One of the best things about pound cake is that final glaze. No matter the flavor, when I see that glaze fall over the side of that cake, it just makes me so happy.
But glaze can be tricky. And one of the top questions I’ve been getting lately is “how do I keep my glaze from getting too thin”? Luckily, the Best Vanilla Glaze answers that question perfectly!
It’s a good question. And I have the answer for you today! It will be especially useful for you with all of the pound cakes on the BwB site!
The Answer: The Best Vanilla Glaze
Glaze is completely dependent on the proper ratio of confectioner’s sugar to liquid. Too much liquid thins it out in a big hurry. And glaze will trick you into thinking that you need more liquid than you do.
But most glazes take a minute to really come together. At the outset, it can look to your naked eye like you have way too much confectioner’s sugar in the bowl.
But you have to keep stirring. What seems like way too much sugar will blend in beautifully, and your glaze will be thick and pourable and ready to go.
Oh, and I have a little trick too. Because of course I do. And that trick is to stir. very. slowly. You don’t want to incorporate air into your glaze.
Want the recipe for the best vanilla glaze ever? Here you go! (and psst…if you want the “magic cup” that I use to pour the perfect final glaze over my cakes and cinnamon rolls, you can grab it from my Amazon Storefront! **I get paid a small commission if you purchase from this link**)
I hope this quick post for the Best Vanilla Glaze helps you with this technique, and that this becomes your go-to glaze recipe! Feel free to tag me on Instagram @beginwithbutter if you try it and love it!
Hello Friend! I’m fond of every pound cake I’ve ever made, but I’m especially fond of this Snickerdoodle Pound Cake because it’s my son’s favorite. And I have the softest heart for my kids.
To know me and my son is to know that snickerdoodle cookies are our absolute favorite cookie of all time. So I knew this one had to be just right. Or he wouldn’t touch it. And my poor heart would positively shatter into a million pieces.
All of these. In one sitting. Challenge accepted.
Recipe‑at‑a‑Glance Snickerdoodle Pound Cake
Warm cinnamon‑sugar, classic snickerdoodle tang, and a plush, confident crumb.
Level
Beginner–Intermediate
Prep Time
25–30 minutes
Bake Time
60–70 minutes
Cooling Time
3–5 hours (cool fully before slicing or glazing)
Total Time
~5–7 hours (includes full cool)
Yields
12–14 slices (10–12 cup Bundt pan)
Special Equipment
Digital kitchen scale; stand or hand mixer; 10–12 cup Bundt pan; instant‑read thermometer; fine‑mesh sifter.
Flavor Profile
Warm cinnamon‑sugar with classic snickerdoodle tang (from cream of tartar) and a plush, buttery crumb.
My son inherited my snickerdoodle gene, and he loves them so much that I’ve named an actual menu item named after him at my former home bakery.
We are serious about cinnamon and sugar around these parts, Family.
But snickerdoodle magic comes from more than cinnamon and sugar. There’s a very special element–a slight tang–that is unique to the cookies. There’s also a singular, deliciously chewy texture that also can’t be found in any other cookie. I eat a lot of cookies so I’m kind of a subject matter expert on this point.
That ever-so-slight tang and the texture come largely from cream of tartar, and it’s really hard to make a legitimate snickerdoodle cookie without it. The cookies are in a class of their own, and while we enjoy them frequently in my house, there’s a particularly special place for them in my kitchen around the holidays.
So it’s no wonder that I decided to develop a snickerdoodle pound cake.
Y’all. This cake.
THIS. CAKE.
It has literally every amazing quality that the cookies have. But this cake substantially enhances those qualities. You’ve got the tang from the cream of tartar and buttermilk, and while I was determined to maintain that pound cake texture that I love so much (it definitely passes the “walk-around-the-house-in-a-napkin” test), the texture of this cake is ever-so-slightly more compact, giving it just a touch more chew. There’s a cinnamon simple syrup and even a cinnamon sugar glaze, with a slight crunch from finishing sugar to further amplify the snickerdoodle experience.
This cake screams snickerdoodle on every level. And my son, who has an extremely discerning palette when it comes to his beloved cookies, loves this cake.
So let’s do this!
Ingredient Spotlight: Vanilla Bean & Cream of Tartar
Two ingredients might seem like background singers in this cake, but trust me—they’re quietly running the show.
Vanilla Bean: In this new version of the recipe, I added vanilla bean instead of pure vanilla extract (you can absolutely still use extract though!), this recipe really shines with the real deal. Scraping the seeds from a plump vanilla bean means you get both incomparable flavor and fragrance. Those tiny black specks flecked through the batter are visual proof of richness, but more than that—they add a deep, almost floral warmth that lingers on the tongue. When the cake bakes, the bean’s complexity plays against cinnamon’s spice and sugar’s sweetness, elevating the whole experience from cozy to couture.
Cream of Tartar: Snickerdoodle cookies have a signature flavor—just the slightest tang—that sets them apart from all other cinnamon-sugar cookies. That subtle sharpness comes from cream of tartar, and it’s what gives a true snickerdoodle its unmistakable character.
In this pound cake, cream of tartar is doing the same important work. By weaving it into the batter, you’re not just adding an ingredient—you’re capturing the spirit of the cookie itself. The cream of tartar cuts through the richness of butter and sugar, leaving a light, almost citrusy lift that balances the cake’s sweetness.
It’s a small touch, but without it, you’d lose that playful snickerdoodle personality. With it, every bite carries that familiar tang, translated from cookie to cake in the most delicious way.
Beginners Start Here
Whether you’re brand new to baking or you’ve been baking for a while, there are a few resources that will really help you get started on the right foot with this cake. Take a look!
If you have lots of questions and still want to make this cake, you can feel free to email me (hello@beginwithbutter.com). While these articles aren’t mandatory reading (you can surely make an excellent cake by just reading the recipe!), they will absolutely help you with both your baking confidence and your baking competence as you embark on this baking journey.
Important Equipment
Digital Kitchen Scale – Guarantees the right ingredient ratios for texture and rise.
Stand Mixer or Hand Mixer – Essential for creaming and incorporating eggs evenly.
Instant-Read Thermometer – Confirms doneness without over-baking (look for 212°F in the center).
This cake is phenomenal, so let’s get to the recipe!
This one was so fun to develop, and, bonus, it’s now an official menu item at my bakery! It’s a trusted recipe that I can’t wait to share with my own family and friends during the holiday season (and beyond). I hope you love it too!
See you next time!
While you’re here, feel free to subscribe so that you can be the first to know about what’s coming next on BwB!
Today, Friends, you’re getting an intimate look at one of my absolute holiday and birthday faves. Carrot cake. And, specifically, this Carrot Cake Pound Cake.
I’ve loved carrot cake since I was a child. My mother was an amazing baker, but it wasn’t something that she made; I couldn’t tell you where those magical carrot cakes came from, but what I can say is that time just seemed to slow down from the moment that first bit of cream cheese icing hit my tongue to the time when I was done licking the last crumbs from the plate.
Forgive my table manners. I was a kid.
So when I decided to create a carrot cake of my own, way back in 2021, I knew exactly what I was going for. Recently, though, I wanted to play with carrot cake again, and I’m so glad I did.
Because now we are here:
And let me tell you Family, this redesigned cake surprised even me. There’s the lusciousness created by the freshly shredded carrots and the subtle spicy bite of the currants that makes me squinch my face at the decadence. The simple syrup has an added surprise that gives this cake a signature je ne sais quois; it’s the flavor that your friends and family won’t quite be able to trace, but that will become part of “your” carrot cake.
Be forewarned, though. This cake is a slow food superstar. The currants, to reach peak deliciousness, need to be plumped in boiling water, and then soaked up to 12 hours in a brandy/cinnamon bath before being incorporated into the batter. You won’t regret this additional step.
…and don’t dump the liquid!
Carrot Cake Pound Cake Ingredients
The Currants: You could use raisins if currants are hard to source. BUT you’ll be missing out on a treat. Currants have a more intense and tangy flavor that’s perfect for this cake. Soaking them in brandy only makes them more delightful. And the texture of the plumped currants…YES.
Brandy: For this cake, the currants soak in brandy, after being plumped by boiling water. The boiling water re-hydrates this wonderful fruit, allowing the brandy to get in there and do its thing. The plumped fruit is even more of a flavor sensation in the cake after doing this step. And don’t worry! Because it bakes out of the cake, it’s still safe for the kiddos.
Cinnamon Stick: The cinnamon stick adds an addition of spice to the currants that is just…delicious.
All-Purpose Flour: I love the pleasantly plump texture of a good pound cake. In my experience (and with my cakes), that beautiful texture comes from all-purpose flour. In this cake, the all-purpose flour helped me achieve the texture that I really wanted.
Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half.
Baking Soda: Carrots are an ever-so-slightly acidic ingredient. Because of that, baking soda was the proper leavening for this particular pound cake.
Cinnamon: This cake benefits from the *slightest* kiss of cinnamon. It adds a special flavor that plays well against the nutmeg and cloves.
Nutmeg: The slight amount of nutmeg in this recipe adds a big hit of warmth to this cake, and makes it super homey.
Cloves: There’s a tiny amount of cloves in this cake, but don’t let that fool you! They add just the perfect amount of warmth and spiciness. Don’t get heavy-handed with the cloves. You’ll live to regret it!
Unsalted Butter: This cake has some heavy-duty ingredients, so I wanted to use butter. The reason is surprising…butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.
Vegetable Oil: I added vegetable oil to this cake to improve moisture. A single tablespoon works wonders in this cake!
Granulated Sugar: Granulated sugar adds sweetness and caramelization. That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!
Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor.
Pure Vanilla Extract: Make sure to use the good stuff, like Nielsen-Massey, for this incredible recipe! Whatever brand you use, make sure you use pure vanilla extract.
Freshly Grated Carrots: You’ll want to skip the bagged carrots in this recipe. They are often dried out. Since the carrots are the liquid in this recipe, you want all of the liquid that accompanies freshly grated carrots! Use a food processor or (my favorite) a box grater for consistently beautiful carrot shavings.
Beginners Start Here
This cake is accessible for any baker, whether you’re brand new to baking or you’ve been baking for a while.
If you are new to baking, first of all, welcome! There are lots of resources on this website that will help you be successful with this recipe, even if it’s the first thing you’ve ever baked. Here are a few!
If you have lots of questions and still want to make this cake, I’m but an email away (hello@beginwithbutter.com). While you don’t have to read these articles in order to be successful with this cake, they will absolutely help you with both your baking confidence and your baking competence as you embark on this baking journey.
Important Tools Used in this Recipe
Below, you’ll find some tools that I used for all of the pound cakes in this event; they’re tools that I use and love on a regular basis. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my home kitchen.**
If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!
Welcome to Day Two of the Twelve Days of Pound Cake Holiday Event!
Today’s cake is a childhood favorite of mine.
I grew up in the 80’s, Family. The rules were a bit different.
ANYWAY…
Every year, a couple of weeks before Christmas, a package would arrive at my house. You could smell it before you opened it and it always put my father right into the Christmas spirit.
In that box, under a layer or three of heavy duty tin foil and a double wrapping of Saran Wrap, was my aunt’s rum cake. The rum cake. The one that was supposed to be strictly forbidden for anyone who was less than double the drinking age. The cake that had essentially cured and preserved in rum for the two weeks before it even hit the First Class U.S. Postal Mail.
That rum cake. It was squishy and rummy and spicy and its arrival was always the unofficial start of the holidays. Thinking about that rum cake will forever make me nostalgic for those bitter cold Midwestern holiday seasons of my youth.
So, of course I had to add a rum cake to the lineup.
About this Butter Rum Pound Cake
This recipe, as written, isn’t nearly as rummy as my aunt’s recipe, though you can definitely increase or decrease the rum to your liking. There are instructions in the recipe that should get you to the ::chef’s kiss:: rum flavor of your choice.
Within reason, folks. You can increase the rum within reason.
This recipe, as written, has an unbelievably amazing rum flavor, which is balanced extremely well with a luscious butteriness that you have to experience to understand in order to believe. While the cake batter is, of course, the leading lady in this cake, the butter rum simple syrup is a proverbial force to be reckoned with as a costar. And the glaze? THE GLAZE?
If rum cake is a must-have for you during the holidays, then this rum cake recipe is perfect for you.
Beginners Start Here
If you’re new to baking, or if your stand mixer is covered in dust, here are a couple of articles from the BwB site that will help you get off to a great start with this recipe!
These resources are never mandatory reading, but they are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake. Happy Reading!
Important Tools Used in this Recipe:
There are some products that I use and love on a regular basis. They’re especially useful for the pound cakes that are featured in this event. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my home kitchen.**
If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!
And now…the Butter Rum Pound Cake recipe of your dreams awaits!
This rum cake really took me home, Family. It was a delight to develop this beautiful cake for you all. I hope you make lots of memories as you make and eat this cake this holiday season.
See you on Day Three!
While you’re here, don’t forget to subscribe so that you can be the first to know all of the BwB Happenings!
Friends. Today is the day and you are in the right place. Today is the inaugural day of the Begin with Butter Twelve Days of Pound Cake Holiday Event!And we’re coming in hot with this Ultimate Chocolate Pound Cake, which is the most decadent, amazing chocolate pound cake you’ll ever make.
About this Ultimate Chocolate Pound Cake
This cake is for the people who can’t get enough chocolate. But it’s perfectly balanced, with lovely vanilla notes and the signature pound cake texture that I want in my cakes.
This cake is as beautiful as it is delicious, and it’s a guaranteed crowd pleaser that will satisfy even the most picky chocolate lover.
Beginners Start Here:
This cake is a showstopper, but I firmly believe that anyone can do it! If you’re new to baking, or if it’s been a while since you’ve started your ovens, check out these resources from the BwB site before you get started! These resources will help ease any fears that you have about tackling this stunner.
To say that I am excited about the next twelve days of recipes would be an understatement. I really hope that you love all of the recipes that are coming your way! If you have any questions, please don’t hesitate to ask!
Happy baking!
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