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We LOVE a rich chocolate treat, but this Mexican chocolate cake is not your ordinary cake!
Growing up with a love of Mexican desserts, we’ve always been drawn to their unique flavor combinations. This Mexican chocolate cake is a perfect example. It’s a rich and decadent chocolate cake with a warm, spicy twist.
What makes this cake so special? The secret lies in the addition of cinnamon. It’s not overpowering but adds a subtle warmth that perfectly complements the rich chocolate.
Another key ingredient is buttermilk – the secret to a moist and tender cake. It adds a slight tang that balances the sweetness of the chocolate, and it helps to create a light and airy texture. Trust us, you won’t want to skip this ingredient!
Try our favorite flavor combination in our Mexican Crinkle Cookies and Mexican Brownies!
Why we think you’ll love it:
- Just mix and bake. With an easy prep and just 25 minutes of baking, you’ll have an utterly irresistible cake in no time!
- A hint of spice. The cinnamon complements the chocolate flavor perfectly and adds a little something extra special.
- Feeds a crowd! This recipe makes a 9×13 pan-full that feeds around 18 people.
Mexican Chocolate Cake Ingredients and Substitutions
Cake
- 2 cups all-purpose flour – see How to Measure Flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon – for a twist also add ¼-½ teaspoon cayenne pepper or chili powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 large eggs – room temperature
- 1 cup buttermilk – see How to Make Buttermilk
- 1 cup hot water
- ⅔ cup vegetable oil – or canola oil
Frosting
- 1 cup butter, softened – We use unsalted butter. See How to Soften Butter Quickly
- ½ cup unsweetened cocoa powder
- 3 ½ cups powdered sugar – aka confectioners sugar, sifted
- 2 teaspoons ground cinnamon – try adding ¼ teaspoon cayenne pepper for a bit of a kick
- 5-6 tablespoons milk or half and half – During recipe testing, we found that whole milk or half and half yields the best frosting!
- 1 teaspoon vanilla extract
- chocolate bar, optional (for chocolate curls) – chocolate sprinkles or mini chocolate chips
How to Make Mexican Chocolate Cake
- PREP. Preheat the oven to 350°F. Grease a metal 9×13-inch baking pan- Grease and flour a cake pan or line with parchment paper.
- BATTER. Use an electric mixer, or mix by hand. To make the cake, whisk flour, sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, hot water, and oil to the dry ingredients and beat with a hand mixer until combined and smooth (it should be runny). Pour the batter into the prepared pan.
- BAKE. Bake for 24-25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool.
- FROSTING. In the bowl of a stand mixer, or electric mixer, beat the butter and cocoa powder until light and fluffy.
- Add powdered sugar, cinnamon, milk, vanilla, and salt. Beat until well blended, adding more milk if needed to bring the frosting together.
- Continue to beat the mixture for 3-5 minutes, until light and fluffy.
- Frost the cake and make chocolate curls to add to the top.
Kristyn’s Recipe Tips
- Room-temperature butter, milk, and eggs incorporate better with the other ingredients than cold.
- We LOVE adding chocolate curls on top, but they can be a pain, so the best trick we learned is to use a vegetable peeler! Also, make sure the chocolate bar is room temperature.
- The better the quality of the cocoa powder, the better your cake will turn out.
Mexican Chocolate Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup hot water
- ⅔ cup vegetable oil
Frosting
- 1 cup butter, softened
- ½ cup cocoa powder
- 3½ cups powdered sugar
- 2 teaspoons ground cinnamon
- 5-6 tablespoons milk or half and half
- 1 teaspoon vanilla extract
- chocolate bar, optional (for chocolate curls)
Instructions
Cake
- Preheat the oven to 350°F.
- Mix flour, sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, hot water, and oil and beat with a hand mixer until combined and smooth (it should be runny). Pour into a greased metal 9×13-inch baking dish.
- Bake for 24-25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool.
Frosting
- Beat the butter and cocoa powder until light and fluffy.
- Add the powdered sugar, cinnamon, milk, and vanilla. Mix until well blended, adding additional milk if needed to bring the frosting together.
- Continue to beat for 3-5 minutes, until light and fluffy.
- Frost the cake and make chocolate curls to add to the top if desired.
Video
Notes
- Room-temperature butter, milk, and eggs will incorporate better with the other ingredients than cold.
- Use a vegetable peeler and a room-temperature milk chocolate bar to make chocolate curls.
- The better the quality of the cocoa powder, the better your cake will turn out.
- Cupcakes: Fill cupcake liners 2/3 of the way full and bake for 18-22 minutes.
- Cake rounds: You can divide the batter into 2 round cake pans and bake for 22-24 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cupcakes: Fill cupcake liners 2/3 of the way full and bake for 18-22 minutes.
Cake rounds: You can divide the batter into 2 round cake pans and bake for 22-24 minutes.
Cool and wrap in plastic wrap. Place it in an airtight freezer bag or wrap it again in aluminum foil. Freeze for about 3 months. Freeze frosting in a separate container. Thaw and mix before applying.
For a frosted cake, cover a full cake with plastic or divide leftovers into airtight containers. Store at room temperature for 2-3 days, in the fridge for 4-5 days, or freezer for up to 3 months.
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