French Vanilla Cake Mix
French Vanilla Cake Mix offers a rich, creamy flavor with a hint of custard-like sweetness, setting it apart from regular vanilla. Easy to prepare, it yields a moist, fluffy cake with a soft texture. Ideal for birthdays or special occasions, this versatile mix pairs well with various frostings and fillings, making it a favorite for home bakers.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cake pans (two 9-inch round)
- Wire cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 1 box French vanilla cake mix store-bought or homemade
- 1 cup whole milk
- 3 large egg yolks
- 3 large egg whites
- ½ cup unsalted butter melted
- 1 teaspoon pure vanilla extract optional
- Pinch of salt
For the French Vanilla Buttercream:
- 2 tablespoons dry French vanilla pudding mix
- ¼ cup French vanilla coffee creamer
- 2 cups unsalted butter at room temperature
- ¼ cup milk
- 7 cups confectioner’s sugar powdered sugar
- 1 teaspoon French vanilla extract
- ¼ teaspoon salt
Instructions
Preheat and Prepare Pans
- Start by preheating your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper for easy removal.
Mix Wet Ingredients and Yolks
- In a large bowl, combine the cake mix, whole milk, melted butter, egg yolks, and vanilla extract. Mix using a hand mixer or stand mixer on medium speed until the batter is smooth and well combined.
Whip Egg Whites Separately
- In a clean bowl, beat the egg whites with a pinch of salt until they form soft peaks. This step helps add air to the batter for a lighter cake.
Fold in Egg Whites
- Gently fold the whipped egg whites into the cake batter using a rubber spatula. Be careful not to deflate the mixture. This gives the cake a fluffy texture while keeping it moist and rich.
Bake the Cake
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Make the Buttercream
- In a large bowl, beat the softened butter until creamy and smooth. Add in the dry pudding mix and French vanilla coffee creamer. Beat for another minute until incorporated. Gradually add the confectioner’s sugar, milk, vanilla extract, and salt. Beat on medium-high until the frosting is fluffy and smooth, about 3–5 minutes. Adjust the consistency by adding more milk if too thick or more sugar if too thin.
Assemble and Frost
- Once the cakes are fully cooled, spread a layer of buttercream on the first cake layer. Place the second layer on top and frost the top and sides evenly. Use an offset spatula for smooth application. Decorate as desired.
Notes
Using only the yolks in the batter gives the cake a creamy, custard-like depth, while the whipped egg whites add airiness.
The addition of French vanilla pudding and creamer in the buttercream makes it taste like classic ice cream rich, silky, and deeply vanilla.
Nutrition Facts Of French Vanilla Cake Mix
| Nutrition | Amounts |
|---|---|
| Calories | 480 |
| Fat | 24g |
| Saturated Fat | 15g |
| Carbohydrates | 63g |
| Sugar | 55g |
| Protein | 3g |
| Sodium | 180mg |
