Moist French Vanilla Cake Recipe from Scratch

You’ll want to make this moist french vanilla cake from scratch every day. Add this fluffy cake to your best cake recipe list because it’s sure to be a favorite.

This post contains affiliate links, which means I will receive a small referral commission, at no additional cost to you, if you make a purchase using these links. These links use cookies, which tracks and allows me to get credit for the referral. This helps to support my blog. You can see my policies here:  Cookie Policy, Privacy Policy, Disclosures

This french vanilla cake is super moist and it’s jam packed with french vanilla flavor, then covered in rich french vanilla buttercream.

INGREDIENTS
For the cake:

• 2 2/3 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 3.4 oz small box dry instant french vanilla pudding mix
• 1 cup french vanilla coffee creamer (I get this from the refrigerated section. It's the creamer in the milk section, not the dry powdered creamer. This really pumps up the flavor and the moistness, but if you don't have this, replace with half & half cream, heavy cream, or whole milk.)
• 1/2 cup whole milk
• 2 tbsp oil
• 2 tsp french vanilla extract (French vanilla extract adds a different type of vanilla flavor than regular extract, but if you don't have it or can't get it, you can use regular vanilla extract instead in the same amount.)
• 1 cup butter (slightly cooler than room temp)
• 1 2/3 cups sugar
• 3 large eggs

For the buttercream:

• 1/4 cup milk
• 2 tbsp dry french vanilla pudding mix
• 2 cups butter (room temperature)
• 1/4 tsp salt
• 7 cups confectioner’s sugar
• 1 tsp french vanilla extract (If you can't get this, you can substitute with regular vanilla extract)
• 1/4 cup french vanilla coffee creamer (If you don't have this, you can substitute with cream or milk)

INSTRUCTIONS
For the cake:

• 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.)
• Read more please visit : iscreamforbuttercream.com

Share this post