Go Back

French Vanilla Cake

This delightful French Vanilla Cake features a rich, buttery flavor with a light, airy texture, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1.25 cups 1¼ cups (300 ml) milk, room temperature Use whole or 2% milk for richness. Almond or oat milk can be substituted for a dairy-free option.
  • ⅓ cup ⅓ cup (80 ml) vegetable oil Can be replaced with melted coconut oil or unsalted butter for added taste.
  • 3 large 3 large eggs, room temperature Let them sit out for about 30 minutes before using for a fluffier cake.
  • 2 teaspoons 2 teaspoons vanilla extract Use pure vanilla extract or homemade vanilla extract for depth of flavor.
Dry Ingredients
  • 2.75 cups 2¾ cups (312 g) cake flour Sift before measuring for the best texture.
  • 1.75 cups 1¾ cups (350 g) white sugar You can reduce sugar by ¼ cup for a less sweet option.
  • 1 tablespoon 1 tablespoon baking powder Ensure it’s fresh for the best rise.
  • ½ teaspoon ½ teaspoon salt Enhances sweetness and balances flavors.
  • 2 sticks 2 sticks (227 g) unsalted butter, room temperature Make sure it’s softened for easy mixing.

Method
 

Preparation
  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 with parchment paper.
  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. Combine ½ cup milk with the vegetable oil in one bowl and set aside. In another bowl, whisk together the ¾ cup milk, eggs, and vanilla extract. Set aside.
Mixing
  1. Sift the cake flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
  2. Gradually add the butter in small chunks, mixing for a few seconds between additions until the mixture resembles coarse crumbs.
  3. Pour in the milk/oil blend and increase the mixer speed to medium. Beat for exactly 2 minutes.
  4. Scrape down the bowl, then slowly add the egg/milk/vanilla mixture. Mix on low just until fully combined, avoiding overmixing.
Baking
  1. Divide the batter evenly between the prepared pans. Bake for 30–40 minutes, or until a skewer inserted in the center comes out clean.
  2. Let the cakes cool in the pans for at least 30 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Frost and fill with your favorite vanilla or buttercream frosting. Dust some powdered sugar on top or garnish with edible flowers if desired.

Notes

Ensure room temperature ingredients for optimal results. You can bake the cake a day in advance and frost it before serving for freshness.