Go Back
Mexican Vanilla Cake

Mexican Vanilla Cake

Lipia
This Mexican Vanilla Cake is a delicious twist on the classic vanilla cake, infused with the warm, rich flavor of Mexican vanilla extract. Moist, tender, and subtly spiced with a hint of cinnamon, it’s the perfect dessert for any occasion, offering a unique and unforgettable taste.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine Mexican
Servings 12 servings
Calories 290 kcal

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • 9×13-inch baking pan (or two 8-inch round pans for a layered cake)
  • Measuring cups and spoons
  • Cooling rack
  • Spatula
  • Piping bag (if decorating with frosting)

Ingredients
  

For The Cake

  • 3 1/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 8 tablespoons vegan vanilla protein powder
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/4 cups unsalted butter softened
  • 6 large eggs
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons Mexican vanilla extract
  • 1 1/4 cups whole milk

For The Frosting

  • 3/4 cup unsalted butter softened
  • 4 1/2 cups powdered sugar
  • 3 teaspoons Mexican vanilla extract
  • 3 tablespoons heavy cream or more, to adjust consistency

Instructions
 

  • Preheat oven: Set your oven to 350°F (175°C) and grease your cake pans with butter or cooking spray.
  • Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, vegan vanilla protein powder, baking soda, baking powder, salt, and freshly grated nutmeg. Stir well to combine.
  • Cream butter and eggs: In another bowl, cream the softened butter and eggs together with an electric mixer until smooth and fluffy. Add the Mexican vanilla extract and mix again.
  • Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until smooth.
  • Bake the cake: Pour the batter into the prepared baking pan(s) and bake for 25-30 minutes (for a 9×13-inch pan) or 30-35 minutes (for two 8-inch round pans). The cake is done when a toothpick inserted into the center comes out clean.
  • Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  • Make the frosting: In a bowl, beat the softened butter with an electric mixer until smooth. Gradually add the powdered sugar, Mexican vanilla extract, and heavy cream. Beat until fluffy and smooth. Add more cream if you desire a thinner consistency.
  • Frost the cake: Once the cake has cooled completely, spread the frosting over the top of the cake with a spatula or pipe it for decoration.
  • Serve: Slice and enjoy!
Keyword Mexican Vanilla Cake