Best French Vanilla Cake Recipes

FRENCH VANILLA BUTTERNUT POUND CAKE {EASY BUNDT CAKE RECIPE}

Steps:

• In a large bowl or the bowl of a stand mixer, add the softened butter, sugar and salt. Using a hand mixer or the stand mixer, cream the butter, sugar, salt and flavoring together. Then add the eggs one at a time, beating after each one. Add the creamer and flour alternately while beating the mixture. Grease and flour a bundt cake pan and place the batter in the pan. Place the pan of batter into a cold oven and set the oven to 325 degrees. Bake the cake for 1 hour and 40 minutes, or until a toothpick comes out clean. Turn out the cake onto a plate immediately after removing the cake from the oven. Allow the cake to cool completely.
• In a small bowl, mix together the melted butter, powdered sugar, flavoring and creamer. Mix until the glaze is smooth. Once the cake has cooled, drizzle or spoon the glaze overtop the cake.
• Serve once the cake has completely cooled. Serve with vanilla ice cream, butterscotch topping and nuts, if desired.

FRENCH VANILLA BUTTER CAKE WITH RASPBERRY FILLING

Steps:

• ---Cake---.
• Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment paper.
• In a medium bowl, whisk together flour, cornstarch, nutmeg, baking powder, baking soda and salt.
• In a large bowl, cream together butter and vanilla sugar until fluffy.
• Add egg yolks, honey and vanilla, beating well.
• In a cup or small bowl, stir together buttermilk and yogurt until smooth.
• Beginning and ending with the dry ingredients, alternate additions of flour and buttermilk mixtures, beating well after each one.
• With clean beaters, whip egg whites until soft peaks, fold into the batter.
• Pour into the prepared pan.
• Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done.
• Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding.
• ---Vanilla-Raspberry Filling---.
• Dissolve the sugar and salt in the boiling water. Cool to room temperature.
• Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
• Increase the speed and beat 3-4 minutes longer.
• Beat in the vanilla followed by the icing sugar.
• Add the butter and shortening a few tablespoons at a time, beating well after each addition, then beat in the puree and lemon juice.
• Chill 30 minutes before use.
• ---Very Vanilla Buttercream Frosting---.
• Dissolve the sugar and salt in the boiling water. Cool to room temperature.
• Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
• Increase the speed and beat 3-4 minutes longer.
• Beat in the vanilla followed by the icing sugar.
• Add the butter and shortening a few tablespoons at a time, beating well after each addition. Continue beating until mixture is thick, creamy and fluffy.
• Chill 30 minutes before use.
• ---Ganache---.
• In a heavy-bottomed saucepan over low heat, melt together chocolate, cream and shortening until smooth.
• Remove from heat and allow to cool 10 minutes. Gently re-warm if necessary for even spreading.
• ---Assembly---.
• Level the top of the well-chilled cake and slice horizontally into three even layers.
• Place bottom layer on a cake round.
• With an offset spatula or palette knife, spread ½ of the Vanilla-Raspberry Filling in an even layer over the bottom round and top with the second layer.
• Spread second layer with remaining ½ of the filling and place the final layer on top.
• Using some of the remaining frosting, apply a thin "crumb coat" over the entire outside of the cake.
• Refrigerate 1 hour.
• Finish covering the top and sides of cake with the remaining frosting, making it as smooth as possible.
• Freeze 30 minutes.
• Pour ganache gently onto the centre of the top of the cake and spread to form "drips" or a "shadow" effect down the sides.
• Allow cake to set at room temperature, then keep in the refrigerator until serving.

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/W STRAWBERRY GLAZE FILLING AND ALMOND ICING

Steps:

• 1. Add Oil,eggs,water,and extract to your mixing bowl. Pour cake mix and instant pudding, blend together until well blended.
• Pour into 2 8" round cake pans,(greased or sprayed)
• Bake on 325 for 30-35 mins,until knife comes out clean.
• cool cake completely before Icing
• TO MAKE ICING: start with criso stick in mixing bowl,add 1/2 of the powdered sugar, and 1/2 of the water,start mixing slowly, then speed up as it blends together, add the rest of the powdered sugar,and the water(if needed) and the extract, and blend well. Your icing may be thick, if too thick, and water by the tablespoons to get the thickness you want.
• To icing cake: Place 1 layer on plate,spoon glaze on bottom layer,but not to the edge.
• place next layer on top,and icing whole cake with Almond icing.
• NOTE: Sometimes I put glaze on top of the top layer,and pipe stars around the edge of top. You can also use a plastic bag and snip the corner, and squeeze small monds of icing around the edge, pretty!

FRENCH VANILLA BUNDT CAKE

Steps:

• 1. Heat oven to 350. Grease & flour bundt pan. Mix dry ingredients together: cake mix, pudding mix, flour, baking powder until well blended
• 2. In a small bowl, mix softened butter until creamy; mix in eggs, water & oil. Pour mixture into dry mix. Blend.
• 3. In a separate bowl, mix softened cream cheese, powder sugar, 2 eggs. blend well. Pour mixture in batter. mix thoroughly.
• 4. Bake 50 or until toothpick comes out clean. Cool at least 20 mins. Remove from pan & cool completely
• 5. FROSTING: Mix together Vanilla frosting and 8oz cream cheese. Frost cake evenly. Shave or grate white chocolate and sprinkle over cake for finishing touch.

FRENCH VANILLA BERRY CAKE

Steps:

• 1. Make the cake as instructed on the box when adding the water only add 1 cup and add the applesauce in place of the remaining water. This will add moistness to the cake. Bake the cake as instructed on the box.
• 2. Once cake is cooled, using a cake leveler cut the cake into two layers. Slide the top layer onto a plate or cookie sheet and put to the side. Using a piping bag and plain tube cake decorating tip (larger one) create a border on the bottom layer (with the butter cream icing). Spread the preserve/jam onto the bottom layer. Now place the top layer evenly to cover the preserves/jam. Your cake is ready to be frosted. The recipe below makes roughly three cups which should be sufficient to frost an entire 9" round cake. Make more as desired.
• 3. Place your strawberries on the cake when you're ready to serve, this will avoid having water on your frosting from the strawberries. Be creative in your decoration, top your cake with sliced strawberries, place them around the cake, etc...possibilities are endless. You can also add all the berries found in the preserves/jam.
• 4. My Tips: Substitute half of the water with half fruit juice in the cake mix; it'll add another level of flavor and moisture. You can also make cupcake versions of this cake. I made Wilton's butter cream icing, use your favorite!

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.

LIME FRENCH VANILLA DUMP CAKE?

Steps:

• 1. Preheat oven to 350 degrees F.Coat a 13-by-9-inch baking dish with cooking spray.
• 2. Add lorna doone shortbread cookies in the baking dish.
• 3. Add 1 teaspoon lime juice into french vanilla creamer in 3/4 cup;mix well.Drizzle over the shortbread cookies.Sprinkle with vanilla chips.
• 4. Whisk heavy cream,half and half,cream cheese,pudding mix and remaining lime juice in a large bowl for 4 minutes or until combined.
• 5. Pour into a prepared baking dish,Slowly add cake mix and spread evenly(do not mix it).Add margarine slices on top.
• 6. Bake in the preheated oven for 40 minutes or until a toothpick inserted the center comes out clean.Cool completely.

FRENCH VANILLA PUDDING CAKE

Steps:

• 1. Prepare cake mix according to instructions on the box for 9 X 13 cake pan. Once cake is baked and remove from oven, allow cake to cool, 10 mins. Then with a spoon handle, preferable a wooden spoon, began poking small holes throughout the cake.
• 2. Prepare Chocolate sauce while cake bakes. Melt butter in a sauce pan and add cocoa. Combine it and then remove from heat. Add milk, vanilla and powder sugar. stir to combine. After holes are poked in cake, pour sauce of over warm cake
• 3. In a bowl prepare the pudding. Whisk together the instant pudding mix with 4 cups of milk. Stir until all lumps dissolve, let pudding sit for about 2 mins to thicken up but not completely set. it should be easy to pour.
• 4. Pour pudding over cake with chocolate sauce layered. Make sure pudding completely covers cake. Refrigerate cake over night. You may want to crush your vanilla wafers now. Put wafers in a plastic ziploc and crush gently with wooden spoon.
• 5. Next morning, spread whipped generously over cake leaving about 4 oz of cream for final topping. Grab a pyrex glass dessert bowl. Carefully spoon cake out of cake pan keeping layers in place, transfer from pan to bowl. Fill bowl at least 3/4 high. This will look like a mess but keep spooning. Once bowl is filled, topped dessert with the remaining whip cream. Spread crush vanilla wafers over the top of whip cream and refrigerate until ready to serve.

FRENCH VANILLA BRICKLE CAKE

Steps:

• Preheat oven to 350°F.
• Grease generously and flour 10-inch Bundt®pan.
• For cake, combine cake mix, pudding mix, eggs, sweetened condensed milk and butter in large bowl.
• Beat at medium speed with electric mixer for 2 minutes.
• Fold in brickle chips.
• Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted into center comes out clean.
• Cool in pan 25 minutes.
• Invert onto serving plate.
• Cool completely.
• For glaze, combine frosting and brown sugar in small bowl.
• Stir in milk until blended.
• Drizzle over cake.
• Sprinkle with reserved brickle chips.

FRENCH VANILLA APPLE CAKE

Steps:

• Preheat oven to 350; Butter& flour 2 8" round cake pans.
• Remove 3/4 cup apple slices from pie filling; reserve.
• At low speed beat cake mix, eggs, oil and remaining pie filling 30 seconds; increase speed to medium; beat 2 minutes.
• Divide batter between pans; bake 30 minutes or until toothpick comes out clean; cool 15 minutes.
• Remove from pans; cool completely on racks.
• Meanwhile spread nuts on ungreased baking sheet; bake until lightly browned, about 6 minutes; cool.
• Stire cinnamon into frosting.
• Place 1 cake layer on serving plate; spread with 3/4 cup frosting; arrange reserved apple slices from filling over frosting leaving 1" border around edge; top with remaining cake layer.
• Spread top and side of cake with remaining frosting; press nuts all around bottom of cake where you left the 1" border.
• If desired toss apples with lemon juice than pat dry; arrange on cake with walnut half.

FRENCH VANILLA PUMPKIN SPICE DUMP CAKE

Steps:

• 1. Preheat oven to 350. For the filling, Mix solid pumpkin, evaporated milk, sugar, eggs, and allspice in a standard mixer. pour this custard filling into a 13x9 baking dish.
• 2. Sprinkle dry cake mix over the filling, then pour your 2 melted sticks of butter over the dry cake mix.
• 3. Bake at 350 for 35 minutes. Serve with cool whip on top!

FRENCH VANILLA POPPY SEED CAKE

Steps:

• 1. Combine all ingredients into large mixing bowl.
• 2. Beat for 5 minutes.
• 3. Pour or spoon into greased and flour bundt pan. I use baking spray with flour in it.
• 4. Bake 325 degrees for 50 minutes to 1 hour.
• 5. Cool for 40 minutes and turn onto cake plate.

FRENCH VANILLA CREAM ORANGE POKE CAKE

Steps:

• Preheat your oven to 350. In your mixer blend your cake mix with eggs, water, and oil and pour in a 13x9 baking dish and bake 30-35 minutes until cake tests done.
• In a mixing bowl blend your pudding with the milk amount stated on box and mix until pudding is thick. Then set a side 1/4 cup of the pudding. Place both containers of pudding in refrigerator.
• When cake has completely cooled poke holes in cake with the back of a wooden spoon and spread the larger amount of pudding evenly over cake.
• Mix the 1/4 cup of pudding with the tub of cool whip and blend well. Spread over the pudding layer and place cake covered with foil in refrigerator for 2 hours before serving.

FRENCH VANILLA COFFEE CAKE

Steps:

• Grease & Flour a 20' jelly roll pan. Preheat oven to 350 degrees.
• Mix crumb mixture (butter, flour, sugar, vanilla, and cinnamon). Set aside.
• Follow pkg. directions on box for cake mix and pour in jelly roll pan. Bake 20 Minutes, then remove from oven and spread crumbs over warm cake. Bake again for another 20 Minutes. When completely cool, sprinkle with powdered sugar.

FRENCH VANILLA-CARAMEL CAKE

Steps:

• Heat oven to 350°F.
• Beat first 7 ingredients in large bowl with mixer until blended. Remove 1/2 cup batter; place in small bowl. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Microwave caramels and 2 tsp. water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Add to reserved cake batter; mix well. Drop by spoonfuls over batter in pan; swirl gently with knife.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Beat all remaining ingredients except nuts with mixer until blended; drizzle over cake. Sprinkle with nuts.

SHELBY'S ICED FRENCH VANILLA CAKE WITH BERRIES

Steps:

• Preheat oven to 350f. Grease and flour bundt pan.
• In a large bowl, combine cake mix, water, oil, eggs and french vanilla blend. Mix well, working out any lumps.
• Pour cake mix into prepared pan and bake for 40-45 mins. Flip cake onto cooling rack and set aside while preparing the icing.
• In a double boiler, melt together baking chips and butter, stirring regularly.
• Gently blend in milk and french vanilla blend until well combined, then remove from heat.
• In a bowl, mix together cream cheese and powdered sugar (start with 1/4 cup, you can add more later according to your taste and desired consistancy).
• With the mixer running, slowly add the melted chip mix to the cream cheese mix.
• Ice the cake while it's still warm, garnish with berries if you wish, and enjoy!