Mexican Chocolate Cake
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Mexican Chocolate Cake
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Warm cinnamon spice elevates this easy Mexican chocolate cake, creating a rich and flavorful treat perfect for sharing (or not!).
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Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup hot water
- ⅔ cup vegetable oil
Frosting
- 1 cup Butter, softened
- ½ cup cocoa powder
- 3½ cups powdered sugar
- 2 teaspoons ground cinnamon
- 5-6 tablespoons milk or half and half
- 1 teaspoon vanilla extract
- chocolate bar, optional (for chocolate curls)
Instructions
Cake
- Preheat the oven to 350°F.
- Mix flour, sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, hot water, and oil and beat with a hand mixer until combined and smooth (it should be runny). Pour into a greased metal 9x13-inch baking dish.
- Bake for 24-25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool.
Frosting
- Beat the butter and cocoa powder until light and fluffy.
- Add the powdered sugar, cinnamon, milk, and vanilla. Mix until well blended, adding additional milk if needed to bring the frosting together.
- Continue to beat for 3-5 minutes, until light and fluffy.
- Frost the cake and make chocolate curls to add to the top if desired.
Notes
- Recipe Tips:
- Store. Cool and wrap in plastic wrap. Place it in an airtight freezer bag or wrap it again in aluminum foil. Freeze for about 3 months. Freeze frosting in a separate container. Thaw and mix before applying.
- For a frosted cake, cover a full cake with plastic or divide leftovers into airtight containers. Store at room temperature for 2-3 days, in the fridge for 4-5 days, or freezer for up to 3 months.
- Room-temperature butter, milk, and eggs will incorporate better with the other ingredients than cold.
- Use a vegetable peeler and a room-temperature milk chocolate bar to make chocolate curls.
- The better the quality of the cocoa powder, the better your cake will turn out.
- Cupcakes: Fill cupcake liners 2/3 of the way full and bake for 18-22 minutes.
- Cake rounds: You can divide the batter into 2 round cake pans and bake for 22-24 minutes.
Nutrition Information
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Calories
349kcal
(17%)
Carbohydrates
60g
(20%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
47mg
(16%)
Sodium
418mg
(17%)
Potassium
127mg
(4%)
Fiber
3g
(12%)
Sugar
46g
(92%)
Vitamin A
373IU
(7%)
Vitamin C
0.03mg
(0%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 418mg | 17% |
| Potassium | 127mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 46g | 92% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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