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French Vanilla Cake with French Vanilla Buttercream Frosting
French Vanilla Cake with French Vanilla Buttercream Frosting
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Indulge in this classic French vanilla cake with rich buttercream frosting for an elevated sweet experience.
Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.75 teaspoon salt
  • 0.125 teaspoon ground nutmeg
  • 1.25 cups white sugar
  • 0.75 cup unsalted butter, softened
  • 3 large egg yolks, at room temperature
  • 2 large eggs, at room temperature
  • 1 (7 inch) vanilla bean
  • 2 teaspoons pure vanilla extract
  • 0.25 teaspoon almond extract
  • 0.75 cup whole milk, at room temperature
  • 0.5 cup sour cream, at room temperature
  • 0.33 cup heavy cream
  • 1 cup unsalted butter, softened
  • 4 cups sifted powdered sugar
  • 0.13 teaspoon salt
Instructions:
  • Preheat your oven to 350°F (175°C), then generously grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • Combine flour, baking powder, salt, and nutmeg in a bowl and whisk until fully blended.
  • In a large bowl, use an electric mixer on medium-high speed to cream together white sugar and butter until light and fluffy for about 3 minutes. Add egg yolks and beat until incorporated. Then add whole eggs one at a time, beating well after each addition. Continue beating on medium-high speed until the mixture is very fluffy and has lightened in color, about 3 to 5 minutes.
  • Slice the vanilla bean in half lengthwise and scrape the seeds into the butter mixture using the back of a knife. Set the vanilla bean pod aside for the frosting. Mix the vanilla bean seeds into the butter mixture on low speed until well incorporated.
  • Mix in the vanilla and almond extracts into the batter until well combined on low speed. Add half of the dry ingredients and mix until blended. Incorporate the milk and sour cream until well mixed. Add the remaining dry ingredients and mix until just combined. Divide the batter evenly between the cake pans and smooth into even layers.
  • Bake the cakes in the preheated oven for 30 to 35 minutes, or until the centers spring back lightly when touched. Allow the cakes to cool in the pans for 15 minutes, then carefully run a knife around the edges to loosen. Transfer the cakes to a wire rack to cool completely.
  • Once the cakes are baking in the oven, prepare the frosting. Combine the reserved vanilla bean pod with heavy cream in a small saucepan. Warm the mixture over low heat for about 5 minutes. Remove from heat and let it rest at room temperature for 30 minutes. Chill in the refrigerator for another 30 minutes before using.
  • Once the heavy cream mixture is chilled, complete the frosting. In a large bowl, beat 1 cup of butter on high speed until smooth and creamy, approximately 3 minutes. Gradually add powdered sugar, 1 cup at a time, mixing thoroughly after each addition.
  • **Enhanced Version:** Fish out the vanilla bean pod from the chilled heavy cream and discard it. Pour the cream into the butter-powdered sugar combo. Mix in vanilla extract and salt. Beat the mixture on low speed until the cream is mixed in, then increase the speed to medium-high and continue beating until the frosting is light and fluffy, which should take about 3 to 5 minutes more.
  • Spread a layer of frosting on top of one cake, then place the second cake on top. Frost the entire cake with the remaining frosting to your liking.

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