Mexican Chocolate Cake with Cinnamon Frosting
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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.
Notes
Nutrition Estimate
My spouse loves this cake! The cayenne is the perfect amount of burn. Two notes—I would double the frosting because while I had enough to cover the cake, it was a very, very thin layer. And then I personally struggled with the cake lacking structure; it crumbled apart on my plate! Maybe I did something wrong? Either way, it’s delicious!Â
Excellent recipe, yum! After reading other reviews I used half the cayenne. I made a three layer cake. It turned out beautiful but be careful if you go for three layers. It is a very moist cake and has the potential to crumble while transferring etc.  Because I had a lot to frost w three layers I doubled the frosting and added 8oz of cream cheese. Incredible.  I’ll definitely make again!
So glad you enjoyed it, Cindy, and were able to make the layer cake work! I’m sure it was a show-stopper. Thanks so much for taking the time to leave this feedback and a 5-star review!
Can I melt chocolate (using baking chocolate chips over powder) and just mix it in as recipe instructs powder?
You can try it but it will change the consistency of the cake and most likely be sweeter, unless you can find and use unsweetened chocolate chips.
Hi! Any idea of how many cups of batter one recipe yields? I’m making several sizes and am trying to estimate how much cake batter I will need to make overall. If you don’t know, I will just guestimate. Thanks and I’m really looking forward to trying this recipe!
Could I make this in cupcake form instead of a sheet cake?
Definitely! Several others have done this and loved them. I would bake them at the same temperature (325) and start checking for doneness around 18-20 minutes. Enjoy!
I just baked this. It took 20-25 minutes MORE than the stated time to bake at 325 degrees. There must be a typo in the recipe (I am an experienced baker). Higher temperature or increased baking time is required. Now that it is done and out of the oven, it looks and smells good. I’m looking forward to tasting it!
Sorry you had trouble with the baking time! Many others have made this as indicated, so it might be worth double checking your oven temperature, although I’m sure you know that from your experience. Glad you were able to adjust and I hope you enjoy the cake!
My review was starting to get long so to the point, it was a great find and many people asked for the recipe. I used boiled milk frosting, because that is my jam, with the tablespoon of cinnamon and enjoyed it thoroughly. I used 1/4 tsp cayenne and will use less or omit next time. Others loved, but i got heart burn!!! Thanks for the recipe
I live in Germany, and many of the “Mexican” type foods I’m looking for I get at a place in Aachen Germany called Mex-al. I believe they will ship to Belgium, not sure though. Anyhow, they have a Mexican chocolate … https://www.mex-al.de/shop/en/drinks/chocolate/chocolate-para-mesa-mexican-table-chocolate-round-blocks-500g-bag?info=412 . Don’t know if that’s what you’d be looking for though.
Moist and delicious! My go-too chocolate cake recipe!
Made this with a great Fajita meal. This was the best scratch cake recipe I have made. I used 1t. of the Cayenne and it seemed perfect for us. Shaved chocolate for the top and added a pinch of Cayenne to the frosting recipe as well. Highly recommend. Perfect for a day ahead recipe for an event.
Could I make this cake into a round 3 layer cake and cover with fondant, thanking you in advance.
Alice
I followed this recipe using a 1/2 tsp of cayenne pepper. I baked this cake in a half sheet pan. It baked at 325 degrees for 25 minutes. I should have doubled the frosting recipe to allow for the size cake but I did have enough to cover the whole cake. I shaved/grated chocolate and decorated the top of the cake. It looked pretty and tasted great! Thank you for a wonderful recipe.
Made this for a potluck at work and had cupcakes as extras. It was a huge hit!
I made this cake for my daughter’s first birthday, since it was Cinco de Mayo themed and she was not actually eating the cake so I could make it whatever I wanted, heh. I used the cinnamon icing as the filling between two 8″ round cakes (recipe as written was the right amount for this), but frosted the outside with plain buttercream for decorating purposes. It was SO GOOD. I am hoping to try it again this weekend for a friend’s birthday and here are the changes I plan to make.
1) I went on the light side of the cayenne (1/4 tsp) and it was very subtle, I think I’ll go for the full 1/2 tsp this time!
2) The cinnamon flavor paired so well, I am definitely going to use it on the top and sides this time around.
3) The reason this is a sheet cake makes sense. It did work as a layer cake, just stuck to the top of the pan, despite that I greased and floured and used bake-even strips. Not bad enough to ruin it, but it did require a little faking it with the icing. I think it’s still worth trying again but I’m going to use parchment rounds this time too.
Thanks for the great recipe!
Hi Charity – this makes my day! I’m thrilled that you loved the cake and really appreciate your taking the time to leave this helpful review for others. Take care and happy birthday to your little lady! xo!
Question???
To make cupcakes with this recipe what is the difference in cook time and oven temperature? If any.
I would bake them at the same temperature (325) and start checking for doneness around 18-20 minutes. Enjoy!
Oh my gosh! I just made this cake the other day and everyone LOVED LOVED LOVED it! I actually made mine in 2 round pans and lined them with parchment paper….it was amazing! It was so moist! I will be playing around with the icing though. It had a wonderful flavor but WAY too sweet for me. I’m not usually a fan of buttercream so I’m sure it’s not your recipe’s fault. I took pics to share but can’t figure out how to share them. Oh and if you decide to make the round pans like I did, make sure you double the recipe and don’t forget to crumb coat it before icing it. It’s so moist that pieces of cake will show in your icing if you don’t.
Hi Angela, I totally understand, the frosting that one person loves, will be too sweet for another! My hubby and I actually have different opinions on frosting, as well, so we are a house divided! Great tips about the round pans – thank you for leaving this kind and helpful review!
Hi, I just came across your dessert on Pinterest, it sounds delicious and would make the perfect dessert for my Cinco De Mayo dinner, today!! I have everything to make it, except the espresso powder, do you think the cake would still taste okay without it?
Hi Christy, yes, I’m sure it would still taste amazing! I hope you try it!
I baked this recipe as cupcakes for our Cinco de Mayo party this weekend. My kitchen smells heavenly! I had no idea how beautifully espresso powder will bring out the flavor of chocolate…and the cinnamon, I mean omg yum! The only thing I changed was adding a bit less cayenne, I used 1/8 tsp. Can’t wait for my guests to try them…that’s if there are any left 🤣🤣🤣
Hi! I tried this recipe this weekend and it was delicious – thank you for sharing!! Do you think I can use it to make cupcakes?
Oooh that is a really delicious sounding idea. I suspect it would work for cupcakes, my only concern is that they might stick to the liners a bit, but that seems relatively minor. If you try it as cupcakes, PLEASE let me know how it works! I might give it a try myself this weekend – it sounds amazing!
This looks great! Do you think I could halve the recipe and bake it in a 9×9 glass baking dish?
Hi Lauren, thanks! Yes, I think that would work really well!
Hi Monica, I would really like to try this cake in a Bundt pan. If it is successful, how would you recommend making the frosting as a glaze? Would I just thin it with milk, or start with melted butter? Any ideas would be appreciated. It sounds wonderful and I can’t wait to try it.
Hi Wendy – that’s a good question! I would try using this recipe – https://www.tastesoflizzyt.com/powdered-sugar-glaze/ – and adding about 1 teaspoon of cinnamon to it! Good luck and please let me know it goes!!
I made this cake in a bundt pan with your recommended glaze. It was amazing! Thank you.
Hi! I’d like to try using the cake for an ice cream cake, but do you think it would be too tender and moist to cut into two layers? Would you recommend baking it in a jelly roll pan and cutting in half? Thanks!
Hi Kathy! That sounds ridiculously delicious!! Yes, the cake is really moist, so I think it would be hard to cut into layers. Baking in a jelly roll pan and cutting in half should work great, or I know that a friend has done this in two round cake pans, as well – just test on the early side for doneness since it will be a bit thinner and done more quickly! I’d love to know how it turns out!!
Hi. I just made this cake for a Mexican themed potluck at work! Everybody absolutely loved it and went back for seconds ? I’m keto so I stayed away but was happy to get cool points as I just started with this program. My only confusion was the color of the frosting in the picture vs mine that turned light brown from all the cinnamon. Any thoughts?
Hey there, so glad this was a big hit for your potluck! Hmm, I am guessing it’s just the light in the photograph, because when I make this the frosting does have a slight warm brown tint to it, also, so it probably just didn’t really show up in the photograph. (We had a ton of light in our old house that sometimes made colors really bright in pics!!) And congrats to you on sticking w/ your keto and staying away – I really wish I had that kind of willpower sometimes! 🙂
The recipe does indeed sound like it would make a delicious cake, but how can it be awarded so many five-stars from people who haven’t made it? It looks like only one or maybe two of the reviewers have tried it. I’d like real reviews to guide my decision. Perhaps people sould stop surfing and start baking… then get back on and write a real review. Many thanks… I’ll make it for my son’s b-day this weekend and then I’ll write a review. Hopiong for five-star results!
I do understand what you mean, I always scan reviews for people who have actually tried a recipe when I’m browsing, as well, and know it can be frustrating! I hope this turns out well for you and that your son has a wonderful birthday!
Here we are, exactly a year later, and my son has requested this cake for his b-day again this year. Â We made it last year for his 14th. It was moist and delicious, and the little kick of spice was perfect. Â Tomorrow I am making it to celebrate his 15th!! Â I am a lover of homemade cake and this is a keeper. Â Many thanks for sharing your recipe. Definitely worth a five-star rating, which I will give it in a separate entry. Â Thanks. Â BeeTee
This sweet comment absolutely made my day – thank you so much for sharing this story! Happy birthday to your son – you’ve clearly raised him to have exceptional taste! 😉
This sounds SOOO good! Do you think this would work as a round 8″ (or 6″) layered cake, or would the lightness of the cake make layers sink? Sorry if this has already been asked!
A friend of mine has made this as a layer cake, so I think it is definitely worth trying! I would double the frosting, though!