French Vanilla Cake is perfect, fluffy, soft, and tasty. A reliable, foolproof vanilla cake recipe is essential for bakers, and this French Vanilla Cake will become your favourite!
Preheat oven to 335°F / 170°C and grease two 8-inch cake pans. Divide the milk into two containers: one with ½ cup (118g) and one with ¾ cup (177g). 1 ¼ cups Milk
2
Combine ½ cup milk and vegetable oil; set aside. ⅓ cup veggie oil Combine remaining milk, eggs, and vanilla. Set aside after a light whisk.One tablespoon vanilla extract, 3 eggs
3
Put the flour, sugar, baking powder, and salt in your mixer bowl and turn it on low with the paddle attachment. 2.5 cups Cake Flour, 1 ¾ cups White Sugar, 1 ½ tablespoon Baking Powder, ½ teaspoon Salt
4
Slowly add small chunks of butter, mixing for a few seconds between additions. It should look like chunky breadcrumbs once all in.
2 sticks Butter
5
Add the milk/oil mixture and slowly increase the mixer speed to medium. Beat exactly two minutes. Scrape the bowl sides to remove lumps, then turn the mixer back on low.
6
Slowly add the milk/egg mixture and mix on low until combined. Bake in cake pans for 30–40 minutes or until skewer comes out clean.
7
Allow to cool in the pan for 30 minutes before transferring to a wire rack.
Fill and frost with favourite frosting. My Russian buttercream made a smooth, sweet vanilla filling.