Vanilla Cake with Vanilla Bean Browned Butter Glaze
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 Time15 minutesmins
Cook Time30 minutesmins
Cooling Time2 hourshrs
Total Time2 hourshrs45 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: best vanilla cake recipe, easy vanilla cake recipe, how to make a vanilla cake from scratch, moist vanilla cake recipe, vanilla cake, vanilla cake from scratch, vanilla cake recipe from scratch
Servings: 8x8-inch pan
Calories: 246kcal
Author: Averie Sunshine
Ingredients
Cake
1cupall-purpose flour
¾cupgranulated sugar
2teaspoonsbaking powder
pinchsaltoptional and to taste
1large egg
½cupbuttermilk
⅓cupsour creamlite is okay (plain Greek yogurt may be substituted)
3tablespoonscanola or vegetable oil
2teaspoonsMcCormick Extra Rich Pure Vanilla Extract
Glaze
¼cupunsalted butterbrowned*
1heaping cup confectioners’ sugar
1teaspoonvanilla bean paste**
pinchsaltoptional and to taste
about 1/4 cup cream or milkor 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, don’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 it’s amber to brown in color, about 5 minutes depending on pan size, but watch it closely so you don’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 (they’re flavor powerhouses, keep them) from pan to large mixing bowl which stops any carryover cooking.
Add the confectioners’ 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 confectioners’ sugar) to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable.
Assemble the Cake
Evenly pour glaze over cake (doesn’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.