If you’re looking for a dessert that combines the rich decadence of chocolate with a warm, spicy kick, then Mexican Chocolate Cake is the perfect treat for you!
This cake is a delightful twist on the traditional chocolate cake, incorporating the bold flavors of Mexican chocolate, cinnamon, and a hint of cayenne pepper.
The result is a moist, flavorful cake that’s not only indulgent but also uniquely aromatic. The combination of flavors will take your taste buds on an unforgettable journey, making it the ideal dessert for any occasion—from casual family dinners to festive gatherings.
In this blog post, I’ll walk you through a simple step-by-step recipe that’s easy to follow and results in a show-stopping cake. So, let’s get started and bake a cake that’s sure to impress!
What Makes Mexican Chocolate Cake So Special?
Mexican Chocolate Cake is a twist on the classic chocolate cake, incorporating bold flavors like cinnamon, vanilla, and a dash of chili powder.
This combination of ingredients creates a deeply spiced, slightly tangy cake that will make your taste buds tingle.
The addition of Mexican chocolate (which contains a hint of cinnamon and sometimes chili) in this recipe amplifies the overall richness, giving the cake its signature flavor.
How To Prepare Mexican Chocolate Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Mexican
Calories: 350
Yield: 10 slices
Equipment Needed
- 2 mixing bowls
- 1 large whisk
- 2 round 9-inch cake pans
- 1 hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Sifter
- Cake spatula or butter knife
- Large spoon
Ingredients
For the Cake:
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 ¼ teaspoons ground cinnamon
- 1 ¼ cups unsweetened cocoa powder
- 1 ¼ cups granulated sugar
- 4 large eggs (at room temperature)
- 1 ¼ cups buttermilk
- ¾ cup vegetable oil
- 2 ½ teaspoons pure vanilla extract
- 1 ¼ cups boiling water
- 1 ¼ tablespoons white vinegar
- 1 ¼ cups freshly brewed strong hot coffee
For the Frosting:
- 1 ¼ cups salted butter (at room temperature)
- 5 cups powdered sugar
- ⅓ cup unsweetened cocoa powder
- 2 ¼ teaspoons ground cinnamon
- 1 ¼ teaspoons vanilla extract
- 6-7 tablespoons heavy cream
How To Make Mexican Chocolate Cake
For the Cake:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cocoa powder.
2. In a separate large bowl, beat the eggs and sugar until smooth. Add in the buttermilk, oil, vanilla extract, and vinegar, and mix well.
3. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Slowly stir in the boiling water and hot coffee, making the batter thin.
4. Pour batter evenly into the prepared pans.
5. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
1. Beat the butter in a bowl until smooth. Gradually add powdered sugar, cocoa powder, cinnamon, and vanilla extract, mixing until combined.
2. Slowly add heavy cream, one tablespoon at a time, until desired frosting consistency is reached. Frost the cooled cakes with the frosting, spreading evenly.
3. Enjoy your delicious Mexican chocolate cake!
Special Notes
Spice Level: The chili powder adds a subtle heat to the cake, but it’s not overwhelming. If you’re not sure about the spice level, feel free to reduce the amount of chili powder, or leave it out entirely for a more traditional chocolate flavor.
For a Vegan Version: You can replace the eggs with flax eggs and use a plant-based milk and oil to make this recipe vegan-friendly. Just make sure to adjust the frosting with dairy-free alternatives.
Make-Ahead Tip: The cake itself can be made a day ahead. Just store it in an airtight container at room temperature, and frost it when you’re ready to serve.
Tips And Variations
1. Spice Level: The cayenne pepper adds a subtle heat, but if you want more of a kick, feel free to add an extra pinch. Adjust it according to your taste!
2. Chocolate Substitutes: If you can’t find Mexican chocolate, you can use semi-sweet or bittersweet chocolate. For an even more authentic flavor, look for chocolate with a hint of cinnamon and almond.
3. Make It Vegan: You can replace the eggs with flaxseed meal (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) and substitute non-dairy milk and oil. Use vegan chocolate for the frosting.
4. Add-ins: Consider adding chopped nuts (like pecans or walnuts) or dried fruit like cherries or raisins to the batter for added texture and flavor.
Why You’ll Love This Mexican Chocolate Cake
This cake isn’t just any chocolate cake—it’s full of layers of flavor. The combination of chocolate, cinnamon, and chili gives it a unique twist, making it perfect for anyone who loves a little heat with their sweetness.
The chocolate ganache adds an extra layer of richness that ties everything together in the most delicious way possible.
Perfect for birthdays, special occasions, or simply when you want to treat yourself, this Mexican Chocolate Cake will soon become a go-to favorite!
Storage & Make-Ahead Tips
To make this Mexican Chocolate Cake ahead of time, you can bake the cake layers up to 2 days in advance. Store them in an airtight container at room temperature to keep them fresh.
If you need to store the cake for longer, wrap the cooled layers tightly in plastic wrap and freeze for up to 3 months.
When ready to serve, allow the cake to thaw and top with ganache. For leftovers, cover the cake and keep it in the refrigerator for up to 4 days. The cake will stay moist and flavorful!
Conclusion
This Mexican Chocolate Cake is the perfect treat for anyone who loves a little spice with their sweetness.
With its rich, moist layers and the bold combination of chocolate, cinnamon, and a hint of chili, it’s a dessert that will leave a lasting impression.
Baking it for a special occasion or simply indulging in a delicious homemade cake, this recipe is sure to be a crowd-pleaser.
So, gather your ingredients, get baking, and enjoy every flavorful bite of this unique and decadent cake. Happy baking!
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Mexican Chocolate Cake
Equipment
- 2 mixing bowls
- 1 large whisk
- 2 round 9-inch cake pans
- 1 hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Sifter
- Cake spatula or butter knife
- Large spoon
Ingredients
For the Cake:
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 ¼ teaspoons ground cinnamon
- 1 ¼ cups unsweetened cocoa powder
- 1 ¼ cups granulated sugar
- 4 large eggs at room temperature
- 1 ¼ cups buttermilk
- ¾ cup vegetable oil
- 2 ½ teaspoons pure vanilla extract
- 1 ¼ cups boiling water
- 1 ¼ tablespoons white vinegar
- 1 ¼ cups freshly brewed strong hot coffee
For the Frosting:
- 1 ¼ cups salted butter at room temperature
- 5 cups powdered sugar
- ⅓ cup unsweetened cocoa powder
- 2 ¼ teaspoons ground cinnamon
- 1 ¼ teaspoons vanilla extract
- 6-7 tablespoons heavy cream
Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cocoa powder.
- In a separate large bowl, beat the eggs and sugar until smooth. Add in the buttermilk, oil, vanilla extract, and vinegar, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Slowly stir in the boiling water and hot coffee, making the batter thin.
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
- Beat the butter in a bowl until smooth. Gradually add powdered sugar, cocoa powder, cinnamon, and vanilla extract, mixing until combined.
- Slowly add heavy cream, one tablespoon at a time, until desired frosting consistency is reached. Frost the cooled cakes with the frosting, spreading evenly.
- Enjoy your delicious Mexican chocolate cake!