French Vanilla Cake Recipe
This French Vanilla Cake recipe delivers a rich, buttery flavor with a smooth, creamy texture. Made with egg yolks, butter, sugar, and vanilla extract, it’s a classic dessert for any occasion. The cake is moist and fluffy, ideal for pairing with buttercream or fresh fruit. Bake in layers or as a sheet cake for versatility.
Equipment
- 2 mixing bowls
- Electric hand or stand mixer
- Measuring cups and spoons
- Spatula
- Whisk
- 2 x 9-inch round cake pans
- Cooling rack
- Sifter
- Oven
Ingredients
For the Cake:
- 1 packet 3.4 oz French vanilla pudding mix
- 2 ¾ cups 345g all-purpose flour
- 1 cup 240ml whole milk or French vanilla coffee creamer
- 1 cup 230g unsalted butter, softened
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 ¾ cups 350g granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon pure vanilla extract preferably Madagascar or French vanilla
For the Frosting
- 1 cup 230g unsalted butter, softened
- 2 cups 400g caster sugar
- 4 large eggs at room temperature
- 2 ¾ cups 345g sifted plain flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup 240ml whole milk
- 2 tablespoons vanilla extract
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line with parchment paper for easy removal.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, pudding mix, baking powder, and salt. Set this aside.
Cream Butter and Sugar
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). This step ensures a light, tender cake.
Add Eggs and Vanilla
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add in the pure vanilla extract and oil, and mix until smooth.
Combine Wet and Dry
- Alternately add the dry ingredients and milk (or coffee creamer) into the butter mixture, starting and ending with dry ingredients. Mix just until combined don’t over mix.
Pour and Bake
- Divide the batter evenly between the two prepared pans. Tap the pans gently on the counter to remove any air bubbles. Bake in preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely
- Let the cakes cool in the pans for 10–15 minutes. Then remove from pans and transfer to a wire rack to cool completely before frosting.
Make the Frosting
- In a separate bowl, cream the butter and caster sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Then add sifted flour, baking powder, and salt. Pour in the milk and vanilla extract, and beat until smooth and creamy. If needed, chill the frosting slightly for easier spreading.
Assemble and Frost
- Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second layer over it and frost the top and sides of the cake. Smooth it out or decorate as desired. Chill the cake for 20–30 minutes before slicing for clean edges.
Notes
French vanilla creamer will boost the flavor, but milk works just fine if you prefer it less sweet. For a moister cake, brush cake layers with simple syrup before frosting.
You can refrigerate the cake for up to 4 days in an airtight container, but let it sit at room temperature before serving for the best texture.
| Nutrition | Amount |
|---|---|
| Calories | 520 |
| Total Fat | 29g |
| Saturated Fat | 17g |
| Cholesterol | 115mg |
| Sodium | 250mg |
| Total Carbohydrates | 60g |
| Sugars | 40g |
| Protein | 6g |
