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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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Mexican
Servings 12 servings
Calories 290 kcal

Equipment

  • 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

Ingredients
  

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

Instructions
 

Step 1: Prepare the Oven and Pans

  • Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line with parchment paper.

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

  • Using an electric mixer, cream the softened butter and sugar until light and fluffy (about 3–5 minutes). Add the eggs and egg whites one at a time, mixing well after each addition.

Step 4: Combine Wet and Dry Ingredients

  • Add the Mexican vanilla extract to the butter-egg mixture. Alternate adding the flour mixture and buttermilk in batches, starting and ending with the flour mixture. Mix just until combined; do not overmix.

Step 5: Bake the Cake

  • Divide the batter evenly between the prepared pans. Bake in the preheated oven for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 6: Prepare and Apply the Frosting

  • Beat the softened cream cheese until smooth. Gradually add powdered sugar and mix until fluffy. Stir in the Mexican vanilla extract. Once the cakes are fully cooled, frost with cream cheese icing. Decorate as desired.
Keyword Mexican Vanilla Cake