Glazed Vanilla Butter Cake

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This Glazed Vanilla Butter Cake isn’t reserved for special occasions or birthdays. This one is meant for summer afternoons, casual gatherings or snacking on a Tuesday afternoon. It’s simple but proves that a great vanilla cake recipe doesn’t need much to steal the show.

The cake batter is rich with classic vanilla flavor and made with buttermilk for an incredibly soft and fluffy crumb. It is finished with a warm vanilla butter glaze that soaks into every nook and cranny of the cake. Each bite is delicate, buttery, and sweet in the most comforting way. It’s tastes like a warm hug and makes for the perfect ending to any dinner. 

This cake isn’t fussy, which makes it perfect for a patio party this summer, serving slices with iced coffee or simply for keeping as a snacking cake when you have family in town. It’s the kind of cake that is also perfect all year round – it’s light enough for summer but cozy enough for cooler months.

Why You’ll Love This Glazed Butter Cake

• It’s the ultimate comfort cake. Each bite of this cake is like a warm hug. The light, fluffy vanilla cake balances perfectly with the delicious buttery glaze. 
• It’s a casual dessert. It’s perfect for any casual occasion – patio party, summer snacking or a casual weeknight dinner with friends. 
• A timeless recipe! Sometimes the simplest cakes become the ones that you bake over and over again.

How to make Glazed Vanilla Butter Cake, Step by Step

Step 1. Preheat the oven and grease and line the cake pan.

Start by prepping the cake pan and preheating the oven to 350ºF. You will want to make this pan in a 9×13-inch baking pan. 

To prep the loaf pan, use nonstick spray or butter to grease the inside of the pan. Make sure you grease the corners well so that you can remove the cake with clean edges. 

We also recommend lining the cake pan with a sheet of parchment paper that sticks out on the edges an inch or two. This parchment paper will create a ‘sling’ for the cake so that you can easily remove it from the loaf pan after it’s done baking.

Step 2. Make vanilla cake batter.

This cake batter is super simple to whip up. Start by whisking your dry ingredients together. In a medium bowl, whisk together flour, baking powder, and salt. Set the bowl to the side to mix back into the batter later.

Next, use an electric mixer (a hand mixer and stand mixer with paddle attachment work equally well) to cream butter and sugar. Beat the butter and sugar on medium-high speed for 5 minutes until the butter is light and creamy. This will whip air into the batter, giving the cake a soft, fluffy texture. 

Lower the speed of the mixer and blend in vanilla extract and eggs until evenly blended.

Lastly, alternate adding buttermilk and dry ingredients. Start by adding a third of the flour to the creamed butter mixture. Mix until just blended before mixing in buttermilk. Repeat this step two more times until you have added all of the flour mixture and buttermilk.

Tip: Mix the batter until just combined. You want to make sure everything is blended together, but overworking the batter can create a tougher texture.

Step 3. Bake the cake for 40 minutes. Make butter glaze while the cake is cooking.

Pour the thick batter int the lined cake pan. Bake in the preheated oven for 35-45 minutes until it is cooked through. The top should be slightly golden brown. Test the doneness with a toothpick. If the toothpick comes out clean, your cake is done!

Start making the butter glaze 10 minutes before the cake is done. In a small saucepan over medium-high heat, melt butter and powdered sugar until just melted. Remove the saucepan from the heat and stir in vanilla extract. 

Step 4. Poke holes in the cake and spread the butter glaze on top. Let the cake set for 2 hours before slicing.

While the cake is still warm, use a toothpick to poke holes in the cake. Spread an even layer of butter glaze over the top of the cake. 

Let the cake cool and rest for 2 hours. As the cake sets, the glaze will soak into the cake and give it a rich buttery flavor. Slice into squares and enjoy with dinner or a cup of coffee.

Tip: Pour the glaze over the cake while it is still warm. The warm cake will soak up all the buttery glaze.

Tips for making Glazed Vanilla Butter Cake

• Use room temperature ingredients. Room-temperature butter, eggs, and buttermilk blend together more easily, creating a smooth batter and a light, tender cake..
• Use cake flour for a tender crumb. Cake flour has less protein (and less gluten), which gives the cake a super soft crumb.
• Butter and line the cake pan for easy removal. Rub butter in the corners and all the sides to keep the cake from sticking to the pan. Also, lining the pan with a piece of parchment paper acts as a sling to easily remove the cake from the pan.
• Use the toothpick test to test for doneness. Every oven is different, so start checking the loaf around the 45-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

How to store Glazed Vanilla Butter Cake

Cover the cake with plastic wrap and store at room temperature for up to 3 days or in the fridge for up to 5 days. 

Tip: If you are storing the cake in the fridge, bring it to room temperature for the best flavor and texture. Set the chilled cake out on the counter for 1 hour before you’re planning to serve.

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