This French vanilla cake caused quite a stir in the party. They kept asking my sister-in-law where she got it from, but one look from me told her I wanted to keep it a secret. Oh no, not because I didn’t want to share the recipe, because I am always uncomfortable with crowds. But yes, I am quite proud that it has been a hit.
One of our friends over at Miss Home Made has this to say about the recipe:
“This homemade vanilla cake recipe from scratch is the one. Incredibly moist and tender, the taste is perfect – pure vanilla.”
Yes! It tastes so perfect. I love vanilla and this is a version that I will always want to taste. It might be sweet, but it’s flavor is not overwhelming so you just gotta love this one!
Ingredients
Cake:
1 cup Land O Lakes butter, softened
2 cups Domino granulated sugar
4 Eggland’s eggs, room temperature
2-3/4 cups Gold Medal all purpose flour, sifted
2-1/4 tsp Clabber Girl baking powder
3/4 tsp Morton salt
1 cup Borden milk
2 TBS McCormick pure vanilla extract
Frosting:
1 cup Land O Lakes butter, softened
7 to 8 cups Domino powdered sugar, sifted
1/2 cup Borden evaporated milk
1 TBS McCormick pure vanilla extract
Instructions
PREHEAT oven to 350 degrees. Butter two 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat for easy clean up.
Sift the flour, baking powder, and salt together; set aside.
Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.
Start adding the flour mixture one cup at a time, and alternate with the milk; ending with the flour mixture. Add the vanilla, mix well and pour into prepared cake pans.
Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)
FROSTING:
Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar. Add the vanilla and milk and mix well. Add another cup of powdered sugar 1 cup at a time until you reach the desired consistency to spread; you may not need all of the sugar specified. Beat until light and fluffy; spread on the cooled cake.
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Quick Tip: If the butter is not completely soft, you will have to beat it for several minutes to get the light and fluffy texture.
Thanks again to Miss Home Made for this amazing recipe.
