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.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine Mexican
Servings 12 servings
Calories 290 kcal
Electric mixer or stand mixer
Mixing bowls (medium and large)
Measuring cups and spoons
Rubber spatula
2 x 9-inch round cake pans
Cooling rack
Sifter or fine mesh sieve
Oven
For the Cake:
- 3 1/4 cups cake flour sifted
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 6 large eggs
- 2 large egg whites
- 1 1/2 cups buttermilk room temperature
- 2 tablespoons Mexican vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 4 1/2 cups powdered sugar
- 3 teaspoons Mexican vanilla extract
Step 1: Prepare the Oven and Pans
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, salt, and nutmeg. Set aside.
Step 3: Cream the Butter and Sugar
Step 4: Combine Wet and Dry Ingredients
Step 6: Prepare and Apply the Frosting
Keyword Mexican Vanilla Cake