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.
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
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
Calories: 420 | Carbohydrates: 55 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 12 g | Cholesterol: 85 mg | Sodium: 360 mg | Sugar: 40 g