A light and airy cinnamon cake frosted with the fluffiest, creamiest chile chocolate buttercream.
Here’s the thing. This post is all about the buttercream.
The buttercream, it is so stinking good. Can you see the little flecks of cayenne pepper hiding in there? Can you see how light, creamy and just spoonable it is? I wish I could pass the spatula full of frosting around to each and every one of you because this buttercream is on a different level. It’s spicy, but not really spicy. In fact, my mom noted that the spices actually enhance the chocolate flavor. You can tell there is a little something special in the frosting, but without having an explanation, you might not be able to pinpoint the combination of ancho chile powder, cinnamon and cayenne.
The frosting was a perfect compliment to a cinnamon flavored cake. And while I do love cinnamon I can’t wait to make the frosting again and slather it all over my favorite chocolate cake. I actually went back and forth on posting this cake at all, because the texture of the cinnamon cake didn’t blow me out of the water. But like I said, the buttercream was phenomenal. So do yourself a favor and make the frosting immediately.
- 1 recipe for two-layer cinnamon cake, cooled completely
- 227g milk chocolate, melted and cooled for 30 minutes
- 450g (2 cups) unsalted butter, softened
- 360g (2¼ cups) confectioners' sugar, sifted
- 45 milliliters (3 tablespoons) cold heavy cream
- 5 milliliters (1 teaspoon) pure vanilla extract
- 2g (1 teaspoon) ancho chile powder
- 1 ½g (3/4 teaspoon) cinnamon
- 1g (1/2 teaspoon) cayenne pepper
- In the large bowl of an electric mixer with a paddle attachment, beat the butter on medium-high speed until very light and creamy
- Add half of sugar and mix on low speed for one minute; add remaining sugar and mix again on low speed
- Beat on medium high speed until light and fluffy; reduce speed to low and slowly add cream, vanilla, and seasonings; scrape the sides of the bowl and mix on low again and slowly add the melted chocolate
- Increase speed to medium-high and beat for 2-3 minutes or until frosting is creamy and light
- Use a flat metal spatula to frost the first layer of cake; top with second layer and cover entire cake with frosting
- Store cake in refrigerator and bring to room temperature before serving
- Cake is best enjoyed within three days of frosting
I love, love this frosting but only “liked” the cake. As a result, I’m posting a link to the cake recipe shown in the photos but recommending that you slather the frosting all over my favorite chocolate cake or add 1½ grams (3/4 teaspoon) of ground cinnamon to the recipe for vanilla bean cake layers (just add it with the salt).
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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This looks amazing. I really need to try these flavors. I’ve never combined that type of frosting with a cinnamon cake. It looks fascinating. Thanks for sharing.