Mexican chocolate cake recipe is a rich, moist chocolate cake flavored with a touch of cinnamon, giving it a warm and slightly spicy twist.
This Mexican chocolate cake recipe is incredibly delicious, offering a balance of deep chocolate and gentle spice that delights the taste buds. I made this Mexican chocolate cake recipe several times, enjoying the process and the results.
Sometimes the recipe was followed in a bakery style, and other times slight personal modifications were added to enhance flavor and texture.
This Mexican chocolate cake recipe brings a special homemade touch that stands out. Now I will show a step-by-step guide for making this Mexican Chocolate Cake recipe.
Why You’ll Love This Recipe
This Mexican chocolate cake recipe offers rich, moist chocolate layers infused with a hint of cinnamon, creating a warm and comforting flavor. The creamy vanilla buttercream adds a smooth, sweet contrast that enhances the chocolate and spice.
The cake holds together beautifully, making it easy to slice and serve. Homemade touches allow for slight adjustments in sweetness and spice, giving control over the final flavor.
This Mexican chocolate cake recipe brings a sense of celebration and indulgence, showing care and attention in baking while delivering a memorable dessert experience that everyone enjoys.
How To Prepare Mexican Chocolate Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Difficulty: Easy
Cuisine: Mexican-inspired
Yield: 12 servings
Kitchen Utensils
- 2 mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- 9×13-inch cake pan
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
- 1 teaspoon ground cinnamon
- Water (as directed on the cake mix box)
- Vegetable oil (as directed on the cake mix box)
- Eggs (as directed on the cake mix box)
For the Frosting:
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 2-4 tablespoons heavy cream or milk
- 2-3 teaspoons pure vanilla extract
- Pinch of salt (to balance the sweetness)
Instructions
1. Heat the oven according to the temperature listed on the cake mix package. Prepare the cake pans by greasing and lightly dusting them with flour.
2. In a bowl, stir together the cake mix and cinnamon. Add water, oil, and eggs following the package directions. Mix until the batter is smooth.
3. Divide the batter evenly between the pans and tap them gently on the counter to release any air bubbles.
4. Place the pans in the oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
5. Let the cakes sit in the pans for 10 minutes before moving them to a wire rack to cool completely.
6. For the frosting, beat the softened butter until creamy. Add powdered sugar a cup at a time, mixing thoroughly after each addition.
7. Stir in vanilla, a pinch of salt and heavy cream (or milk) gradually until the frosting reaches the consistency you want. Beat until light and fluffy.
8. After the cakes have cooled completely, spread frosting between the layers and stack them. Cover the top and sides with frosting and add any decorations you like.
Note: For a more authentic Mexican flavor, you can add a pinch of cayenne pepper or a bit of espresso powder to the cake batter. Ensure the cake is completely cool before frosting to prevent melting.
Nutrition Facts Of Mexican Chocolate Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 60g |
| Sugar | 45g |
| Protein | 4g |
About This Mexican Chocolate Cake Recipe
This Mexican chocolate cake recipe uses a box of devil’s food cake mix enhanced by ground cinnamon, creating a rich and slightly spiced chocolate base.
Eggs, water, and vegetable oil make the cake moist and tender. The frosting blends unsalted butter, powdered sugar, heavy cream or milk, vanilla extract, and a pinch of salt, resulting in a creamy, smooth topping that balances sweetness.
The cake has a deep chocolate flavor with warm cinnamon notes, while the buttercream adds a silky texture and subtle richness, making every slice indulgent and full of comforting, layered flavors.
Why My Recipe Works
My Mexican Chocolate Cake recipe works because it balances rich chocolate and warm cinnamon, creating depth of flavor that feels both indulgent and comforting.
Using a boxed devil’s food mix ensures a moist, tender texture, while the added cinnamon elevates the chocolate without overpowering it.
The frosting combines butter, powdered sugar, cream, and a pinch of salt to achieve smoothness and just the right sweetness. Adjusting the cream allows control over consistency, making spreading or piping easy.
Small modifications to the traditional mix and frosting enhance flavor and texture, producing a reliable, delicious cake every time.
My Tips For Success!
1. Softened butter whips more smoothly, creating a light, creamy frosting that spreads evenly without tearing the cake. Cold butter can make the frosting lumpy.
2. Use proper measuring cups and spoons. Too much flour or sugar can change the texture, making the cake dry or overly sweet. Precision ensures consistent results every time.
3. Add cinnamon to the dry cake mix first, then stir thoroughly before adding liquids. This ensures every bite has a subtle, even warmth.
4. Start checking the cake a few minutes before the recommended baking time using a toothpick. Removing it at the right moment keeps the cake moist and tender.
5. Frosting warm cake causes melting and sliding layers. Patience during cooling results in neat, stable layers and a professional look.
6. Add cream or milk gradually to the butter-sugar mixture. A thicker frosting holds shape for piping, while a thinner one spreads easily over the cake.
7. Trim any domed tops with a serrated knife to create flat surfaces. This helps the cake stack evenly, making it look polished and easier to decorate.
My Favorite Ways To Serve It Up
One way to enjoy this Mexican chocolate cake recipe is by adding a dusting of cocoa powder or cinnamon on top of the frosting for extra depth.
Fresh berries, like raspberries or strawberries, complement the chocolate and add a bright contrast. A drizzle of warm chocolate or caramel sauce makes the dessert feel indulgent and special.
Serving it slightly chilled allows the frosting to hold its shape beautifully, while a scoop of vanilla ice cream on the side adds creaminess and balances the spice. Slicing into generous layers highlights the moist texture and layered frosting.
When To Serve
Serve this Mexican chocolate cake recipe after it has fully cooled and the frosting has been spread evenly. It works well as a dessert after lunch or dinner, during celebrations, or as a special treat for gatherings.
The Mexican chocolate cake recipe can also be served alongside coffee, tea, or a warm beverage to enhance its rich chocolate and cinnamon flavors.
Slicing it into generous pieces allows the creamy frosting and spiced chocolate layers to be enjoyed in every portion, making it a memorable choice for sharing with family and friends.
Additions For Mexican Chocolate Cake Recipe
➢ Chopped toasted pecans or walnuts – Adding nuts brings a delightful crunch that contrasts the soft, moist cake while enhancing the nutty, warm flavor profile.
➢ Mini chocolate chips – Folding chocolate chips into the batter creates pockets of melted chocolate in every slice, making the cake even more indulgent.
➢ Cayenne pepper or chili powder – A small pinch in the batter intensifies the Mexican chocolate flavor, adding a gentle, warming heat that complements the sweetness.
➢ Orange zest – Freshly grated zest mixed into the frosting or batter adds a bright, citrusy note that balances the deep chocolate taste.
➢ Caramel or chocolate ganache drizzle – Pouring a thin layer over the frosted cake creates a rich, glossy finish and adds extra decadence for presentation and flavor.
Substitutions For Mexican Chocolate Cake Recipe
➤ Whole milk instead of water – Using milk enriches the batter, making the cake softer, more flavorful, and slightly creamier than using just water.
➤ Coconut oil instead of vegetable oil – Adds a subtle tropical flavor and keeps the cake moist, giving it a unique twist.
➤ Almond milk or oat milk instead of heavy cream – Lightens the frosting while still keeping it creamy, suitable for dairy alternatives without compromising taste.
➤ Brown sugar in frosting – Replacing some powdered sugar with brown sugar gives the frosting a richer, slightly caramel-like depth, enhancing the overall flavor.
➤ Gluten-free cake mix instead of regular Devil’s Food cake mix – Makes the cake suitable for gluten-sensitive diets while maintaining moist texture and rich chocolate flavor.
How To Store Leftovers
Store leftover Mexican chocolate cake recipe in an airtight container at room temperature for up to 2 days to keep it soft and moist.
For longer storage, place the cake in the refrigerator, covered tightly, where it will stay fresh for up to 5 days. If the cake is frosted, wrap it gently with plastic wrap or place it in a container large enough to avoid smearing the frosting.
For extended storage, slices or the whole cake can be frozen for up to 2 months. Thaw frozen cake in the refrigerator before serving to maintain texture and flavor.
FAQs About Mexican Chocolate Cake Recipe
Can I bake this cake using a boxed mix and still get good results?
Yes. Using a boxed mix (like Devil’s Food cake mix) makes it easy and reliable. Adding a teaspoon of cinnamon gives the cake extra warmth and character without risking dryness. Many home bakers use this approach to get a moist, dependable cake base before adding their own flavor touches.
How important is the cinnamon addition?
The cinnamon deepens the chocolate, adding a subtle spiced note that sets this cake apart from a plain chocolate cake. It complements the chocolate’s richness and yields a slightly more complex, inviting taste.
What if I want the frosting lighter or thicker?
You can adjust the amount of cream (or milk) in the butter sugar frosting to control consistency. Use less cream for a thicker frosting that holds shape well; add cream gradually until you get a smooth, spreadable frosting if you want an easier-to-spread, lighter finish.
Does temperature or cooling time matter before frosting?
Yes allowing the cake layers to cool completely before frosting is important. Frosting a warm cake can lead to melting, sliding layers, or crumb mixing. For the best look and texture, make sure the cake is at room temperature (or even slightly chilled) before frosting.
Can I customize or modify this cake easily?
Definitely. You can add extras like espresso powder, citrus zest, nuts or chocolate chips, or even a hint of mild spice for a richer or more festive touch. These additions customize the profile without making the recipe harder.
Conclusion
This Mexican chocolate cake recipe was a delightful experience from start to finish. The cake turned out rich, moist, and full of warm cinnamon flavor, just as I hoped.
After frosting and serving, my guests truly enjoyed every slice, and their compliments made me feel proud of the effort. The process was easy to follow, and the results were impressive, giving me a sense of accomplishment.
I am very happy with this simple success and confident that anyone who tries this Mexican chocolate cake recipe will enjoy it as much as I did, creating smiles all around.
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Mexican Chocolate Cake Recipe
Equipment
- 2 mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- 9×13-inch cake pan
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
- 1 teaspoon ground cinnamon
- Water as directed on the cake mix box
- Vegetable oil as directed on the cake mix box
- Eggs as directed on the cake mix box
For the Frosting:
- 1 cup unsalted butter softened to room temperature
- 4 cups powdered sugar
- 2-4 tablespoons heavy cream or milk
- 2-3 teaspoons pure vanilla extract
- Pinch of salt to balance the sweetness
Instructions
- Heat the oven according to the temperature listed on the cake mix package. Prepare the cake pans by greasing and lightly dusting them with flour.
- In a bowl, stir together the cake mix and cinnamon. Add water, oil, and eggs following the package directions. Mix until the batter is smooth.
- Divide the batter evenly between the pans and tap them gently on the counter to release any air bubbles.
- Place the pans in the oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Let the cakes sit in the pans for 10 minutes before moving them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Add powdered sugar a cup at a time, mixing thoroughly after each addition.
- Stir in vanilla, a pinch of salt and heavy cream (or milk) gradually until the frosting reaches the consistency you want. Beat until light and fluffy.
- After the cakes have cooled completely, spread frosting between the layers and stack them. Cover the top and sides with frosting and add any decorations you like.
Notes
Nutrition Facts Of Mexican Chocolate Cake Recipe
Calories: 450 | Fat: 22g | Saturated Fat: 13g | Carbohydrates: 60g | Sugar: 45g | Protein: 4gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.