French Vanilla Cake Recipe

Introduction

This French Vanilla Cake is a soft, richly flavored treat with a tender crumb and sweet vanilla aroma. Made with simple pantry staples, it’s perfect for elegant celebrations or everyday indulgence.

Ingredients

• 1¼ cups (300 ml) milk, room temperature
• ⅓ cup (80 ml) vegetable oil
• 3 large eggs, room temperature
• 2¾ cups (312 g) cake flour
• 2 sticks (227 g) unsalted butter, room temperature
• 1¾ cups (350 g) white sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (180°C), or 160°C if using a fan-assisted oven. Grease and line two 8-inch (20 cm) round cake pans.
2. Step 2: Divide the milk into two portions: ½ cup (118 ml) to mix with the vegetable oil, and ¾ cup (177 ml) to mix with the eggs and vanilla extract.
3. Step 3: In a small bowl, combine ½ cup milk with the vegetable oil and set aside. In another bowl, whisk together the ¾ cup milk, eggs, and vanilla extract; set aside.
4. Step 4: Sift the cake flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to combine.
5. Step 5: Gradually add the butter in small chunks, mixing each piece in for a few seconds until the mixture looks like coarse crumbs.
6. Step 6: Pour in the milk and oil mixture, increase the mixer speed to medium, and beat for exactly 2 minutes.
7. Step 7: Scrape down the sides of the bowl, then slowly add the egg, milk, and vanilla mixture. Mix on low just until everything is combined—do not overmix.
8. Step 8: Divide the batter evenly between the prepared pans and bake for 30–40 minutes, or until a skewer inserted in the center comes out clean.
9. Step 9: Let the cakes cool in the pans for at least 30 minutes, then transfer them to a wire rack to cool completely.
10. Step 10: Fill and frost the cooled cakes with your favorite vanilla or buttercream frosting. Russian buttercream works beautifully for a silky, sweet finish.

Tips & Variations

• Use room temperature ingredients to help the batter mix evenly and create a uniform crumb.
• Don’t skip dividing the milk into two parts; this ensures the cake has the right structure and texture.
• For accuracy, use a kitchen scale when measuring flour and sugar.
• Substitute all-purpose flour for cake flour by reducing 2 tablespoons per cup and sifting well.
• If using salted butter, omit the added salt for balance.
• Add 1 teaspoon of almond extract for a delicate, nutty twist.

Storage

Wrap the cake layers tightly and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap unfrosted layers well in plastic wrap and freeze for up to 2 months. Thaw completely before frosting or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this recipe for cupcakes?

Yes, this batter makes about 24 standard cupcakes. Bake at 350°F (180°C) for 18–22 minutes or until a toothpick comes out clean.

How do I store the cake?

Store wrapped cake layers at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze the unfrosted layers for up to 2 months, and thaw before frosting.

French Vanilla Cake Recipe

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4.5 from 91 reviews

This French Vanilla Cake is a soft, richly flavored cake with a fine, tender crumb and a sweet vanilla aroma. Made with simple pantry staples and a unique two-step milk separation method, it yields a moist, evenly textured cake perfect for elegant occasions or everyday treats. Ideal for layering with buttercream frosting, it can also be adapted for cupcakes or flavored with almond extract for variation.

• Author: Rami
• Prep Time: 25 minutes
• Cook Time: 30-40 minutes
• Total Time: 55-65 minutes
• Yield: 14 servings (or about 24 cupcakes) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1¼ cups (300 ml) milk, room temperature
• ⅓ cup (80 ml) vegetable oil
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract

Dry Ingredients

• 2¾ cups (312 g) cake flour
• 1¾ cups (350 g) white sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Other

• 2 sticks (227 g) unsalted butter, room temperature

Instructions

1. Prep the pans and oven: Preheat your oven to 350°F (180°C), or 160°C if using a fan-assisted oven. Grease and line two 8-inch (20 cm) round cake pans to prevent sticking and ensure easy cake removal.
2. Separate the milk: Divide the milk into two portions: ½ cup (118 ml) to mix with the vegetable oil, and ¾ cup (177 ml) to mix with the eggs and vanilla extract. This separation aids in achieving the right cake texture.
3. Mix liquids: Combine ½ cup milk with the vegetable oil in one bowl and set aside. In another bowl, whisk together the remaining ¾ cup milk, eggs, and vanilla extract until smooth. Set this mixture aside as well.
4. Prepare dry ingredients: Sift the cake flour, white sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just to combine the ingredients evenly.
5. Add the butter: Gradually add the room temperature butter in small chunks to the dry mixture, allowing each piece to be incorporated before adding the next. The mixture should become coarse crumbs resembling texture of coarse sand.
6. Incorporate milk/oil mixture: Pour the milk and oil blend into the bowl and increase the mixer speed slowly to medium. Beat the mixture for exactly 2 minutes to ensure even hydration and aeration.
7. Scrape and mix in egg mixture: Scrape down the sides of the bowl carefully to avoid lumps, then slowly add the egg, milk, and vanilla mixture. Mix on low speed just until all ingredients are fully combined. Avoid overmixing to keep the batter tender.
8. Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted into the center of the cakes comes out clean, indicating doneness.
9. Cool: Allow the cakes to cool in their pans for at least 30 minutes. Then transfer them to a wire rack to cool completely, preventing sogginess from trapped steam.
10. Fill and frost: Once cooled, frost and fill the cake with your choice of vanilla or buttercream frosting. Russian buttercream is recommended for a silky, sweet finish that complements the cake’s flavor.

Notes

• Use room temperature ingredients to help the batter mix evenly and achieve a uniform crumb.
• Do not skip the two-step milk separation as it ensures optimal texture and structure in the cake.
• Using a kitchen scale for flour and sugar measurements ensures accuracy and consistent results.
• All-purpose flour may be used instead of cake flour by reducing 2 tablespoons per cup and sifting well.
• If salted butter is used, omit the added salt in the recipe.
• Add 1 teaspoon of almond extract to add a delicate flavor twist.
• For cupcakes, this batter yields about 24 standard cupcakes; bake at 350°F (180°C) for 18–22 minutes.
• Store cake layers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
• Unfrosted layers can be wrapped in plastic and frozen for up to 2 months.

Keywords: French vanilla cake, vanilla cake, moist cake recipe, buttercream cake, baking vanilla cake, classic cake recipe, homemade cake