Celebrate your fiesta in style with this Vanilla Cake with Mexican Chocolate Frosting!  Perfect for a Cinco de Mayo Celebration too!  A brush of sweet vanilla syrup keeps this delicious classic cake moist, but the real star of this cake is the frosting!  With just a hint of cinnamon and sugar crystals.  Everyone will be asking about how you made this yummy cinnamon frosting.  The secret to this amazing frosting is the Mexican Hot Chocolate Tables!  The perfect amount of chocolate, spice and sweetness.

How to Make Vanilla Cake with Mexican Chocolate Frosting

This moist vanilla cake can be made into a two, three or four layer cake!  It’s all about portions!  For the two layer cake just divide the cake batter in half.  For the three layer cake divide the cake batter into thirds and for the four layer cake, bake two layers and slice the two layers horizontally into two pieces each.  The two layer cake will be the normal thickness.  The layers of the three layer cake will be thinner, and the four layer cake with have small layers with a lot more opportunities of adding the yummy Mexican chocolate frosting!

So, whether you’re planning a Fiesta Party, Cinco de Mayo Party or a Summer Barbecue this easy cake recipe will fit right in.

VANILLA CAKE WITH MEXICAN CHOCOLATE FROSTING INGREDIENTS LIST-full printable recipe below in recipe card

VANILLA CAKE BATTER

• 1 1/2 cups milk
• 2 (6-inch) vanilla beans, seeds removed
• 3 cups all-purpose flour
• 2 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/4 cups granulated sugar
• 1 1/2 cups unsalted butter, softened
• 4 large eggs
• 3 teaspoons vanilla extract

SYRUP GLAZE

• 1/2 cup water
• 1/4 cup granulated sugar

MEXICAN CHOCOLATE CAKE RECIPE FROSTING

• 1 1/4 cups heavy whipping cream
• 3 tablespoons unsalted butter, cut up
• 3 tablespoons light corn syrup
• 15 ounces Abuelita Mexican Hot Chocolate Tablets (5), chopped
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar

VANILLA CAKE INSTRUCTIONS

1. Preheat oven to 350°.  Spray bottoms of 3-9-inch round baking pans with cooking spray, line bottoms with parchment paper; spray parchment.
2. Pour milk into small bowl.  With small knife, carefully scrape seeds from vanilla beans into milk (reserve pods for syrup);  stir to combine .  Let stand 15 minutes.
3. Whisk flour, baking powder, baking soda and salt in medium bowl.  Beat sugar and butter in large bowl at medium speed 2 minutes or until blended and creamy.  Add eggs one at a time, beating well after each addition.  Beat in vanilla.  At low speed, beat in flour mixture alternately with milk just until incorporated and smooth, beginning and ending with flour mixture.  Divide batter between pans ( about 2 1/3 cups each).  Bake 25 minutes or until a toothpick inserted in center comes our clean.  Cool in pans on wire rack 15 minutes.  Invert onto wire rack; remove parchment.  Cool completely.

SYRUP GLAZE

1. Meanwhile, to a small saucepan add the water and sugar; heat over medium-low until sugar dissolves, stirring frequently.
2. Stir in reserved vanilla pods; let stand at least 1 hour.

MEXICAN CHOCOLATE FROSTING

1. Heat cream, butter and corn syrup in medium saucepan over medium heat until butter melts and mixture is hot.
2. Remove from heat; add chocolate. Let stand 1 minute; stir until chocolate is melted and smooth.
3. Stir in vanilla.
4. Place in the refrigerator until thickened slightly (about 25 minutes).
5. Measure out 1 cup of chocolate and set aside.

PUTTING IT ALL TOGETHER

1. Place 1 cake layer on platter.  Brush with syrup; spread 3/4 cup ganache. 
2. Repeat with remaining layers, leaving sides free of frosting. 
3. To the reserved 1 cup of chocolate add 2 cups powdered sugar.  Spread on top of the cake.

What are Mexican Chocolate Tablets?

Mexican Hot Chocolate Tablets is delicious chocolate made with cocoa, sugar, and a touch of cinnamon.

HOW TO MAKE CAKE FLOUR

NOTE: This yellow cake recipe does not have cake flour listed as an ingredient. One level cup all-purpose flour, remove two tablespoons, and add two tablespoons or cornstarch back in . Be sure to sift the flour to distribute the cornstarch before using it in your cake batter. Why replace all-purpose flour with cake flour? Using cake flour in your cake batter will result in a more light, tender cake.

HOW TO MAKE MEXICAN HOT CHOCOLATE CAKE INTO A TWO,THREE OR FOUR LAYER CAKE

You don’t need to double the cake recipe in order to achieve a multiple layered cake.

• TWO LAYERS: Divide the cake batter in half, spoon into round cake pans (9-inch)
• THREE LAYERS: Divide the cake batter into thirds, spoon into round cake pans (9-inch)
• FOUR LAYERS: Divide cake batter in half. Bake two layers and slice the two layer horizontally into two pieces per layer.

HOW TO TRANSFORM THIS CAKE TO FIT YOUR PAN

• CAKE PANS: The Yellow Cake was made in three-9 inch cake pans. The great thing about this cake recipe is that it can be adapted to different size pans. Like two-9 inch cake pans, a 9×13 inch baking pan, a bundt pan, or 34 regular cupcakes.

PRO TIP

CAKE STRIPS FOR EVENLY BAKED CAKES: Helps bakes bake evenly with no crowns or cracked tops.

HOW TO MAKE VANILLA CAKE AHEAD OF TIME

VANILLA CAKE: Once the cake has cooled completely, wrap each layer individually in plastic wrap and then in foil. Can be frozen up to 3 months. When ready to use, unwrap and frost frozen.

MEXICAN CHOCOLATE FROSTING: Frostings that are made with shortening can be stored at room temperature in an air tight container on the counter up to 2 weeks. Frostings with butter, milk, or whipping cream should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months. REVIVE: For frostings that are frozen or refrigerated. Set them on the counter and wait for them to come to room temperature. Spoon into a large mixing bowl. Fit the mixer with a paddle attachment, beat on medium high until light and fluffy (about 3 minutes).

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