This cake never lasts more than 24 hours in my house.
It’s one of my best “friend-requested” recipes. I just call it that because my best friend can't stop talking about it......and for good reason, It’s rich from brown butter, fragrant with vanilla bean, and unbelievably soft, but still light enough to grab as a snack with coffee or tea.
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. Other light moist cakes to try is my lemon olive oil ricotta cake.
Adds nutty depth and richness that makes this cake taste bakery-level, not basic.
Keeps the crumb soft even after the butter firms up. This is key for day-2 and day-3 moisture.
Granulated sugar keeps the cake light. Brown sugar adds moisture and warmth.
Provide structure and richness without making the cake dense.
Gives strong vanilla flavor and beautiful specks. Extract works too. If possible try to the best quality vanilla you have, since it's the star of this recipe, besides the brown butter.
Creates tenderness and moisture. Use fresh, cool sour cream for best flavor. Avoid using the liquid only part of the sour cream or leaving it on the counter for too long, as the cake may mimc that tangy flavor.
Balances the sour cream and keeps the batter smooth.
Prevents adding too much flour, which would dry out the cake.
Softens the crumb and mimics cake flour.
Baking powder lifts the cake. A tiny bit of baking soda neutralizes excess acidity so the cake never tastes tangy.
Balances sweetness and enhances flavor.
Preheat oven to 350°F (175°C).
Line an 8×8-inch pan with parchment, leaving overhang.
Brown the butter following the instructions above. Let cool slightly.
In a large bowl, whisk together:
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:
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 28–34 minutes, until:
Do not overbake.
While cake is warm, mix milk and vanilla.
Lightly brush over the surface. Don't pour.
This helps lock in moisture.
Whisk glaze ingredients until thick but pourable.
Drizzle over cooled cake.
Those brown bits are pure flavor. Don’t leave them behind.
Wrap tightly for best moisture retention.
Scooping directly packs flour and adds too much. Spoon flour into the cup and level with a knife for accuracy.
You can, but the cake will firm up faster. Oil keeps it soft longer.
Just ⅛ teaspoon neutralizes excess acidity from sour cream so the cake never tastes tangy.
Yes, use full-fat plain Greek yogurt.
Yes. Use a 9×5-inch pan and bake 45–50 minutes.
Most common causes:
Yes. Vanilla and brown butter deepen after resting.
For best flavor and texture:
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.
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:
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:
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 28–34 minutes, until:
Do not overbake.
While cake is warm, mix milk and vanilla.
Lightly brush over the surface. Don't pour.
This helps lock in moisture.
Whisk glaze ingredients until thick but pourable.
Drizzle over cooled cake.
Wrap tightly for best moisture retention.
I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.
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