French Vanilla Pound Cake is a rich, dense cake made using butter, egg yolks, and French vanilla extract for a deep, creamy flavor. My baking addiction pushed me to recreate that old-fashioned taste I remember from childhood.
I’ve baked this French Vanilla Pound Cake more than twenty times, adjusting it to suit my own style. I didn’t follow a strict bakery formula I added butternut extract and French vanilla creamer for extra warmth and depth.
This French Vanilla Pound Cake always turns out moist and flavorful. Today, I’m showing exactly how I bake it, step by step, from scratch, in my kitchen just the way I like it.
Why You’ll Love This French Vanilla Pound Cake
You’ll love this French Vanilla Pound Cake for its rich, creamy texture and deep, comforting vanilla flavor. The extra egg yolks make it incredibly moist and tender, while the buttery base gives it that classic pound cake feel.
It’s a treat that feels both indulgent and nostalgic, perfect for sharing or savoring alone. The gentle sweetness and smooth crumb make it a great canvas for glazes or toppings.
This French Vanilla Pound Cake holds up well over time, making it easy to enjoy fresh or later. Each slice delivers a satisfying balance of flavor and richness that keeps you coming back.
How To Prepare French Vanilla Pound Cake?
Preparation time: 15 minutes
Cooking time: 70 minutes
Total time: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Whisk
- Sifter (optional)
- Loaf pan
- Cooling rack
- Saucepan or microwave-safe bowl (for glaze)
Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 4 large egg yolks, room temperature
- 1 tablespoon French vanilla extract (or 2 tsp vanilla extract + 1 tsp butternut extract as a substitute)
- 1 cup (240ml) whole milk or heavy cream, room temperature
For the Glaze:
- ¼ cup salted butter, melted
- 1 cup powdered sugar
- 1 teaspoon vanilla, butter & nut extract
- 1 tablespoon French vanilla creamer
How to Make French Vanilla Pound Cake
Step 1:
Preheat your oven to 325°F (163°C). Grease and flour line a loaf pan with parchment paper. Set aside.
Step 2:
In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside for later.
Step 3:
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy. This should take about 4–5 minutes. Don’t skip this step—it’s essential for a moist, airy crumb.
Step 4:
Add in the eggs one at a time, mixing well after each addition. Then, beat in the egg yolks one by one. Scrape down the sides of the bowl as needed. This will enrich the cake and give it that signature French vanilla flavor.
Step 5:
Mix in the French vanilla extract (or your substitute combo). Now, alternate adding the dry flour mixture and the milk or cream to the batter—begin and end with the flour. Mix just until combined after each addition. Don’t overmix.
Step 6:
Pour the batter evenly into your prepared pan. Use a spatula to smooth the top. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 7:
Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Then carefully turn it out onto a cooling rack to cool completely.
Step 8:
Once the cake is cool, prepare the glaze. In a small bowl, whisk together the melted butter, powdered sugar, vanilla butter & nut extract, and French vanilla creamer until smooth and pourable. Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing and serving.
Nutrition Facts Of French Vanilla Pound Cake
| Nutrition | Amount |
|---|---|
| Calories | 460 |
| Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 160mg |
| Sodium | 160mg |
| Carbohydrates | 55g |
| Sugar | 38g |
| Protein | 6g |
Why My Recipe Works
My French Vanilla Pound Cake recipe works because it focuses on balance, texture, and depth of flavor. Using both whole eggs and extra yolks creates a moist, rich crumb without being overly dense.
Softened butter is creamed thoroughly with sugar to trap air, giving the cake structure and lightness. The mix of French vanilla extract and butternut adds layers of flavor you won’t get from plain vanilla alone.
Room temperature ingredients ensure everything blends smoothly. Alternating dry ingredients and cream keeps the batter stable and silky. Each detail has been tested and refined to create a bakery-quality result at home.
Serving Suggestions
Serve this French Vanilla Pound Cake warm or at room temperature, sliced thick and paired with a hot cup of coffee or tea. For a touch of elegance, top it with fresh berries and a dollop of whipped cream.
A drizzle of caramel or chocolate sauce adds richness for dessert. You can also toast slices lightly and spread with butter or fruit preserves for a comforting breakfast treat.
During holidays or gatherings, serve it on a cake stand with a light dusting of powdered sugar. It’s a versatile base for simple toppings or more decadent pairings.
Essential Tips For Perfect French Vanilla Pound Cake
1. Butter, eggs, and milk at room temperature blend more easily, resulting in a smooth, well-incorporated batter and an even crumb. Cold ingredients can cause lumps and uneven baking.
2. Beat the butter and sugar until pale and fluffy, about 4 to 5 minutes. This step traps air, helping the cake rise and giving it a light texture despite being dense.
3. Incorporate the flour mixture in portions, alternating with milk or cream, and mix only until combined to prevent overworking the gluten, which can make the cake tough.
4. Grease and flour your bundt or loaf pan well, or use a baking spray with flour, to ensure the cake releases cleanly without breaking.
5. Start checking around 60 minutes using a toothpick or cake tester. The cake is done when it comes out with just a few moist crumbs, avoiding overbaking which dries out the cake.
Flavorful Variations
➤ Lemon Vanilla Pound Cake: Add 1 tablespoon fresh lemon zest and 1 tablespoon lemon juice to the batter. This adds a fresh, zesty brightness that balances the richness beautifully.
➤ Chocolate Swirl: Melt about ¼ cup of semi-sweet chocolate and gently fold it into half the batter before layering it into the pan. Swirl lightly with a knife for a marbled effect and chocolatey bites.
➤ Almond Infused Pound Cake: Swap the vanilla extract for 1½ teaspoons almond extract and add ½ cup sliced almonds folded into the batter. This variation gives a nutty aroma and delightful crunch.
➤ Coconut Lover’s Cake: Replace the heavy cream with coconut cream and fold in ½ cup shredded unsweetened coconut for tropical flavor and texture. Toast the coconut for extra depth.
➤ Berry Burst Pound Cake: Gently fold in 1 cup of fresh or frozen berries (blueberries or raspberries work well). Toss the berries in a little flour beforehand to prevent sinking. This adds juicy pops of flavor and color to the cake.
Storage Instructions
To store French Vanilla Pound Cake, allow it to cool completely before wrapping tightly in plastic wrap or placing it in an airtight container.
This helps keep the cake moist and prevents it from drying out. Store at room temperature for up to 3 days. For longer storage, refrigerate the wrapped cake for up to a week.
To keep it fresh even longer, freeze the cake wrapped in plastic and foil; it will stay good for up to 3 months. Thaw overnight in the fridge before serving.
Conclusion
This French Vanilla Pound Cake recipe is a true classic. The buttery richness, combined with the warm and comforting flavors of vanilla, makes it a dessert that’s loved by everyone.
It’s perfect for special occasions, but also great for everyday indulgence. I’ve made this cake countless times, and it always impresses.
Give it a try and share it with your friends and family you’ll quickly see why this French Vanilla Pound Cake is a staple in my kitchen!
Can I use regular vanilla extract instead of French vanilla extract?
Yes, regular vanilla extract works fine. To mimic French vanilla flavor, try adding a small amount of butternut or almond extract along with vanilla.
Why do I need extra egg yolks in this recipe?
Extra yolks add richness, moisture, and a tender crumb, giving the cake that classic French vanilla depth and custardy texture.
How do I know when the cake is done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs, not wet batter.
How long can I store the cake after glazing?
Store glazed cake covered at room temperature for 1–2 days or refrigerate for up to 5 days to maintain freshness.
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French Vanilla Pound Cake
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Whisk
- Sifter (optional)
- loaf pan,
- Cooling rack
- Saucepan or microwave-safe bowl (for glaze)
Ingredients
For the Cake:
- 2 ½ cups 315g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 226g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs room temperature
- 4 large egg yolks room temperature
- 1 tablespoon French vanilla extract or 2 tsp vanilla extract + 1 tsp butternut extract as a substitute
- 1 cup 240ml whole milk or heavy cream, room temperature
For the Glaze:
- ¼ cup salted butter melted
- 1 cup powdered sugar
- 1 teaspoon vanilla butter & nut extract
- 1 tablespoon French vanilla creamer
Instructions
Step 1:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or line a loaf pan with parchment paper. Set aside.
Step 2:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside for later.
Step 3:
- In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy. This should take about 4–5 minutes. Don’t skip this step—it’s essential for a moist, airy crumb.
Step 4:
- Add in the eggs one at a time, mixing well after each addition. Then, beat in the egg yolks one by one. Scrape down the sides of the bowl as needed. This will enrich the cake and give it that signature French vanilla flavor.
Step 5:
- Mix in the French vanilla extract (or your substitute combo). Now, alternate adding the dry flour mixture and the milk or cream to the batter—begin and end with the flour. Mix just until combined after each addition. Don’t overmix.
Step 6:
- Pour the batter evenly into your prepared pan. Use a spatula to smooth the top. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 7:
- Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Then carefully turn it out onto a cooling rack to cool completely.
Step 8:
- Once the cake is cool, prepare the glaze. In a small bowl, whisk together the melted butter, powdered sugar, vanilla butter & nut extract, and French vanilla creamer until smooth and pourable. Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing and serving.