CINNAMON CHOCOLATE CAKE
A healthy hint of cinnamon gives this chocolate cake an extra step up over the expected sheet cake. Its sweet frosting is full of crunchy pecans. -Victor Clifford, San Jose, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.
Nutrition Facts : Calories 575 calories, Fat 30g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 3g fiber), Protein 5g protein.
CINNAMON SPICE CAKE WITH FIG BUTTERCREAM, WHITE CHOCOLATE GANACHE AND BUTTERMILK CARAMEL
This recipe includes my favorite flavors and a component (buttermilk caramel) from the best cake I have ever tasted in my life.
Provided by Food Network
Categories dessert
Time 2h20m
Yield 12 to 14 servings
Number Of Ingredients 25
Steps:
- For the cinnamon spice cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
- In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth. Beat in the eggs 1 at a time until smooth and light. Stir together the buttermilk and vanilla in a separate small bowl. Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl. Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition.
- Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes. Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes.
- For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth. Add the confectioners' sugar and beat until incorporated. Mix in the fig butter. Add the buttermilk if needed to thin to a spreading consistency.
- For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot. Do not use a saucepan; it may boil over. Bring the ingredients to a boil and reduce the heat to low but still bubbling. Cook, stirring very frequently, until golden brown, 8 to 9 minutes. Remove from the heat and add the vanilla. Let cool.
- For the white chocolate ganache: Put the white chocolate in a heatproof bowl. Heat the cream in a saucepan until just simmering. Pour the cream over the chocolate and let stand for 5 minutes. Stir until smooth and melted. Refrigerate until cooled completely, about 20 minutes. Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth.
- To assemble the cake: Slice each cake layer in half horizontally. Place a layer on a plate or cake stand and cover with fig buttercream. Repeat with 2 more layers and the buttercream. Put the final cake layer on top, then frost the top and sides with the white chocolate ganache. Pour the buttermilk caramel over the top of the cake to drizzle down. Serve with more caramel sauce if desired.
CINNAMON WHITE CHOCOLATE CAKE
This is a white chocolate layer cake, accented with Saigon Cinnamon. Frost with Recipe #122090 (I was going to add it but it was already on Zaar) .
Provided by Annacia
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted.
- Stir until chocolate is completely melted. Cool chocolate about 5 minutes or until chocolate is lukewarm to the touch.
- Beat cake mix, milk, eggs, cinnamon and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently.
- Beat on medium speed 2 minutes or until well blended.
- Pour evenly into 2 greased and floured (9-inch) round cake pans.
- Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean.
- Cool cakes in pans 10 minutes.
- Rmove from pans; cool completely on wire racks.
- Frost cooled cake.
Nutrition Facts : Calories 361.8, Fat 18.9, SaturatedFat 9.2, Cholesterol 72.7, Sodium 396.6, Carbohydrate 43.9, Fiber 0.8, Sugar 32.1, Protein 5.1
WHITE CHOCOLATE CHEESECAKE WITH CINNAMON AND LEMON
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Cream Cheese Lemon Almond Spring Cinnamon Shavuot Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 8-10 servings
Number Of Ingredients 22
Steps:
- For crust
- Position rack in center or oven and preheat to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of foil. Finely grind 1/2 cup almonds, cookies, sugar and lemon peel in processor. Add butter and 1/2 cup almonds. Process until nuts are chopped and moist clumps form. Press mixture onto bottom (not sides) of pan. Bake until crust is golden, about 20 minutes. Cook. Maintain oven temperature.
- For filling
- Stir white chocolate in top of double boiler set over simmering water until chocolate melts. Cool to lukewarm, stirring occasionally.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Gradually beat in sour cream and juice, then melted chocolate, peel, vanilla and cinnamon. Beat in eggs 1 at a time.
- Transfer filling to crust. Bake until edges of cheesecake puff and crack and center is just set, about 1 hour 15 minutes. Remove from oven. Run small knife around sides of cake to loosen. Remove foil. Chill cheesecake uncovered overnight.
- For topping
- Combine white chocolate and cream in top of double boiler set over simmering water. Stir until chocolate melts. Whisk in grated lemon peel. Cool to room temperature.
- Release pan sides from cake. Transfer cake to platter. Pour topping over center of cake, spreading evenly and leaving 1/2-inch border around edge of cake. Garnish with sliced almonds and white chocolate curls. Chill until topping is cold. (Can be made 1 day ahead. Cover; keep chilled.)
CINNAMON CHOCOLATE CAKE
The best thing about this cake is how good it tastes. The next best thing is I can prepare it in about 45 minutes, since it gets frosted while still warm. I've even dashed home from work at lunch, baked this dessert and returned with it for an afternoon celebration. -Rosemary Woodrow, Sparks, Nevada
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24-30 servings.
Number Of Ingredients 20
Steps:
- In a bowl, combine the first four ingredients. In a saucepan, combine the water, oil, butter and cocoa; bring just to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over warm cake. Cool completely.
Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON CHOCOLATE CAKE
What makes this recipe different from the normal chocolate cake is the cola added. Do not use diet.
Provided by CoffeeB
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt.
- Stir in marshmallows.
- Set aside.
- In a small saucepan, bring the cocoa, cola, oil and butter to a boil.
- Pour over flour mixture.
- Mix well.
- Stir in eggs, buttermilk and vanilla.
- Pour into a greased 9x13 inch baking pan.
- Bake at 350 degrees for 35-40 minutes.
- Do not overbake.
- Cool.
- Frosting:.
- In a large saucepan, bring the cocoa, cola and butter to a boil.
- Remove from the heat.
- Stir in powdered sugar and 3/4 cup pecans until blended.
- Spread over cake.
- sprinkle with remaining pecans.
- Cool until frosting is set before cutting.
WHITE CHOCOLATE CHUNK CINNAMON COFFEE CAKE
Make and share this White Chocolate Chunk Cinnamon Coffee Cake recipe from Food.com.
Provided by beckas
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Mix topping ingredients and set aside.
- Mix flour, baking soda, baking powder, and salt and set aside.
- Beat butter, sugar, and vanilla until light and fluffy.
- Beat in eggs, one at a time.
- Blend in sour cream.
- Mix in flour mixture and mix until smooth.
- Spread 1/2 of the batter in a greased 9x13 pan.
- Top with 1/2 of the topping mixture.
- Repeat layers.
- Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan.
Nutrition Facts : Calories 446.8, Fat 24.4, SaturatedFat 13.2, Cholesterol 75, Sodium 356.1, Carbohydrate 52.2, Fiber 1.3, Sugar 33.8, Protein 6.5
CINNAMON CHOCOLATE CAKE
Make and share this Cinnamon Chocolate Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 17
Steps:
- Sift sugar and flour into a large bowl.
- In a saucepan, mix 1/2 cup margarine, shortening, 4 tablespoons cocoa, and water. Bring to a rapid boil.
- Pour over flour/sugar mixture and mix well.
- Add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well.
- Pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes.
- To make topping, mix powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, 1/2 cup butter, milk and blend well. Stir in pecans.
- Pour over warm cake and use a warm knife to spread.
WHITE CHOCOLATE CAKE
Make and share this White Chocolate Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 19
Steps:
- Melt chocolate over hot, not boiling water.
- Cool slightly and add vanilla.
- Cream butter and 1 cup sugar until light and fluffy.
- Add chocolate.
- Add egg yolks, one at a time, mixing after each addition.
- Sift dry ingredients together and add alternately with buttermilk.
- Stir in pecans and coconut (optional).
- Mix only enough to blend.
- Whip egg whites and second cup of sugar to a soft peak.
- Gently fold whipped egg whites into chocolate mixture.
- Pour into a 9x13 pan or 2 8" round pans.
- Bake at 350~ for 40-45 minutes or until done.
- White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).
- Blend in milk, cook over medium heat, stirring constantly until thick.
- Cool completely.
- In large mixing bowl cream butter, sugar and vanilla.
- Beat until light and fluffy.
- Gradually add completely cooled chocolate mixture.
- Beat until well blend.
- Do not over-mix or it will become soupy.
- Spread between layers, on top and on sides of cake.
- Sprinkle cake with coconut or with anything else that you like.
WHITE CHOCOLATE CAKE
If you're celebrating a special occasion, this layer cake makes a great centrepiece. It's topped with silky white chocolate ganache and fresh raspberries
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Yield Serves 16-18
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
- Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
- While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
- Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium
ANNE BYRN'S LEMON LOVER'S WHITE CHOCOLATE CAKE
This cake is out of this world! I got everyone hyped about it when I spoke of making it for my Mom's birthday. This recipe calls for store-bought lemon curd but I like to use Bev's Lemon Curd recipe!
Provided by Harley Seashell Pri
Categories Dessert
Time 52m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the cake:.
- Melt 6 oz of white chocolate chips in the microwave for about 2 minutes, stirring half way through.
- Depending on the power of your microwave you may need more or less time.
- Be sure to watch carefully so that the white chocolate doesn't burn.
- Cool the white chocolate slightly.
- Add to the remainder of the cake ingredients and mix well.
- Pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
- Bake 28 to 32 minutes or until a cake tester comes out clean.
- Allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
- For the frosting:.
- Melt the 6 oz white chocolate chips in the microwave using the same procedure as before.
- Let cool slightly.
- Meanwhile combine the rest of the ingredients.
- Add the melted white chocolate.
- Beat with a mixer until fluffy.
- For the assembly:.
- Spread one of the cooled cakes with lemon curd.
- Place the second cake on top.
- Frost the top and the sides of the cake.
- I prefer to keep this cake refrigerated due to the cream cheese frosting.
Nutrition Facts : Calories 949.3, Fat 47.5, SaturatedFat 21, Cholesterol 131.7, Sodium 642.6, Carbohydrate 123.1, Fiber 0.7, Sugar 105.6, Protein 11
More about "cinnamon white chocolate cake food"
CINNAMON CAKE WITH WHITE CHOCOLATE GLAZE RECIPE
From cuisinart.com
Estimated Reading Time 2 mins
VEGAN CHOCOLATE CARAMEL SHEET CAKE - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.com
21 KOSHER FOR PASSOVER DESSERT RECIPES | FOOD NETWORK
From foodnetwork.com
CINNAMON CAKE WITH CHILE-CHOCOLATE BUTTERCREAM - FOOD & WINE
From foodandwine.com
CINNAMON WHITE CHOCOLATE CAKE | MCCORMICK GOURMET
From mccormick.com
MAKE OR BAKE: I NEED A GREAT DESSERT FOR EASTER I CAN MAKE IN …
From theguardian.com
MEXICAN CHOCOLATE CAKE W. WARM CINNAMON GLAZE | LUCI'S MORSELS
From lucismorsels.com
MAKE WHITE HOT CHOCOLATE EVEN BETTER | EPICURIOUS
From epicurious.com
MEXICAN CHOCOLATE CAKE RECIPE WITH CINNAMON - THE SPRUCE EATS
From thespruceeats.com
CARROT CAKE EARTHQUAKE CAKE - COOKIES AND CUPS
From cookiesandcups.com
CHOCOLATE-CINNAMON LATTE CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
OUR 10 BEST CHOCOLATE CAKE RECIPES OF ALL TIME - FOOD52.COM
From food52.com
TEXAS SHEET CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
WHITE CHOCOLATE CHIP COOKIES WITH CINNAMON - THE FOOD CHARLATAN
From thefoodcharlatan.com
@EASYVEGAN4U ON INSTAGRAM: ""GET THE COMPLETE PLANT BASED …
From instagram.com
THE MOST POPULAR DESSERT THE YEAR YOU WERE BORN
From thedailymeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love