Mexican Chocolate Cake with Cinnamon Frosting
This Mexican chocolate cake is the richest, most moist chocolate cake you’ve ever had, kicked up with cinnamon and a hint of cayenne pepper! Easy to make as a sheet cake and topped with to-die-for cinnamon buttercream.
I am in grave danger of slipping into hyperbole in my efforts to describe this cake to you. (Note to self: finally make time to read this. It’s only sat on my bookshelf for 2.5 years, roughly the same amount of time that I’ve been a parent. Go figure.) So in an effort to avoid overstating things, I’ll stick to the fundamentals.
There’s chocolate. There’s frosting. There’s sugar — and butter. A pretty generous amount of each, but hey, it’s a sheet cake, so most likely getting divided quite a few ways. Or, uh, maybe just over quite a few days. Anyway, let’s not focus on that.
To recap, the important elements are: chocolate, frosting, and — spices.
Mexican Chocolate Cake
As I’m sure will obvious from reading any further, this is a wholly simplified, American-ized version of a “Mexican chocolate” cake.
Out of curiosity, I recently read a bit about what makes Mexican chocolate special. (I really enjoyed this article and found this a helpful ingredient guide, if you’re curious, also.) This research piqued my interest, but unfortunately, if there is any place in Belgium where one can buy authentic Mexican chocolate, this American girl has not found it. And moreover, you’ll be able to knock me over with a feather if I ever do. The Belgians have a lot of confidence in their own chocolate tradition, thankyouverymuch —Â and rightly so — so I’m not surprised there’s not much importing. I struggle even to find Cadbury eggs at Easter.
So, when we eventually find ourselves back on the left side of the Atlantic, I look forward to finding and trying some genuine Mexican chocolate. In the meantime, I’ve made do in baked goods by taking plain old unsweetened cocoa powder and adding a little spice myself – mostly cinnamon, a little cayenne. And my taste testers have registered zero complaints.
Bundt vs. Sheet Cake
This cake started with a bundt version I found on I Bake He Shoots, but I personally had a lot of trouble getting the bundt out of the pan intact, despite trying every trick in the book. Eventually I concluded the problem was basically that the cake was too moist to reliably slide out of my pan. (Maybe I need a better bundt pan? Who knows.)
But, given that a too moist cake is not a real problem, I didn’t want to change the cake make-up too much. As a result, I changed the technique, slightly, and form, to a simple 9″x13″ sheet cake. Perhaps less pretty than the bundt cake, but far less subject to unattractive crevasses, at least as easy to serve to a crowd, and most importantly, an invitation to add frosting. 🙂
Obviously you could add any frosting you desire, but I highly encourage you to try this simple cinnamon buttercream. My only regret is that I didn’t make a double batch of it, to squirrel away in a secret place for me to eat with a spoon on tough days.
Real Chocolate Sprinkles
And finally, some chocolate sprinkles on top, because, really, why not?
One of the things I will decidedly miss in the Belgian chocolate department is the ready availability of chocolate sprinkles that are actually chocolate, like those pictured above, not simply “chocolate-flavored.” (Whatever that means!) I might try to pack an entire suitcase full of these guys and bring back my own personal lifetime supply.
Whether you make this for Cinco de Mayo, another Mexican-inspired meal, or just your usual Saturday, I hope it earns rave reviews at your house as it does at mine!
Just look at those sweet little slices. They practically beg you to take a little forkful, don’t they?
Enjoy! ♥
If you’ve tried this cake or any other recipe on the blog, please remember to rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
Mexican Chocolate Cake with Cinnamon Frosting
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter
- 1 cup unsweetened cocoa powder
- 1-2 Tablespoons instant espresso powder
- 2 cups water
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon cayenne pepper
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 1/2 cup (1 stick) unsalted butter, at room temperature
- pinch of salt
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2-3 Tablespoons milk
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 325 degrees F. Lightly coat a 9x13-inch baking pan with cooking spray; set aside.
- In a large saucepan, melt butter over medium heat. Whisk in the cocoa and espresso powder, followed by the water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes.
- In a medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips; mix briefly and set aside.
- Return to the butter-chocolate mixture. Add eggs and vanilla, then whisk until they are fully incorporated. Gently stir in the flour mixture using a wooden spoon or rubber spatula, then pour batter into the prepared pan.
- Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.
- To make the frosting, beat butter until smooth using a stand or electric mixer. Add salt and vanilla, then beat again to incorporate.
- Add powdered sugar and 2 tablespoons milk, and beat until smooth and fluffy, starting on low speed to blend, then increasing the speed to high. Scrape the sides of the bowl as needed to ensure everything is well-mixed, and adjust the consistency as needed by adding more milk or powdered sugar. Finally, beat in the cinnamon.
- Frost and garnish cake as desired.
This cake is the bomb! Served it at a Bar-B-Q un-iced, with cinnamon whipped cream and fresh fruit…delish! The espresso and cinnamon really intensify the flavour of the chocolate, and the hint of cayenne just makes it! Bravo!
Thank you so much, Jacky, I’m glad it was a hit! Love the idea of the whipped cream and fresh fruit!
Wow, what a delicious cake!! Wasn’t too sure about the red pepper, but really it was a great addition along with the cinnamon. Very moist and yummy. Will most definitely will made soon, maybe cupcakes. Thanks
Thanks so much, Louise, for taking the time to leave your note! I’m so glad you enjoyed the cake!
I love that the sprinkles are labeled “intense” — as opposed to those mediocrely flavored ones, haha! I love a pinch of cayenne or chipotle in hot chocolate, so I bet I’d really love this cake, too!
Wow. I am in love. This cake looks INCREDIBLE!! My friend makes a chocolate cake with a kick which is fabulous, but this cinnamon frosting? Unbelievable. Thanks for this amazing recipe!
I have this in the oven right now! I tasted a little bit of the batter and it’s delicious. Hints of coffee and cinnamon. I used coffee grounds because that’s all I had.
Hi Karly – that’s wonderful, great adaptation on the fly! I hope the finished cake is just as delicious as the batter!
I think I’ve never tried authentic Mexican chocolate (except in form of hot chocolate). Actually, I agree – it’s rather hard to find it. This chocolate cake looks and sounds perfect to me! Love the addition of cinnamon ana cayenne, and this frosting is certainly a must!
Thanks so much, Ben – glad to know I’m not alone in my fruitless searching! 😉
Oh I realllllly want a slice of this!! Mexican chocolate is such a good idea for a cake flavour! I’ve never had authentic Mexican chocolate though, being a UK-dweller – I need some in my life!
Right!? I think I see a business opportunity here – I think more stores importing authentic Mexican foods could do AMAZINGLY well in Europe! So many people I know say that’s one big thing they’d like more of!
This looks like one delicious piece of cake!
Thank you, Anne!
Oh wow, this looks so deliciously good! The thought of cinnamon and cayenne in chocolate cake is not something I would have considered but sounds delicious!
What a delicious combination of flavors! I know this will be a big hit with my family!
That chocolate looks so nice and moist and that frosting looks amazing. I’m not even such a fan of cinnamon but I’d totally consume this!
I love Mexican hot chocolate, so I’m sure I’ll love this too! And you mean that Belgium has real chocolate sprinkles? I feel cheated now!
Yes!! Although a friend let me know on Facebook that you can buy them at World Market, too, if you have one in your area!
This cake sounds so incredible! I want a slice right now!
Thanks so much, Madi!
I could go for a slice, or two, or three of this cake!! It’s thick, chocolately, and has cayenne! Awesome!
Thanks so much, Kim! I’m afraid I might have had three myself by the time all was said and done! 😉
This looks SO delicious! I love that you added a bit of spices, I’m sure it complements the flavor incredibly well.
Thank you, Andrea, I really do like how the spices add to and bring out the chocolate flavor!
This is my kind of cake. Regular chocolate is too boring for me – always gotta kick it up somehow. I love the cayenne and espresso flavor combo!
Thanks so much, Jordan! Yes, both the cayenne and the espresso really add to and bring out the chocolate!
So I saw this on Instagram and had to check it out! WHAT A CAKE!! This is to do for, I could eat this all day long. Great recipe Monica x
Aw, thank you so much, Michelle, that’s very kind of you! I’m afraid I could eat it all day long, too, haha! 🙂 Thank you so much for your kind words!
Such a delicious chocolate cake that looks super moist and flavorful. I love the addition of cayenne pepper which adds the perfect kick. Then the yummy cinnamon frosting. A must make!
Thank you, Eileen! I love the kick and could eat the frosting in terrifying amounts, haha! 🙂
Love this cake! Adding cinnamon and a little spice to the frosting is a brilliant idea!
Thank you so much, Jenni!
This seems like a great recipe. The only ingredient that does not make sense is the cayenne pepper. I’m from Mexico and desserts do not have cayenne pepper.
Hi Terrie, thanks for your feedback! I can definitely see what you’re saying – as I’m sure you read, this is undoubtedly a highly Americanized “Mexican” chocolate cake. I would love to one day try a more authentic version, as well!
The ingredients in this cake sound amazing! I love that it contains both cinnamon and cayenne pepper! Pinning!
Thanks so much, Juli, I hope you try it and love it!
What a terrific cake Monica! I can fully appreciate lack of availability of ingredients as I used to live in Kenya and it was very hard to come by international ingredients. Heck. . .there was even a sugar shortage when I lived there. But at least you have the worlds finest chocolate at your fingertips.
I can imagine – I’m sure the availability of most international products was far less in Kenya than we contend with today in Belgium! And yes, I am absolutely going to miss swimming in our sea of fine chocolate! Thanks for stopping by, Lynn!
That cinnamon frosting sounds delightful! This would be great for Cinco de Mayo!
Thanks so much, Jacqueline – as much as I love the cake itself, I think the frosting is actually my favorite part!
What a great blend of flavors. I love the thought of chocolate with a little surprise of heat in it.
Thank you, Kallee! The little heat really is a nice twist!
I love a good chocolate cake and I’m loving the added spices too.
Thank you, Janette!