Cakes aren’t a simple job. If you consider the process of getting your stand mixer and the bowls and cleaning up afterward, it may appear like a daunting task.
The great thing about this recipe is that it’s a cake made in one bowl. Dry and wet components can be mixed, making it easy (though it is necessary to use a separate bowl to mix the frosting. So it’s two bowls! ).
This cake is incredibly easy to make and is a great opportunity to test your baking skills if you are a novice at baking cakes. It doesn’t require any expensive equipment, and in no time, you’ll be enjoying a rich, delicious French vanilla cake within a matter of minutes!
What is French Vanilla?
What do you know about French vanilla? And what is it that makes this particular kind of vanilla different from other varieties?
Chocolate Chip Cookies with Brown Sugar 2 minutes and 0 seconds 5 seconds volume 0 percent
In most cases, various varieties of vanilla are identified by their origin, for example, Mexican and Tahitian vanilla; however French vanilla is different.
The real flavor of French vanilla isn’t as strongly associated with a specific vanilla plant but more in the French tradition of using vanilla in baking and cooking, mostly using custards.
As time passed, the aroma of vanilla was linked to the eggy, rich caramelized flavor, which French vanilla extract began to be spiced and created using the same flavors.
Hazelnut and other spices are added to enhance that iconic French vanilla custard taste.
In the simplest terms, it’s French vanilla! It’s delicious, and I love it.
What if I’m unable to find French Vanilla Extract?
Suppose you cannot locate French vanilla extract in the local grocery store but don’t fret! If you can locate French vanilla creamer and French vanilla puddings, you can use these (with minor modifications to the recipe, obviously).
There’s also a great French vanilla extract that you can purchase on the internet. I like mine powdered, but you can get extract liquid as well.
How to Make the Sponge Cake
As we mentioned earlier, this cake is an extremely simple, delicious cake to prepare.
But, you may run into some difficulties on the way. I sure did! Here are some tips to remember while embarking on your cake-making adventure!
- Be sure to make use of two springform pans instead one. The batter cooks much more evenly when split, and you’ll get the chance to add gorgeous frosted layers between each cake! What a delight!
- The cakes must cool down before you can frost them. Any heat left over will melt the frosting, and you will likely end in a goopy tasteless cake.
- In making the buttercream, be sure that your butter is at the room’s temperature. It won’t blend well with the other ingredients if it’s too cold. Likewise, if it’s melting or too hot, it won’t be able to be fluffy and light.
- Be sure to use the cake flour. This will ensure a softer crumb as well as a more delicate cake.
- Do not overmix, as mixing in too many may make a tough cake.
Do I Need To Make Use Of A Springform Pan?
The springform cake pan can be a very convenient baking gadget. We suggest you purchase one ( this is a personal favorite). But, you don’t require an oven with a springform form to bake this cake.
You can use any baking dish suitable for use within the oven. You could even use a cupcake pan to create French vanilla cakes!
How to Bake French Vanilla Cake
Gather your ingredients and heat your oven to 350degF.
A mixing bowl whisks the flour, salt, and baking powder together.
In a bowl, beat eggs for 30 seconds.
Mix in sugar and beat for about 40 minutes or until the sugar is completely dissolved.
Mix in butter, milk, and the flour mixture.
A few times, stir to ensure that everything is in the.
Add to that the French vanilla.
Mix, but don’t overmix until the vanilla has been fully in the mix.
Line two springform pans of 9 inches with baking papers at the bottom and the sides.
Divide the batter evenly between the pans. Bake for 30 minutes.
Meanwhile, prepare the buttercream frosting.
A bowl is needed to mix butter with icing sugar, vanilla, and milk until it is smooth.
Gradually add milk until you don’t end up with a too soft buttercream.
The cake is then cooled completely and placed on an uncooked wire rack.
To set it up to assemble the cake:
- Place it on a large platter or cake stand.
- Put one-third of the cake batter on top of the cake, then cover it with the second layer of sponge cake.
- Spread the rest of the batter across the sides and the top.
Cool the cake for an hour before serving.
After cooling, you can bite your delectable French Vanilla cake!
French Vanilla Cake
yield: 12 Preparation time: 20 minutes Cook time: 30 Minutes Total time: 50 minutes
The French vanilla dessert is a total spectacular addition to any celebration. Check it out to enjoy a truly delicious cake!
To make the cake
- 2 Cups cake flour
- 2 1 tsp baking powder
- 4 eggs
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup butter and melt it
- 1 cup milk
- 2 tsp French vanilla powder
For the frosting
- 1 cup butter
- 1 lb. icing sugar, sifted
- 2 tsp French vanilla powder
- 2-3 tbsp milk
- Prepare oven for 350°F.
- Within a bowl, whisk the flour together with salt and baking powder.
- In the bowl, beat the eggs for 30 minutes. Mix in sugar, and continue beating for 40 minutes or until sugar is completely dissolved.
- Mix in milk, butter that has been melted, and the flour mixture.
- Mix a few times to ensure that everything’s blended, and later add French vanilla.
- Mix, but be careful not to overmix until the vanilla is completely integrated.
- Cover two nine-inch springform pans using baking parchment on both sides and the bottom. The sides.
- Divide the batter into the pans. Then bake the batter for thirty minutes.
- In the meantime, make the buttercream frosting. Mix butter, icing sugar, vanilla, and milk within a mixing bowl until it is smooth. Gradually add milk until you don’t end up with a soft buttercream.
- Let the cake cool completely before placing it on the wire rack.
- To put it together to serve, place it on an enormous platter or a cake stand.
- Spread one-third of the batter on top of the cake before covering it with the second cake layer. Spread the rest of the batter across the sides and the top.
- The cake is chilled until one hour before serving.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!