Mexican Chocolate Cake Recipe
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.
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
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
Calories: 450 | Fat: 22g | Saturated Fat: 13g | Carbohydrates: 60g | Sugar: 45g | Protein: 4g