Mexican Chocolate Cake Recipe
Get ready to fall in love with every bite of this Mexican Chocolate Cake! A fiesta of rich cocoa, spiced warmth, and a subtle coffee kick, this cake is a classic with a south-of-the-border twist. The deep flavors of chocolate are beautifully balanced by cinnamon and just a hint of cayenne, making it a decadent but approachable dessert for any occasion. Whether topped with a cloud of whipped cream or a swirl of chocolate frosting, this cake always delivers a memorable treat that will have everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Mexican Chocolate Cake comes from simple pantry staples, each chosen for a reason. As you gather your ingredients, notice how they each play a role in the signature flavor, melt-in-your-mouth crumb, and irresistible aroma of this beloved dessert.
- All-purpose flour: Provides the structure and foundation for a tender, moist cake.
- Baking powder: Lifts the batter for a light, airy texture.
- Baking soda: Reacts with the cocoa and coffee, making the cake fluffy and soft.
- Salt: Enhances the flavors and brings out the richness of the cocoa.
- Ground cinnamon: The key to authentic Mexican chocolate flavor, adding warmth and depth.
- Ground cayenne pepper (optional): For a gentle, surprising kick that makes every bite exciting.
- Unsalted butter, softened: Gives the crumb a velvety texture and deep, creamy character.
- Granulated sugar: Sweetens the cake just enough to let those spices shine through.
- Large eggs: Bind the batter and add richness.
- Vanilla extract: Rounds out the chocolate and spice notes with fragrance and complexity.
- Whole milk: Adds moisture, ensuring each slice is lush but never heavy.
- Unsweetened cocoa powder: The main event, giving deep chocolate intensity.
- Hot brewed coffee: Boosts the chocolate’s flavor and makes the cake extra decadent (don’t worry, it won’t taste like coffee!).
- Powdered sugar or chocolate frosting: Your finishing touch—choose powdered sugar for a light dusting or go all-in with creamy frosting.
How to Make Mexican Chocolate Cake
Step 1: Prepare Your Pans and Oven
First things first—preheat your oven to 350°F (175°C). This ensures your cake bakes evenly from the moment it goes in. Grease and flour either a 9×13-inch baking pan or, if you’re feeling a layer cake vibe, two 9-inch round pans. Carefully prepping your pans now means you won’t lose a single crumb later!
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and (if you’re up for a little adventure) cayenne pepper. Mixing them separately helps distribute the rising agents, spices, and salt so every bite of your Mexican Chocolate Cake is perfectly balanced in flavor and texture.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar together until the mixture turns light and fluffy—this could take a few minutes, but it’s so worth it! Creaming these thoroughly creates the tender crumb and dreamy texture that sets this cake apart.
Step 4: Add Eggs and Vanilla
One egg at a time is the secret here—add each egg, beating well after, to make sure everything gets smoothly incorporated. Once both eggs are in, add the vanilla extract. This step guarantees a cake that’s rich, cohesive, and lush.
Step 5: Mix Cocoa and Coffee
In a separate small bowl, whisk the cocoa powder into your hot brewed coffee until no lumps remain. The hot coffee “blooms” the cocoa, unlocking its fullest chocolate potential and deepening the overall flavor.
Step 6: Combine Wet and Dry Ingredients
Now, alternating between adding the dry ingredients and milk into the butter mixture, mix gently—begin and end with the dry mix. Stir just until everything comes together—overmixing can toughen the cake. Pour in the cocoa-coffee mixture last, folding gently so you end up with a silky, chocolatey batter.
Step 7: Bake to Perfection
Pour the batter into your prepared pan(s) and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean or with just a few moist crumbs. The kitchen aroma will be absolutely irresistible! Let the cake cool completely before dusting with powdered sugar or spreading with frosting—patience pays off here.
How to Serve Mexican Chocolate Cake
Garnishes
This cake loves a finishing flourish! Dust it with powdered sugar for an elegant snow-like touch, or slather on a thick chocolate frosting for extra indulgence. To really emphasize the Mexican Chocolate Cake’s roots, try a cinnamon-spiced chocolate ganache or a dollop of cinnamon-kissed whipped cream. A few chocolate shavings or a sprinkle of cayenne can also make each slice Instagram-worthy.
Side Dishes
Pair slices with a scoop of vanilla or cinnamon ice cream for contrast, or serve with fresh berries to add a bit of brightness. Mexican hot chocolate or café de olla alongside your cake makes for a memorable dessert course, warming up chilly nights or celebrating special occasions.
Creative Ways to Present
Transform your Mexican Chocolate Cake into cupcakes for parties or bake in a bundt pan for instant wow-factor. For an extra-memorable presentation, drizzle individual slices with a little dulce de leche, or layer whipped cream and berries between rounds for a festive trifle effect. However you plate it, it’s sure to spark conversation and smiles.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days—if it lasts that long! The Mexican Chocolate Cake stays moist, and the flavors seem to get even more delicious on day two.
Freezing
Want to savor the flavor for weeks to come? Freeze the cake (whole or in slices) by wrapping it well and storing in a freezer-safe Zip-top bag. It will keep beautifully for up to 2 months. Thaw overnight on the counter before serving for cake that tastes freshly baked.
Reheating
If you like your Mexican Chocolate Cake ever-so-slightly warm, pop a slice into the microwave for about 10 seconds. If you’ve frozen the cake, let it thaw first, then heat gently. The chocolate and spice aroma when reheated is absolute heaven!
FAQs
Why is there cayenne pepper in Mexican Chocolate Cake?
Traditional Mexican chocolate often includes a bit of chili, which adds a subtle warmth and complexity to the cocoa flavor. In this cake, the cayenne is optional but highly recommended for that authentically spicy-sweet twist—it won’t burn, but it will definitely intrigue your taste buds!
Do I have to use coffee in the recipe?
While the coffee adds depth and richness to the chocolate, you won’t be able to taste it directly. If you’re sensitive to caffeine or just prefer to skip it, substitute with hot water instead; your Mexican Chocolate Cake will still turn out delicious and moist.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Check the blend for xanthan gum, as it helps mimic the texture of wheat flour, and expect a cake that’s just as delightful.
How do I know when the cake is done baking?
Insert a toothpick into the middle of the cake—if it comes out clean or with a few moist crumbs, the cake is done. Be careful not to overbake; a perfectly baked Mexican Chocolate Cake will stay moist for days.
What is the best way to frost the cake?
You can keep it simple with powdered sugar, but a rich chocolate frosting or cinnamon-spiced ganache brings out the best in the flavors. Spread the frosting on completely cooled cake to avoid melting, then sprinkle on any extra cinnamon or chocolate shavings for a bakery-worthy finish.
Final Thoughts
This Mexican Chocolate Cake has it all—intense chocolate, warm spice, and a texture that makes every forkful feel special. I hope you give it a try and make it your own, sharing the joy (and maybe a little kick of heat) with everyone you love! Happy baking!
Print
Mexican Chocolate Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of Mexico with this decadent Mexican Chocolate Cake. Infused with cinnamon and a hint of cayenne pepper for a touch of warmth, this moist and luscious cake is perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper (optional for heat)
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hot brewed coffee
For Topping:
- Powdered sugar for dusting or chocolate frosting
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cayenne pepper if using.
- Prepare wet ingredients: In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in vanilla extract. In a separate small bowl, whisk cocoa powder into hot coffee until smooth.
- Combine ingredients: Add dry ingredients to the butter mixture alternately with milk, beginning and ending with dry ingredients, mixing just until combined. Stir in the cocoa-coffee mixture until fully incorporated.
- Bake: Pour batter into prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool completely before dusting with powdered sugar or spreading with frosting.
Notes
- This cake pairs beautifully with a cinnamon-spiced chocolate ganache or a simple whipped cream topping.
- The cayenne pepper adds a subtle warmth—feel free to adjust to taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
