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Mexican Chocolate Milk Cake

Indulge in Mexican Chocolate Milk Cake That's Pure Bliss

This Mexican Chocolate Milk Cake is a luscious, layered dessert, perfect for any occasion, with a rich texture and hint of cinnamon.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1.5 cups Granulated Sugar Coconut sugar can be used.
  • 0.75 cups Unsweetened Cocoa Powder Dutch-processed cocoa is recommended.
  • 1 tablespoon Baking Powder Ensure freshness.
  • 1 teaspoon Baking Soda Avoid substituting directly.
  • 1 teaspoon Salt Sea salt is a good alternative.
  • 1 teaspoon Ground Cinnamon Mexican cinnamon enhances flavor.
  • 1 cup Whole Milk Almond milk is a good dairy-free substitute.
  • 0.5 cups Vegetable Oil Can replace with melted coconut oil.
  • 2 large Eggs Flax eggs can be used for a vegan option.
  • 2 teaspoons Vanilla Extract Homemade vanilla adds more flavor.
  • 1 cup Hot Water Essential for moisture.
  • 1 cup Semi-Sweet Chocolate Chips Optional for extra richness.
For the Frosting
  • 2 cups Heavy Cream Coconut cream is a non-dairy alternative.
  • 1.5 cups Powdered Sugar Sift for smooth texture.
  • 1 teaspoon Vanilla Extract Almond extract is a lovely variation.

Equipment

  • 9-inch round cake pans
  • Mixing Bowls
  • whisk
  • Electric Mixer
  • Measuring Cups
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, mix the milk, oil, eggs, and vanilla until smooth.
  4. Combine wet and dry ingredients, mixing until just combined.
  5. Pour in hot water gradually, stirring until fully combined.
  6. Fold in chocolate chips if using.
  7. Divide the batter evenly between the two prepared pans and bake for 40-50 minutes, until a toothpick comes out clean.
  8. Cool the cakes in the pans for 10 minutes, then transfer to wire racks.
  9. Whip the cream, sifted powdered sugar, and vanilla together until stiff peaks form for frosting.
  10. Assemble the cake by placing one layer on a plate, frosting it, and adding the second layer on top.
  11. Frost the top and sides of the cake evenly and garnish as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Make sure ingredients are at room temperature for best results. Avoid overmixing to keep the cake light and fluffy.

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