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–+ servings
mostachon cake

Mostachon Cake

Discover the secrets behind mostachon cake, a soft and flavorful dessert loved by families. Learn how to make this Latin American treat with easy steps and tips.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 300kcal
Cost: $15

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Cake Pans
  • Oven

Ingredients

  • 1 cup Unsalted Butter, softened
  • 1.5 cups Granulated Sugar
  • 4 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups All-purpose Flour
  • 1 tablespoon Baking Powder
  • 0.5 teaspoon Salt
  • 1 cup Whole Milk

Instructions

  • Cream the butter and sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing gently.
  • Pour the batter into a greased cake pan and smooth the top.
  • Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until a toothpick comes out clean.
  • Let the cake cool completely before decorating.

Notes

For a dairy-free version, substitute almond or coconut milk for whole milk. To enhance moisture, brush the layers with simple syrup before assembling. Experiment with different fruit toppings to fit your taste preferences. Keep your mostachon cake in an airtight container for freshness; it can be refrigerated for up to a week or frozen for three months.

Nutrition

Calories: 300kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
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