French Vanilla Cake Recipes

FRENCH VANILLA CAKE RECIPE

Steps:

• Preheat oven to 180C/350F/Gas 4. Grease, line and flour two 23cm/9in round pans.
• Sift the dry ingredients (flour, baking powder and salt) together and set aside.
• Beat 100g softened butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, beating thoroughly after each addition.
• Add the flour mixture, 100g at a time, alternating with the milk and ending with the flour mixture. Add the vanilla and mix well. Pour evenly into the prepared cake pans.
• Bake for 25 to 30 minutes or when a toothpick inserted in the center of the cake comes out clean. Transfer cakes to a rack and cool for 5 minutes. Run a knife around the sides of the cake, unmold them and peel off the paper liner. Invert and cool to room temperature, right side up (These cooled cakes may be wrapped airtight and stored at room temperature overnight, or frozen up to two months).
• For the frosting, place 100g softened butter in a mixing bowl with 350g of the icing sugar. Add 1 tablespoon of vanilla and milk; mix well. Add half of the remaining icing sugar and mix, adding more until you reach the desired consistency to spread. You may not need all of the sugar specified. Beat until light and fluffy; spread on cooled cake.

MOIST FRENCH VANILLA CAKE FROM SCRATCH

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour two 8" round cake pans and set aside.
• In a bowl, combine the flour, baking powder, salt and small package of dry instant french vanilla pudding. Whisk well and set aside.
• In another bowl, add the french vanilla coffee creamer, milk, oil and french vanilla (or regular vanilla) extract. Whisk well and set aside.
• In a large mixing bowl, add the room temperature butter and mix on medium until smooth. Add in the sugar and mix on medium and then on medium high for several minutes until light and fluffy.
• Add in the eggs one at a time and mix on medium just until combined. Only mix until the egg is just incorporated. Try not to over mix. If your eggs are super cold, your batter may look a little curdled at this point, but just keep going.
• Scrape down the sides of the bowl and mix again on medium, just until everything is incorporated.
• Alternately add in the flour mixture and the liquid mixture. Starting and ending with the flour mixture. (Add in 1/3 of the flour mixture and mix on medium just until combined. Add in 1/2 the liquid mixture, mixing only until combined. Add in another 1/3 of the flour mixture, mixing only until combined. Add in the last of the liquid mixture, mixing only until combined, then the last of the flour mixture and mix until combined.)
• Scrape down the sides of the bowl and mix again until well combined. You only want to mix until well combined, which is about 15 seconds. Mixing for several minutes is too long for a scratch cake.
• Divide batter into the prepared pans. Batter will be quite thick so just spread it around evenly in your pans.
• Bake at 325 degrees for approximately 55 - 60 minutes. The cake will be a little darker than the normal golden brown. Insert a toothpick somewhere in the middle and a few moist crumbs should stick to the toothpick.
• Remove from the oven and cool in the pan on a wire rack for about 20 minutes, then turn out onto a rack and cool completely before adding buttercream.
• In a small bowl, add the milk and the two tablespoons of dry french vanilla pudding mix. Whisk well and set aside.
• In a large mixing bowl, cream the butter well for a minute or two on medium/low to medium speed.
• Add in three cups of confectioner's sugar and the salt and mix on low until incorporated and then medium until well mixed.
• Add one tablespoon of french vanilla creamer and mix on low, then medium until incorporated.
• Add the last four cups of confectioner's sugar and mix on low until incorporated and then medium until well mixed.
• Add in the milk and pudding mixture plus the vanilla extract and mix on low until incorporated, then on medium until well mixed.
• Check the consistency. If it's too thick, add another tablespoon of the french vanilla coffee creamer and mix again. You may need to add more cream, or milk to get the correct spreading consistency.
• Once you reach the consistency desired, beat on medium speed for a couple minutes until fluffy, then spread onto cake.

THE BEST VANILLA CAKE

Steps:

• For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds; lightly coat the paper with nonstick spray.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, drizzle in the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
• To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 1 1/2 cups of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides, smoothing it out.

FRENCH VANILLA CAKE

Steps:

• Directions PREHEAT oven to 350 degrees. Butter three 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. Sift the dry ingredients together and 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.)

FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
• Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
• Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
• Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
• Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
• While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
• When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
• Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
• Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

HOMEMADE VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
• Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.
• Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.

FRENCH VANILLA DELIGHT DESSERT

Steps:

• For crust: Mix flour and softened butter.
• Add pecans and mixture should be crumbly and a bit dry.
• Press into a 9X13 greased pan and bake at 325 for 10-15 minutes until very lightly brown.
• Let cool.
• Mix 2 packages of pudding with 3 cups milk.
• Let set.
• Mix together 8 oz.
• cream cheese, sugar, and 1 tablespoon milk.
• Fold in 1 cup cool whip and spread mixture onto cooled crust.
• Add pudding for the next layer and spread evenly over cream cheese layer.
• Add remaining cool whip on top and chill before serving for at least 2 hours.

CANELéS DE BORDEAUX - FRENCH RUM AND VANILLA CAKES

Steps:

• The day before: boil the milk with the vanilla and butter.
• Take off the heat, allow to cool VERY slightly.
• Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
• Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
• Place it in the refrigerator for 24 hours to 48 hours maximum.
• When you are ready to bake the caneles: preheat the oven to 250C/495°F.
• Butter the moulds liberally and then sprinkle some sugar in to the moulds.
• Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
• Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
• Carefully unmould them whilst they are still hot. Allow them to cool.
• Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.