Name: Mexican Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 2 cups sugar; ¾ cup unsweetened cocoa powder; 1 tablespoon ground cinnamon; 1 tablespoon baking soda; 1 teaspoon salt; 1 cup buttermilk; 1 cup hot water; ½ cup vegetable oil; 1 cup butter, softened; ½ cup cocoa powder; 3 cups powdered sugar; 2 teaspoons ground cinnamon; 5-6 tablespoons milk or half and half (Adjust for desired frosting consistency); 1 teaspoon vanilla extract

There’s something undeniably special about a decadent chocolate cake that leaves everyone craving more. The rich flavors of chocolate combined with the warmth of cinnamon create a delightful experience that’s hard to resist. This Mexican Chocolate Cake is not only a feast for the eyes but also a celebration of flavor, perfect for any occasion. With its moist texture and the hint of spice, it’s a cake that will make you feel like you’re sitting in a cozy Mexican café, enjoying a slice with a warm cup of coffee.

Why This Recipe Belongs in Your Rotation

If you’re looking for a chocolate cake that stands apart from the typical recipes, this Mexican Chocolate Cake should be your go-to. The combination of unsweetened cocoa powder and ground cinnamon adds a unique twist that elevates the classic chocolate cake experience. It’s easy to make, requires simple ingredients, and can be dressed up for birthdays, celebrations, or just a cozy night in. Plus, it’s a surefire way to impress family and friends with your baking skills!

What We’re Using

2 cups all-purpose flour – The base for our cake, giving it structure.
2 cups sugar – Sweetness that balances the rich chocolate and spice.
¾ cup unsweetened cocoa powder – The star ingredient that brings chocolate flavor.
1 tablespoon ground cinnamon – Adds warmth and a hint of spice.
1 tablespoon baking soda – Helps the cake rise beautifully.
1 teaspoon salt – Enhances all the flavors.
2 eggs – Provides moisture and richness.
1 cup buttermilk – Ensures a tender crumb and adds a slight tang.
1 cup hot water – Helps to bloom the cocoa for a deeper flavor.
½ cup vegetable oil – Keeps the cake moist and adds richness.
1 cup butter, softened – For a creamy and smooth frosting.
½ cup cocoa powder – For the frosting, adding a rich chocolate flavor.
3 cups powdered sugar – Sweetens the frosting to perfection.
2 teaspoons ground cinnamon – For a spiced kick in the frosting.
5-6 tablespoons milk or half and half – Adjust for desired frosting consistency.
1 teaspoon vanilla extract – Adds depth of flavor to the frosting.
Chocolate bar (optional) – For chocolate curls as a decorative touch.

Equipment at a Glance

Mixing bowls – For combining ingredients.
Whisk – To ensure everything is well blended.
Measuring cups and spoons – Precision is key in baking.
9-inch round cake pans – For baking the cake layers.
Cooling rack – To cool the cakes properly.
Offset spatula – For easy frosting application.
Stand mixer or hand mixer – For effortless mixing of batter and frosting.

Cook Mexican Chocolate Cake Like This

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly.

Step 2: Prepare the Cake Pans

Grease and flour your 9-inch round cake pans. This will prevent the cake from sticking and help achieve a beautiful release.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, ground cinnamon, baking soda, and salt until well combined.

Step 4: Add Wet Ingredients

Add the eggs, buttermilk, hot water, and vegetable oil to the dry ingredients. Mix on medium speed until the batter is smooth and well-combined. This will take about 2-3 minutes.

Step 5: Bake the Cakes

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.

Step 6: Make the Frosting

While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, mixing well. Add the ground cinnamon, milk, and vanilla extract, and beat until smooth and fluffy.

Step 7: Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. If desired, use a chocolate bar to create chocolate curls for decoration.

Step 8: Slice and Serve

Slice the Mexican Chocolate Cake and serve it up! Enjoy the rich flavors with friends and family, and watch it disappear in no time.

Fresh Seasonal Changes

In the summer, add fresh berries on top for a refreshing twist.
This cake pairs beautifully with a scoop of cinnamon ice cream in the fall.
In winter, sprinkle some peppermint candy on top for a festive touch.
For spring, consider adding a layer of whipped cream and some toasted coconut on top.

Author’s Commentary

This Mexican Chocolate Cake is one of my all-time favorites. The combination of chocolate and cinnamon is simply divine and offers a unique flavor profile that is often overlooked in traditional cakes. The cake itself is incredibly moist, and the frosting is just the right amount of sweetness. I love serving this cake at gatherings because it always brings smiles and satisfied sighs. The hints of spice remind us that chocolate can be exciting and adventurous!

Storage & Reheat Guide

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. To reheat, simply microwave a slice for about 10-15 seconds, or enjoy it at room temperature. The flavors develop even more after a day, making it a perfect make-ahead dessert!

Ask & Learn

Can I use different types of sugar for this cake?

Yes! You can substitute brown sugar for some or all of the granulated sugar for added moisture and a hint of caramel flavor.

What if I don’t have buttermilk?

You can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Stir and let it sit for about 5-10 minutes before using.

Can I use a different frosting?

Absolutely! Cream cheese frosting or a simple whipped cream frosting would pair wonderfully with this cake as well.

How do I make the cake gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.

Bring It to the Table

Gather your loved ones around the table and present this stunning Mexican Chocolate Cake. Its rich, chocolatey aroma paired with the warm notes of cinnamon will entice everyone to dig in. Whether it’s for a special occasion or just a regular Wednesday, this cake is sure to become a beloved addition to your dessert repertoire. The beauty of this recipe is not just in the baking, but in the joy it brings to those who share it. So grab your apron, whip up this delightful cake, and enjoy every delicious bite!