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.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 9 slices

Calories: 230 kcal per serving

Ingredients

⅔ cup - unsalted butter
2 tablespoons - neutral oil
⅔ cup - granulated sugar
¼ cup - light brown sugar
2 - eggs
1 tbsp - vanilla bean paste
½ cup - sour cream
¼ cup - whole milk
1 ½ cups - all-purpose flour
2 tablespoons - cornstarch
1 ½ teaspoons - baking powder
⅛ tsp - baking soda
½ tsp - kosher salt
1 tbsp - milk
½ tsp - vanilla extract
½ cup - powdered sugar
2 tablespoons - milk
¼ tsp - vanilla extract
1 pinch - kosher salt

Instructions

Preheat oven to 350°F (175°C).
Line an 8×8-inch pan with parchment, leaving overhang.
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.
In a large bowl, whisk together browned butter, neutral oil, granulated sugar, brown sugar. Whisk until glossy.
Add eggs one at a time, whisking well.
Whisk in vanilla, sour cream, and milk until smooth.
In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, salt. Make sure there are no lumps.
Add dry ingredients to wet ingredients.
Fold gently until just combined.
Do not overmix. The batter should be thick but pourable.
Pour batter into prepared pan. Smooth the top.
Bake for 28–34 minutes.
While cake is warm, mix milk and vanilla.
Lightly brush over the surface. Don't pour.
Whisk glaze ingredients until thick but pourable.
Drizzle over cooled cake.

Nutrition