Why You’ll Love This Recipe

This Mexican Chocolate Cake is the ultimate indulgence for chocolate lovers. The warm spices of cinnamon and cayenne add depth to the rich, moist cake, while the coffee enhances the chocolate flavor. Topped with creamy, spiced cinnamon buttercream frosting and a sprinkle of mini chocolate chips, this cake is as beautiful as it is delicious. Whether you’re serving it for a special occasion or just craving something sweet, this cake is sure to be a hit!

Ingredients

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

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

1/2 cup vegetable oil

2 large eggs (room temperature)

1 teaspoon vanilla extract

1 cup freshly brewed strong hot coffee

For the Frosting:

1 cup salted butter (at room temperature)

1 ½ teaspoons vanilla extract

1 tablespoon ground cinnamon

4 cups powdered sugar

5-6 tablespoons heavy cream

1 cup mini chocolate chips (for topping)

Directions

1. Prepare the Cake:

Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray.

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

2. Mix Wet Ingredients:

In a stand mixer, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined.

3. Combine Dry and Wet Ingredients:

Gradually add the dry ingredients to the wet mixture while the mixer is on low. Once the ingredients are incorporated, add the hot coffee and mix until smooth. The batter will be thin.

4. Bake the Cake:

Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean, and the top of the cake springs back when touched.

Allow the cake to cool on a wire rack for about 10 minutes before frosting.

5. Make the Frosting:

While the cake is cooling, whip the butter in a stand mixer on medium speed for 2 minutes until it becomes light and fluffy.

Add the vanilla extract and ground cinnamon, and mix until combined.

Slowly add the powdered sugar, mixing between each addition.

Gradually add the heavy cream and continue whipping on high for about 2 minutes. If the frosting is too thick, add another tablespoon of heavy cream.

6. Frost the Cake:

Once the cake has cooled, spread the cinnamon buttercream frosting evenly over the top of the cake.

Garnish with mini chocolate chips and a sprinkle of extra cinnamon if desired.

7. Serve:

Slice the cake into pieces and serve. Enjoy the warm and spiced flavors of this Mexican Chocolate Cake!

Servings and Timing

Servings: 15 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Variations

Coffee-Free Option: If you’re not a fan of coffee, you can replace it with hot water, though the coffee really enhances the chocolate flavor.

Spicy Kick: Add a bit more cayenne pepper or red pepper flakes to the cake batter if you like a stronger spicy flavor.

Vegan Version: Substitute the buttermilk with a dairy-free option (like almond milk with a little vinegar to mimic buttermilk) and use vegan butter and powdered sugar for the frosting.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 24 hours. After that, refrigerate to keep it fresh for up to 3 days.

Reheating: To enjoy it warm, microwave individual slices for 10-15 seconds or reheat the whole cake in the oven at 350°F for 10-15 minutes.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake and store it without frosting for up to 2 days. Frost just before serving to keep the frosting fresh and creamy.

Can I use regular cocoa powder instead of unsweetened cocoa powder?

No, for the best flavor and texture, use unsweetened cocoa powder in this recipe.

How can I make this cake more moist?

Ensure the cake is baked just until a toothpick comes out mostly clean (don’t overbake). The buttermilk and oil contribute to the moist texture, so be sure to follow the recipe as directed.

Can I freeze the cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and foil. Let it thaw at room temperature before frosting and serving.

How do I know when the cake is done?

Check for doneness by inserting a toothpick into the center of the cake. If it comes out mostly clean and the top springs back when lightly pressed, it’s done.

Conclusion

This Mexican Chocolate Cake brings together the rich flavors of chocolate with the warmth of cinnamon and the subtle heat of cayenne pepper. Topped with a creamy cinnamon buttercream frosting and mini chocolate chips, it’s a dessert that’s sure to delight your taste buds. Perfect for any occasion, this cake is easy to make, full of flavor, and definitely a crowd-pleaser

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