French Vanilla Cake

Moist and fluffy French vanilla cake made from scratch with real butter, eggs, and vanilla extract. This easy homemade recipe delivers a soft texture and rich vanilla flavor—perfect for birthdays, layer cakes, or any celebration. Learn how to make a bakery-style vanilla cake at home with simple ingredients and step-by-step instructions.

A soft, tender, and rich vanilla cake with a classic flavor and perfect crumb. Ideal for birthdays, celebrations, or any time you crave a timeless dessert.

Ingredients

• 1¼ cups (300 ml) milk, room temperature
• ⅓ cup (80 ml) vegetable oil
• 3 large eggs, room temperature
• 2¾ cups (312 g) cake flour
• 2 sticks (227 g) unsalted butter, room temperature
• 1¾ cups (350 g) white sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract

Instructions

1. Prep the pans and oven
   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.
2. Separate the milk
   Divide the milk into two portions:
   • ½ cup (118 ml) to mix with the vegetable oil.
   • ¾ cup (177 ml) to mix with the eggs and vanilla extract.
3. Mix liquids
   • Combine ½ cup milk with the vegetable oil and set aside.
   • In another bowl, whisk together the ¾ cup milk, eggs, and vanilla extract. Set aside.
4. Prepare dry ingredients
   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.
5. Add the butter
   Gradually add the butter in small chunks, letting each piece mix in for a few seconds. The mixture should resemble coarse crumbs.
6. Incorporate milk/oil mixture
   Pour in the milk/oil blend and slowly increase the mixer speed to medium. Beat for exactly 2 minutes.
7. Scrape and mix in egg mixture
   Scrape down the bowl, then slowly add the egg/milk/vanilla mixture. Mix on low just until everything is fully combined—do not overmix.
8. Bake
   Divide the batter evenly between the prepared pans. Bake for 30–40 minutes, or until a skewer inserted in the center comes out clean.
9. Cool
   Let the cakes cool in the pans for at least 30 minutes, then transfer to a wire rack to cool completely.
10. Fill and frost
    Frost and fill with your favorite vanilla or buttercream frosting. Russian buttercream is a great silky, sweet option.

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Tips

• Room temperature ingredients help the batter mix evenly and create a uniform crumb.
• Don’t skip the two-step milk separation—it ensures the right structure and texture.
• Use a kitchen scale for accuracy when measuring flour and sugar.

Variations and Substitutions

• Flour: All-purpose flour can be used in place of cake flour, but reduce by 2 tablespoons per cup and sift well.
• Butter: Salted butter can be used, but omit the added salt.
• Flavors: Add 1 teaspoon of almond extract for a delicate twist.

FAQs

Can I use this recipe for cupcakes?
Yes! It makes about 24 standard cupcakes. Bake at the same temperature for 18–22 minutes.

How do I store the cake?
Wrap layers tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days.

Can I freeze it?
Absolutely. Wrap unfrosted layers in plastic wrap and freeze for up to 2 months.

Serving Suggestions

• Serve with fresh berries or a berry compote for a bright contrast.
• Pair with whipped cream or a light vanilla custard for a classic finish.
• Great as a layer cake with fruit preserves or as a sheet cake for parties.

Why You’ll Love This Recipe

This French vanilla cake is incredibly soft, richly flavored, and easy to make with pantry staples. Its fine, tender crumb and sweet vanilla aroma make it perfect for any occasion—from elegant events to everyday indulgence.