French Vanilla Pound Cake is a rich, dense dessert celebrated for its creamy, custard-like flavor. Inspired by My Baking Addiction, I’ve baked this French Vanilla Pound Cake many times because of its irresistible taste and moist texture.
Each attempt helped me improve the recipe by adding extra egg yolks and heavy cream to deepen the flavor beyond the traditional bakery style. These personal touches make the cake even more indulgent and tender.
Now, I’m excited to guide you through the step-by-step process I follow to bake this flavorful French Vanilla Pound Cake that always impresses and delights.
Why My Recipe Works
My French Vanilla Pound Cake works because it focuses on enhancing flavor and texture through thoughtful ingredient choices and techniques.
Extra egg yolks add richness and create that creamy, custard-like taste unique to French vanilla. Using cake flour results in a tender crumb, while heavy cream keeps the cake moist and soft.
The method of alternating dry ingredients with cream helps maintain a smooth, well-incorporated batter without overmixing.
Precise baking time and temperature ensure even cooking, avoiding dryness. These details come together to produce a dense yet tender pound cake that’s rich, flavorful, and consistently delicious.
Basic Information Of French Vanilla Pound Cake
Recipe Overview
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: French-inspired
Calories: 350
Yield: 12 slices (depending on serving size)
Kitchen Utensils
- Bundt pan
- Electric mixer or stand mixer
- Mixing bowls
- Sifter or fine mesh strainer
- Rubber spatula
- Cooling rack
Ingredients
- 1 cup (227g) unsalted butter, softened
- 2½ cups (500g) granulated sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups (360g) cake flour, sifted
- 1 cup (240ml) heavy whipping cream, at room temperature
- 1 tablespoon canola oil
- Powdered sugar, for dusting
How to Make French Vanilla Pound Cake
1. Preheat the Oven:
Set your oven to 325°F (165°C). Grease a Bundt pan with canola oil and dust it with powdered sugar to prevent sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter until creamy. Gradually add the granulated sugar, beating until the mixture is light and fluffy.
3. Add Eggs and Vanilla:
Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Incorporate Dry Ingredients:
Gradually add the sifted cake flour to the butter mixture, alternating with the heavy whipping cream. Begin and end with the flour, mixing until just combined after each addition.
5. Bake the Cake:
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake:
Allow the cake to cool in the pan for 5 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
Why You’ll Love This Recipe
You’ll love this French Vanilla Pound Cake because it delivers a rich, buttery flavor with a tender, moist texture that feels indulgent but never heavy.
The extra egg yolks create a deep custard-like taste, making it stand out from typical vanilla cakes. The careful balance of ingredients and gentle mixing produce a soft crumb that melts in your mouth.
This French Vanilla Pound Cake brings warmth and comfort to any table, whether for special occasions or simple treats. Its classic yet refined taste keeps people coming back for more, making it a truly memorable dessert to enjoy.
How To Serve This Recipe
Serve French Vanilla Pound Cake lightly toasted with a spread of homemade fruit jam or honey for a delightful breakfast or afternoon snack.
Pair slices with mascarpone cheese and a sprinkle of cinnamon for a creamy, slightly spiced twist. For a decadent dessert, layer cake pieces with fresh strawberries and whipped cream to create a quick trifle.
You can also cut the cake into cubes, skewer them with fruit, and serve as elegant cake pops. Finally, try serving warm slices topped with a drizzle of melted dark chocolate or a dusting of powdered sugar for simple elegance.
Helpful Tips For Making
1. Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter and results in a lighter, fluffier cake.
2. Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
3. Test for Doneness: Check the cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready!
4. Cool Before Slicing: Let the cake cool for at least 10 minutes in the pan before removing it to cool completely. This prevents it from breaking apart.
5. Add Extra Vanilla: For an extra rich flavor, consider using both vanilla extract and vanilla bean paste for a more intense vanilla aroma.
Additions
➤ Lemon Zest – Adding freshly grated lemon zest brings a fresh, zesty brightness that cuts through the cake’s richness, balancing the buttery sweetness with a hint of citrus aroma.
➤ Chocolate Chips – Folding in semi-sweet or dark chocolate chips creates pockets of melted chocolate throughout the cake, adding richness and a pleasant texture contrast to the dense crumb.
➤ Chopped Nuts – Toasted walnuts, pecans, or almonds add a satisfying crunch and a toasty, nutty flavor that complements the creamy vanilla base. They also add a bit of texture that contrasts the cake’s softness.
➤ Vanilla Bean Seeds – Using seeds scraped from a vanilla bean pod intensifies the cake’s vanilla flavor and adds those tiny, aromatic flecks that elevate its visual and taste appeal.
➤ Almond Extract – A small splash enhances the natural nutty undertones and blends beautifully with the French vanilla, giving the cake a subtle but distinct depth of flavor.
Nutrition Benefits Of French Vanilla Pound Cake
French Vanilla Pound Cake provides a good source of energy thanks to its combination of butter, eggs, and sugar.
The eggs add protein and essential nutrients like vitamin D and B vitamins. Butter contributes healthy fats that support satiety and flavor.
While it’s a dessert and should be enjoyed in moderation, this cake can satisfy sweet cravings and provide a comforting treat.
The richness and density mean smaller portions can be quite filling, helping to prevent overeating. Pairing it with fresh fruit or a light topping can add vitamins and fiber, balancing the indulgence with a bit of nutrition.
Storage & Make Ahead
To store French Vanilla Pound Cake, let it cool completely before wrapping it tightly in plastic wrap or foil. Keep it at room temperature for up to 3 days, or refrigerate for up to a week.
For longer storage, freeze the cake for up to 3 months, either whole or in slices, tightly wrapped and placed in an airtight container.
To make ahead, bake the cake 1–2 days in advance and store at room temperature or refrigerate. Always bring to room temperature before serving for best flavor and texture.
Conclusion
I’m sure you’ll enjoy this French Vanilla Pound Cake as much as I do. The simplicity of the ingredients and the richness of the vanilla flavor make this cake a crowd-pleaser for any occasion.
The best part is that it’s incredibly versatile. You can serve French Vanilla Pound Cake as is, or dress it up with frosting, berries, or a dusting of powdered sugar for a more festive touch.
Either way, you’ll love the buttery, melt-in-your-mouth texture and the rich vanilla aroma that fills your kitchen.
Give this French Vanilla Pound Cake a try, and let me know how it turns out. I’m sure you’ll agree it’s the perfect pound cake!
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time for an event?
Yes, this cake is excellent for making ahead. Bake it 1–2 days in advance and store it tightly wrapped at room temperature. The flavor actually deepens slightly after a day, making it even more enjoyable when served.
What type of vanilla should I use for the best flavor?
Pure vanilla extract gives the best result, but for a deeper, more aromatic flavor, you can use vanilla bean paste or scraped vanilla bean seeds. Avoid imitation vanilla, as it can taste artificial in a cake this rich.
Why does my cake crack on top?
A cracked top is common in pound cakes. It’s caused by the dense batter setting on the edges while the center continues to rise. It’s perfectly normal and doesn’t affect taste or texture—in fact, many people love that rustic look.
Can I add mix-ins like fruit or chocolate?
Yes, you can fold in extras like blueberries, chopped nuts, or mini chocolate chips. Be sure to toss mix-ins in a little flour before adding them to prevent them from sinking to the bottom.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter or oil, then dust it with flour or powdered sugar. Make sure to get into all the crevices, especially if you’re using a Bundt pan. Let the cake cool for about 10 minutes before turning it out.
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French Vanilla Pound Cake
Equipment
- Bundt pan
- Electric mixer or stand mixer
- Mixing bowls
- Sifter or fine mesh strainer
- Rubber spatula
- Cooling rack
Ingredients
- 1 cup 227g unsalted butter, softened
- 2½ cups 500g granulated sugar
- 6 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups 360g cake flour, sifted
- 1 cup 240ml heavy whipping cream, at room temperature
- 1 tablespoon canola oil
- Powdered sugar for dusting
Instructions
Preheat the Oven:
- Set your oven to 325°F (165°C). Grease a Bundt pan with canola oil and dust it with powdered sugar to prevent sticking.
Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the granulated sugar, beating until the mixture is light and fluffy.
Add Eggs and Vanilla:
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Incorporate Dry Ingredients:
- Gradually add the sifted cake flour to the butter mixture, alternating with the heavy whipping cream. Begin and end with the flour, mixing until just combined after each addition.
Bake the Cake:
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Allow the cake to cool in the pan for 5 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
Notes
Storage: Store your French Vanilla Pound Cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it for longer, wrap it in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature before serving.
Serving Suggestions: This cake is delicious on its own, but you can also dress it up. Try serving it with a dollop of whipped cream, fresh berries, or a drizzle of caramel sauce for an extra special treat.
Make it Even More Vanilla: If you’re a vanilla lover like me, you can bump up the vanilla flavor by adding an extra teaspoon of vanilla extract or even using a vanilla bean instead of vanilla extract for a more intense flavor.