This Mexican vanilla cake recipe celebrates deep vanilla flavor and soft crumb using carefully balanced ingredients. This Mexican vanilla cake recipe reflects my passion for discovering new things through baking as daily work.
The main purpose of creating this Mexican vanilla cake recipe is to share an approachable dessert that feels special yet familiar, created for home bakers, families, and small celebrations.
Below I present easy steps to make this Mexican vanilla cake recipe, serving ideas, useful tips, gentle health benefits, extra delicious methods, creative variations, proper preservation guidance, and clear answers to common concerns, shared knowledge.
About This Mexican Vanilla Cake Recipe
The taste of this Mexican vanilla cake recipe is gently sweet, rich, and comforting. Mexican vanilla gives the cake a warm, rounded flavor that feels deeper than regular vanilla without being heavy.
The crumb is soft and tender, balanced by a mild buttery richness. The cream cheese icing adds a light tang that contrasts nicely with the sweetness of the cake.
Together, the flavors feel smooth and well balanced, leaving a pleasant finish that feels homemade and familiar rather than overly sugary.
How To Prepare Mexican Vanilla Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: About 1 hour
Course: Dessert
Cuisine: Mexican
Yield: 12 servings
Kitchen Utensils
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Sifter (optional but recommended)
- Two 9-inch round layers
- Cooling rack
Ingredients
For the Cake
- 1 cup all-purpose flour
- 2 cups cake flour
- 1 cup unsalted butter, softened (2 sticks)
- 2½ cups granulated sugar
- 3 large eggs
(or 1 whole egg plus 2 egg whites for a lighter cake) - 3 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons salt
- 1½ cups buttermilk, at room temperature
- 1 tablespoon pure Mexican vanilla extract
For the Cream Cheese Icing
- 1 pound powdered sugar, sifted
- 4 tablespoons unsalted butter, softened
- 8 ounces cream cheese, softened
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
1. Heat your oven to 350°F (175°C). While it warms up, grease your cake pan(s) and dust them lightly with flour. Set them aside.
2. In a medium bowl, mix together the all-purpose flour, cake flour, baking powder, baking soda, and salt until everything is evenly combined.
3. In a large bowl, beat the softened butter and sugar together until the mixture looks pale and fluffy. This is important for getting a soft, light cake.
4. Add the eggs one at a time, beating well after each one. Once the eggs are fully mixed in, add the Mexican vanilla extract.
5. Slowly add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and finish with the dry ingredients. Mix only until the batter is smooth.
6. Pour the batter evenly into the prepared pan(s) and place in the oven. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
7. Take the cake out of the oven and let it cool in the pan for about 10 minutes. Then remove it from the pan and place it on a wire rack to cool completely.
8. To frost, beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar, salt, and vanilla until creamy. Spread the frosting evenly over the cooled cake.
Notes: Mexican vanilla has a deeper, smoother flavor than regular vanilla and makes a noticeable difference. Make sure all ingredients are at room temperature for best results. The cake can be baked a day ahead and stored tightly wrapped.
Nutrition Facts Of Mexican Vanilla Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Carbohydrates | 55 g |
| Protein | 5 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Cholesterol | 85 mg |
| Sodium | 360 mg |
| Sugar | 40 g |
Why You Must Make
You must make this Mexican vanilla cake recipe because it delivers deep vanilla flavor using simple pantry ingredients and gives reliable results at home. The texture stays soft and moist for days, making it useful for advance preparation.
Mexican vanilla adds a richer sweetness that feels special without extra effort. The cream cheese icing balances sugar levels and appeals to many age groups.
This Mexican vanilla cake recipe works well for family gatherings, small celebrations, and casual dessert needs while allowing easy customization through toppings or fillings.
How It Works
This Mexican vanilla cake recipe works by balancing fat, sugar, and dairy to create a soft and tender cake. Butter and sugar are creamed to trap air, which helps the cake rise evenly during baking.
Eggs add structure, while buttermilk keeps the crumb moist and light. Using both cake flour and all-purpose flour gives strength without making the cake dense.
Baking powder and baking soda work together to lift the batter, while Mexican vanilla carries flavor through the entire cake, from the first slice to the last.
My Favorite Ways To Serve It Up
One favorite way to serve this Mexican vanilla cake recipe is warm, topped with a generous layer of cream cheese icing and a few fresh berries for a touch of color and tartness.
Another way is to cut it into squares and serve alongside a scoop of vanilla or cinnamon ice cream for a richer dessert.
It can also be sliced thinly for tea or coffee, or stacked as layers with fruit preserves or chocolate ganache between them. Light dusting of powdered sugar or toasted nuts on top adds a delicate finishing touch.
Useful Tips
1. Make sure butter, eggs, and buttermilk are at room temperature before mixing. This keeps the batter smooth and helps the cake rise evenly.
2. Sift the flours, baking powder, and baking soda together to avoid lumps and create a lighter texture.
3. Beat butter and sugar until pale and fluffy. Taking time here adds air, which makes the cake soft.
4. Alternate adding dry ingredients and buttermilk when mixing. Start and end with dry ingredients to avoid over mixing.
5. Do not open the oven while baking. Check for doneness with a toothpick after the recommended time.
6. Cool the cake completely before frosting. This prevents the icing from melting and sliding off.
Health Benefits
This Mexican vanilla cake recipe offers a few mild health benefits when enjoyed in moderation. Eggs provide protein and essential amino acids that support muscle repair and energy.
Butter and cream cheese contribute small amounts of calcium and vitamin A, which help bone and eye health. Buttermilk adds probity’s that support digestion and gut balance.
Using real Mexican vanilla instead of artificial flavoring can reduce unnecessary additives. While the cake is sweet, enjoying a slice occasionally can satisfy cravings without overconsumption, making it a treat that can fit into a balanced approach to eating.
Extra Delicious Methods
➤ Fruit layer addition – Spread a thin layer of fruit preserves, such as raspberry, strawberry, or apricot, between cake layers. The fruity layer introduces a subtle tartness that cuts through the sweetness of the cake and icing, creating a lively, balanced flavor in each slice.
➤ Citrus infusion – Adding finely grated lime, lemon, or orange zest directly into the batter gives the cake a fragrant, zesty note. The citrus aroma enhances the natural warmth of the Mexican vanilla, making the cake taste brighter and more complex.
➤ Chocolate enhancement – Melted chocolate drizzled over the iced cake adds richness and visual appeal. Folding chocolate chips into the batter creates pockets of chocolate throughout the cake, giving every bite a little surprise of melted, creamy chocolate.
➤ Toasted nut topping – Lightly toasted almonds, pecans, or walnuts sprinkled over the cream cheese icing introduce a crunchy texture and nutty flavor. The slight saltiness of the nuts balances the cake’s sweetness and adds depth to each bite.
➤ Coffee boost – Stirring a small amount of strong brewed coffee into the batter deepens the cake’s flavor, highlighting the vanilla and adding a subtle, grown-up note. The coffee brings out richer tones without making the cake taste like coffee, enhancing the overall taste experience.
Variations
➢ Chocolate Swirl Mexican Vanilla Cake – Add 50 g of cocoa powder to part of the batter and gently swirl it into the vanilla batter before baking to create a marbled effect.
➢ Citrus Mexican Vanilla Cake – Stir in the zest of one orange or lime into the batter for a light, refreshing citrus flavor.
➢ Coffee Infused Mexican Vanilla Cake – Dissolve 1–2 teaspoons of instant coffee in the buttermilk before adding to the batter to give a subtle mocha undertone.
➢ Almond Mexican Vanilla Cake – Replace 1 teaspoon of vanilla extract with almond extract and fold in 50 g of finely chopped almonds for a nutty taste.
➢ Mini Layered Mexican Vanilla Cupcakes – Bake the batter in muffin tins, then top with cream cheese icing and berries or sprinkles for individual servings.
Proper Preservation
To preserve the Mexican vanilla cake recipe properly, allow it to cool completely before storing to prevent moisture buildup. Wrap the cake tightly in plastic wrap or place it in an airtight container to maintain freshness.
At room temperature, it will stay soft and flavorful for up to two days. For longer storage, refrigerate the cake in a sealed container for up to five days, protecting it from absorbing other odors.
The Mexican vanilla cake recipe can also be frozen for up to two months by wrapping it in plastic and then foil; thaw in the refrigerator before serving to retain its texture and taste.
FAQs For Mexican Vanilla Cake Recipe
Can I use regular vanilla instead of Mexican vanilla?
Yes. Regular vanilla extract will work, but Mexican vanilla has a deeper flavor that enhances the cake’s profile.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. It is done when the toothpick comes out clean or with a few moist crumbs attached.
Can I halve or double the recipe?
You can adjust the amounts, but doubling may require a larger pan or longer bake time, and leavening may need slight adjustment.
Why should ingredients be at room temperature?
When ingredients like butter and eggs are closer in temperature, they mix more easily and result in a smoother batter.
How can I keep this cake moist after baking?
Store it in an airtight container at room temperature for a day or refrigerate if you plan to keep it longer. Sealing in moisture helps preserve softness.
Conclusion
This Mexican vanilla cake recipe brings joy every time it is made and served. Everyone enjoys the soft, moist texture and the rich, warm flavor of Mexican vanilla, and the cream cheese icing adds a gentle, tangy touch that complements the sweetness.
I created this Mexican vanilla cake recipe for serving family, friends, and special moments, and every time I make it, the process and the results bring satisfaction.
By sharing my easy method, I hope others can enjoy baking it, delight in the taste, and create happy memories while making this delicious Mexican vanilla cake recipe.
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Mexican Vanilla Cake Recipe
Equipment
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Sifter (optional but recommended)
- Two 9-inch round layers
- Cooling rack
Ingredients
For the Cake
- 1 cup all-purpose flour
- 2 cups cake flour
- 1 cup unsalted butter softened (2 sticks)
- 2½ cups granulated sugar
- 3 large eggs
- or 1 whole egg plus 2 egg whites for a lighter cake
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons salt
- 1½ cups buttermilk at room temperature
- 1 tablespoon pure Mexican vanilla extract
For the Cream Cheese Icing
- 1 pound powdered sugar sifted
- 4 tablespoons unsalted butter softened
- 8 ounces cream cheese softened
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Heat your oven to 350°F (175°C). While it warms up, grease your cake pan(s) and dust them lightly with flour. Set them aside.
- In a medium bowl, mix together the all-purpose flour, cake flour, baking powder, baking soda, and salt until everything is evenly combined.
- In a large bowl, beat the softened butter and sugar together until the mixture looks pale and fluffy. This is important for getting a soft, light cake.
- Add the eggs one at a time, beating well after each one. Once the eggs are fully mixed in, add the Mexican vanilla extract.
- Slowly add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and finish with the dry ingredients. Mix only until the batter is smooth.
- Pour the batter evenly into the prepared pan(s) and place in the oven. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Take the cake out of the oven and let it cool in the pan for about 10 minutes. Then remove it from the pan and place it on a wire rack to cool completely.
- To frost, beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar, salt, and vanilla until creamy. Spread the frosting evenly over the cooled cake.
Notes
Nutrition Facts Of Mexican Vanilla Cake Recipe
Calories: 420 | Carbohydrates: 55 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 12 g | Cholesterol: 85 mg | Sodium: 360 mg | Sugar: 40 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.