Cinnamon Cake with Chile-Chocolate Buttercream
120 mins (prep 60)
16 ingredients
12 servings
In the sixth grade, Lisa Ritter prepared Mexican hot chocolate as part of a social studies project. Years later, she wanted to re-create that sweet-spicy sensation in a layer cake, so she developed a cinnamon-flavored sponge cake and subtly spicy buttercream frosting made with ancho chile powder and cayenne pepper. "This recipe makes great cupcakes, too," Ritter says.

Categories:  white-chocolate , desserts , cake , chocolate-cake , chocolate-desserts , sponge-cake ,
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Serving Size (165.68 g)
Servings 12
Amount per Serving
Calories 776.9 Calories from Fat 502.83
% Daily Value *
Total Fat 55.87g 1031.48%
Saturated Fat 35.23g 2113.62%
Trans Fat 2.04g %
Cholesterol 145.72mg 582.87%
Sodium 369.25mg 184.62%
Total Carbohydrate 68.05g 272.21%
Dietary Fiber 1.57 g 75.36%
Sugars 37.11 g %
Protein 4.97g 119.18%
Vitamin A 1814.88IU% Vitamin C 0.41mg%
Calcium 89.64mg% Iron 2.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggs, pure vanilla extract, confectioners' sugar, pure vanilla extract, white chocolate