The Best Mexican Chocolate Cake
A rich and moist Mexican chocolate cake flavored with cinnamon, vanilla, and a hint of cayenne for a warm, authentic taste. Perfect for birthdays, holidays, and any special celebration.
Equipment
- 9-inch round cake pan, Large mixing bowl, Whisk, Rubber spatula, Cooling rack, Toothpick
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 –2 teaspoons ground cinnamon
- Wet Ingredients
- 2 large eggs room temperature
- 1 cup water or milk
- ½ cup vegetable oil or ½ cup melted butter
- 1 teaspoon pure vanilla extract
- Optional Ingredients
- ⅛ teaspoon cayenne pepper
- ½ cup cacao nibs or chopped dark chocolate
- 1 teaspoon espresso powder
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, salt, and cinnamon.
- Add the eggs, water (or milk), oil, and vanilla extract.
- Stir until just combined. Do not overmix.
- Fold in the cacao nibs or chopped chocolate, if using.
- Pour the batter into the prepared pan.
- Bake for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
- Allow the cake to cool completely before frosting with ganache or cinnamon buttercream.
Notes
- Use Abuelita or Ibarra Mexican chocolate for a more authentic flavor.
- Add a pinch of cayenne for subtle warmth.
- Do not overmix the batter to keep the cake moist.
- Check for doneness starting at 28 minutes.
- Let the cake cool completely before decorating.
Storage
- Store covered at room temperature for 3 days.
- Refrigerate for up to 5 days.
- Freeze for up to 3 months.
Nutrition (Per Serving – Approximate)
- Calories: 380 kcal
- Carbohydrates: 52 g
- Protein: 6 g
- Fat: 18 g
- Saturated Fat: 3 g
- Cholesterol: 40 mg
- Sodium: 340 mg
- Fiber: 4 g
- Sugar: 32 g
