Recipe for Moist French Vanilla Cake from Scratch
Every day, you’ll want to prepare this luscious French vanilla cake from scratch. This airy cake will quickly become a favorite on your list of greatest cake recipes.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
This moist french vanilla cake is bursting with French vanilla flavor and topped with rich French vanilla buttercream.
I used to cook cakes like a crazy person when I was a youngster. I mean, I was always in the kitchen baking cakes. (I have no clue how I didn’t weigh a million pounds.)
I used to make cakes from a box. That was simpler for me, and to be honest, I was eager and wanted to have my cake as quickly as possible.
The French Vanilla cake mixes were my favorite. I’d bake using that taste nine times out of ten. So I really wanted to make a homemade version of that cake for this recipe.
So, what is the difference between French vanilla and regular vanilla? I honestly didn’t know. All I knew was that I loved the taste. So I did what I do best and began to do some preliminary research.
I’ll save you the specifics and instead provide a summary here if you’re interested. In general, vanilla varieties are called for the locations where they are cultivated. Madagascar vanilla, Tahitian vanilla, and so on, but evidently not French vanilla.
French vanilla is a method of creating custard that imparts a richer, deeper flavor. So, sure, it has a taste, but not in the sense that other vanilla extracts do. That flavor comes from the method used to make the custard.
Well, I’m not going to fight with science or history, but I can tell the difference. It’s subtle, but I understood what I wanted and thought there had to be a way to obtain it.
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So, I discovered a French vanilla extract that is out of this world! I’m not kidding. I’m now utilizing it in everything. Here’s a link to it, and I really hope you can get it. Vanilla Extract from France
You can make this dish without it, but I believe it’s so much better with it.
I also used french vanilla creamer and a french vanilla pudding mix, which adds a little additional flavor without making it seem false.
We’re slathering this with French vanilla buttercream. We’re not going to scrimp on the French vanillanope, so why not go for the gold?
This cake is made using the traditional creaming process. There’s nothing unusual about this.
Contents
- TIPS & FAQs FOR THE FRENCH VANILLA CAKE:
- ITEMS & TOOLS USED FOR THE FRENCH VANILLA CAKE:
- Video:
- Moist French Vanilla Cake from Scratch
- FAQs
- What is the difference between vanilla cake and French vanilla cake?
- What makes a cake so moist and soft?
- What is the secret to keeping cake moist?
- What makes a cake more moist buttermilk or sour cream?
- What does adding an extra egg do to a cake mix?
- What does adding pudding to a cake mix do?
- What makes a cake more moist milk or water?
- What is the best way to add moisture to cake?
- What is a great way to add flavor and moistness to the cake?
- Does adding sour cream to cake make it moist?
TIPS & FAQs FOR THE FRENCH VANILLA CAKE:
- The french vanilla pudding mix is used in this recipe. Make use of the little box and keep it dry. (I haven’t tried this recipe without it. If you can’t find it, just leave it out. In principle, it should still work, but I can’t guarantee it since I haven’t tried it.)
- Two small cartons of French vanilla pudding mix are required. To create the buttercream, you’ll only need a tiny bit from the second package. (If you don’t have a second box, omit this from the buttercream.)
- French vanilla creamer is called for in this recipe. Use liquid creamer from the dairy section of the grocery store. If you can’t find it, try half and half cream instead.
- For this cake, a certain sort of vanilla essence is required. It is available here: Vanilla Extract from France It’s delicious, but if you can’t get it, use conventional vanilla extract in the same proportions. It won’t have that French vanilla flavor, but it’ll still be tasty.
- Check that your butter is at room temperature. (Do not warm it in the microwave. Set it out and let it reach to room temperature on its own.)
- Try to get the eggs as near to room temperature as possible. Just leave them out for a few minutes before you begin baking.
Now, on to the recipe. Remember, there is also a video to assist you.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
ITEMS & TOOLS USED FOR THE FRENCH VANILLA CAKE:
- Hand Mixer vs. Stand Mixer
- Stand Mixer Flex Edge Beater Attachment
- 8 Baking Dishes
- Vanilla Extract from France
Video:
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Moist French Vanilla Cake from Scratch
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
For the cake:
- 2 cups regular flour
- 2 tsp baking powder
- 1teaspoonsalt
- 13.4 oz. dry instant french vanilla pudding mix
- 1 cup French vanilla coffee creamer (from the refrigerated department. Not the dry powdered creamer, but the creamer in the milk department. This significantly improves the taste and moistness. Substitution alternatives are listed in the notes.
- a cup of whole milk
- 2tablespoonoil
- 2 teaspoon vanilla extract (French) (French vanilla extract adds a different type of vanilla flavor than regular extract, but if you dont have it or cant get it, you can use regular vanilla extract instead in the same amount.)
- 1cupbutter(slightly colder than room temp) (slightly cooler than room temp)
- 1 cup of sugar
- 3largeeggs
For the buttercream:
- cupmilk
- 2 tbsp french vanilla pudding mix
- 2cupsbutter(room temperature) (room temperature)
- teaspoonsalt
- 7 CUP CONFETTI SUGARS
- 1 teaspoon vanilla extract (French) (If you cant get this, you can substitute with regular vanilla extract)
- coffee creamer cupfrench vanilla (If you dont have this, you can substitute with cream or milk)
Instructions
For the cake:
- Preheat the oven to 325°F.
- Set aside two 8-inch round cake pans that have been greased and floured.
- Combine the flour, baking powder, salt, and a small packet of dry instant french vanilla pudding in a mixing basin. Set away after thoroughly whisking.
- Pour the french vanilla coffee creamer, milk, oil, and french vanilla (or ordinary vanilla) extract into a separate dish. Set away after thoroughly whisking.
- Mix the room temperature butter in a large mixing bowl on medium speed until smooth. Mix in the sugar on medium, then medium high for several minutes, or until light and fluffy.
- Add the eggs one at a time, mixing on medium until mixed. Mix just until the egg is completely integrated. Avoid over-mixing. If your eggs are really cold, your batter may seem curdled at this stage, but keep going.
- Scrape down the sides of the basin and mix on medium until everything is combined.
- Alternately put in the flour and liquid mixtures. Begin and conclude with the flour mixture. (Mix in the flour mixture on medium just until incorporated. Mix in the liquid mixture just until mixed. Mix in another tablespoon of the flour mixture until just incorporated. Add the last of the liquid mixture, mixing just until incorporated, followed by the last of the flour mixture, mixing only until blended.)
- Scrape down the sides of the bowl and blend one more. You just want to mix for approximately 15 seconds, or until everything is properly incorporated. For a scratch cake, mixing for many minutes is excessive.
- Distribute the batter among the prepared pans. Since the batter will be very thick, distribute it evenly in your pans.
- Bake at 325 degrees Fahrenheit for 55-60 minutes. The cake will be a somewhat deeper shade of golden brown than usual. Put a toothpick into the center, and a few wet crumbs should adhere to the toothpick.
- Remove from the oven and cool for approximately 20 minutes in the pan on a wire rack before turning out onto a rack to cool fully before adding buttercream.
For the buttercream:
- Combine the milk and two teaspoons of dry french vanilla pudding mix in a small mixing dish. Set away after thoroughly whisking.
- Low to medium rpm.
Cream the butter for a minute or two on medium in a large mixing basin.
- Mix in three cups confectioners sugar and the salt on low until blended, then on medium until thoroughly combined.
- Mix in one tablespoon of French vanilla creamer on low, then medium until combined.
- Mix in the remaining four cups confectioners sugar on low until blended, then on medium until thoroughly combined.
- Mix in the milk and pudding mixture, as well as the vanilla essence, on low until blended, then on medium until well combined.
- Examine the consistency. If the mixture is too thick, add another spoonful of the French vanilla coffee creamer and combine well. To get the desired spreading consistency, you may need to add extra cream or milk.
- After you’ve reached the appropriate consistency, beat on medium speed for a few minutes until frothy, then spread over cake.
Notes
- To get the French vanilla taste, use half vanilla and half hazelnut creamer, according to a comment placed on this site. (Many thanks to Dena for suggesting this.)
- You may also use half and half, heavy cream, or whole milk instead of the creamer.
This cake will keep in the fridge for about 5-6 days. For commonly asked questions about this dish, check the tips & faq section of the blog page. Affiliate links may be included on this recipe card. I earn money as an Amazon Associate by making qualifying purchases.
Nutrition
Other recipes you might like:
- Cake with Vanilla Beans
- Buttercream with Vanilla Beans
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FAQs
What is the difference between vanilla cake and French vanilla cake?
French vanilla cake is similar to vanilla cake but has a stronger taste. The “French” element of the name does not indicate the origin of the vanilla, as it does with Madagascar vanilla or Tahitian vanilla.
What makes a cake so moist and soft?
Various Liquid.
Further information…•August 25, 2019 Don’t over-cream…. Sprinkle with Baking Powder or Baking Soda.
Pour in the oil….
Do not over-mix.
Don’t overcook…
Brush With Plain Syrup
I guarantee SOFT & MOIST cakes!
Make use of Cake Flour. Use cake flour instead of all-purpose flour.
Pour in the sour cream.
Butter at Room Temperature
What is the secret to keeping cake moist?
Adding additional wet ingredients, such as yoghurt or sour cream, might help your cake keep moisture, particularly if you’re using chocolate, which is renowned for drying out a bake.
What makes a cake more moist buttermilk or sour cream?
Baking with Sour Cream: The creamy texture of sour cream keeps baked products moister than milk. Sour cream is a wonderful alternative for recipes that are known to produce drier outcomes, such as sponge cakes.
What does adding an extra egg do to a cake mix?
Include an Extra Egg
The majority of cake mixes ask for two to three eggs. Only one additional egg will provide moisture, fat, and protein, making the cake softer and less prone to overbake and dry out in the oven.
What does adding pudding to a cake mix do?
Mix in some pudding: Combine a small box of pudding mix with the cake mix. (Do not prepare the pudding.) The mixture provides taste, moisture, and a denser texture.
What makes a cake more moist milk or water?
Milk does aid in the moistening of cakes. It also improves the texture and flavor of cakes.
What is the best way to add moisture to cake?
Here are five suggestions for moistening a dry cake that has already been baked.
Glaze with a basic syrup glaze. If your cake layers come out too dry, Velez suggests glazing them with simple syrup.
Soak the cake in milk…
… Fill the cake with mousse or jam.
Decorate the cake…
Place it in the refrigerator.
Apr 27, 2021
What is a great way to add flavor and moistness to the cake?
The same frosting used to decorate the cakes is often utilized for the filling between layers. This is an excellent technique to enhance the taste and moistness of the cake. Buttercream, boiling, cream cheese, whipped cream, and ganache are some typical frosting kinds that are also used as fillings.
Does adding sour cream to cake make it moist?
According to Wilk, sour cream is one of the fattiest dairy products; the added fat content (for example, using sour cream instead of milk in a cake) will make the cake moister and richer. “Fat, in any form (butter, lard, milk, etc.), shortens gluten strands, resulting in the most soft baked products,” she continues.