Hi, does anyone has a recipe they recommend for french vanilla cake? It can be box or scratch. I have looked on the forum and in the recipe section but didn't find anything. It has been awhile since I have been on the site so I may just be rusty at searching. Thanks.
1 cup unsalted butter, softened
2 cups white sugar
4 eggs, room temperature
2-3/4 cups flour
2-1/4 tsp baking powder
3/4 tsp salt
1 cup milk
2 TBS pure vanilla extract
I'd would be curious as what the difference is between vanilla and french vanilla, other than it is the name of a cake mix. I don't use mixes, but would like to formulate a french vanilla recipe.
French vanilla flavor usually means the vanilla flavor is stronger and contains vanilla beans instead of just extract. Like french vanilla ice cream is richer than regular vanilla ice cream and has vanilla bean flecks in it.
What I would do is use a recipe like the one sweettreat101 posted above, but substitute vanilla bean paste for the extract, or use 1-2 tsp extract as the recipe says, but add the pods from a vanilla bean as well. HTH
I should have done an independent research first instead of asking, sorry.
What you describe as french vanilla I call vanilla bean cake and not French vanilla. So because I disagree with this assessment of French vanilla I decided to check it out. And sure enough when doing a quick research I find that french vanilla is cake or ice cream made with a custard base or more egg yolks, not ben a paste instead of vanilla extract. In fact one site said the bean seeds are filtered out to take out the specks.
So if you want french vanilla then substitute and use 2 egg yolks for each egg requested. But be careful, this will change the cake making a bit richer than a cake made with whole eggs.
For what its worth when I worked at Starbucks when someone asked for "french vanilla" we would do half vanilla, and half hazelnut syrup. The combo is really interesting, much more vanilla than hazelnut. Try it in a latte its yummy.
This is the recipe that the bakery I worked for used as their go-to wedding cake, or basic party cake. I use it now and everyone loves it. I think the flavor is very much like a vanilla wafer... I thought of that the other night when I tasted the trimmings off a cake I did.
It's so easy. Betty Crocker French Vanilla Cake mix
Prepare as directed (I recommend sifting the mix first) then add a heaping 1/4 tsp of Cream Bouquet extract. That's it. The Cream Bouquet adds just a touch of citrusy flavor that sets it apart from any other and makes the cake taste like a scratch cake. A little goes a long way. HTH!
I tried the recipe listed above this weekend and got complaints that it was very dry. I am new to cake baking/decorating and my biggest passion is in making cakes that not only look great but taste amazing as well. I unfortunately won't be using this recipe again.
I use the WASC cake recipe all the time. I also always use the French Vanilla (Duncan Hines) when I make this. I like adding some vanilla bean to my recipes also. I normally use vanilla and almond extract when I make the WASC. I make my own vanilla extract, so my family and/or friends know, there might be black specks.
I had already put all the ingredients in to make the french vanilla cake and then saw your response that it was dry; so, I put one box of french vanilla instant pudding in the batter and it turned out really good. Everyone loved the cake.
My 'go to' or I like to call it my signature cake is Duncan Hines French Vanilla. I add an egg and a aplash of Creme Bouquet flavor. Everyone LOVES it. It is very moist.
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