If you are learning how to make Mexican cake recipes, you will find like the other traditional foods they are a result of the locally grown and produced ingredients. Many of these cake recipes start with eggs. Chickens are raised throughout Mexico and the eggs play a large part in the Mexican diet. Pound and sponge cakes are two of the very popular types.
Many cakes and desserts utilize the local products; delicious fresh butter, milks and creams which are available. The traditional tres leches cake is a perfect example of this. The cake is soaked with three different types of milk; then heavy cream is whipped for the topping. Butter is another abundant dairy product used in cakes; another ingredient for the pound cakes.
Fruitcakes seem to be popular all over the world. Some of the Mexican fruitcakes are made with dried or candied fruit. Others and probably most are made with fresh tropical fruits. The Rosca de reyes or king’s cake is also a famous fruitcake; I would say it is more like our coffee cakes and usually the fruit is placed on the top. This is used to celebrate Kings Day on January 6. All of these are very good and sometimes flavored with spices.
The people of Mexico love spices; that is apparent in all their foods. When I learned how to make Mexican cake recipes, I found this also true. Chocolate cakes are often laced with cinnamon, ginger, cumin, chili powder and even cayenne pepper to spice it up. You can also expect to see Mexican cake recipes combining locally produced coffee to these cake also. A chocolate coffee spice cake sounds real tasty!
Preheat oven to 350F degrees; grease, line with parchment paper, grease and flour 3 eight inch cake pans.
Combine and sift together the flour, soda, cinnamon and cloves; set aside.
Beat butter until creamy; beat in sugar and vanilla until light.
Add eggs one at a time to creamed mixture beating well after each; beat in melted chocolate.
On low speed add flour to creamed mixture alternating with the coffee beating until combined.
Divide evenly among 3 prepared pans about 2 cups to each pan.
Bake about 20-25 minutes or until pick comes out clean; cool 10 minutes 9in pans and remove to cool completely.
Frost between layers with whipped frosting; sprinkle ½ cup nuts over each of first 2 layers.
Frost top and sides of cake with whipped frosting; decorate as desired.
WHIPPED CREAM FROSTING with cinnamon
COMBINE and beat on high speed of mixer until stiff peaks form.
This is a delicious Mexican Cake recipe that everyone loves.
Preheat oven to 350F degrees.
Grease and lightly flour 9x13 inch baking pan.
Combine the butter, oil, chocolate and coffee in a saucepan and heat, stirring until the chocolate melts. Cool.
Transfer chocolate mixture to a mixing bowl.
Beat in the eggs, sour milk and vanilla
Combine the flour, soda and cinnamon and beat into chocolate mixture.
Pour batter into prepared pan and bake about 40 minutes or until a pick comes out clean.
Unlike our traditional fruit cakes made with dried fruit, the Mexican cake recipes call for either fresh or canned fruits
Preheat oven to 350 F degrees.
Grease and lightly flour a 9x13 inch cake baking pan.NOTE:
No shortening in this cake.Combine all the ingredients in a bowl and beat together by hand to blend well.
Pour batter into prepared pan and bake for 45 minutes. While cake is hot add topping.
Combine all ingredients and mix well. Spread over cake while hot.
Preheat oven to 350F degrees; grease and lightly flour Bundt pan.
Beat sugar. Vanilla, cream cheese and egg until smooth.
Stir in coconut and chocolate chips and set aside.
Beat sugar, oil and eggs on high speed for one minutes.
Add remaining cake ingredients except nuts; beat on medium speed 3 minutes.
Stir in the nuts; batter will be thin.
Pour 2/3 of batter into prepared pan; spoon the filling mixture over the batter.
NOTE: Keep filling away from the walls of the pan.
Pour remaining batter over the filling; bake for 55 minutes at 350F degrees.
TURN OVEN TEMPERATURE DOWN TO 325F degrees.
Continue baking another 15 minutes.
Cool upright in pan for about 30 to 45 minutes; remove from pan and cool completely on wire rack.
Stir all ingredients to blend; beat on high speed for 1 minute.
Drizzle glaze over cake; serves 16.
Preheat oven to 350F degrees.
Mix together cake mix, eggs, oil, applesauce and oranges until smooth.
Pour into a greased 9 X 13 inch cake baking pan.
Bake 30 to 35 minutes until golden brown; cool completely in pan.
Prepare glaze by mixing pineapple with juice, cornstarch and sugar in small saucepan.
Cook over medium heat stirring constantly until thick and clear; pour over cake.
Right before serving, place sliced bananas on top of glaze.
Blend pudding mix and milk with wore whisk; fold in whipped topping.
Spread mixture over bananas; sprinkle coconut over the top.
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