French Vanilla Cake Recipe
This French Vanilla Cake recipe features a rich, buttery flavor with a smooth, creamy vanilla taste. Made with cake flour, eggs, butter, and French vanilla extract, it yields a soft, moist texture. Perfect for birthdays or celebrations, it pairs beautifully with buttercream or whipped frosting. Elegant and simple, it’s a classic favorite for vanilla lovers.
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
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 |