French Vanilla Box Cake Recipes is a delightful and versatile dessert that brings a touch of elegance to any occasion.
Known for its rich flavor and moist texture, this cake is a perfect choice for celebrations like birthdays, weddings, or even a cozy afternoon tea.
With a few additional ingredients and a personal touch, I can turn a basic cake mix into something truly special.
I’m excited to share this step-by-step guide to making a delicious French Vanilla Box Cake Recipes that’s sure to impress your family and friends.
Why You Will Love This Vanilla Box Cake Recipes
You will love this Vanilla Box Cake recipe for its perfect balance of simplicity and flavor. With just a few easy steps, you can create a moist and tender cake that bursts with rich vanilla goodness. T
he versatility of this recipe allows you to customize it with your favorite frostings and toppings, making it ideal for any occasion.
Whether it’s a birthday celebration or a cozy family gathering, this cake will impress your guests and leave them asking for seconds.
Plus, the convenience of using a box mix means you can whip it up quickly, saving you time without sacrificing taste!
Basic Information Of French Vanilla Box Cake Recipes
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Yield: Serves 12
Kitchen Utensils You’ll Need
- Mixing bowls
- Electric hand mixer or whisk
- 9×13-inch cake pan or two 9-inch round cake pans
- Measuring cups and spoons
- Spatula
- Cooling rack
- Non-stick spray or parchment paper for lining the pans
Ingredients for French Vanilla Box Cake
- 1 box of French vanilla cake mix (any brand)
- 1 cup of whole milk (instead of water for extra richness)
- 1/2 cup unsalted butter, melted (instead of oil for a deeper flavor)
- 3 large eggs
- 1 tablespoon vanilla extract (to enhance the vanilla flavor)
- 1/4 cup sour cream (adds moisture and makes the cake tender)
For frosting:
- 1 1/2 cups unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk
How To Make French Vanilla Box Cake Recipes
1. Preheat the Oven
1. First, I preheat my oven to 350°F (175°C) and prepare my cake pan by spraying it with non-stick spray or lining it with parchment paper.
2. This ensures that the cake won’t stick and comes out easily.
2. Mix the Ingredients
3. In a large mixing bowl, I combine the French vanilla cake mix with the milk, melted butter, eggs, vanilla extract, and sour cream.
4. I use an electric hand mixer to beat the mixture on low speed for about 30 seconds, just until the ingredients are incorporated.
5. Then, I increase the speed to medium and beat for 2 minutes until the batter is smooth and slightly fluffy.
3. Pour the Batter into the Pan
6. Once the batter is ready, I pour it evenly into the prepared cake pan (or divide it evenly between the two 9-inch round pans).
7. I use a spatula to smooth the top, ensuring it bakes evenly.
4. Bake the Cake
8. I place the cake in the preheated oven and bake for 30 to 35 minutes.
9. To check if it’s done, I insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready to go. I make sure to avoid overbaking, as that could dry out the cake.
5. Cool the Cake
10. Once the cake is out of the oven, I let it cool in the pan for about 10 minutes. Then, I carefully transfer it to a cooling rack to cool completely before frosting it.
6. Make the Frosting
11. While the cake cools, I like to whip up a simple vanilla buttercream frosting. In a bowl, I beat the softened butter on medium speed until creamy.
12. Gradually, I add the powdered sugar, one cup at a time, mixing on low speed. Once the sugar is fully incorporated, I add the vanilla extract and 2 tablespoons of cream.
13. If the frosting is too thick, I add a bit more cream until I reach the desired consistency. I increase the speed to high and beat for another minute to make the frosting light and fluffy.
7. Frost and Serve
14. Once the cake is completely cool, I frost it generously using a spatula to spread the buttercream evenly over the top and sides.
15. If you want to add a special touch, you can top the cake with sprinkles or fresh berries.
Nutrition Facts French Vanilla Box Cake Recipes
| Nutrition | Amount |
|---|---|
| Calories | 380 |
| Fat | 20g |
| Carbohydrates | 47g |
| Protein | 3g |
| Sugar | 35g |
| Fiber | 1g |
Tips For Perfecting Your Cake
➤ Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing for a better emulsion.
➤ Do Not Overmix: Mix just until combined to avoid a dense cake.
➤ Cooling: Allow cakes to cool completely before frosting to prevent melting your frosting.
French Vanilla Cake Good?
French vanilla cake is widely loved for its rich, buttery flavor and moist texture, making it a delightful choice for many dessert lovers.
Its subtle sweetness and aromatic vanilla notes create a comforting treat that pairs well with various frostings and toppings.
How To Store French Vanilla Box Cake Recipes
To store French Vanilla Box Cake Recipes, allow it to cool completely before wrapping it tightly in plastic wrap or aluminum foil.
If the cake is frosted, cover it loosely with plastic wrap or place it under a cake dome to protect the frosting. For short-term storage, keep it at room temperature in a cool, dry place.
For longer storage, especially if it’s frosted with perishable ingredients, refrigerate it. You can also freeze the cake for up to three months by wrapping it securely.
Conclusion
This French Vanilla Box Cake Recipes can also be transformed into a layered masterpiece, perfect for special occasions. Consider adding fruit, whipped cream, or chocolate ganache between layers for an extra special touch.
The versatility of this cake means it can be enjoyed as a simple dessert or dressed up for grand celebrations, making it a staple in any home baker’s repertoire.
French Vanilla Box Cake Recipes is more than just a quick bake; it’s a canvas for your creativity and a vehicle for sharing joy with friends and family.
So gather your ingredients, preheat that oven, and enjoy the process of creating a delicious treat that is sure to bring smiles all around!
More Amazing Vanilla Cake Recipes
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Eggless Vanilla Mug Cake Recipe – In 2 Minute
Deliciously Moist Cherry Vanilla Cake Recipe
Best Vanilla Mayonnaise Cake Recipe
Vanilla Wafer Cake Recipe Without Coconut – Bakerycooks
French Vanilla Box Cake Recipes
Equipment
- Mixing bowls
- Electric hand mixer or whisk
- 9×13-inch cake pan or two 9-inch round cake pans
- Measuring cups and spoons
- Spatula
- Cooling rack
- Non-stick spray or parchment paper for lining the pans
Ingredients
- 1 box of French vanilla cake mix any brand
- 1 cup of whole milk instead of water for extra richness
- 1/2 cup unsalted butter melted (instead of oil for a deeper flavor)
- 3 large eggs
- 1 tablespoon vanilla extract to enhance the vanilla flavor
- 1/4 cup sour cream adds moisture and makes the cake tender
For frosting:
- 1 1/2 cups unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk
Instructions
Preheat the Oven
- First, I preheat my oven to 350°F (175°C) and prepare my cake pan by spraying it with non-stick spray or lining it with parchment paper.
- This ensures that the cake won’t stick and comes out easily.
Mix the Ingredients
- In a large mixing bowl, I combine the French vanilla cake mix with the milk, melted butter, eggs, vanilla extract, and sour cream.
- I use an electric hand mixer to beat the mixture on low speed for about 30 seconds, just until the ingredients are incorporated.
- Then, I increase the speed to medium and beat for 2 minutes until the batter is smooth and slightly fluffy.
Pour the Batter into the Pan
- Once the batter is ready, I pour it evenly into the prepared cake pan (or divide it evenly between the two 9-inch round pans).
- I use a spatula to smooth the top, ensuring it bakes evenly.
Bake the Cake
- I place the cake in the preheated oven and bake for 30 to 35 minutes.
- To check if it’s done, I insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready to go. I make sure to avoid overbaking, as that could dry out the cake.
Cool the Cake
- Once the cake is out of the oven, I let it cool in the pan for about 10 minutes. Then, I carefully transfer it to a cooling rack to cool completely before frosting it.
Make the Frosting
- While the cake cools, I like to whip up a simple vanilla buttercream frosting. In a bowl, I beat the softened butter on medium speed until creamy.
- Gradually, I add the powdered sugar, one cup at a time, mixing on low speed. Once the sugar is fully incorporated, I add the vanilla extract and 2 tablespoons of cream.
- If the frosting is too thick, I add a bit more cream until I reach the desired consistency. I increase the speed to high and beat for another minute to make the frosting light and fluffy.
Frost and Serve
- Once the cake is completely cool, I frost it generously using a spatula to spread the buttercream evenly over the top and sides.
- If you want to add a special touch, you can top the cake with sprinkles or fresh berries.