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French Vanilla Box Cake Recipes

French Vanilla Box Cake Recipes

Lipia
French Vanilla Box Cake recipes are a convenient way to create a delicious dessert. Start with a boxed mix, then enhance it by adding vanilla extract, almond extract, or buttermilk for richer flavor. Bake as directed, and consider frosting with buttercream or whipped cream. Top with fresh fruit or chocolate for an extra touch!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 380 kcal

Equipment

  • Mixing bowls
  • Electric hand mixer or whisk
  • 9x13-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.
Keyword French Vanilla Box Cake Recipes