Vanilla Cake with Mexican Chocolate Frosting
Vanilla Cake with Mexican Chocolate Frosting: Attention all dessert lovers! Are you tired of the same old vanilla cakes with boring frosting options? Well, get ready to spice up your taste buds because today, we’re talking about delicious Vanilla Cake with Mexican Chocolate Frosting. With its creamy vanilla base and rich, decadent frosting infused with the flavors of cinnamon, sugar, and dark chocolate, this dessert is sure to satisfy your sweet tooth and leave you craving for more. So, buckle up and get ready to learn how to create this irresistible cake that will have your guests begging for the recipe. With step-by-step instructions for creating the perfect cake, get ready for a mouth-watering adventure that will leave you drooling.
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
- Preheat oven to 350°. Spray bottoms of 3-9-inch round baking pans with cooking spray, line bottoms with parchment paper; spray parchment.
- 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.
- 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
- Meanwhile, to a small saucepan add the water and sugar; heat over medium-low until sugar dissolves, stirring frequently.
- Stir in reserved vanilla pods; let stand at least 1 hour.
MEXICAN CHOCOLATE FROSTING
- Heat cream, butter and corn syrup in medium saucepan over medium heat until butter melts and mixture is hot.
- Remove from heat; add chocolate. Let stand 1 minute; stir until chocolate is melted and smooth.
- Stir in vanilla.
- Place in the refrigerator until thickened slightly (about 25 minutes).
- Measure out 1 cup of chocolate and set aside.
PUTTING IT ALL TOGETHER
- Place 1 cake layer on platter. Brush with syrup; spread 3/4 cup ganache.
- Repeat with remaining layers, leaving sides free of frosting.
- 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).
LATEST POSTS
In conclusion, vanilla cake with Mexican chocolate frosting is a delicious and unique twist on a classic dessert. The combination of creamy vanilla and spicy chocolate creates a flavor explosion that will leave your taste buds singing. Not only is this dessert simple to make, but it also adds a touch of cultural diversity to your baking repertoire. So go ahead and give this recipe a try, and who knows, you may just discover a whole new world of flavors. So go forth and bake, my friends, and don’t be afraid to experiment and make this recipe your own. Happy baking! 💗Sheryl
MORE LAYER CAKE RECIPES
Vanilla Cake with Mexican Chocolate Frosting
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.
Ingredients
For the 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
For the Syrup
- 1/2 cup water
- 1/4 cup granulated sugar
For the Mexican Chocolate 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 powdered sugar
Instructions
For the Cake:
Preheat oven to 350°. Spray bottoms of 3-9-inch round baking pans with cooking spray, line bottoms with parchment paper; spray parchment.
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.
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.
For the Syrup:
While the cakes are baking, to a small saucepan add the water and sugar; heat over medium-low until sugar dissolves, stirring frequently. Stir in reserved vanilla pods; let stand at least 1 hour.
For the Mexican Chocolate Frosting:
Heat cream, butter and corn syrup in medium saucepan over medium heat until butter melts and mixture is hot. Remove from heat; add chocolate. Let stand 1 minute; stir until chocolate is melted and smooth. Stir in vanilla. Place in the refrigerator until thickened slightly (about 25 minutes). Measure out 1 cup of chocolate and set aside.
Putting it all together:
Place 1 cake layer on platter. Brush with syrup; spread 3/4 cup ganache. Repeat with remaining 2 layers, leaving sides free of frosting. To the reserved 1 cup of chocolate add 2 cups powdered sugar. Spread on top of the cake.
Notes
My Favorite Tool for Baking Layered Cakes:
Bake Even Cake Strips for Cake Pans. Bake-Even strips reduce the work and save the cake without a cake leveler or other baking supplies. Just wet the baking strips and use the loops to secure them to your cake pan, cinch to tighten. The Bake-Even fabric cake strips are safe in the oven up to temperatures of 400 degrees Fahrenheit.
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Another winning recipe! I didn’t have all the ingredients for the cake, but the frosting was AMAZING! I’ve already had to share the recipe with coworkers. And in case anyone was wondering the frosting/ganache was great with graham crackers (purely for testing purposes of course).
Hi Becky, Thank you for the kind words. I’m so glad you like the recipe.