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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

Showing 41-43 of 43

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  • on August 25, 2006

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    I thought this cake was wonderful, and I also think the whole point of this cake, is to have it with the frosting. Cinnamon and Chocolate are a classic Mexican combination. Do yourself a favor, and MAKE THIS CAKE WITH THE FROSTING, it's scrumptious! Ours turned out dense and moist, and was overall a great cake. Had to pop it into the freezer for a bit prior to frosting.

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  • on August 21, 2006

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    My daughter made this yesterday, and I'm eating a piece right now. It is the best "scratch" cake I've ever eaten, moist and rich. It was probably too warm a day to attempt the frosting, but although it didn't set up too well, it tasted incredible.

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  • on August 10, 2006

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    I baked this cake for my mother's birthday and I was not very impressed with the final product. The cake was very dense and the cake has a very strong cin. taste. I soaked it with some Godiva liquer to enhance the taste and moisten it up a bit and that seemed to help. P.S. didn't try the frosting.

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