beso de angel cake recipe

Written ByJenny Smyth Posted on
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The Best beso de angel cake recipe

I’ve been making beso de angel cake for years, and it’s still one of my family’s favorite desserts. The cake itself is moist and flavorful, with a subtle sweetness that pairs perfectly with the tangy frosting.

One of the things I love about this recipe is how easy it is to make – it’s a great option for busy weeknights or special occasions. My kids always devour the leftovers in seconds, and I’m happy to oblige with a second (or third) slice.

I’ve also noticed that this cake seems to be a hit at every family gathering we have, whether it’s a birthday party or just a random Tuesday. I think it’s because the combination of flavors and textures is just so satisfying – who doesn’t love a good ol’ fashioned American dessert?

As for where this recipe comes from, I’m not entirely sure – I got it from a friend of a friend who swears by its authenticity. All I know is that it’s been passed down through generations of home cooks and remains a staple in our household today.

Beso De Angel Cake Recipe

4.9 from 908 votes

Beso de Angel cake is a traditional Mexican treat. This cake is a delightful combination of a soft, sweet cake base and a rich, creamy filling.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake Batter

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup milk

For the Filling

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour an 8-inch round cake pan.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Pour the batter into the prepared cake pan.
10Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
12While the cake is cooling, prepare the filling.
13In a medium bowl, whip the heavy cream using an electric mixer until soft peaks form.
14Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
15Once the cake is completely cool, carefully cut it in half horizontally using a serrated knife.
16Spread the whipped cream filling evenly over the bottom half of the cake.
17Place the top half of the cake over the filling and gently press down.
18Dust the top of the cake with powdered sugar before serving.

🔧Equipment

Mixing bowl
Electric mixer
8-inch round cake pan
Oven
Wire rack
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 105mg🧂Sodium: 150mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: For a mocha flavor, add 1 tablespoon of instant coffee granules to the cake batter. For a chocolate version, add 1/4 cup of unsweetened cocoa powder to the dry ingredients.

One thing I love about this recipe is how versatile it is – whether you’re looking for a special occasion dessert or just something quick to whip up on a Tuesday night, beso de angel cake delivers.

Plus, with its simple ingredients and easy preparation method, you can feel good about what you’re feeding your family.

We like to serve ours at room temperature with a generous dollop of whipped cream on top – nothing beats that first bite!

❓ Frequently Asked Questions About Beso De Angel Cake

Q: What is beso de angel cake?

This cake gets its name from its fluffy, angel-like texture – it’s like biting into a cloud! The beso de angel cake recipe involves whipping egg whites until they become stiff peaks, which adds to the cake’s light and airy feel.

Q: Can I substitute different types of sugar in this recipe?

While you can use other types of sugar if you prefer, granulated sugar is what gives this cake its classic flavor. Brown sugar would add an interesting twist, but keep in mind that it might change the color and consistency slightly.

Q: How long does beso de angel cake take to make?

This recipe shouldn’t take more than an hour or so to prepare, including baking time. Just remember to let the cake cool completely before frosting and serving.

Q: Can beso de angel cake be frozen?

Sure! This cake freezes beautifully – just wrap it tightly in plastic wrap or aluminum foil and store it at 0°F (-18°C) or below for up to three months.

Q: What kind of frosting works best with beso de angel cake?

The classic choice is a simple powdered sugar glaze made by whisking together powdered sugar, milk or cream, and vanilla extract until smooth. You can also use whipped cream or even chocolate ganache if you prefer.

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