Mexican Chocolate Cake is a rich and moist cake infused with dark cocoa, cinnamon, and a hint of chili that brings warmth to the chocolate.
This Mexican chocolate cake recipe has a deep, slightly spicy flavor that balances sweet and heat, creating a bold taste experience.
The specialty of this Mexican chocolate cake recipe lies in the unique additions of dried chili powder and cinnamon, which elevate traditional chocolate cake into something extraordinary.
The warm spices enhance the chocolate while adding subtle complexity. Creamy cinnamon buttercream frosting tops the cake, making each slice indulgent.
I will now show step-by-step how to create this Mexican Chocolate Cake recipe.
About This Mexican Chocolate Cake Recipe
This Mexican chocolate cake recipe delivers a rich and deep chocolate flavor balanced by warm spices. Cinnamon adds a gentle sweetness and aromatic warmth, while the dried chili powder provides a subtle, smoky heat that enhances the chocolate without being sharp.
The cake texture is moist and tender, creating a comforting mouth feel that melts lightly on the tongue. Sweetness from the sugar and the creamy cinnamon buttercream frosting balances the spice, producing a layered depth of flavor.
Dark cocoa intensifies the chocolate notes, making the Mexican chocolate cake recipe indulgent, bold, and memorable.
How To Prepare Mexican Chocolate Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Mexican
Difficulty: Easy
Yield: 10 servings
Kitchen Utensils
- 2 (9-inch) round cake pans
- Mixing bowls (large and medium)
- Electric mixer or hand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine sieve
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Cake
- 2 ¼ cups (280 g) unbleached all-purpose flour
- â…” cup (65 g) dark cocoa powder
- ¾ cup (170 g) unsalted butter, softened
- 1 â…” cups (330 g) granulated sugar
- 2 large eggs (about 100 g without shells)
- 1 ¼ cups (300 ml) warm water
- 1 ¼ teaspoons baking soda
- ¼ teaspoon baking powder
- 1 ¼ teaspoons dried chili powder (ancho, guajillo, or chipotle)
- 4 teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
For the Cinnamon Buttercream Frosting
- 1 cup (227 g) salted butter, room temperature
- 4 cups (480 g) powdered sugar
- 1 ½ teaspoons vanilla extract
- 5–6 tablespoons (75–90 ml) heavy cream
- 1 tablespoon ground cinnamon
Instructions
1. Get the oven and pans ready
Start by heating your oven to 350°F (175°C) so it’s fully hot when the batter is ready. Grease two 9-inch round cake pans and lightly dust them with flour, or line the bottoms with parchment paper to prevent sticking.
2. Combine the dry ingredients
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, chili powder, cinnamon, and salt. Give everything a good stir so the spices and leavening agents are evenly mixed throughout the flour.
3. Cream the butter and sugar
In a separate bowl, beat the softened butter and sugar together until the mixture looks pale and fluffy. This should take about 3–4 minutes and helps create a light cake texture.
4. Add the eggs and vanilla
Crack in the eggs one at a time, mixing well after each addition so they’re fully incorporated. Stir in the vanilla extract and blend until smooth.
5. Mix wet and dry ingredients together
Add the dry mixture to the butter mixture gradually, alternating with the warm water. Start with some dry ingredients, then a bit of water, and continue in batches—ending with the dry ingredients. Mix just until everything comes together; avoid over mixing to keep the cake tender.
6. Bake the cakes
Divide the batter evenly between the prepared pans and smooth the tops. Place them in the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
7. Make the frosting
Beat the butter until creamy and smooth. Slowly add the powdered sugar while mixing on low speed. Stir in the vanilla, cinnamon, and 5 tablespoons of heavy cream. Beat until light and fluffy, adding a little more cream if needed to make it easy to spread.
8. Assemble and frost the cake
Place one cooled cake layer on a serving plate and spread frosting evenly over the top. Set the second layer on top and frost the top and sides of the cake. Let it rest for about 30 minutes before slicing to allow the frosting to set and the texture to settle nicely.
Notes: Adjust chili powder to taste for more or less heat. For a deeper flavor, use dark cocoa powder. Make sure the cake is completely cool before frosting to prevent melting. This cake tastes even better the next day as the spices develop.
Cooking Method (Simple Explanation)
The cake is made by first mixing dry ingredients separately, then creaming butter and sugar for a light texture. Eggs and vanilla are added for richness.
The dry ingredients and warm water are combined gradually to create a smooth batter. After baking and cooling, the cake is layered and finished with a cinnamon-spiced buttercream.
Nutrition Facts Of Mexican Chocolate Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 520 kcal |
| Carbohydrates | 72 g |
| Protein | 5 g |
| Fat | 25 g |
| Saturated Fat | 15 g |
| Sugar | 55 g |
| Fiber | 3 g |
| Sodium | 220 mg |
How It Works
This Mexican chocolate cake recipe works by carefully layering flavors and textures to create a rich, moist, and subtly spiced dessert.
The dry ingredients, including flour, cocoa, cinnamon, chili powder, and leavening agents, provide structure, chocolate depth, and a hint of warmth.
Softened butter and sugar are creamed together to trap air, giving the cake lightness. Eggs and vanilla enrich the batter, while warm water blends the ingredients and helps activate the baking soda for rising.
Baking transforms the batter into a tender cake, and the cinnamon buttercream frosting adds creamy sweetness and a gentle spice that enhances the chocolate and chili notes.
Why This Recipe Is A Must-Try?
This Mexican chocolate cake recipe is a must-try because it transforms classic chocolate into a bold and memorable dessert.
The chili and cinnamon create gentle warmth that enhances the richness of dark cocoa, giving a unique depth of flavor.
The Mexican chocolate cake recipe remains moist and tender, while the cinnamon buttercream frosting adds a creamy, lightly spiced finish.
Every slice offers an unexpected yet harmonious blend of sweet, chocolatey, and slightly spicy notes. Baking this Mexican chocolate cake recipe allows discovery of flavors that are vibrant, comforting, and unlike ordinary chocolate cakes.
Serving Suggestions
Serve slices of Mexican chocolate cake recipe slightly warm or at room temperature to enjoy the full depth of chocolate, cinnamon, and chili flavors.
Pair the cake with a dollop of whipped cream, a scoop of vanilla or cinnamon ice cream, or a drizzle of chocolate sauce to enhance richness. Sprinkle lightly with cocoa powder or cinnamon for a decorative touch.
This Mexican chocolate cake recipe also pairs well with a hot cup of coffee, chai, or spiced hot chocolate to complement the warm spices. Store leftovers in an airtight container to maintain moisture and flavor.
Professional Baking Tips
1. Use butter and eggs at room temperature to help them blend smoothly, creating a light and even cake texture.
2. Sift flour, cocoa powder, cinnamon, and chili powder together to remove lumps and ensure the spices and cocoa are evenly distributed throughout the batter.
3. Measure flour by spooning it into the cup and leveling with a knife. This prevents a heavy, dense cake caused by too much flour.
4. Warm water slightly before adding it to the batter to help dissolve sugar, activate baking soda, and produce a smooth, cohesive mixture.
5. Mix gently after adding dry ingredients to avoid developing too much gluten, which can make the cake tough.
6. Let the cake cool completely on a wire rack before frosting. This prevents the frosting from melting or sliding and allows flavors to settle.
Nutrition Benefits
This Mexican chocolate cake recipe offers several nutritional benefits despite being a dessert. Dark cocoa powder provides antioxidants that support heart health and improve circulation. Cinnamon contains anti-inflammatory properties and can help regulate blood sugar levels.
Eggs contribute protein and essential vitamins, while butter adds healthy fats necessary for energy and nutrient absorption. The small amount of chili powder may help boost metabolism and improve digestion.
Moderation allows enjoyment of these benefits alongside rich flavors, making the cake both indulgent and a source of nutrients from spices, cocoa, and natural ingredients.
Best Variations
➤ Espresso Chocolate Cake: Add 1–2 teaspoons of instant espresso powder to the warm water before mixing. This deepens the chocolate flavor and adds a subtle coffee note.
➤ Orange-Spiced Chocolate Cake; Stir in 1 teaspoon of finely grated orange zest to the batter and a few drops of orange extract to the frosting for a bright, citrusy twist.
➤ Nutty Chocolate Cake: Fold in ½ cup of toasted chopped pecans, walnuts, or hazelnuts into the batter for added crunch and flavor. Sprinkle extra nuts on top of the frosting for decoration.
➤ Chili Chocolate Cake: Increase the chili powder slightly and add a pinch of cayenne. This gives the cake a gentle warming heat that balances the sweetness.
➤ Salted Caramel Chocolate Cake: Spread a thin layer of caramel sauce between the layers before frosting and sprinkle flaky sea salt on top. The sweet-salty contrast elevates the cake to a gourmet level.
Storage Instructions
Store the Mexican chocolate cake recipe in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, wrap the cooled cake layers tightly in plastic wrap and keep them in the refrigerator for up to 5 days.
Frosted Mexican chocolate cake recipe should be refrigerated in an airtight container to protect the buttercream, then brought to room temperature before serving for the best texture and flavor.
For extended storage, the unfrosted layers can be frozen for up to 2 months, thawed overnight in the refrigerator, and frosted once fully softened.
FAQs About Mexican Chocolate Cake Recipe
Can I make this cake in advance?
Yes, the cake layers can be baked a day ahead, wrapped tightly, and stored at room temperature or in the refrigerator. Frosting can be prepared the day before as well.
Can I adjust the chili powder?
The chili adds gentle warmth. Reduce or increase it according to your taste, keeping in mind that dried chili can vary in spiciness.
Can I use milk instead of water?
Warm milk can be used instead of water for a richer, creamier texture, slightly enhancing the chocolate flavor.
Can I use a different frosting?
Yes, cream cheese frosting or chocolate ganache works well as alternatives to the cinnamon buttercream.
How do I make the cake more moist?
Ensure not to over mix, use room-temperature ingredients, and avoid overbanking. Brushing the layers with a simple syrup before frosting can also increase moisture.
Conclusion
This Mexican chocolate cake recipe turned out to be a delicious success that impressed both my guests and family members. The rich chocolate, warm cinnamon and subtle chili created a unique flavor that everyone enjoyed.
The creamy cinnamon buttercream added the perfect finishing touch, making each slice memorable. I feel very happy and proud that the recipe was easy to follow and produced such a delightful result.
I hope to explore more variations and continue sharing this Mexican chocolate cake recipe, bringing joy and warmth to future gatherings.
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Mexican Chocolate Cake Recipe
Equipment
- 2 9-inch round cake pans
- Mixing bowls (large and medium)
- Electric mixer or hand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine sieve
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients Â
For the Cake
- 2 ¼ cups 280 g unbleached all-purpose flour
- â…” cup 65 g dark cocoa powder
- ¾ cup 170 g unsalted butter, softened
- 1 â…” cups 330 g granulated sugar
- 2 large eggs about 100 g without shells
- 1 ¼ cups 300 ml warm water
- 1 ¼ teaspoons baking soda
- ¼ teaspoon baking powder
- 1 ¼ teaspoons dried chili powder ancho, guajillo, or chipotle
- 4 teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
For the Cinnamon Buttercream Frosting
- 1 cup 227 g salted butter, room temperature
- 4 cups 480 g powdered sugar
- 1 ½ teaspoons vanilla extract
- 5 –6 tablespoons 75–90 ml heavy cream
- 1 tablespoon ground cinnamon
InstructionsÂ
Get the oven and pans ready
- Start by heating your oven to 350°F (175°C) so it’s fully hot when the batter is ready. Grease two 9-inch round cake pans and lightly dust them with flour, or line the bottoms with parchment paper to prevent sticking.
Combine the dry ingredients
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, chili powder, cinnamon, and salt. Give everything a good stir so the spices and leavening agents are evenly mixed throughout the flour.
Cream the butter and sugar
- In a separate bowl, beat the softened butter and sugar together until the mixture looks pale and fluffy. This should take about 3–4 minutes and helps create a light cake texture.
Add the eggs and vanilla
- Crack in the eggs one at a time, mixing well after each addition so they’re fully incorporated. Stir in the vanilla extract and blend until smooth.
Mix wet and dry ingredients together
- Add the dry mixture to the butter mixture gradually, alternating with the warm water. Start with some dry ingredients, then a bit of water, and continue in batches—ending with the dry ingredients. Mix just until everything comes together; avoid over mixing to keep the cake tender.
Bake the cakes
- Divide the batter evenly between the prepared pans and smooth the tops. Place them in the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Make the frosting
- Beat the butter until creamy and smooth. Slowly add the powdered sugar while mixing on low speed. Stir in the vanilla, cinnamon, and 5 tablespoons of heavy cream. Beat until light and fluffy, adding a little more cream if needed to make it easy to spread.
Assemble and frost the cake
- Place one cooled cake layer on a serving plate and spread frosting evenly over the top. Set the second layer on top and frost the top and sides of the cake. Let it rest for about 30 minutes before slicing to allow the frosting to set and the texture to settle nicely.