Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream

Recipe courtesy Michelle Doll

Show: Throwdown with Bobby FlayEpisode: Wedding Cake

Rated: 4 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
40 min
Level:
Intermediate
Yield:
1 (2 layer) cake

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

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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

Mexican Hot Chocolate Buttercream:

Directions

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.

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Comments & Reviews

recipe Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Bonnie san antonio, TX 09-28-2009
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Excellent Frosting--OK Cake
Rated: 4 stars out of 5

I loved the frosting. It tastes very good. Only draw back is, it takes a very long time to make. The cake is too bland for my... tastes, although, a bunch of my coworkers liked it. To me, it tastes like eating pancakes with cinnamon added to the mix.Read more
recipe Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Chelsea Germantown, MD 09-21-2009
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Darn it Darn it Darn it!
Rated: 1 stars out of 5

I am so bummed! I just made these and they tasted terrible :( They were dense, but that wasn't too bad. What was bad was... the flavor - there was none! The cinnamon didn't come through and I even doubled the vanilla and I couldn't taste that either. They were only mildly sweet, not even sweet enough to call 'em muffins. It was just floury tasting and blech... I love the cinnamon/vanilla idea though. Maybe I'll try something different next time.Read more
recipe Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Erin Tucson, AZ 09-13-2009
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Great Cupcakes
Rated: 5 stars out of 5

I made cup cakes with this recipe and they were amazing. The frosting is a refrshing change from the same old frostings you... always make but without being too crazy. If you make cupcakes from this recipe make 1/2 the frosting! Although my mom was more than happy to take the leftovers. Bridgett, I see your from Texas. I'm from Arizona and had a slightly hard time with my frosting because of how hot my kitchen got with the baking in the desert summer. I had the same problem with another buttercream I made right before that. Next time try making the frosting the day before and sticking it in the fridge overnight.Read more
recipe Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Chris Colorado Springs, CO 07-16-2009
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cake doesn't work
Rated: 2 stars out of 5

The cake itself doesn't work at all. I think it depends from altitude where you live and what you expect from cake. I baked... it yesterday. It didn't rise at all. The buttercream is very good. It makes sense to make it. But I would go with different cake. Read more
recipe Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Barb Heidelberg, ON 06-06-2009
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Fantastic Cake
Rated: 5 stars out of 5

I made the cake only, and not the icing. The cake is flavourful, moist and delicious! The cinnamon adds the right amount of... flavour to the cake. I used a simple buttercream icing and it tasted very good together. I enjoyed making this cake and my family enjoyed eating it!Read more
recipe Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Bridgett Pflugerville, TX 06-01-2009
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Not What I Expected
Rated: 3 stars out of 5

The cake was dense, and lacked flavor. But worst of all, my icing was "soupy". I don't know where I went wrong with the... icing but it never thickened. It was like eating cornbread with a cup of hot chocolate. I was quite disappointed.Read more