Mexican Vanilla Cake
Mexican Vanilla Cake has a delicate, moist texture with a sweet, buttery flavor enhanced by the deep, aromatic richness of pure Mexican vanilla.The taste is warm and inviting, lightly sweetened with sugar, and balanced by a subtle hint of salt. Softened butter and a combination of cake flour and all-purpose flour create a tender crumb, while eggs provide structure and lift.
Equipment
- Electric mixer or stand mixer
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pans
- Cooling rack
- Sifter or fine mesh sieve
- Oven
Ingredients
- 2 large egg whites
- 1 whole egg
- 2 cups cake flour
- 1 cup all-purpose flour
- 1 cup softened butter
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups sugar
- 1 tablespoon pure Mexican vanilla extract
- 2 teaspoons salt
Instructions
Step 1: Heat Oven and Prep Pans
- Set the oven to 350°F (175°C). Grease two 9-inch round cake pans, sprinkle a little flour on top, or line them with parchment paper to prevent sticking.
Step 2: Combine Dry Ingredients
- In a medium bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Keep this mixture aside for later.
Step 3: Beat Butter and Sugar
- Place softened butter and sugar in a large mixing bowl. Beat them together until the texture becomes light and airy, around 3 to 4 minutes.
Step 4: Incorporate Eggs and Vanilla
- Add the whole egg and the egg whites one at a time, mixing well after each addition. Stir in the Mexican vanilla until fully blended.
Step 5: Fold in Dry Ingredients
- Gradually add the dry mixture to the wet mixture using a spatula or mixer on low speed. Mix gently until the batter just comes together.
Step 6: Bake the Cake
- Pour the batter evenly into the prepared pans. Bake for 35 to 40 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Let the cakes cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
Notes
Notes: Using cake flour gives the cake a softer, lighter texture. Make sure the butter is softened to room temperature for easier mixing. Pure Mexican vanilla adds a rich, authentic flavor don’t substitute with imitation vanilla.