Why You’ll Love This Recipe

Mexican Chocolate Cake is a rich, moist dessert infused with warm spices like cinnamon and a hint of cayenne that perfectly complement the deep cocoa flavor. This cake is bold, indulgent, and slightly spicy—a unique twist on classic chocolate cake. Topped with a smooth chocolate glaze or dusting of powdered sugar, it’s ideal for celebrations, holidays, or anytime you want something special with a kick.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
baking soda
baking powder
ground cinnamon
cayenne pepper (optional, for heat)
salt
granulated sugar
eggs
vegetable oil
vanilla extract
buttermilk
hot coffee or hot water

For the glaze (optional):
semi-sweet chocolate chips
heavy cream
powdered sugar (for dusting, if not using glaze)

directions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or two round cake pans.

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, cayenne pepper, and salt.

In another bowl, beat the sugar and eggs until light and fluffy. Add vegetable oil and vanilla extract, and mix well.

Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Stir in hot coffee or water until the batter is smooth.

Pour the batter into the prepared pan(s) and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before glazing or dusting with powdered sugar.

To make the glaze, heat heavy cream until just simmering and pour over chocolate chips. Let sit for a minute, then stir until smooth. Pour over cooled cake and let set before serving.

Servings and timing

This recipe serves 12-15 people.
Preparation time: 20 minutes
Baking time: 30-35 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 20 minutes

Variations

Add a pinch of ground cloves or nutmeg for added warmth.
Use Mexican chocolate tablets (like Abuelita) melted into the batter for authenticity.
Top with candied chili slices or cinnamon sticks for presentation.
Make cupcakes instead of a full cake for individual portions.

storage/reheating

Store Mexican Chocolate Cake covered at room temperature for up to 3 days or in the fridge for up to 5 days.
To reheat, microwave slices for 10-15 seconds to restore moisture.
Cake can also be frozen for up to 2 months—wrap tightly and thaw before serving.

FAQs

What makes Mexican Chocolate Cake different?
It includes cinnamon and sometimes cayenne or chili powder for a warm, spicy flavor profile.

Can I skip the cayenne?
Yes, it’s optional—use more cinnamon or none at all for a milder cake.

Is it very spicy?
No, just a subtle heat that complements the chocolate. You can adjust the spice level to taste.

Can I use regular milk instead of buttermilk?
Yes, buttermilk adds moisture and tang. You can make a substitute with milk and vinegar or lemon juice.

Do I need to use coffee?
Coffee enhances the chocolate flavor but can be replaced with hot water.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend for baking.

Conclusion

Mexican Chocolate Cake is a decadent fusion of rich cocoa and aromatic spices that creates a memorable dessert with depth and character. Easy to prepare and endlessly customizable, it’s a crowd-pleaser that brings a touch of heat to your sweet table. Try it once, and it just might become your go-to chocolate cake.