- VE
Brown Butter Vanilla Snack Cake
No layers, no fuss, just a simple square cake that tastes like it came from your favorite café. If you love easy, bakery-style snack cakes that stay moist for days, this one belongs in your rotation.
Ingredients
Cake
Vanilla Milk Soak
Vanilla Glaze
Instructions
- Step 1
Preheat oven to 350°F (175°C).
- Step 2
Line an 8×8-inch pan with parchment, leaving overhang.
- Step 3
Add sliced butter to a light-colored saucepan over medium heat. Melt completely, stirring occasionally. The butter will foam and begin to sizzle. After 5–7 minutes, golden brown bits will form on the bottom. When it smells nutty and toasted, immediately remove from heat. Pour into a heatproof bowl, scraping in all brown bits. Let cool 10–15 minutes until warm, not hot.
- Step 4
In a large bowl, whisk together browned butter, neutral oil, granulated sugar, brown sugar. Whisk until glossy.
- Step 5
Add eggs one at a time, whisking well.
- Step 6
Whisk in vanilla, sour cream, and milk until smooth.
- Step 7
In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, salt. Make sure there are no lumps.
- Step 8
Add dry ingredients to wet ingredients.
- Step 9
Fold gently until just combined.
- Step 10
Do not overmix. The batter should be thick but pourable.
- Step 11
Pour batter into prepared pan. Smooth the top.
- Step 12
Bake for 28–34 minutes.
- Step 13
While cake is warm, mix milk and vanilla.
- Step 14
Lightly brush over the surface. Don't pour.
- Step 15
Whisk glaze ingredients until thick but pourable.
- Step 16
Drizzle over cooled cake.
Tips & Tricks
Per serving
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