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Mexican Chocolate Cake with Caramel Cream Frosting

Blend south-of-the-border flavors for this rich, cinnamon-scented chocolate cake topped with an easy cream cheese frosting.

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( 7 Ratings)

7 Ratings

5 Stars

4 Stars 14%

3 Stars 14%

2 Stars 57%

1 Stars 14%

Member Reviews ( 3 )

318b5c59-b270-47d2-87cd-49968c8a943d

Prep Time 25 min
Total Time 1 hr 45 min
Servings 12

Ingredients

Cake

3/4: cup hot brewed coffee

1/2: cup unsweetened baking cocoa

3: teaspoons ground cinnamon

2: cups all-purpose flour

1: teaspoon baking powder

3/4: teaspoon salt

1/2: teaspoon baking soda

3/4: cup butter or margarine, softened

1 3/4: cups sugar

3: eggs

3/4: cup buttermilk

2: teaspoons vanilla

Frosting

1: can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)

1: package (8 oz) cream cheese, softened

1/2: cup whipping cream

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Directions

1 Heat oven to 350°F. Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray, then line bottoms of pans with cooking parchment paper or waxed paper.
2 In medium bowl, beat coffee, cocoa and cinnamon with wire whisk until smooth; set aside to cool slightly. In another medium bowl, mix flour, baking powder, salt and baking soda until well blended; set aside.
3 In large bowl, beat butter and sugar with electric mixer on high speed until creamy. Add eggs, one at a time, beating well after each addition; set aside. Stir buttermilk and vanilla into coffee mixture. Starting with flour mixture, alternately beat flour mixture, 1/3 at a time, and coffee mixture, 1/3 at a time, into butter mixture on medium speed, scraping bowl occasionally. When all ingredients have been added, beat 30 to 60 seconds longer or until batter is smooth and well blended. Pour into pans.
4 Bake 32 to 37 minutes or until toothpick inserted near center comes out clean and cake springs back when touched lightly in center. Cool in pans on cooling racks 10 minutes. Remove cakes from pans to cooling racks (leave paper on cakes). Cool completely, about 30 minutes.
5 In large bowl, beat dulce de leche and cream cheese on high speed about 2 minutes or until blended and smooth; scrape side of bowl. Beat in whipping cream until stiff peaks form.
6 On serving plate, place 1 cake, rounded side down; remove paper liner. Spread 3/4 cup of the frosting over top to within 1/2 inch of edge. Remove paper from other cake. Place cake, rounded side up, on first cake. Frost side and top of cake with remaining frosting. Serve immediately, or refrigerate until serving.

EXPERT TIPS

Expert Tips

Dulce de leche, a caramelized condensed milk, can be found in the sweetened condensed milk section at the grocery store.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 230),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 15g, 15% Trans Fat 1g 1% ),
Cholesterol: 115mg; 115%;
Sodium: 450mg; 450%;
Total Carbohydrate: 67g; 67%
(Dietary Fiber 2g 2% Sugars 46g 46% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 10%;

Exchanges:

1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 6/15/2013 7:02:15 PM REPORT ABUSE TIACEE said:

Rating:

the frosting was also an issue for me. I will try half a can of the deluce de lech next time, the consistancy of the frosting was runny even with adding a 1 cup of powdered sugar which did thicken up a bit otherwise the cake is good

This reply was: Helpful Inspiring

Posted 5/27/2012 6:49:49 PM REPORT ABUSE DuluthBaker said:

Rating:

Something seemed wrong with the frosting for this cake. I felt like in needed about a box of confectioner sugar. The consistency wasn't right at all.

This reply was: Helpful Inspiring

Posted 5/27/2010 4:54:59 PM REPORT ABUSE RachelJ312 said:

Rating:

This cake was time consuming but, well worth it. It has a very rich and unique flavor and turned out very moist. I had a hard time making the frosting, which I will attribute to poor wisking technique on my behalf. In a crunch for time I substituted 1 can of cream chesse frosting mixed with carmel frosting and it was an excellent compliment to an already amazing cake.

This reply was: Helpful Inspiring