Oaxacan Wedding Cake Recipe

Name: Oaxacan Wedding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vanilla Cake Batter; 3/4 cup/ 180 ml unsalted butter, softened, plus more for pan; 2 cups/ 500 ml unbleached all-purpose flour; 2 teaspoons/ 10 ml baking powder; 1/4 teaspoon/ 1 ml salt; 1 1/4 cups/ 310 ml granulated sugar; 3 eggs; 3/4 cup/ 180 ml milk; 1 teaspoon/ 5 ml vanilla extract; Coffee Chantilly; 3 cups/ 750 ml 35-percent whipping cream; 1/2 cup/ 125 ml powdered sugar; 2 tablespoons/ 30 ml strong brewed espresso coffee; 1 teaspoon/ 5 ml vanilla extract; Strawberries; 2 cups/ 500 ml strawberries, sliced, plus whole, for garnish; 1/4 cup/ 60 ml granulated sugar; 1 vanilla bean, seeds scraped; 1 cup/ 250 ml toasted walnuts, chopped, plus whole, for garnish

Servings: persons

Vanilla Cake Batter
3/4 cup/ 180 ml unsalted butter, softened, plus more for pan
2 cups/ 500 ml unbleached all-purpose flour
2 teaspoons/ 10 ml baking powder
1/4 teaspoon/ 1 ml salt
1 1/4 cups/ 310 ml granulated sugar
3 eggs
3/4 cup/ 180 ml milk
1 teaspoon/ 5 ml vanilla extract
Coffee Chantilly
3 cups/ 750 ml 35-percent whipping cream
1/2 cup/ 125 ml powdered sugar
2 tablespoons/ 30 ml strong brewed espresso coffee
1 teaspoon/ 5 ml vanilla extract
Strawberries
2 cups/ 500 ml strawberries, sliced, plus whole, for garnish
1/4 cup/ 60 ml granulated sugar
1 vanilla bean, seeds scraped
1 cup/ 250 ml toasted walnuts, chopped, plus whole, for garnish

1
With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C). Butter and line an 8-inch (20-cm) springform pan with parchment paper.
2
For the batter:
3
In a bowl, combine the flour, baking powder and salt. Set aside.
4
In another bowl, cream the butter and granulated sugar with an electric mixer. Add the eggs, one at a time, beating until the mixture is very light and fluffy, about 2 minutes. On low speed, add the dry ingredients alternately with the milk and vanilla.
5
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Let cool for 10 minutes. Unmold and cool completely on a wire rack.
6
For the coffee chantilly:
7
In a large bowl, whisk the cream with the powdered sugar, coffee and vanilla extract until soft peaks form. Set aside.
8
For the strawberries:
9
Toss the strawberries with the granulated sugar and vanilla seeds.
10
To assemble the cake, spread half of the coffee chantilly in the center of one slice of cake. Garnish with half of the sliced strawberries and half of the chopped walnuts. Layer with a second slice of cake and repeat with the remaining chantilly. Garnish with whole fresh strawberries and walnuts.

1330

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Vanilla Cake Batter, 3/4 cup/ 180 ml unsalted butter, softened, plus more for pan, 2 cups/ 500 ml unbleached all-purpose flour, 2 teaspoons/ 10 ml baking powder, and more.

Yes, Oaxacan Wedding 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.

That's it — enjoy your meal!

Oaxacan Wedding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions