Vanilla Cake with Vanilla Bean Browned Butter Glaze
User Reviews
4.6
Vanilla Cake with Vanilla Bean Browned Butter Glaze
Description
The cake batter is made by lightly mixing dry ingredients including flour, sugar, baking powder, and optional salt with a wet mixture of egg, buttermilk, sour cream, oil, and vanilla extract. Avoiding overmixing ensures small lumps remain, preserving tenderness. The batter is baked in an 8-by-8-inch pan at 350°F until set and a tester comes out clean.
While the cake cools, the glaze is prepared by browning unsalted butter carefully to develop a deep amber color, then whisking in confectioners’ sugar, vanilla bean paste, salt, and cream to achieve a pourable consistency. The browned butter glaze adds a rich, nutty caramel note that enhances the vanilla flavor of the cake.
This cake serves well as a dessert or snack, and the recipe includes substitutions such as Greek yogurt for sour cream and alternative vanilla options. The glaze technique is explained in a referenced tutorial to guide even novice bakers.
Ingredients
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- pinch salt optional and to taste
- 1 egg large
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- 3 tablespoons canola oil or vegetable oil
- 2 teaspoons vanilla extract McCormick Extra Rich Pure
Glaze
- ¼ cup butter browned, unsalted
- 1 confectioners’ sugar heaping cup
- 1 teaspoon vanilla bean paste
- pinch salt optional and to taste
- cream or as necessary for consistency, about 1/4 cup, or milk
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.
Notes
- Use a tutorial to brown butter carefully to achieve the desired amber color without burning.
- If unavailable, substitute vanilla bean seeds with 1 tablespoon of high-quality vanilla extract.
- Greek yogurt can replace sour cream for a lighter texture without sacrificing moisture.
- Cool the cake fully before glazing to prevent the glaze from melting and running off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8x8-inch pan
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 246kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 38mg | 13% |
| Sodium | 149mg | 6% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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