### Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream 1973: A Detailed Recipe Guide
#### Introduction
Looking to add a unique twist to your wedding cake? The cinnamon vanilla wedding cake paired with Mexican hot chocolate buttercream 1973 is the perfect choice! This elegant yet flavorful dessert combines traditional flavors with a touch of exotic spice, making it both visually stunning and delicious. Here’s how you can create this delightful treat for your special day.
#### Detailed Steps to Make the Cinnamon Vanilla Wedding Cake
1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. **Mix Dry Ingredients:** In a medium bowl, mix together the flour, baking powder, salt, and cinnamon until well combined.
3. **Cream Butter and Sugar:** Using an electric mixer in a large mixing bowl, cream the softened butter and sugar for about 5 minutes or until light and fluffy.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.
5. **Gradually Add Dry Ingredients and Milk:** Gradually mix in half of the dry ingredients followed by half of the milk. Continue alternating with the remaining flour mixture and milk until everything is incorporated but do not overmix.
6. **Bake the Cakes:** Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan for about 10 minutes, then remove and place on a wire rack to cool completely.
#### Steps to Make the Mexican Hot Chocolate Buttercream
1. **Prepare the Buttercream Base:** In a large mixing bowl, beat the softened butter until light and creamy.
2. **Add Cocoa Powder:** Gradually add the powdered sugar, starting with half of it, then mix in the ground cinnamon and salt.
3. **Melt the Chocolate:** Melt the chocolate chips using either a microwave or on the stovetop over low heat, stirring occasionally until smooth.
4. **Combine Buttercream and Chocolate:** Mix the melted chocolate into the buttercream mixture thoroughly.
5. **Adjust Consistency:** Slowly mix in the heavy cream to achieve a smooth and spreadable consistency. If needed, add more powdered sugar for thickness or more cream for a softer texture.
6. **Pipe and Frost:** Once both cakes are fully cooled, use a piping bag with a star tip to pipe the frosting onto one cake layer, then sandwich it between the second layer. Spread additional frosting on top and sides of the cake for an even coating.
#### Tips and Variations
- Ensure that all ingredients are at room temperature before beginning.
- For a richer flavor, substitute some of the whole milk with brewed coffee or espresso in both cakes and buttercream.
- Serve the cake alongside small cups of warm Mexican hot chocolate to complement its flavors!
By following these detailed steps, you can create an unforgettable cinnamon vanilla wedding cake with a delicious Mexican hot chocolate buttercream 1973. Perfect for your special day, this cake is sure to impress your guests!