I know this may seem like a dumb question, but really, besides the vanilla, is there that much of a difference? I always use pure vanilla extract in my white cake (I use modified box) and was just wondering if anyone knows what makes the "French Vanilla", I guess....French vanilla?
Thanks for your responses.
from what i have always tasted, a white cake would be made with egg-whites only and a lighter vanilla flavor, while a French-vanilla cake has a deeper vanilla taste and is made with more if not all yolks.
French vanilla does have a different flavor than pure vanilla. Plus if you are using a modified box recipe and use a French Vanilla cake mix, the cake will be more of a yellow than white. When I make modified French Vanilla cakes I use French Vanilla extract.
French vanilla, as opposed to plain vanilla, has a smidgin of caramel flavor in it.