thanks!