Vanilla Bean & Cinnamon Layered Cake with Mexican Hot Chocolate Buttercream between layers and dirty iced with Swiss Buttercream

 

This recipe combines 3 recipes into a fantastic cake that is moist and tasty.  The Mexican Hot Chocolate Buttercream adds the right punch of spice and chocolate to elevate the cake,  This recipe was developed for my son's wedding.  I hope you enjoy it as much as my kids.

Mexican Hot Chocolate Buttercream for 3 layer cake

4 egg white

7 oz granular sugar

7 oz unsalted butter

2.2 oz white chocolate (good quality) melt and cool

2.2 oz dark chocolate (good quality) melt and cool

1/2 t cinnamon

1/2 t Ancho Chili pepper powder

1/4 t cayenne pepper

1/2 t pure vanilla

Wisk egg white and sugar in a heat-proof bowl ( I use my KitchenAid mixing bowl.  Over steaming water whisk egg white mixture until it reaches 140 degrees.   Remove from heat and whisk with KitchenAid until it forms peaks and is cool.   Add slightly warmed to room temperature butter cut into small pieces.  Add one at a time.  When butter is all incorporated add all the cooled melted chocolate, spices, and vanilla.  Mix until the smooth and satin finish.  Set aside until you are ready to use between the cake layers.   This buttercream will keep in the refrigerator for up to 7 days.   Leftovers are delicious icing on brownies.

Vanilla Bean & Cinnamon Cake

2 c unsalted butter, softened

4 c sugar

6 eggs, room temperature

2 c sour cream

2/3 c whole milk

2.5 T Vanilla Bean Paste ( You can order this on Amazon)

6 c cake flour (do not use regular flour)

6 t baking powder

1 t salt

2 t ground cinnamon

Preheat your ovens to 350 degrees.  This makes 3 layers 10" round cake.

In a separate bowl mix together all dry ingredients except sugar and set aside.

In another bowl mix together sour cream, milk, and vanilla bean paste and set aside.

In your KitchenAid beat butter until smooth.  Slowly add sugar and beat for 4 minutes or until creamy.  Add eggs one at a time until fully incorporated on medium speed.

Add flour mixture and sour cream mixture alternating until all is incorporated and smooth.  Remember cakes do not do well if over mixed.

Take cake pans and oil (I use baking spray) and place a round parchment paper at the bottom of the pan to help with complete release without breakage. 

Cook for 28-35 minutes.  Each oven is different so start with the lowest time and extend.  Do not overcook because the cake will become dry and dense. 

Remove from oven when done and place on a cooling rack.  After a few minutes remove from pan onto parchment paper to finish cooling.   When completely cook cut to make the cake level.  

Place enough Mexican Hot Chocolate Buttercream between layers to be visible but not squish out. 

While the cakes are cooking and cooling make Swiss Meringue Buttercream.

Swiss Meringue Buttercream

Taken from Little Vintage Baking

5 room temperature egg white

1 1/4 c granulated sugar

1 3/4 c unsalted butter, softened and cut into small pieces

1/8 t salt

2 1/4 t pure  vanilla 

1 1/2 t pure vanilla bean paste 

Wisk egg white and sugar in a heat-proof bowl ( I use my KitchenAid mixing bowl.  Over steaming water whisk egg white mixture until it reaches 160 degrees.   Remove from heat and whisk with KitchenAid until it forms stiff peaks and is cool.   Add slightly warmed to room temperature butter cut into small pieces.  Add one at a time.  When butter is all incorporated add all the salt and vanillas.  Mix until the smooth and satin finish.  If it looks curdled continue to mix until smooth at low speed. Set aside until you are ready to use between the cake layers.   This buttercream will keep in the refrigerator for up to 7 days.  

Dirty ice your 3 layer cake and it is ready to eat.  Hope you and your family enjoy this recipe.