Customer Favorite - Easy French Vanilla Cake Recipe

Customer Favorite - Easy French Vanilla Cake Recipe

Homemade Fondant Recipe Reading Customer Favorite - Easy French Vanilla Cake Recipe 3 minutes

If you’re looking for a moist doctored cake recipe, try this! Our customers rave about the taste and texture of this cake. We’ve tried scratch versions and other doctored recipes but this remains the favorite. This recipe is enough for one quarter sheet pan, three 8" pans or five 6" pans  

One batch yields about 72 ounces.


  • 2 boxes of Betty Crocker French Vanilla
  • 1 box of 5.1 ounce Vanilla Jello Instant Pudding 
  • 8 Large eggs (or 14 ounces)
  • 2 cup MINUS 2 Tablespoons of water 
  • 2 Tablespoons of Sour cream
  • 1/2 cup Canola oil
  • 1/2 cup of room temperature butter

What you’ll need

  • Shortening (or butter) to grease pans
  • Flour to dust greased pans
  • Paper towels
  • Stand or hand mixer and whip attachment
  • Cake pans, this is enough batter for one quarter sheet pan, three 8" pans, or five 6" pans
  • Long serrated knife for cutting the cake top
  • Cake board, cardboard pad, or flat plate


  1. Prep pans - Use a paper towel to coat the inside of your pans with a generous layer of shortening. Dust the inside of the pan with flour. Remove any excess flour that doesn't stick to the pan. You can also use parchment paper at the bottom if you're concerned the cake might stick after baking.
  2. Preheat your oven to 335 degrees Fahrenheit.
  3. Place your eggs in your mixing bowl and manually break up the eggs with your whip attachment.
  4. Add the water, sour cream, canola oil, and butter to the mixing bowl.
  5. Next, add your cake mixes and pudding mix box into the mixing bowl. I like to sift these just in case.
  6. Using the mixer, mix in low / stir mode for 30 seconds, scraping the sides of the bowl as needed.
  7. Increase mixing speed to a medium-high and mix for 1 ½ minutes, continuing to scrape the sides as needed.
  8. Fill your cake pans with batter just under half full and bake. For 6” and 8" pans, bake for 40-45 minutes. 
  9. After baking, remove the cake from the oven and let it cool for about 10-20 minutes.
  10. With the cakes still in their pans, use your cake knife to cut the cake top ‘dome’ flush with its pan.
  11. Place a cake board on top of your cut cake and flip the pan over to remove the cake. If the cake is not coming out, tap your pan gently or use a butter knife to gently loosen the sides. Repeat for all of your cake pans.
  12. Continue to let your cakes cool completely for about 3-4 hours. After completely cool, your cake can be iced directly, or stored. To store, wrap in plastic wrap and store in the refrigerator for a few days or in the freezer for up to 6 months. The cake can also remain at room temperature for a couple of days.

We hope you liked this recipe. If you try it, please tell us what you think!

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