French Vanilla Cake Recipe – Soft, Moist & Bakery-Style Every Time

I’ll be honest — the very first French vanilla cake I ever baked didn’t even make it to the frosting stage.

My family was cutting “taste test slices” right out of the pan, and before I knew it, half the cake was gone!

That’s the magic of this recipe — it’s rich, soft, and has that nostalgic bakery flavor without needing a single piece of special equipment.

This cake has become my go-to for birthdays, Sunday dessert, and even “just because” baking days. The French vanilla pudding mix and coffee creamer are my secret ingredients for keeping it extra moist.

If you’ve only ever made cake from a box mix, you’re in for a treat — this is a homemade French vanilla cake recipe that’s easy enough for beginners but tastes like an award-winning vanilla cake from a fancy bakery.

What is French Vanilla Cake?

French vanilla cake is a soft, buttery vanilla cake made with a richer, creamier vanilla flavor than standard vanilla cake.

The term “French vanilla” comes from the classic French method of making custard-style ice cream with egg yolks — giving the flavor a deeper, more luxurious taste. In cake form, it’s tender, moist, and often paired with creamy frostings.

Why You’ll Love This Recipe?

• You can make it with simple pantry staples — no fancy gadgets.
• The French vanilla pudding mix keeps it moist for days.
• It’s versatile — perfect for birthdays, holidays, or as a simple snack cake.
• Works for both single-layer and French vanilla layer cake recipes.
• Freezes beautifully for make-ahead desserts.

How to Prepare French Vanilla Cake Recipe?

Recipe Overview

This moist French vanilla cake recipe from scratch bakes up soft, dense, and full of creamy vanilla flavor. Perfect for frosting or enjoying plain.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Cuisine: American / French-inspired
• Course: Dessert
• Difficulty: Easy
• Yield: 1 two-layer 8-inch cake or 9×13 cake
• Calories per Serving: ~380
• Serving Size: 1 slice

Equipment You’ll Need

• Two 8-inch round cake pans or one 9×13 pan
• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups & spoons
• Rubber spatula
• Cooling rack
• Parchment paper (optional, for lining pans)

Ingredients

• 1 ¼ cups whole milk (300ml, room temperature)
• ⅓ cup vegetable oil (80ml)
• 3 large eggs (room temperature)
• 2 ¾ cups cake flour (312g)
• 2 sticks unsalted butter (227g, room temperature)
• 1 ¾ cups granulated sugar (350g)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract (use pure extract for best flavor)
• 1 small box (3.4 oz) dry instant French vanilla pudding mix
• 1 cup French vanilla coffee creamer

Ingredient Notes

• Cake Flour: Keeps the texture soft and fluffy. You can make your own by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch.
• Butter: Room temperature butter blends better and traps more air for a lighter cake crumb.
• French Vanilla Pudding Mix: This is the key to that moist, dense vanilla cake texture without being heavy.
• Coffee Creamer: Adds extra vanilla richness — you can swap with heavy cream if needed.

Instructions

1. Prep the Pans – Preheat your oven to 350°F (175°C). Grease and flour your pans or line with parchment.

2. Mix Wet Ingredients – In a medium bowl, whisk together milk, vegetable oil, eggs, vanilla extract, and coffee creamer. Set aside.

3. Cream Butter & Sugar – In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy (about 3 minutes).

4. Add Dry Ingredients – Sift together cake flour, baking powder, salt, and pudding mix. Add half of this dry mix to the butter mixture and beat on low until just combined.

5. Alternate Mixing – Add half the wet mixture, then the rest of the dry mix, then the rest of the wet mixture — mixing gently each time. This helps prevent overmixing and keeps the cake soft.

6. Pour & Bake – Divide batter evenly between pans. Bake 30–35 minutes, or until a toothpick inserted comes out clean.

7. Cool – Let cakes cool in pans for 10 minutes, then transfer to a cooling rack before frosting.

Nutrition Facts (per serving, based on 12 slices)

• Calories: 380
• Fat: 19g
• Saturated Fat: 10g
• Carbohydrates: 48g
• Sugar: 31g
• Protein: 5g
• Sodium: 250mg

Tips & Variations

❖ Gluten-Free Version: Use a 1:1 gluten-free baking flour mix.

❖ Frosting Ideas: Meringue buttercream, Russian buttercream, or chocolate buttercream all pair beautifully.

❖ Extra Moist Trick: Brush cake layers with a mix of warm milk and sugar before frosting.

❖ Flavor Twist: Add a tablespoon of instant espresso powder for a coffee-kissed vanilla cake.

Serving Suggestions

I love serving this cake with fresh berries and a light whipped cream for summer, or with rich buttercream for birthdays. It’s also perfect with a drizzle of caramel sauce.

Favorite Ways to Serve It Up:

1. As a French vanilla layer cake for special occasions

2. Topped with chocolate ganache for a bakery-style dessert

3. With vanilla custard filling for a decadent treat

Storing Tips

• Room Temperature: Keep covered for up to 3 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature.

For the best texture, make sure all ingredients are at room temperature before you start mixing. This helps everything blend smoothly and evenly.

FAQ

The Final Thoughts

If you’ve been looking for the best French vanilla cake recipe that’s simple yet bakery-worthy, this is the one to try. I’d love to hear how it turns out for you — drop me a comment below if you bake it, and let me know what frosting you paired it with!