Mexican Chocolate Cake

Name: Mexican Chocolate Cake Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Ingredients: 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; 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))

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 easy prep and just 25 minutes of baking, you’ll have an utterly irresistible cake in no time!
A hint of spice. The cinnamon adds warmth and complements the chocolate flavor perfectly, giving the cake 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

Cake

All-purpose flour (2 cups) – gives the cake structure while keeping it soft. See How to Measure Flour
Sugar (2 cups) – sweetens the cake and helps create a tender crumb.
Unsweetened cocoa powder (½ cup) – provides rich chocolate flavor.
Ground cinnamon (1 tablespoon) – adds warmth and that signature Mexican chocolate twist. For even more, also add ¼-½ teaspoon cayenne pepper or chili powder
Baking soda (1 tablespoon) – helps the cake rise and stay light.
Salt (1 teaspoon) – balances the sweetness and enhances the chocolate flavor.
Eggs (2) – at room temperature, bind the ingredients and add richness.
Buttermilk (1 cup) – keeps the cake moist and tender with a slight tang. Wee How to Make Buttermilk.
Hot water (1 cup) – blooms the cocoa powder, intensifying the chocolate flavor.
Vegetable oil (⅔ cup) – adds moisture and keeps the cake soft for days.

Frosting

Butter (1 cup, softened) – creates a creamy, rich frosting base. We use unsalted butter. See How to Soften Butter Quickly.
Cocoa powder (½ cup) – gives the frosting deep chocolate flavor.
Powdered sugar (3½ cups) – sweetens and thickens the frosting.
Ground cinnamon (2 teaspoons) – ties the frosting flavor to the cake. Try adding ¼ teaspoon cayenne pepper for a bit of a kick.
Milk or half and half (5-6 tablespoons) – loosens the frosting to a smooth, spreadable texture. During recipe testing, we found that whole milk or half and half yields the best frosting!
Vanilla extract (1 teaspoon) – adds warmth and depth to the frosting.
Chocolate bar (for optional chocolate curls) – is perfect for making decorative chocolate curls on top. You could also use 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 ingredients on a kitchen counter.

Whipping chocolate frosting in a gray bowl.

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. Frost the cake and make chocolate curls to add to the top.

A square slice of Mexican chocolate cake topped with chocolate shavings and served on a white plate.

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.
The batter will be very runny so don’t worry, this is exactly what you want for a moist cake.
Use a metal baking dish to get even baking and clean edges.
Beat the frosting for several minutes to make it extra light and fluffy. Let the cake cool completely before frosting to prevent melting.

Recipe FAQ

Can I make other sizes?

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.

How to store?

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.