Vanilla Cake French Toast
Vanilla Cake French Toast
The buttery taste and density of this Vanilla Bundt Cake makes it the perfect cake for French Toast. It’s the only recipe you’ll need to make sure you and your guests keep coming back for seconds.
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Ingredients
- 3 c. all-purpose flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- 1 c. salted butter
- ¾ c. vegetable oil
- 1⅔ c. granulated sugar
- 4 eggs, lightly beaten
- 1½ tsp. vanilla extract
- 1¼ c. milk, whole or 2%
Instructions
Preheat oven to 325. Grease and flour, or use nonstick baking spray to coat the baking pan.
In a medium bowl, sift flour, baking powder, and salt. Set aside.
In a bowl of an electric mixer, beat the butter and oil until creamy and smooth for about 30 seconds. Add sugar and continue beating until light and fluffy, about 5 minutes. Occasionally scrape down the sides of the bowl.
Add eggs gradually, allowing the mixer to beat well. Add in vanilla.
Spoon in the flour mixture in 3 additions, alternating with the milk. You should begin and end with the flour. You may have to stop the mixer occasionally to scrape down the insides of the bowl.
Pour batter into the prepared baking pan, spreading the batter evenly. Bake for 65-70 minutes, or until the cake begins to pull away from the sides of the pan. If you insert a cake tester or toothpick into the center, it should come out clean.
Allow the cake to cool for 15 minutes before flipping out of the pan. Once the cake is flipped out, allow it to completely cool.
