Introduction
Grandma’s Butter Cake with Vanilla Bean Glaze is a nostalgic dessert that evokes fond memories of family gatherings and warm, comforting kitchens. This traditional cake is a rich, moist delight, infused with buttery goodness and topped with a luscious vanilla bean glaze. The delicate, creamy flavor of real vanilla bean elevates this timeless recipe, making it a perfect choice for celebrations or a simple treat with your afternoon tea. Here’s a comprehensive guide to creating this mouthwatering cake, with tips to ensure it turns out perfectly every time.
Ingredients:
For the Butter Cake:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, at room temperature
For the Vanilla Bean Glaze:
- 2 cups powdered sugar, sifted
- 5 tablespoons whole milk (more if needed for desired consistency)
- Seeds from 1 vanilla bean or 2 teaspoons vanilla bean paste
- Pinch of salt
Preparation:
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 2: Cream the Butter and Sugar
3. In a large mixing bowl, use an electric mixer to beat the room-temperature unsalted butter until light and fluffy, about 3-4 minutes. Gradually add the granulated sugar, beating until the mixture is pale and creamy. This step is essential for a fluffy cake texture. 4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Mix in the pure vanilla extract.
Step 3: Combine Dry and Wet Ingredients
5. With the mixer on low speed, add the flour mixture to the creamed butter and sugar in three additions, alternating with the whole milk. Start and end with the flour mixture. Be careful not to overmix; stop as soon as the flour is incorporated.
Step 4: Bake the Cake
6. Pour the batter into the prepared baking dish or cake pans. Smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. 7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making the Vanilla Bean Glaze:
Step 5: Prepare the Glaze
8. In a medium bowl, combine the sifted powdered sugar, whole milk, vanilla bean seeds (or vanilla bean paste), and a pinch of salt. Whisk until smooth and pourable. If the glaze is too thick, add more milk, one teaspoon at a time, until you achieve the desired consistency.
Step 6: Glaze the Cake
9. Once the cake is completely cool, drizzle the vanilla bean glaze over the top. Use a spatula or the back of a spoon to gently spread it, allowing it to drip down the sides for a rustic look.
Cooking Notes:
- Room Temperature Ingredients: Ensure that your eggs, milk, and butter are at room temperature. This helps the ingredients blend more evenly, resulting in a smoother batter and a better texture.
- Vanilla Bean Alternatives: If you don’t have vanilla bean paste or a vanilla bean pod, high-quality pure vanilla extract works as a substitute. The flavor may be slightly different but still delicious.
- Avoid Overmixing: Overmixing the batter can lead to a dense cake. Mix only until the flour is just incorporated.
Serving Suggestions:
- Serve slices of Grandma’s Butter Cake warm or at room temperature.
- Pair with fresh berries and a dollop of whipped cream for an added layer of indulgence.
- A hot cup of tea or a glass of cold milk makes the perfect companion to this rich, buttery cake.
Tips:
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate if keeping longer, but allow it to come to room temperature before serving.
- Freezing: To freeze, wrap the cake tightly in plastic wrap and place in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and glaze just before serving.
- Double the Glaze: For extra sweetness, consider doubling the glaze recipe and pouring some on the side for drizzling.
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Nutritional Information (per serving):
- Calories: 450
- Protein: 5g
- Sodium: 220mg
Conclusion
Grandma’s Butter Cake with Vanilla Bean Glaze is the epitome of comfort baking. Each bite melts in your mouth, offering a perfect blend of buttery richness and sweet, fragrant vanilla. This cake is simple to prepare but incredibly rewarding, making it a must-try for bakers of all skill levels. Whether you’re baking for a family gathering, a special occasion, or just because, this recipe is sure to become a beloved favorite in your household.
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Grandma’s Butter Cake with Vanilla Bean Glaze
- Total Time: 1hour
Ingredients
For the Butter Cake:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, at room temperature
For the Vanilla Bean Glaze:
- 2 cups powdered sugar, sifted
- 5 tablespoons whole milk (more if needed for desired consistency)
- Seeds from 1 vanilla bean or 2 teaspoons vanilla bean paste
- Pinch of salt
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 2: Cream the Butter and Sugar
3. In a large mixing bowl, use an electric mixer to beat the room-temperature unsalted butter until light and fluffy, about 3-4 minutes. Gradually add the granulated sugar, beating until the mixture is pale and creamy. This step is essential for a fluffy cake texture. 4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Mix in the pure vanilla extract.
Step 3: Combine Dry and Wet Ingredients
5. With the mixer on low speed, add the flour mixture to the creamed butter and sugar in three additions, alternating with the whole milk. Start and end with the flour mixture. Be careful not to overmix; stop as soon as the flour is incorporated.
Step 4: Bake the Cake
6. Pour the batter into the prepared baking dish or cake pans. Smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. 7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450
- Sodium: 220mg
- Protein: 5g