Recipe Menu
Picture of Mexican Vanilla Buttermilk Cake
american mexican lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5297 kcal 265 %
  • Fat 196 g 301 %
  • Saturated 119 g 595 %
  • Carbs 833 g 278 %
  • Fiber 8 g 32 %
  • Protein 62 g 124 %
  • Cholesterol 663 mg 221 %
  • Sodium 3794 mg 158 %
  • Calcium 1590 mg 159 %
  • Magnesium 136 mg 32 %
  • Potassium 1228 mg 26 %
  • Iron 29 mg 160 %
  • Zinc 5 mg 45 %
  • Phosphorus 2214 mg 316 %
  • Vitamin A 1673 µg 186 %
  • Vitamin C 4 mg 4 %
  • Thiamin (B1) 4 mg 299 %
  • Riboflavin (B2) 3 mg 233 %
  • Niacin (B3) 26 mg 165 %
  • Vitamin B6 0 mg 27 %
  • Folate equivalent (total) 1184 µg 296 %
  • Vitamin B12 2 µg 68 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 6 mg 42 %
  • Vitamin K 18 µg 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Mexican Vanilla Buttermilk Cake

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

Login or Join to leave a comment

Login Join

Discussion (0)