Introduction
Nothing says “home” quite like a slice of Grandma’s Vanilla Butter Cake with a rich Vanilla Bean Glaze. This classic dessert is simple yet indulgent, with a moist, buttery crumb that melts in your mouth. The real star here is the vanilla bean glaze, which brings out the delicate sweetness and aroma of the vanilla, taking this cake from ordinary to extraordinary. This recipe is ideal for any occasion—whether it’s a cozy family gathering or a casual afternoon tea. Follow this traditional recipe to bring a bit of nostalgic comfort to your table, along with the heartwarming aroma of vanilla filling your kitchen.
Ingredients
For the Vanilla Butter Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs at room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk, at room temperature
For the Classic Vanilla Bean Glaze:
- 1 1/2 cups powdered sugar, sifted
- 2-3 tbsp whole milk (adjust for consistency)
- 1 vanilla bean, scraped, or 1 tsp pure vanilla bean paste
- Pinch of salt (to balance sweetness)
Preparation
Step 1: Prepare Your Baking Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or two 9-inch round cake pans with butter or non-stick spray. Lightly dust with flour and set aside.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside for later.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, use an electric mixer to beat the butter on medium speed until creamy and smooth.
- Gradually add the sugar and continue beating for about 3-4 minutes or until the mixture becomes light and fluffy. This step is key to creating the tender crumb of the cake.
Step 4: Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Add the vanilla extract and beat until combined. The batter should look smooth and creamy.
Step 5: Alternate Adding Flour and Milk
- With the mixer on low speed, add one-third of the flour mixture to the batter and mix just until incorporated.
- Follow by adding half of the milk, mixing until just combined.
- Repeat with another third of the flour, the remaining milk, and then the last third of the flour, mixing after each addition until smooth. Avoid overmixing, as it can make the cake dense.
Step 6: Bake the Cake
- Pour the batter into the prepared baking pan(s), smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes (for a 9×13-inch pan) or 25-30 minutes (for 9-inch rounds), or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Step 7: Make the Vanilla Bean Glaze
- In a medium bowl, whisk together the powdered sugar, milk, vanilla bean seeds (or vanilla bean paste), and a pinch of salt.
- Adjust the glaze by adding a bit more milk if you prefer a thinner consistency or more powdered sugar for a thicker glaze.
Step 8: Glaze the Cake
- Once the cake has completely cooled, pour the glaze over the top, spreading it with a spatula for even coverage. The glaze will set slightly after a few minutes, forming a light crust with a beautifully glossy finish.
Cooking Notes
- Room Temperature Ingredients: Make sure the eggs, milk, and butter are at room temperature for easier mixing and a smooth, well-incorporated batter.
- Vanilla Choice: Fresh vanilla bean seeds deliver the best flavor for the glaze, but if unavailable, high-quality vanilla bean paste is a great substitute.
- Baking Time Variation: Keep an eye on the cake as oven temperatures may vary. The cake is done when a toothpick inserted into the center comes out clean.
Serving Suggestions
This Vanilla Butter Cake is delicious on its own, but here are a few ways to enhance your presentation and flavor:
- Top with Fresh Berries: Add strawberries, raspberries, or blueberries on each slice.
- A Dollop of Whipped Cream: Serve with freshly whipped cream for an extra creamy touch.
- Side of Ice Cream: A scoop of vanilla bean or butter pecan ice cream complements the cake’s buttery richness.
- Garnish with Edible Flowers: For a sophisticated look, garnish with edible flowers or a sprinkle of powdered sugar.
Tips
- Sift the Flour: Sifting the flour before measuring will make the cake lighter and fluffier.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Reheating: Warm individual slices in the microwave for 10-15 seconds for a fresh-out-of-the-oven feel.
- For Extra Moisture: Brush the cake with a bit of simple syrup (sugar dissolved in water) before glazing.
Nutritional Information (Approximate per serving)
- Calories: 320
- Protein: 4g
- Sodium: 120mg
Prep Time
- Prep Time: 20 minutes
- Cooking Time: 30-35 minutes
- Total Time: 55 minutes
Conclusion
Grandma’s Vanilla Butter Cake with Classic Vanilla Bean Glaze is a timeless dessert that’s sure to become a family favorite. This cake embodies everything we love about classic, homemade baking: simplicity, flavor, and nostalgia. Perfectly moist with a luscious vanilla aroma, it’s the ideal treat for any gathering. So take a break, slice up this delicious cake, and let each bite remind you of the simple pleasures that make life sweet.
PrintGrandma’s Vanilla Butter Cake with Classic Vanilla Bean Glaze
- Total Time: 55 minutes
Ingredients
For the Vanilla Butter Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs at room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk, at room temperature
For the Classic Vanilla Bean Glaze:
- 1 1/2 cups powdered sugar, sifted
- 2–3 tbsp whole milk (adjust for consistency)
- 1 vanilla bean, scraped, or 1 tsp pure vanilla bean paste
- Pinch of salt (to balance sweetness)
Instructions
Step 1: Prepare Your Baking Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or two 9-inch round cake pans with butter or non-stick spray. Lightly dust with flour and set aside.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside for later.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, use an electric mixer to beat the butter on medium speed until creamy and smooth.
- Gradually add the sugar and continue beating for about 3-4 minutes or until the mixture becomes light and fluffy. This step is key to creating the tender crumb of the cake.
Step 4: Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Add the vanilla extract and beat until combined. The batter should look smooth and creamy.
Step 5: Alternate Adding Flour and Milk
- With the mixer on low speed, add one-third of the flour mixture to the batter and mix just until incorporated.
- Follow by adding half of the milk, mixing until just combined.
- Repeat with another third of the flour, the remaining milk, and then the last third of the flour, mixing after each addition until smooth. Avoid overmixing, as it can make the cake dense.
Step 6: Bake the Cake
- Pour the batter into the prepared baking pan(s), smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes (for a 9×13-inch pan) or 25-30 minutes (for 9-inch rounds), or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Step 7: Make the Vanilla Bean Glaze
- In a medium bowl, whisk together the powdered sugar, milk, vanilla bean seeds (or vanilla bean paste), and a pinch of salt.
- Adjust the glaze by adding a bit more milk if you prefer a thinner consistency or more powdered sugar for a thicker glaze.
Step 8: Glaze the Cake
- Once the cake has completely cooled, pour the glaze over the top, spreading it with a spatula for even coverage. The glaze will set slightly after a few minutes, forming a light crust with a beautifully glossy finish.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 320
- Sodium: 120mg
- Protein: 4g