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Here is a detailed recipe for a classic, bakery-style French Vanilla Butter Cake. This cake is known for its rich, buttery flavor, tender crumb, and signature vanilla aroma.
What Makes it “French Vanilla”?
The term “French Vanilla” typically refers to a custard-based flavor. In baking, it doesn’t mean the cake is French, but that it has a rich, creamy vanilla flavor reminiscent of a classic French vanilla custard or ice cream. This is achieved by using:
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Real Vanilla Beans or High-Quality Extract: For that deep, complex vanilla flavor.
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Egg Yolks: Many recipes use extra egg yolks for a richer, more golden cake with a custard-like flavor.
French Vanilla Butter Cake Recipe
This recipe yields two 9-inch round layers, perfect for a layer cake, or one 9×13 inch sheet cake.
Ingredients:
For the Cake:
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1 cup (226g) unsalted butter, softened to room temperature
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1 ¾ cups (350g) granulated sugar
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4 large eggs, at room temperature
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2 large egg yolks, at room temperature (this is key for richness)
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1 tablespoon pure vanilla extract (or the seeds from 1 vanilla bean)
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3 cups (360g) cake flour (all-purpose flour works, but cake flour is better)
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1 tablespoon baking powder
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½ teaspoon salt
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1 cup (240ml) whole milk, at room temperature
For the Vanilla Buttercream (Optional but recommended):
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1 ½ cups (339g) unsalted butter, softened
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5 cups (600g) powdered sugar, sifted
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2-3 tablespoons heavy cream or whole milk
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1 tablespoon pure vanilla extract
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Pinch of salt
Instructions:
1. Prepare the Pans:
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Preheat your oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles for guaranteed easy release.
2. Combine Dry Ingredients:
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In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
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In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter on medium speed until smooth and creamy.
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Gradually add the sugar and beat on medium-high speed for 3-5 minutes, until the mixture is very light, pale, and fluffy. This step is crucial for aerating the cake.
4. Add Eggs and Vanilla:
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Add the whole eggs and egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
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Mix in the vanilla extract (or vanilla bean seeds) until combined.
5. Combine Wet and Dry:
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With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix until just combined after each addition. Do not overmix.
6. Bake:
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Divide the batter evenly between the prepared pans and smooth the tops.
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Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cakes are lightly golden and pulling away from the sides of the pan.
7. Cool:
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Let the cakes cool in the pans for 15 minutes. Then, run a knife around the edges and carefully invert them onto a wire rack to cool completely before frosting.
8. Make the Buttercream:
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While the cakes cool, beat the softened butter for the frosting until smooth.
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Gradually add the sifted powdered sugar, one cup at a time, on low speed until incorporated.
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Add the vanilla extract, salt, and 2 tablespoons of cream. Beat on high speed for 2-3 minutes until light and fluffy. Add more cream if needed to reach your desired consistency.
9. Assemble:
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Once the cakes are completely cool, frost and assemble your layer cake.
🌟 Pro Tips for Success:
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Room Temperature Ingredients: This is non-negotiable! Cold ingredients don’t emulsify as well, leading to a dense cake. Take the eggs, milk, and butter out at least an hour before baking.
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Creaming Properly: Don’t skimp on the 3-5 minutes of creaming the butter and sugar. This incorporates air, which is your main leavening agent (along with the baking powder) and creates a light texture.
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Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten, resulting in a tough, chewy cake.
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Use a Kitchen Scale: For the most accurate results and consistent cake, weigh your flour. If you don’t have a scale, fluff your flour with a spoon, spoon it into your measuring cup, and level it off. Don’t scoop directly from the bag!
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Check for Doneness Early: Ovens vary. Start checking your cake at the 25-minute mark.
This cake is a classic for a reason—it’s incredibly moist, flavorful, and perfect for birthdays, celebrations, or any day that calls for a spectacular dessert. Enjoy
