Mexican Chocolate Cake Recipe
If you’re craving a dessert that brings a warm hug with every bite, look no further than this Mexican Chocolate Cake Recipe. This cake combines rich cocoa, a hint of cinnamon, and a subtle kick of chili powder for a truly unforgettable flavor experience. It’s a moist, tender cake layered with creamy, dreamy cream cheese frosting that perfectly balances the spices and chocolate. Whether you’re baking for a special occasion or just because, this cake will quickly become a beloved favorite in your recipe collection.
Ingredients You’ll Need
The beauty of this Mexican Chocolate Cake Recipe lies in its simplicity. Each ingredient plays a vital role, creating a harmonious blend of spicy warmth and rich chocolate that’s both comforting and exciting.
- All-purpose flour (1 ¾ cups): Provides the structure that keeps the cake moist yet sturdy enough to hold the frosting layers.
- Unsweetened cocoa powder (¾ cup): Delivers that deep, intense chocolate flavor that’s simply irresistible.
- Granulated sugar (1 ½ cups): Sweetens the cake just right and helps achieve the perfect crumb.
- Baking powder (1 ½ tsp): Ensures your cake rises beautifully, giving it a light and airy texture.
- Ground cinnamon (1 tsp): Adds subtle warmth that complements the chocolate elegantly.
- Chili powder (½ tsp): Introduces a gentle spicy note that makes this Mexican Chocolate Cake Recipe uniquely delightful.
- Large eggs (3): Bind the ingredients and contribute to a tender crumb.
- Whole milk (1 cup): Makes the cake ultra-moist; almond milk is a great alternative for a dairy-free option.
- Pure vanilla extract (1 tsp): Enhances all the flavors with a sweet, fragrant touch.
- Unsalted butter, softened (½ cup): Adds richness and helps create a silky crumb.
- Cream cheese (8 oz, softened): For the frosting, providing creamy tang and smooth texture.
- Powdered sugar (2 cups): Sweetens and thickens the frosting to perfection.
How to Make Mexican Chocolate Cake Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease two round 9-inch cake pans and line them with parchment paper to prevent sticking and make removing the cakes a breeze.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, and chili powder. This step ensures all the spices and leavening agents are evenly distributed, setting the stage for a cake that’s perfectly balanced in flavor and texture.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs with the milk, melted butter, and vanilla extract until the mixture is smooth and well blended. The wet ingredients bring moisture and richness, essential for that melt-in-your-mouth quality.
Step 4: Bring It All Together
Slowly add the wet mixture into the bowl with the dry ingredients, stirring gently until just combined. Over-mixing can make the cake tough, so keep it light and careful to maintain tenderness.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The aroma at this point will have your whole kitchen smelling like a chocolate-and-spice dream!
Step 6: Cool Before Frosting
Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely. Proper cooling is key before frosting to prevent melting and sliding.
Step 7: Prepare the Cream Cheese Frosting
Whip the softened cream cheese with powdered sugar until creamy and fluffy. This frosting has the perfect tangy sweetness to complement the warmth and depth of the cake layers.
Step 8: Assemble Your Masterpiece
Spread frosting between the two cake layers, then generously cover the top and sides. Make it as smooth or as rustic as you like; either way, it’s going to taste fantastic!
How to Serve Mexican Chocolate Cake Recipe
Garnishes
A sprinkle of cocoa powder or a dusting of cinnamon on top adds a lovely finishing touch. Fresh berries or a few chopped toasted pecans can add texture and color, making each slice feel extra special.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For those who love a beverage pairing, a spiced Mexican hot chocolate or robust coffee complements the spicy undertones beautifully.
Creative Ways to Present
Try serving the cake in individual slices wrapped in parchment paper tied with a twine bow for a charming gift idea. You can also turn this recipe into cupcakes or even layer it with homemade dulce de leche for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container. It will stay fresh in the refrigerator for up to 4 days, allowing you to enjoy that cozy Mexican Chocolate Cake Recipe flavor anytime.
Freezing
You can freeze the unfrosted cakes for up to 3 months. Wrap each layer in plastic wrap and foil before freezing. When ready to enjoy, thaw overnight in the fridge and frost as usual for the freshest taste.
Reheating
If you prefer your cake slightly warm, gently heat individual slices in the microwave for about 15 seconds. This brings out the soft, gooey qualities without sacrificing texture or flavor.
FAQs
Can I use almond or oat milk instead of whole milk?
Absolutely! Almond or oat milk works perfectly in this Mexican Chocolate Cake Recipe for a dairy-free alternative without sacrificing moisture or taste.
How spicy is the chili powder in the cake?
The chili powder adds a subtle warmth that enhances the chocolate, not overpowering it. If you’re sensitive to spice, you can reduce the amount or omit it altogether without losing too much of the traditional flavor.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s suitable for baking and follow any specific blend instructions for best results.
What frosting can I use if I don’t have cream cheese?
You can swap cream cheese frosting with a classic chocolate buttercream or a simple vanilla buttercream. Both pair wonderfully with the flavors in this Mexican Chocolate Cake Recipe.
How many layers does this cake have?
This recipe uses two 9-inch cake layers, giving you a beautifully stacked cake to slice and share with friends and family.
Final Thoughts
There’s something truly magical about this Mexican Chocolate Cake Recipe — it’s a delightful mix of warm spices and rich chocolate that feels like a celebration with every bite. I promise, once you bake it, you’ll be eager to share it again and again. Go ahead, treat yourself and your loved ones to this wonderful cake that’s as joyful to make as it is to eat!
Print
Mexican Chocolate Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This rich and moist Mexican Chocolate Cake combines the deep flavors of cocoa and a hint of spicy chili powder with warm cinnamon to create a decadent dessert. Topped with a creamy cream cheese frosting, this cake offers a perfect balance of sweet and spicy, ideal for chocolate lovers seeking a unique twist.
Ingredients
Cake 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
- 3 large eggs
- 1 cup whole milk (or almond milk)
- 1 tsp pure vanilla extract
- ½ cup unsalted butter, softened
Frosting Ingredients
- 8 oz cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, ground cinnamon, and chili powder until fully combined and evenly mixed.
- Mix Wet Ingredients: In a separate bowl, beat the eggs with the whole milk, melted unsalted butter, and pure vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Avoid over-mixing to keep the cake tender.
- Fill Pans and Bake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Remove the pans from the oven and let them cool for 10 minutes. Then carefully transfer the cakes to wire racks to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, whip the softened cream cheese with powdered sugar until the mixture is smooth and creamy, perfect for spreading.
- Assemble Cake: Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second cake layer over the first and cover the top and sides with the remaining frosting evenly.
Notes
- For a dairy-free version, substitute whole milk with almond milk and use dairy-free cream cheese.
- Ensure cakes are completely cooled before frosting to prevent melting the cream cheese frosting.
- You can adjust the chili powder to taste for more or less heat.
- Using parchment paper makes it easier to remove the cakes from the pans without breaking them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
