The Ultimate French Vanilla Butter Cake: A Classic Worth Mastering
This french vanilla butter cake recipe transforms simple pantry ingredients into an extraordinary dessert that rivals any bakery creation. The secret lies in using room temperature ingredients, real vanilla extract, and the proper creaming technique to achieve that signature light yet rich texture. This cake’s popularity stems from its perfect balance of sweetness and vanilla flavor, creating a timeless treat that appeals to all ages. The result is a golden, tender crumb with an irresistible buttery aroma that makes every occasion feel special and memorable.
Storage Options
Store your french vanilla butter cake covered at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Summary
This french vanilla butter cake delivers exceptional flavor and texture through premium ingredients and proper technique. The recipe yields a moist, tender cake with rich vanilla notes and buttery sweetness that’s perfect for any celebration or everyday indulgence.
Equipment
- 2 round 9-inch cake pans
- Electric stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Wire cooling racks
- Rubber spatula
- Fine-mesh sifter
Ingredients
For the Cake:
- 2¾ cups (345g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, room temperature
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon vanilla bean paste (optional, for extra french vanilla flavor)
- 1⅓ cups (320ml) whole milk, room temperature
For Simple Buttercream (Optional):
- ½ cup (113g) unsalted butter, room temperature
- 3 cups (360g) powdered sugar
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour, tapping out excess.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat butter with an electric mixer until light and fluffy, about 3-4 minutes. Gradually add sugar, beating until pale and creamy, about 3 minutes more.
- Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and vanilla bean paste, mixing until combined.
- Alternate wet and dry ingredients: Add the flour mixture in three additions, alternating with milk in two additions. Begin and end with flour mixture. Mix just until combined after each addition.
- Bake the cakes: Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
- Cool completely: Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Notes
- Room temperature ingredients are crucial for proper mixing and texture
- Don’t overmix once flour is added to prevent tough cake
- Cake layers can be made 1 day ahead and stored covered
- For extra french vanilla flavor, scrape seeds from 1 vanilla bean into batter
Tips for Success
Ensure all ingredients are at room temperature before starting, as this creates better emulsion and smoother batter. When creaming butter and sugar, beat for the full recommended time to incorporate air for a lighter texture. Test doneness with a toothpick, but don’t overbake as this french vanilla butter cake continues cooking from residual heat. Level cake layers with a serrated knife for professional-looking results when stacking or decorating.
Additional Tips and Variations
Transform this basic french vanilla butter cake into exciting variations by adding lemon zest for citrus brightness, or fold in fresh berries for bursts of flavor. For chocolate lovers, substitute ¼ cup flour with cocoa powder. Create cupcakes using the same batter, baking for 18-22 minutes in lined muffin tins. For special occasions, brush layers with simple syrup flavored with vanilla or liqueur to add moisture and complexity to your french vanilla butter cake.
Frequently Asked Questions (FAQ)
Q: Can I make this french vanilla butter cake ahead of time? A: Yes, bake the cake layers up to 3 days ahead and store covered, or freeze unfrosted layers for up to 3 months.
Q: Why is my cake dense instead of light and fluffy? A: Dense texture usually results from overmixing the batter, using cold ingredients, or measuring flour incorrectly. Ensure proper creaming time and room temperature ingredients.
Q: Can I substitute ingredients in this french vanilla butter cake recipe? A: While substitutions are possible, they may affect texture and flavor. Use cake flour for more tender results, or substitute buttermilk for tangier flavor.
Q: How do I know when the cake is properly baked? A: The cake should spring back when lightly touched, pull slightly from pan sides, and a toothpick should come out clean or with just a few moist crumbs.
Conclusion
This french vanilla butter cake recipe proves that classic desserts never go out of style. With its perfect balance of vanilla flavor and buttery richness, this cake creates memorable moments whether served at intimate gatherings or grand celebrations. The straightforward technique and reliable results make it an ideal choice for bakers of all skill levels. Master this fundamental french vanilla butter cake recipe, and you’ll have a versatile foundation for countless variations and decorating possibilities. Every slice delivers the comforting satisfaction that only a homemade cake can provide, making it a treasured recipe you’ll return to again and again.