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This incredibly easy cake glaze recipe requires just four staple ingredients and less than five minutes of time to make. It’s smooth, delightfully sweet, and easy to customize with a variety of extracts.
This is the perfect vanilla cake glaze that is perfect for adding to your favorite bundt cakes, angel food cakes, pound cakes, muffins and even doughnuts.
You’ll found countless ideas for where to use it! It’s such a great little recipe to keep in your back pocket… pretty soon you’ll be making it from memory! It’s that easy!
You know the saying, “the icing on the cake”? Well, it’s my belief that the icing is just as important, if not more important than the cake itself. This basic cake glaze recipe never disappoints!
One of the reasons I love using a glaze is that it is beautiful without any effort at all. Just make, warm and pour! It’s such an easy way to elevate your baked goods and add a hit of sweetness.
It’s perfect to decorate cakes for friends and family, as well as occasion cakes.
It really couldn’t be easier to make this yummy glaze! Let’s get started!
Table of Contents
Why You’ll Love this Recipe
- Just four ingredients – and you likely have them on hand!
- Easy to whip up for any occasion
- Perfect for customizing
- Simple to make ahead
★★★★★
5 STAR REVIEW
“This is the perfect glaze recipe! It’s got enough substance to cover my cake’s “indiscretions” but drips beautifully!
*Chef’s kiss* to you and your glaze recipe. (I used Amaretto instead of vanilla extract for my little almond cakes)”
— MICHELE—
What is the Difference Between Glaze and Icing?
It can be confusing, right? What’s the difference between these toppings… frosting, icing, glaze, and the list goes on!
Icing is quite a bit thinner than frosting, but then not as thin as glaze.
In this case, icing and glaze are quite similar. The difference is generally defined not by the ingredients, but by the final consistency. Glaze is liquid enough to be poured, whereas icing is generally spread on.
Ingredients and Substitutions
- Butter – Salted or unsalted, your preference.
- Powdered Sugar – Also known as confectioners sugar or icing powder. If you don’t have powdered sugar, you can puree granulated sugar in a food processor until soft and fluffy.
- Vanilla Extract – Pure rather than imitation if possible. Even better? Make your own!
- Heavy Cream – You can substitute milk if needed.
Variations
- Add Zest – Use lemon or orange zest for a fruity flair.
- Substitute Extract – You can flavor this recipe in so many ways. A few favorites are with almond extract, lemon extract or orange extract.
How to Make this Cake Glaze
- Combine ingredients, beat on medium until smooth.
- Warm in microwave 30 seconds to make it a pourable glaze for easy topping.
Tips
- Need help with baking conversions? Check out my Essential Measurement Conversion Chart or use the yield tab in the recipe card.
- Use Immediately – Use the glaze as soon as you’ve made it or it will harden.
- It’s easy to make this glaze in a stand mixer, but if you don’t have one, you can also beat it by hand with a spatula in a large bowl, just make sure everything is well combined with no lumps.
- Allow Baked Goods to Cool – Before glazing your cake, ensure that the cake has full cooled, or the glaze can run off of it.
Frequently Asked Questions
Should I let my cake cool before glazing?
Yes. Always ensure that your baked goods are cooled completely before glazing or icing. If your cake or muffins are too warm, the glaze will simply melt right off.
How long should a cake cool before glaze?
If you want to cool the cake faster, refrigerate for approximately 30 minutes. Otherwise, let it rest at room temperature for at least an hour before adding your cake glaze.
How long does it take for glaze to harden?
It can take up to thirty minutes for this cake glaze to harden.
Serving Suggestions
This cake glaze recipe is perfect for topping pound cake, angel cake, bundt cake and even doughnuts! Try it on all of these baked goods:
How to Store
- Room Temperature – You can store this cake glaze for up to three days at room temperature.
- Refrigerator – Store refrigerated in an airtight container for up to two weeks.
- Freezer – You can store this easy cake glaze in the freezer in an airtight container for up to three months. It will last even longer but will start to lose its fresh flavor and quality over time.
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Did you make this? Rate the recipe and tag me on social @julieblanner!
Basic Glaze Recipe
This basic cake glaze recipe never disappoints. It's perfect for topping pound cake, angel cake, bundt cake and even doughnuts! It requires just 4 staple ingredients and less than 5 minutes of time to make.
Yield
Ingredients
- 6 tablespoons butter melted
- 3 cups powdered sugar
- 2 teaspoons vanilla
- 3 tablespoons heavy cream
Instructions
- Combine ingredients, beat on medium until smooth.
- Warm in microwave 30 seconds to make it a pourable glaze for easy topping.
Tips
Substitutions
- Butter – Salted or unsalted, your preference.
- Powdered Sugar – Also known as confectioners sugar or icing powder. If you don’t have powdered sugar, you can puree granulated sugar in a food processor until soft and fluffy.
- Heavy Cream – You can substitute milk if needed.
Variations
- Add Zest – Use lemon or orange zest for a fruity flair.
- Substitute Extract – You can flavor this recipe in so many ways. A few favorites are with almond extract, lemon extract or orange extract.
Tips
- Use Immediately – Use the glaze as soon as you’ve made it or it will harden.
- Allow Baked Goods to Cool – Before glazing your cake, ensure that the cake has full cooled, or the glaze can run off of it.
To Store
- Refrigerate – Store refrigerated in an airtight container. Warm and stir well to use.
Nutrition Information
Calories: 219kcal (11%), Carbohydrates: 36g (12%), Fat: 8g (12%), Saturated Fat: 5g (25%), Cholesterol: 24mg (8%), Sodium: 63mg (3%), Sugar: 35g (39%), Vitamin A: 280IU (6%), Calcium: 5mg (1%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Sharon says
Delicious. Made exactly as written, looked just as pictured. Will save this recipe for future use. Thank you so much.
Julie Blanner says
Yay! Thank you for taking the time to share, Sharon!
Hanna says
Thanks so much Julie I’m baking the pound cake right now. I need to know if you have to heat up the frosting each time. Also need to know if you should refrigerate the frosting or not.
Thanks
Julie says
Refrigerate the frosting if you’re not topping the cake right away. I heat it up slightly before pouring it over the top so that it drizzles beautifully.
Lia says
Hi Julie,
Try a little orange zest in your glaze! It’s heaven.
Lia
Julie says
Yes! I actually have an orange glaze recipe that uses both zest and orange juice. It’s sooooo good. I hope you’re having a great week, Lia!
Ivory says
OMG, I can’t wait to bake the pound cake and top it off with that yummy looking glaze. Thank you for sharing, and for keeping it simple.
Julie says
Thanks, Ivory! Have a beautiful afternoon!
Keri says
Delicious glaze! I drizzled it over cinnamon muffins. Thank you!
Julie says
Mmmmm! Thank you!