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Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream Recipe

Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream

Recipe courtesy Michelle Doll

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on July 26, 2012

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    I'm making a wedding cake for my niece's wedding next week & I love to experiement on new flavors so I thought...well if it's not that good, my kids will still eat it! My 5 yr old said the cake tasted like a cinnamon roll! I took my "trial" cake (with the frosting poured on top to run down...It was pretty to a party that night and they ALL loved it. Yes, the frosting is very soft the day you make it, but this morning the frosting, after being in the frig all night, was PERFECT!
    A few changes I made in the cake... I added about 1/4 c whole milk and 1/2 c sour cream and baked on 300* for a little longer. Also on the frosting I could not find ancho chili so I used pasilla chili powder that I found at Bashas. Hope this info helps in making this great tasting cake!

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  • on February 24, 2012

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    Excellent cake!! It is a dense batter therefore a slightly dry cake. Delicious nonetheless!

    I almost made a cinnamon cream cheese frosting for this cake instead of the buttercream. It was unbelievable!

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  • on December 25, 2011

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    its nice and sweet i even added more cinnamon

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  • on June 13, 2011

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    The cake was really good. I didn't actually make the icing, I used my own buttercream instead. For the cake, to provent the dry problem, I added some extra whole milk and 1/4 cup sour cream. It really helped out and just to make sure it didn't need any more changes, I made a baby cake before i baked the whole thing just to taste test. It really helped!

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  • on March 23, 2011

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    I wasn't happy with the cake...dense...but dry
    The frosting...EEK...it was runny - I put it in the fridge and it firmed up enough for me to ice the cake. It was soooo yummy, though. And, people who ate it - LOVED it.
    FYI - I used regular ancho chile powder = trust me, enough sweet to combat it.

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  • on March 15, 2011

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    Rule number one should always be Never mix metric measurements with US measurements. Since we are in the US, at least giving the US measurement equivalents would make the recipe easier to use.

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  • on August 02, 2010

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    Shannon...try a Fresh Market if you have one near you...I had to drive about an hour to find it as I live in a very small town that doesn't carry the "exotic" spices like that. I hope this helps.

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  • on July 28, 2010

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    I am taking a cake decorating class and wanted to bring this cake in for this week's project. After reading the recipe, I was so excited to try it! However, the cake turned out dense and a bit dry even though I lowered the oven temperature to about 335 and only cooked it for 40 minutes. The icing tasted good, but never set for me. It was too runny to ice the cake and even too runny to use between the layers. All in all, I was disappointed...:(

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  • on July 27, 2010

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    Note that an ancho pepper is considered a "sweet" pepper. The intent of the recipe is to use a mild pepper as opposed to a hot pepper such as a jalapeno or cayenne. I've made it with soy milk and it is very good!

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  • on July 04, 2010

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    i didn't make the frosting, but the actual cake is wonderful, especially if you're doing a tiered cake...it is fire enough to be cut and not fall apart, and still moist, and dense but still a cake texture (i have done dense cakes before that don't taste like cake at all...the only suggestion is to at least double to amount of flavoring--i have even 4x's the extract and it turned out well, and much more aromatic...overall i love it this is my go-to recipe for wedding/birthday cakes etc...

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