Mexican Chocolate Cake

Name: Mexican Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ½ cups granulated sugar; 1 ½ tsp baking powder; 1 tsp ground cinnamon; ½ tsp chili powder; 2 large eggs (room temperature); 1 cup whole milk; 1 tsp pure vanilla extract; ½ cup unsalted butter (softened); 3 cups powdered sugar; ½ cup unsalted butter (softened); ⅓ cup unsweetened cocoa powder; 2 tbsp milk or cream

Published: June 14, 2025

by Sarah Connor

Why You'll Love This Recipe

The Mexican Chocolate Cake is easy to whip up and perfect for novice bakers looking to impress
Its unique flavor profile balances sweet and spicy for a delightful surprise
Visually, it boasts a deep brown hue topped with fluffy frosting that looks as good as it tastes
Great for birthdays or cozy evenings at home with friends

When I first baked this cake, my friend Sarah was convinced I had enlisted the help of a professional pastry chef. She took one bite and declared it “life-changing,” which led to an impromptu cake party right in my kitchen!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: Use high-quality flour for a light and fluffy texture that forms the base of your cake.
Cocoa Powder: Choose unsweetened cocoa powder to give the cake its rich chocolate flavor without added sweetness. sweet and savory pairings.
Sugar: Granulated sugar is essential for sweetness; adjust based on personal preferences if needed.
Baking Powder: Make sure it’s fresh for maximum leavening power to create that fluffy texture.
Cinnamon: Ground cinnamon adds warmth and depth; opt for fresh ground if possible for better flavor.
Chili Powder: Just a pinch brings out the complexity in flavors; don’t worry, it won’t make your cake spicy!
Eggs: Use large eggs at room temperature to ensure they blend smoothly into your batter.
Milk: Whole milk adds moisture; feel free to use buttermilk for extra richness.
Vanilla Extract: Pure vanilla extract enhances all the flavors beautifully; skip imitation varieties if you can.
Unsalted Butter: Softened butter gives richness; remember to let it sit out before baking.

For frosting:

Powdered Sugar: This creates a smooth, sweet frosting that pairs perfectly with rich chocolate flavors.
Butter: Use softened unsalted butter again here for optimal creaminess in your frosting.
Cocoa Powder: Yes, we’re using it again! It enriches the frosting’s flavor further while maintaining that beautiful color.
Milk or Cream: A splash helps achieve your desired consistency—make it thick or spreadable as you wish!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together!

Preheat Your Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and lightly dust them with flour.

Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, cinnamon, and chili powder until combined. The smell will be heavenly!

Create Wet Mixture: In another bowl, beat eggs until frothy. Add milk, vanilla extract, and melted butter—stir until well mixed. This creates a silky texture that’ll make your cake shine.

Combine Mixtures: Gradually add the wet mixture into your dry ingredients while stirring gently until no lumps remain. Take care not to overmix; we want those air bubbles intact!

Pour Batter into Pans: Divide the batter equally between prepared pans. Smooth out the tops with a spatula so they bake evenly—nobody likes uneven cake tops.

Bake and Cool: Bake in preheated oven for 30-35 minutes or until a toothpick inserted comes out clean. Let them cool in pans before transferring to wire racks—patience is key!

With every step completed successfully, you’re now ready to indulge in this delightful creation!

You Must Know

The richness of Mexican chocolate cake comes from its unique blend of spices, providing depth and warmth
Sifting the dry ingredients helps achieve a smooth batter, while using room temperature eggs ensures even mixing
Trust me, your taste buds will thank you!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix your dry ingredients separately, then combine with wet ingredients for a smooth batter. Bake until a toothpick comes out clean!

Add Your Touch

Feel free to experiment by adding nuts or a splash of coffee for an extra kick. You can also swap out sugar for honey if you’re feeling adventurous!

Storing & Reheating

Store leftover Mexican chocolate cake in an airtight container at room temperature for up to three days. indulgent cake recipes If you need to reheat, pop it in the microwave for about 10-15 seconds.

Chef's Helpful Tips

Always use high-quality cocoa powder for richer flavor; it makes a noticeable difference
Don’t overmix the batter; this keeps the cake fluffy and tender
Remember to let the cake cool completely before frosting for best results

Sharing my first attempt at baking this cake always brings a smile—it was meant to impress my family, but they ended up eating half the batter before it even hit the oven!

FAQ

What makes Mexican chocolate unique?

Mexican chocolate features cinnamon and chili, adding warmth and complexity to desserts like cakes. decadent chocolate desserts.

Can I make this cake gluten-free?

Yes, simply substitute all-purpose flour with gluten-free flour blends for tasty results.

How can I enhance the frosting flavor?

Add a pinch of cinnamon or vanilla extract to your frosting for extra depth and sweetness.

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