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Delicious French Vanilla Wedding Cake Recipe
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Delicious French Vanilla Wedding Cake Recipe

A cake is a must-have at any event. This delicious French vanilla wedding cake recipe is the perfect dessert for your next special occasion.



Ingredients for the Cake

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs room temperature
  • 2 3/4 cups all-purpose flour
  • 2 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons pure vanilla extract

Ingredients for the Frosting

  • 1 cup 2 sticks butter, softened
  • 2 teaspoons vanilla extract
  • 16 ounces confectioners’ sugar sifted
  • 2 tablespoons milk


  • Preheat the Oven and Prepare the Cake Pans - Preheat the oven to 350 degrees Fahrenheit. Butter and flour the pans, then line the bottoms with wax or parchment paper.
  • Sift the Dry Ingredients - Using a sifter, sift the all-purpose flour, salt, and baking powder into a medium bowl. Set the dry ingredients aside.
  • Beat the Butter and Sugar - With an electric mixer, beat the butter for three minutes at medium-high speed. Next, add the sugar and beat for an additional three minutes.
  • Add the Eggs - Add the eggs into the batter, one at a time. Beat until incorporated before adding the next egg.
  • Add the Dry Mixture and Milk - Add the flour mixture in one cup at a time. Alternate adding a bit of the milk after each addition. Add in the vanilla extract and mix well.
  • Bake the Cake - Pour the cake batter into the prepared pans. Bake the cakes for 25-30 minutes or until a toothpick inserted into the middle comes out clean. To fully cool let the cakes on a wire rack.
  • Make the Frosting - Beat the butter with an electric mixer on medium speed in a large bowl, until light and fluffy. Add the vanilla and mix well. Gradually beat in the confectioners’ sugar, beating well after each addition, scraping down the sides of the bowl with a rubber spatula as needed.
  • Add in the milk and beat until the frosting is smooth and fluffy. If the frosting is too thick, add more milk until it reaches the proper consistency.
  • Decorate the Cake - Once the cakes are fully cool, level the tops. Between each layer of the cake add a layer of frosting. Use the remaining frosting to decorate the sides and top of the cake.


This cake should be stored in an airtight container in the fridge for up to five days. It is best that you allow the cake to reach room temperature before serving.
The cake layers can be frozen individually for up to six months. Wrap each layer in plastic wrap and then in aluminum foil or place them in a large Ziploc bag.
The whole cake, frosted, can also be frozen, for up to six months. First, chill the cake in the fridge, then carefully wrap the frosted cake in plastic wrap then cover with aluminum foil, or place it in an airtight container. Allow the cake to thaw overnight in the fridge before serving.
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