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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. 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. 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 — and rightly so — so I’m not surprised there’s not much importing.
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.
Use 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! ♥
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 9×13-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
Nutrition information is automatically calculated, so should only be used as an approximation.
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. We made it last year for his 14th. It was moist and delicious, and the little kick of spice was perfect. Tomorrow I am making it to celebrate his 15th!! I am a lover of homemade cake and this is a keeper. Many thanks for sharing your recipe. Definitely worth a five-star rating, which I will give it in a separate entry. Thanks. 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!
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!