Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
1 (2 layer) cake
Level:
Intermediate

Ingredients
  • Mexican Hot Chocolate Buttercream:
  • 500 milliliters egg whites
  • 800 grams granulated sugar
  • 900 grams unsalted butter, room temperature
  • 250 grams white chocolate, melted and cooled
  • 250 grams dark chocolate, melted and cooled
  • 2 teaspoons ground cinnamon
  • 2 teaspoons sweet ancho chile pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons vanilla extract
  • Cinnamon Vanilla Cake:
  • 2 sticks butter
  • 2 cups sugar
  • 4 large eggs
  • 3 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 1/2 teaspoons vanilla extract
Directions
Mexican Hot Chocolate Buttercream:
  • Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.

  • Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.

  • Cinnamon Vanilla Cake:

  • Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.

  • Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.

  • Preheat oven to 350 degrees F.

  • Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.

  • Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.

  • Frost cake and decorate as desired.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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