If you’re a fan of sweet, fragrant, and indulgent cakes, then this Mexican Vanilla Cake recipe is a must-try!
This cake combines the warm, rich flavor of vanilla with a subtle hint of cinnamon, creating a delicious twist on the classic vanilla cake.
As a cake maker, I’m always excited to share my latest creations, and one of my all-time favorites is this Mexican Vanilla Cake.
It’s a unique twist on the classic vanilla cake, thanks to the use of authentic Mexican vanilla extract. The deep, rich flavor of Mexican vanilla gives the cake a smooth, creamy taste with just the right hint of spice, making it perfect for any occasion.
I love how easy it is to prepare, yet it delivers such a satisfying, flavorful treat that everyone will enjoy.
In this post, I’m going to walk you through the steps to make this delicious cake, share some helpful tips, and give you a few fun variations to try. Let’s get started!
Why Is Mexican Vanilla Better Than Regular Vanilla?
Mexican vanilla is considered superior to regular vanilla because of its rich, complex flavor. It is made from vanilla beans grown in the unique climate of Mexico, which results in a smoother, creamier taste with subtle hints of caramel, spice, and a slightly woody aroma.
What sets it apart is the traditional production process, which often involves using natural ingredients and extra vanilla compounds, enhancing its depth and richness.
This gives Mexican vanilla a fuller, more robust flavor that elevates desserts and baked goods, making it a favorite among chefs and bakers for its distinctive, high-quality taste.
How To Prepare Mexican Vanilla Cake?
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Calories: 290
Cuisine: Mexican-inspired
Yield: 10 servings
Equipment Needed:
- 9×13-inch baking pan or two 8-inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 2 ¼ cups (285g) all-purpose flour
- 1 ⅓ cups (267g) granulated sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- 1 cup (240ml) whole milk
- 1 cup (240ml) unsalted butter, melted
- 2 tablespoons Mexican vanilla extract
- 1 cup (240ml) sour cream or plain yogurt
- 1 cup (240ml) boiling water
How to Make Mexican Vanilla Cake
1. Preheat the oven to 350°F (175°C). Grease and flour the baking pan(s). In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the eggs, milk, melted butter, vanilla extract, and sour cream (or yogurt) until smooth.
3. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Carefully stir in the boiling water, creating a thin batter.
4. Pour the batter into the prepared pan(s) and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
6. Frost with your favorite frosting and enjoy!
Special Notes
❖ Why Mexican Vanilla? Mexican vanilla is made with a different variety of vanilla beans that give it a smoother, richer flavor compared to regular vanilla extract. It’s worth seeking out for this recipe as it really enhances the flavor of the cake.
❖ Make It Ahead: This cake can be made a day ahead. Simply wrap it tightly in plastic wrap and store at room temperature. It stays moist and flavorful for up to 3 days.
❖ Flavor Variations: If you’re feeling adventurous, you can add a little cinnamon to the batter or even a handful of chocolate chips for a fun twist. The base is versatile enough to suit your preferences.
❖ Frosting Tips: While this cake is delicious on its own, you can frost it with buttercream, whipped cream, or even a light glaze. For a classic Mexican touch, try pairing it with a cinnamon or chocolate frosting.
How To Serve This Cake
This Mexican Vanilla Cake is incredibly versatile and can be served in many delicious ways. For a simple yet satisfying treat, enjoy it plain or dusted with powdered sugar.
If you’re feeling fancy, top it with whipped cream, fresh berries, or a drizzle of caramel sauce for added flavor.
For special occasions, pair it with a rich buttercream or cinnamon frosting, or even a light glaze made with milk and vanilla.
This cake also makes a great base for layered cakes, so feel free to get creative with your favorite fillings and frostings!
Pro Baking Tips
1. Measure ingredients correctly: Use the correct measuring cups for dry and wet ingredients to ensure accuracy and consistency in your recipe.
2. Room temperature ingredients: Always use room-temperature butter, eggs, and milk for a smoother batter and better texture in your cake.
3. Don’t overmix: Overmixing the batter can result in a dense, tough cake. Mix just until the ingredients are combined.
4. Preheat your oven: Always preheat the oven before placing your cake inside to ensure even baking and proper rise.
5. Use parchment paper: Lining your cake pans with parchment paper helps with easy removal and prevents sticking.
How To Store Leftovers
To store leftover Mexican vanilla cake, place it in an airtight container to keep it fresh. If you have multiple slices, you can also wrap the cake tightly in plastic wrap before storing it.
Keep the cake at room temperature for up to 2-3 days. For longer storage, refrigerate it, where it will stay fresh for up to a week.
If you want to preserve it for even longer, you can freeze individual slices wrapped in plastic wrap and foil, which can last for up to 3 months. Just let it thaw at room temperature before enjoying.
Conclusion
The Mexican Vanilla Cake is a delightful twist on a classic favorite, offering a rich and aromatic flavor that will leave everyone asking for more.
An experienced baker or just starting out, this recipe is simple, delicious, and guaranteed to impress. From its soft texture to the depth of flavor provided by authentic Mexican vanilla, it’s the perfect dessert for any occasion.
I hope you give it a try and enjoy the sweet, comforting taste that only a homemade cake can provide. Happy baking, and remember, the best cakes are made with love and a little creativity!
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Mexican Vanilla Cake
Equipment
- 9×13-inch baking pan or two 8-inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 2 ¼ cups 285g all-purpose flour
- 1 ⅓ cups 267g granulated sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- 1 cup 240ml whole milk
- 1 cup 240ml unsalted butter, melted
- 2 tablespoons Mexican vanilla extract
- 1 cup 240ml sour cream or plain yogurt
- 1 cup 240ml boiling water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the baking pan(s). In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, vanilla extract, and sour cream (or yogurt) until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Carefully stir in the boiling water, creating a thin batter.
- Pour the batter into the prepared pan(s) and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
- Frost with your favorite frosting and enjoy!