I have more than the best homemade French vanilla cake recipe, check out more dessert recipes at the end of the page.
This homemade vanilla cake recipe from scratch is the one. Incredibly moist and tender, the taste is perfect - pure vanilla.
1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs, room temperature
2-3/4 cups all purpose flour, sifted
2-1/4 tsp baking powder
3/4 tsp salt
1 cup whole milk
2 TBS pure vanilla extract
1-1/2 cups unsalted butter, softened
1-1/2 cups high ratio solid vegetable shortening
5-6 cups sifted powdered sugar, depending on how sweet you want it
5-6 TBS evaporated milk or cream
1 tsp butter extract
1 TBS pure vanilla extract
pinch of salt
PREHEAT oven to 350 degrees. Butter two 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat for easy clean up.
Sift the flour, baking powder, and salt together; set aside.
Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.
Start adding the flour mixture one cup at a time, and alternate with the milk; ending with the flour mixture. Add the vanilla, mix well and pour into prepared cake pans.
Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)
Place the softened butter in a mixing bowl and beat with the high ratio vegetable shortening for 3 minutes. Scrape down the sides and add the salt and mix. Add the powdered sugar and start out on low until combined. Beat on high for 3 minutes. Add the butter and vanilla extract and beat until light and fluffy; another 5 minutes.
Here's a tip: If the butter is not completely soft, you will have to beat it for several minutes to get the light and fluffy texture.
The French vanilla cake recipe (with almond flavoring) below is worth it's weight in gold and tastes just like a wedding cake. You can now make it at home and save money. It starts out with a basic vanilla cake mix and we "doctor it up" to taste amazing. Enjoy.
French Almond Vanilla Cake Recipe
1 box French vanilla cake mix (I love Pillsbury)
1 cup flour, sifted
1 cup granulated sugar
3/4 tsp salt
1-1/3 cups water
4 egg whites
1/8 cup vegetable oil
2 tsp pure vanilla extract
1-1/2 tsp pure almond extract (no imitation)
1 cup sour cream
PREHEAT oven to 325 degrees, and grease/butter either two 8" or 9" cake pans - or even a 9x13 pan.
In a large mixing bowl, add first four ingredients in this recipe and make a well in the middle.
In a small bowl, mix the egg whites with the water and vegetable oil and add to the bowl. Mix for a few seconds and add the remaining ingredients. Beat for 2 minutes (time it) and pour into the prepared pan(s) a little more than half full.
Then drop the pans on the counter to bring the air bubbles to the top of the cake and pop most of the air bubbles in the batter.
Bake for approximately 36-40 minutes in a 9x13 pan. If you are using cake pans, check after 25 minutes or so, a jelly roll pan is approximately 22-24 minutes and cupcakes are 16-19 minutes.
Folks, these are estimates only because every oven is different
so keep an eye on them and use a toothpick to check for doneness. It
really tastes like it's a cake made from scratch, doesn't it?
You may use your own recipe for this cake, but mine is awesome - try it. Makes 3 cups.
The filling and roses were made using my Vanilla Whipped Cream Frosting.
French Vanilla Cake Recipe (with almond extract) variations:
Use a chocolate mix and substitute 3 WHOLE eggs instead of the egg whites.
Use frozen berries. Thaw and reserve the yummy juice and use this juice for part of the water in the recipe.Lemon Cake:
Use 1 cup fresh lemon juice and 1/3 cup of
water. Use 3 whole eggs instead of the egg whites. Use 1 TBS of fresh
lemon zest and 1 tsp pure lemon extract instead of the almond extract.
I have more than a French Vanilla Cake recipe. Please check out more of my favorites below: