Brown Butter Vanilla Snack Cake (So Soft It Never Lasts 24 Hours)

For the Cake

• ⅔ cup (150g) unsalted butter
• 2 tablespoons (28g) neutral oil (avocado, grapeseed, or light olive oil)
• ¾ cup (150g) granulated or cane sugar
• ¼ cup (55g) light brown sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla bean paste or pure vanilla extract
• ½ cup (120g) sour cream, room temperature (see timing note below) - avoid using the liquid part of the sour cream
• ¼ cup (60g) whole milk, room temperature
• 1½ cups + 2 tablespoons (190g) all-purpose flour, spooned and leveled
• 2 tablespoons (20g) cornstarch
• 1½ teaspoons baking powder
• ⅛ teaspoon baking soda
• ½ teaspoon kosher salt

Vanilla Milk Soak (Optional but Recommended)

• 1 tablespoon milk
• ½ teaspoon vanilla extract or paste

Vanilla Glaze (Optional)

• ½ cup (60g) powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon vanilla extract
• Pinch of kosher salt

Important Temperature Notes

For best flavor and texture:

• Eggs: remove from fridge 30–45 minutes before baking
• Milk and sour cream: remove 15–25 minutes before baking
• Do not leave dairy out longer than 30 minutes

Letting dairy sit out for hours can cause tangy flavors to develop in delicate vanilla cakes. The max is two hours. Leaving dairy products such as sour cream out on the counter for too long can mimic its flavor in the cake. This vanilla cake is delicate and can easily take on other flavors.

1. Prep the Pan

Preheat oven to 350°F (175°C).
Line an 8×8-inch pan with parchment, leaving overhang.

2. Brown the Butter

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.

3. Mix the Wet Ingredients

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.

4. Combine Dry Ingredients

In a separate bowl, whisk:

• Flour
• Cornstarch
• Baking powder
• Baking soda
• Salt

Make sure there are no lumps.

5. Make the Batter

Add dry ingredients to wet ingredients.
Fold gently until just combined.

Do not overmix. The batter should be thick but pourable.

6. Bake

Pour batter into prepared pan. Smooth the top.

Bake 28–34 minutes, until:

• A toothpick has moist crumbs
• Center springs back lightly

Do not overbake.

7. Vanilla Milk Soak

While cake is warm, mix milk and vanilla.
Lightly brush over the surface. Don't pour.

This helps lock in moisture.

8. Glaze (Optional)

Whisk glaze ingredients until thick but pourable.
Drizzle over cooled cake.

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Storage Instructions

• Store covered at room temperature for up to 3 days
• Do not refrigerate (dries out butter cakes)
• Freeze unglazed slices up to 2 months

Wrap tightly for best moisture retention.

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