cinnamon vanilla wedding cake with mexican hot chocolate buttercream

Geoffrey Umphenour

Ingredients

  • - Cinnamon Vanilla Wedding Cake:
  • - All-purpose flour (2 cups)
  • - Granulated sugar (1 cup + 3/4 cup)
  • - Baking powder (1 1/2 teaspoons)
  • - Salt (1/2 teaspoon)
  • - Cinnamon (1 teaspoon)
  • - Vanillin extract (2 teaspoons)
  • - Eggs (4 large)
  • - Milk (1 cup, room temperature)
  • - Vegetable oil (1/3 cup)
  • - Mexican Hot Chocolate Buttercream:
  • - Unsalted butter (8 ounces, softened) [SEO: softened unsalted butter]
  • - Powdered sugar (5 cups) [SEO: powdered sugar]
  • - Vanilla extract (2 teaspoons) [SEO: vanilla extract]
  • - Milk chocolate chips (1 cup) [SEO: milk chocolate chips]
  • - Cinnamon (1 teaspoon) [SEO: cinnamon]
  • - Ground cayenne pepper (1/4 teaspoon) [SEO: ground cayenne pepper]
  • - Optional Garnishes:
  • - Fresh berries
  • - Edible flowers
  • - Sprinkles or edible glitter

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