Mexican Vanilla Buttermilk Cake Recipe

Name: Mexican Vanilla Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cake flour; 1 cup All purpose flour; 2 1/2 cups Sugar; 3 teaspoons Baking powder; 1/2 teaspoon Baking soda; 2 teaspoons Salt; 2 Large egg whites; 1 Whole egg; 1 1/2 cups Buttermilk; 1 tablespoon Pure Mexican vanilla; 1 cup Softened Butter

Servings: persons

2 cups Cake flour
1 cup All purpose flour
2 1/2 cups Sugar
3 teaspoons Baking powder
1/2 teaspoon Baking soda
2 teaspoons Salt
2 Large egg whites
1 Whole egg
1 1/2 cups Buttermilk
1 tablespoon Pure Mexican vanilla
1 cup Softened Butter

1
Preheat oven to 350 degrees F. Butter two 7 inch-round cake pans and line the bottoms with parchment paper; butter the parchment paper and dust the pans with flour, tapping out the excess.
2
Sift the flours, the baking powder, baking soda and salt in a bowl and set aside. Beat the butter, and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Reduce the mixer speed to medium; beat in the egg and egg whites one one at a time, scaling down the bowl as needed. Beat in the Mexican Vanilla.
3
Beat the flour mixture into the butter mixtures in 3 batches, alternating with the buttermilk, beginning and ending with flour, until just smooth.
4
Divide the batter between the prepared pans. Bake until cakes are lightly golden on top and the centers spring back when pressed 25-30 minutes. Transfer to racks and let cool 10 minutes, the. Run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely . Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

1950

kcal

Calories

123

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Cake flour, 1 cup All purpose flour, 2 1/2 cups Sugar, 3 teaspoons Baking powder, and more.

Yes, Mexican Vanilla Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Vanilla Buttermilk Cake

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