Mexican Chocolate Cake Recipe
If you’re craving a cake that’s as bold as it is chocolatey, this Mexican Chocolate Cake is about to become your new obsession. It takes everything you love about classic chocolate cake and kicks it up a notch with a swirl of cinnamon and a whisper of cayenne, giving each bite a warm, spicy finish that lingers in the best way. The result is a moist, tender crumb with rich chocolate flavor and a unique depth that makes this cake unforgettable. Whether you’re sharing it at a family gathering or just treating yourself, this dessert is pure joy in every slice.
Ingredients You’ll Need
The ingredient list for Mexican Chocolate Cake is beautifully straightforward, but every item plays a key role in building its luscious texture and unforgettable flavor. From pantry staples to a couple of bold spices, these ingredients come together to create a cake that’s both familiar and thrillingly different.
- All-purpose flour: The backbone of your cake, creating structure and a tender crumb.
- Granulated sugar: Adds sweetness and helps keep the cake moist and soft.
- Unsweetened cocoa powder: Brings deep, rich chocolate flavor to every bite.
- Baking soda: Reacts with the buttermilk for a beautifully risen, fluffy cake.
- Baking powder: Gives extra lift for a light, airy texture.
- Ground cinnamon: The secret to that warm, cozy Mexican chocolate vibe.
- Cayenne pepper: Adds a subtle heat that makes the chocolate even more irresistible.
- Salt: Enhances all the flavors and balances the sweetness.
- Large eggs: Bind everything together and add richness.
- Buttermilk: Adds tang and tenderness, making the crumb extra moist.
- Vegetable oil: Keeps the cake incredibly soft (and stays moist for days).
- Vanilla extract: Boosts all the other flavors with a lovely aromatic note.
- Hot brewed coffee: Intensifies the chocolate flavor without making the cake taste like coffee.
- Semisweet chocolate chips: Pockets of melty chocolate throughout make every slice decadent.
How to Make Mexican Chocolate Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. This ensures it’s hot and ready when your batter is mixed. Grease a 9×13-inch baking pan thoroughly with butter or nonstick spray to prevent sticking and make serving a breeze later.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, cayenne pepper, and salt. Take a moment to inhale—the mixture already smells like chocolatey heaven with a hint of spice. Blending the dry ingredients completely ensures the spices and leaveners are evenly distributed throughout the cake.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and glossy. This combination is what gives Mexican Chocolate Cake its luxurious, moist crumb. The buttermilk, especially, adds a subtle tang that balances the chocolate and spice.
Step 4: Bring It All Together
Pour the wet ingredients into your bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined—overmixing can make the cake tough. Then, slowly add the hot brewed coffee, stirring until the batter is smooth and quite thin. Don’t worry if it looks looser than typical cake batter; this is what makes the cake so moist and tender!
Step 5: Fold in the Chocolate Chips
Add the semisweet chocolate chips and fold them in gently. These will melt into gooey little pockets as the Mexican Chocolate Cake bakes, giving bursts of chocolate in every bite.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and spread it out evenly. Slide the pan into the oven and bake for 35 to 40 minutes. When a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no wet batter), it’s done. Let the cake cool completely in the pan before slicing—this helps the texture set and makes for perfect pieces.
How to Serve Mexican Chocolate Cake
Garnishes
A simple dusting of powdered sugar can look beautiful, but if you want to go all out, top your Mexican Chocolate Cake with a rich chocolate ganache or a swirl of cinnamon-spiced whipped cream. Both options complement the cake’s deep chocolate and subtle spice for a truly indulgent dessert.
Side Dishes
Pairing this cake with a scoop of vanilla or cinnamon ice cream is sheer bliss. If you’re serving it for a party, fresh berries like raspberries or strawberries add a bright, juicy contrast to the intense chocolate flavor.
Creative Ways to Present
For an extra-special touch, cut the cake into squares and serve on a platter with chocolate shavings and a sprinkle of chili powder. You can also layer slices with whipped cream or dulce de leche for a showstopping trifle. For individual servings, bake the batter in cupcake tins and top each with a swirl of spiced frosting!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Mexican Chocolate Cake tightly with plastic wrap or store in an airtight container. It will stay fresh and moist at room temperature for up to three days, or in the fridge for up to five days—though it rarely lasts that long!
Freezing
Mexican Chocolate Cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Store in the freezer for up to three months. Thaw overnight in the fridge or for a few hours at room temperature before enjoying.
Reheating
To bring back that just-baked warmth, microwave individual slices for about 10 to 15 seconds. If reheating a larger portion, cover loosely with foil and warm in a 300°F oven for 10 to 15 minutes. This softens the crumb and brings out the chocolate flavor even more.
FAQs
Can I leave out the cayenne pepper?
Absolutely! The cayenne adds a subtle warmth but isn’t overpowering. If you prefer no heat at all, simply omit it—the Mexican Chocolate Cake will still have wonderful flavor from the cinnamon and chocolate.
Can I make this cake gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free all-purpose flour blend in place of the regular flour. The texture may be slightly different, but the cake will still be deliciously moist and chocolatey.
What kind of cocoa powder works best?
Use unsweetened natural cocoa powder for the best results. Dutch-processed cocoa can also be used, but it may give a slightly different flavor and color. Either way, you’ll end up with a decadent Mexican Chocolate Cake.
Can I use a different pan size?
If you’d like, you can bake this recipe in two 9-inch round pans for a layer cake, or divide the batter among cupcake tins for individual servings. Just be sure to adjust the baking time—smaller pans will bake faster!
How spicy is this cake?
The spice level is quite mild; the cayenne is just enough to warm the palate without being overwhelming. If you love more heat, feel free to add an extra pinch. If you’re sensitive to spice, use less or skip it altogether.
Final Thoughts
There’s something magical about the way cinnamon and a hint of spice transform a classic dessert into something truly extraordinary. If you’ve never tried Mexican Chocolate Cake before, I promise it’s worth every moment in the kitchen. Gather your ingredients, invite someone you love to taste-test, and enjoy the pure delight of this unforgettable treat!
Print
Mexican Chocolate Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A decadent Mexican Chocolate Cake combining rich cocoa, warm cinnamon, and a subtle kick of cayenne pepper for a unique and flavorful dessert experience. Moist and tender with melty chocolate chips, this cake is perfect for those who enjoy a spicy twist on classic chocolate desserts.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, ground cinnamon, cayenne pepper, and salt until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
- Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing, which can make the cake dense.
- Add Hot Coffee: Slowly add the hot brewed coffee to the batter, stirring continuously until the batter becomes smooth and thin, which helps create a moist crumb.
- Fold in Chocolate Chips: Carefully fold the semisweet chocolate chips into the batter to distribute them evenly without deflating the mixture.
- Bake: Pour the batter into the prepared baking pan and bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving to ensure clean cuts and optimal texture.
Notes
- For a richer flavor experience, consider topping the cake with a chocolate ganache or cinnamon-spiced whipped cream.
- Adjust the cayenne pepper amount according to your preferred heat level; reduce it for less spice or increase for a bolder kick.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 370
- Sugar: 34 g
- Sodium: 360 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 35 mg
