My first taste of Mexican hot chocolate happened at a small café during a winter trip to New Mexico years ago. That warming combination of chocolate, cinnamon, and just a whisper of heat stayed with me long after the mug was empty. When I finally got around to baking a cake version of those flavors, I knew I had stumbled onto something special. This Mexican Chocolate Cake brings together everything I loved about that drink with the comfort of homemade chocolate cake. The batter looks impossibly thin when you pour it into the pan, which made me nervous the first time, but trust the process because it bakes up into the moistest chocolate cake you will ever eat. Cinnamon weaves through every bite while cayenne pepper adds just enough warmth to make you notice without breaking a sweat. The cinnamon buttercream frosting on top balances everything perfectly with its sweet, creamy finish. This cake works beautifully as a finish to Mexican-inspired dinners, but honestly it disappeared just as fast when I brought it to a regular weekend barbecue. People kept asking what made the chocolate taste so intense and complex, and they were genuinely surprised when I mentioned coffee in the batter.
What Makes Mexican Chocolate Cake Different
Traditional chocolate cake gets a flavor upgrade with ground cinnamon mixed directly into the batter. This technique comes from Mexican chocolate traditions, where cinnamon appears in everything from hot chocolate drinks to mole sauces. The spice does not just add flavor but actually enhances how your taste buds perceive the chocolate itself.
Adding cayenne pepper might sound unusual if you have never tried it before, but the tiny amount in this recipe creates warmth rather than heat. Start with one quarter teaspoon and you can always add more next time if you want a stronger kick. The pepper works with the cinnamon to give the cake depth and complexity that regular chocolate cake cannot match.
Coffee appears in many chocolate cake recipes because it intensifies chocolate flavor without making the cake taste like coffee. Freshly brewed strong coffee works best, and yes, you really should use it instead of water. The difference shows up in every single bite with richer, deeper chocolate flavor throughout.
Ingredients for Mexican Chocolate Cake
For the Cake
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly brewed strong hot coffee
For the Cinnamon Buttercream Frosting
- 1 cup salted butter at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 4 cups powdered sugar
- 5 to 6 tablespoons heavy cream
- 1 cup mini chocolate chips for topping
How to Make Mexican Chocolate Cake
Start by preheating your oven to 350 degrees Fahrenheit and spraying a 9×13 inch baking pan thoroughly with cooking spray. Do not skip the corners because this cake needs proper release after baking. In a large mixing bowl, combine your flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cayenne pepper, and salt. Whisk everything together really well so the spices distribute evenly throughout the dry ingredients.
In your stand mixer bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract on medium speed until completely combined. With the mixer running on low speed, slowly add your dry ingredient mixture to the wet ingredients. Mix just until you no longer see dry flour streaks in the batter. Pour in the freshly brewed hot coffee and mix one more time until everything combines smoothly.
The batter will look alarmingly thin at this stage, almost like thick chocolate milk. Do not panic because this thin consistency produces the incredibly moist texture this cake is known for. Pour the batter carefully into your prepared pan and slide it into the preheated oven. Bake for 30 to 35 minutes, checking for doneness by gently touching the center of the cake. It should spring back when touched, or a toothpick inserted in the middle should come out mostly clean with maybe a few moist crumbs attached.
Remove the cake from the oven and place it on a cooling rack. Let it cool completely before frosting because warm cake will melt the buttercream and create a mess. While the cake cools, make your cinnamon buttercream frosting by placing the softened butter in your stand mixer bowl. Whip it alone on medium speed for about 2 minutes until it turns fluffy, almost white in appearance, and noticeably lighter in texture.
Add the vanilla extract and ground cinnamon to the whipped butter and mix briefly to combine. Begin adding your powdered sugar slowly, mixing between each addition to prevent a sugar cloud from erupting in your kitchen. After you have added about half the powdered sugar, start alternating between adding the remaining sugar and the heavy cream. This method helps achieve the perfect frosting consistency.
After all ingredients are incorporated, increase your mixer speed to high and whip the frosting for at least 2 minutes. This extra whipping time makes the buttercream incredibly fluffy and light. If your frosting seems too thick after adding 5 tablespoons of heavy cream, add the sixth tablespoon one teaspoon at a time until you reach spreadable consistency. Spread the finished frosting over your completely cooled cake and sprinkle mini chocolate chips generously across the top for decoration and extra chocolate flavor.
Expert Tips for Perfect Results
- Room temperature ingredients mix together more smoothly and create better cake texture. Take your eggs and buttermilk out of the refrigerator 30 minutes before you start baking.
- Do not substitute water for coffee even if you dislike coffee. The coffee intensifies chocolate flavor without adding any coffee taste to the finished cake.
- Whip your butter alone before adding other frosting ingredients. This step makes the biggest difference in achieving light, fluffy buttercream.
- Adjust cayenne pepper to your heat preference. Start with one quarter teaspoon for mild warmth or increase to one half teaspoon if you enjoy more noticeable spice.
- Store the frosted cake at room temperature for up to 24 hours, then transfer to the refrigerator. The buttercream stays softer and more spreadable at room temperature.
- Use Dutch-process cocoa powder for darker color and richer flavor, or stick with natural cocoa powder for a lighter, more traditional chocolate taste.
Delicious Variations to Try
- Swap mini chocolate chips for chopped Mexican chocolate tablets like Abuelita or Ibarra for authentic Mexican chocolate flavor and texture.
- Add one teaspoon of espresso powder along with the cocoa powder to deepen the chocolate intensity even further.
- Mix in one cup of chopped pecans or walnuts to the batter before baking for added crunch and nutty flavor.
- Replace half the cinnamon in the frosting with unsweetened cocoa powder to create chocolate cinnamon buttercream instead.
- Sprinkle coarse sea salt over the frosting before adding chocolate chips for a sweet and salty contrast.
- Bake the batter in two 9-inch round pans instead of a 9×13 pan to create a layered celebration cake. Adjust baking time to about 25 minutes.
Troubleshooting Common Problems
- Cake sinking in the middle: Your oven temperature might be too high, causing the edges to set before the center finishes baking. Use an oven thermometer to verify accurate temperature.
- Dry or crumbly texture: Overbaking dries out chocolate cake quickly. Start checking for doneness at 30 minutes and remove the cake as soon as the center springs back.
- Frosting too stiff: Add heavy cream one tablespoon at a time and whip well after each addition until you achieve smooth, spreadable consistency.
- Frosting too runny: Add more powdered sugar one quarter cup at a time and whip thoroughly after each addition to thicken it back up.
- Bitter taste: Check your cocoa powder and baking soda expiration dates. Old leavening agents create bitter, metallic flavors in baked goods.
- Spice too subtle: Ground cinnamon loses potency over time. Fresh cinnamon makes a huge difference in flavor intensity, so replace yours if it has been sitting in your pantry for over a year.
Ingredient Substitutions
- Replace buttermilk with regular milk mixed with one tablespoon of white vinegar or lemon juice. Let the mixture sit for 5 minutes before using.
- Use melted coconut oil instead of vegetable oil for a subtle coconut undertone that works beautifully with chocolate and cinnamon.
- Substitute gluten-free all-purpose flour blend in equal amounts for regular flour to make this cake gluten-free. Make sure your blend contains xanthan gum.
- Swap salted butter for unsalted butter in the frosting and add one quarter teaspoon of salt to compensate for the flavor difference.
- Try brown sugar instead of granulated sugar for deeper caramel notes in the cake. Use the same amount but pack it into your measuring cup.
- Replace heavy cream in the frosting with whole milk if needed, though the frosting will be slightly less rich and creamy.
Storage and Serving Tips
Store your Mexican Chocolate Cake in an airtight container at room temperature for up to 24 hours after baking. The buttercream frosting stays soft and spreadable at room temperature, making it easier to serve. After the first day, transfer the cake to the refrigerator where it will keep for up to 5 days. The cold temperature firms up the frosting, so let refrigerated cake sit at room temperature for about 30 minutes before serving for best flavor and texture.
This cake freezes beautifully for up to 3 months. Cut the unfrosted cake into individual portions and wrap each piece tightly in plastic wrap, then place wrapped pieces in a freezer-safe container. Thaw frozen cake slices overnight in the refrigerator, then frost individual portions as needed. You can also freeze the entire frosted cake by placing it in the freezer uncovered for 2 hours until the frosting hardens, then wrapping the whole pan tightly in plastic wrap and aluminum foil.
Serve this cake at room temperature for optimal flavor. The cinnamon and chocolate tastes come through much more strongly when the cake is not cold. Pair it with vanilla ice cream, whipped cream, or a cup of strong coffee for an impressive dessert that captures authentic Mexican chocolate flavors in every bite.
Frequently Asked Questions
Can I skip the coffee in this recipe?
You can substitute hot water for the coffee if you absolutely must, but the chocolate flavor will not be nearly as intense. Coffee enhances and deepens chocolate taste without making the cake taste like coffee at all, so I strongly recommend using it even if you dislike drinking coffee.
How spicy is this Mexican Chocolate Cake?
The cake has a very mild warmth from one quarter teaspoon of cayenne pepper. Most people notice a gentle warmth rather than actual spiciness. Kids typically enjoy this cake without complaint, but you can reduce the cayenne to one eighth teaspoon or omit it entirely if you prefer no heat at all.
Can I make this cake ahead of time?
Yes, this Mexican Chocolate Cake actually tastes even better the next day after the flavors have time to develop. Bake the cake up to 2 days ahead and store it unfrosted at room temperature wrapped in plastic wrap. Make the frosting the day you plan to serve and frost the cake a few hours before guests arrive.
Why is my cake batter so thin?
The thin batter is completely normal and actually necessary for creating the incredibly moist texture this cake is known for. The hot coffee thins the batter significantly, but do not worry because it bakes up perfectly. Resist the temptation to add extra flour because that will make your cake dry.
Can I use this recipe to make cupcakes?
Absolutely. This batter makes approximately 24 regular-sized cupcakes. Fill cupcake liners about two thirds full and bake at 350 degrees Fahrenheit for 18 to 22 minutes. Check for doneness by inserting a toothpick in the center of a cupcake, which should come out mostly clean with just a few moist crumbs.
What kind of cocoa powder works best?
Both natural and Dutch-process cocoa powder work in this recipe, though they create slightly different results. Natural cocoa powder produces a lighter colored cake with brighter chocolate flavor, while Dutch-process cocoa creates darker color and smoother, more mellow chocolate taste. Use whichever type you have on hand or prefer.
How do I know when the cake is done baking?
The cake is ready when the center springs back gently when touched, and a toothpick inserted in the middle comes out mostly clean with just a few moist crumbs attached. Start checking at 30 minutes because overbaking makes the chocolate cake dry. The edges will pull away slightly from the pan sides when fully baked.
Mexican Chocolate Cake
Ingredients
Equipment
Method
- Preheat and Prepare: Preheat oven to 350°F (180°C). Spray a 9×13 inch baking pan thoroughly with cooking spray, making sure to coat all corners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cayenne pepper, and salt until well combined and spices are evenly distributed.
- Combine Wet Ingredients: In a stand mixer bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract on medium speed until completely combined.
- Combine Mixtures: With mixer on low speed, slowly add the dry ingredient mixture to the wet ingredients. Mix just until no dry flour streaks remain.
- Add Coffee: Pour in the freshly brewed hot coffee and mix until everything combines smoothly. Batter will be very thin, which is normal.
- Bake: Pour batter into prepared pan. Bake for 30-35 minutes or until center springs back when gently touched and a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
- Cool Cake: Remove from oven and place on a cooling rack. Let cool completely before frosting.
- Make Frosting – Whip Butter: While cake cools, place softened butter in stand mixer bowl. Whip alone on medium speed for 2 minutes until fluffy, almost white in appearance, and lighter in texture.
- Add Flavorings: Add vanilla extract and ground cinnamon to the whipped butter and mix briefly to combine.
- Add Sugar and Cream: Add powdered sugar slowly, mixing between each addition. After half the sugar is added, alternate between remaining sugar and heavy cream.
- Whip Frosting: Once all ingredients are incorporated, increase mixer speed to high and whip for at least 2 minutes until incredibly fluffy. Add more cream one tablespoon at a time if frosting is too thick.
- Frost and Decorate: Spread finished frosting over completely cooled cake. Sprinkle mini chocolate chips generously across the top.
Notes
- Coffee Substitute: Hot water can replace coffee if absolutely necessary, but chocolate flavor will be less intense. Coffee does not make the cake taste like coffee.
- Adjust Heat Level: Use 1/8 teaspoon cayenne for very mild warmth, 1/4 teaspoon for gentle warmth (as written), or 1/2 teaspoon for more noticeable spice.
- Storage: Store at room temperature in an airtight container for up to 24 hours, then refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
- Freezing: Freeze unfrosted cake wrapped tightly for up to 3 months. Thaw overnight in refrigerator before frosting.
- Make Ahead: Bake cake up to 2 days ahead and store unfrosted at room temperature wrapped in plastic wrap. Make frosting the day of serving.
- Cupcake Conversion: Makes about 24 cupcakes. Bake at 350°F for 18-22 minutes.
