French vanilla cake recipe is a rich, soft, and creamy dessert made using French vanilla pudding mix, butter, eggs, and milk to create a moist and flavorful base.
This cake tastes incredibly delicious because of its deep, buttery vanilla flavor and soft crumb texture. I made this French vanilla cake recipe to bring out a classic homemade taste from my past baking experience.
The main specialty lies in the pudding mix, which adds extra moisture and flavor. I’ve made this French vanilla cake recipe before many times, and today I will show step-by-step how to prepare it using the exact method I trust.
About This Recipe
This French vanilla cake recipe is a classic homemade dessert that delivers a soft, moist texture and deep vanilla flavor. Made with French vanilla pudding mix, sour cream or coffee creamer, and real butter, the cake turns out rich and tender.
The buttercream frosting, enhanced with vanilla extract and pudding mix, adds a creamy, smooth finish. It’s ideal for birthdays, celebrations, or everyday treats.
This French vanilla cake recipe is easy to follow, even for beginners, and gives consistent, delicious results every time.
Whether baking for family or guests, this French vanilla cake recipe always leaves a lasting impression with its comforting homemade taste.
How To Prepare French Vanilla Cake Recipe?
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Course: Dessert / Cake
Cuisine: American / Classic French vanilla style
Yield: 10 Serving
Kitchen Utensils
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cake pans (two 9-inch round)
- Cooling rack
- Sifter (for powdered sugar)
- Mixing bowls for frosting
Ingredients
For the cake:
- 1 package (3.4 oz) French vanilla instant pudding mix
- ½ cup sour cream (or substitute with coffee creamer for richer flavor)
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 cup whole milk
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon French vanilla extract
For the buttercream frosting:
- 2 tablespoons dry French vanilla pudding mix
- 7 cups confectioner’s sugar
- 2 cups unsalted butter, room temperature
- ¼ cup milk
- ¼ teaspoon salt
- 1 teaspoon French vanilla extract
How To Make French Vanilla Cake Recipe
1. Start by setting your oven to 350°F (175°C). Prepare your cake pan by greasing and lightly dusting it with flour, or lining it with parchment paper.
2. In a separate bowl, mix together the flour, baking powder, and salt. Set this aside for now. In a large bowl, use a mixer to beat the softened butter and sugar until the mixture is pale and fluffy, about 3 to 4 minutes.
3. Add the eggs one by one, making sure each is fully mixed in before adding the next. Stir in the French vanilla extract and the pudding mix until everything is smooth.
4. Now, add the dry ingredients and milk alternately to the butter mixture, starting and ending with the dry ingredients. Use low speed and mix just until combined. Finally, gently fold in the sour cream or coffee creamer.
5. Pour the batter evenly into your prepared pan(s) and smooth the surface with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Once done, let the cake cool in the pan for about 10 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely before frosting.
7. Beat the butter in a large bowl on medium speed until creamy. Slowly add the powdered sugar and dry pudding mix, alternating with the milk. Keep the mixer on low speed while mixing everything together.
8. Add a pinch of salt and the French vanilla extract. Increase the speed to medium-high and beat for another 3 to 4 minutes until the frosting is light and fluffy. Once the cake has fully cooled, spread the frosting over the top generously.
Notes
Using coffee creamer instead of sour cream adds extra richness and a subtle coffee undertone. Make sure the butter and eggs are at room temperature for a smoother batter. For best results, frost the cake once it is completely cooled to prevent melting.
Nutrition Facts Of French Vanilla Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 53g |
| Sugars | 38g |
| Protein | 4g |
| Sodium | 180mg |
Why My Recipe Works
My recipe works because it uses a combination of ingredients that guarantee flavor, moisture, and structure. The French vanilla pudding mix adds richness and enhances the vanilla taste.
Sour cream (or coffee creamer) keeps the cake soft and moist without making it heavy. Butter and sugar are creamed together for a light, fluffy texture.
Eggs add stability, while baking powder ensures a good rise. The balance of wet and dry ingredients is just right, and the buttercream complements the cake with a smooth, sweet finish.
Every step is tested and reliable, making this French vanilla cake recipe both simple and successful.
Why This Recipe Is A Must-Try?
This French vanilla cake recipe is a must-try because it delivers incredible flavor with simple, everyday ingredients. The French vanilla pudding mix creates a rich, velvety texture that sets it apart from basic vanilla cakes.
French vanilla cake recipe easy to follow, even for beginners, and always turns out soft, moist, and perfectly sweet. The frosting adds a creamy, smooth layer that pairs beautifully with the cake.
Whether baking for family, friends, or just for yourself, this French vanilla cake recipe brings comfort, satisfaction, and that classic homemade taste everyone loves.
How To Decorate And Serve
To decorate this French vanilla cake recipe, start by spreading a smooth layer of the creamy buttercream frosting evenly over the cooled cake.
You can add simple piping around the edges or use fresh berries and edible flowers for a delicate touch. Light dusting of powdered sugar or a few sprinkles also work well.
Serve the French vanilla cake recipe on a pretty plate, sliced into generous pieces. It pairs wonderfully with a cup of tea or coffee, making it a delightful treat for any gathering or special moment.
Recipe Tips And Techniques
◆ Soften Butter Properly: Use butter at room temperature, soft but not melted. This allows it to cream smoothly with sugar, creating a light and fluffy texture in the cake.
◆ Sift and Measure Flour Accurately: Sifting the flour removes lumps and aerates it, helping the cake rise evenly. Use a spoon to lightly fill your measuring cup, then level it off for precise measurement.
◆ Add Dry and Wet Ingredients Alternately: When mixing, add the flour mixture and milk in parts, alternating between them. This prevents over mixing and keeps the batter tender.
◆ Use Fresh Eggs: Fresh eggs provide better structure and moisture, contributing to a soft crumb and good rise in the cake.
◆ Avoid Opening the Oven Door: Opening the oven too early can cause the cake to collapse. Wait until at least 30 minutes before checking doneness with a toothpick.
◆ Cool Completely Before Frosting: Let the cake cool on a wire rack until fully cool. Frosting a warm cake will cause the buttercream to melt and slide off.
Additions And Variations
Additions
● Fresh Berries: Gently fold fresh blueberries or raspberries into the cake batter before baking. This adds bursts of natural sweetness and a lovely texture contrast.
● Citrus Zest: Adding finely grated lemon or orange zest to the batter or frosting gives the cake a refreshing, bright flavor that balances the sweetness.
● Chocolate Chips: Stir in white or semi-sweet chocolate chips into the batter. As the cake bakes, the chips melt slightly, creating pockets of gooey chocolate.
● Toasted Nuts: Sprinkle chopped toasted almonds, pecans, or walnuts on top of the frosting for a satisfying crunch and nutty flavor.
● Vanilla Bean Paste: Add a teaspoon of vanilla bean paste in addition to the vanilla extract to deepen the vanilla aroma and add tiny specks for a professional look.
Variations
● Coffee Creamer Substitute: Replace sour cream with flavored coffee creamer in the batter. This adds richness and a subtle coffee note that complements the vanilla beautifully.
● Milk Alternatives: Use almond, coconut, or oat milk instead of whole milk to create dairy-free or unique flavor profiles while keeping the cake moist.
● Jam Layer: Spread a thin layer of raspberry, apricot, or strawberry jam between cake layers before frosting to add fruity sweetness and moisture.
● Gluten-Free Option: Swap all-purpose flour with a gluten-free flour blend. Adjust moisture if needed to maintain softness, making the cake suitable for gluten-sensitive eaters.
● Cream Cheese Frosting: Instead of traditional buttercream, use cream cheese frosting for a tangy, creamy finish that pairs wonderfully with the sweet vanilla cake.
Substitutions
Here are some useful substitutions you can make in this French vanilla cake recipe to accommodate different preferences or dietary needs:
➤ Sour Cream: Use Greek yogurt or coffee creamer as alternatives. Greek yogurt adds tanginess and moisture, while coffee creamer gives extra richness.
➤ Butter: Substitute with margarine or a plant-based butter for a dairy-free option. Coconut oil can also work but may slightly alter the flavor.
➤ Whole Milk: Use almond milk, soy milk, oat milk, or any other plant-based milk to make the cake dairy-free. Just make sure it’s unsweetened to avoid changing the taste.
➤ All-Purpose Flour: Swap with gluten-free flour blends for a gluten-free version, but check if you need to add a binding agent like xanthan gum depending on the blend.
➤ Eggs: Use flaxseed meal mixed with water (1 tablespoon flaxseed + 3 tablespoons water per egg) or a commercial egg replacer for vegan or egg-free baking.
Storage Recommendations
To keep your French vanilla cake recipe fresh, store it covered at room temperature for up to 2 days. If you need to keep it longer, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days just bring it to room temperature before serving for the best texture.
For even longer storage, you can freeze the unfrosted cake layers or the whole frosted cake (well wrapped) for up to 3 months.
Thaw overnight in the fridge and let sit at room temperature before enjoying. This way, your cake stays moist and delicious every time!
FAQs For Your French Vanilla Cake Recipe
What makes French vanilla cake different from regular vanilla cake?
French vanilla cake uses French vanilla pudding mix, which gives it a deeper, creamier flavor and a denser, moist texture compared to regular vanilla cake.
Can I turn this recipe into cupcakes?
Yes, just divide the batter evenly into cupcake liners and bake at the same temperature for about 18–22 minutes or until a toothpick comes out clean.
What’s the best way to make the cake extra moist?
Adding sour cream or coffee creamer helps boost moisture. Don’t overbake, and consider brushing the layers with simple syrup after baking.
Can I use this recipe for layered celebration cakes?
Yes, it works great for two or three-layer cakes. Just make sure each layer cools completely before stacking and frosting.
How sweet is the frosting, and can I adjust it?
The buttercream is rich and sweet, but you can reduce the sugar slightly or add a pinch of salt to balance it out if you prefer it less sweet.
Conclusion
This has been my best experience making French vanilla cake recipe simple, satisfying, and full of flavor. It’s always easy to prepare and brings joy every time I bake it.
The soft texture and rich vanilla taste make French vanilla cake recipe a favorite at home. I hope you understand the steps clearly and feel confident to try it.
I’m sure you’ll enjoy making and sharing this French vanilla cake recipe as much as I do. See you soon with more delicious ideas.
More Vanilla Cake Recipes You’ll Love
Best Almond Vanilla Cake Recipe
Vanilla Cake With Strawberry Frosting – A Delightful Treat
Easy Make French Vanilla Cake Mix Recipe
Cherry Vanilla Cake – A Deliciously Fruity
French Vanilla Cake Recipe
Equipment
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cake pans (two 9-inch round)
- Cooling rack
- Sifter (for powdered sugar)
- Mixing bowls for frosting
Ingredients
For the cake:
- 1 package 3.4 oz French vanilla instant pudding mix
- ½ cup sour cream or substitute with coffee creamer for richer flavor
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 cup whole milk
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon French vanilla extract
For the buttercream frosting:
- 2 tablespoons dry French vanilla pudding mix
- 7 cups confectioner’s sugar
- 2 cups unsalted butter room temperature
- ¼ cup milk
- ¼ teaspoon salt
- 1 teaspoon French vanilla extract
Instructions
- Start by setting your oven to 350°F (175°C). Prepare your cake pan by greasing and lightly dusting it with flour, or lining it with parchment paper.
- In a separate bowl, mix together the flour, baking powder, and salt. Set this aside for now. In a large bowl, use a mixer to beat the softened butter and sugar until the mixture is pale and fluffy, about 3 to 4 minutes.
- Add the eggs one by one, making sure each is fully mixed in before adding the next. Stir in the French vanilla extract and the pudding mix until everything is smooth.
- Now, add the dry ingredients and milk alternately to the butter mixture, starting and ending with the dry ingredients. Use low speed and mix just until combined. Finally, gently fold in the sour cream or coffee creamer.
- Pour the batter evenly into your prepared pan(s) and smooth the surface with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, let the cake cool in the pan for about 10 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely before frosting.
- Beat the butter in a large bowl on medium speed until creamy. Slowly add the powdered sugar and dry pudding mix, alternating with the milk. Keep the mixer on low speed while mixing everything together.
- Add a pinch of salt and the French vanilla extract. Increase the speed to medium-high and beat for another 3 to 4 minutes until the frosting is light and fluffy. Once the cake has fully cooled, spread the frosting over the top generously.
Notes
Nutrition Facts Of French Vanilla Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 53g |
| Sugars | 38g |
| Protein | 4g |
| Sodium | 180mg |