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
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
For the Cake
- 2 ¼ cups 280 g unbleached all-purpose flour
- ⅔ cup 65 g dark cocoa powder
- ¾ cup 170 g unsalted butter, softened
- 1 ⅔ 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
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.
Notes
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.