Go Back
+ servings
A small square slice of Mexican chocolate cake with one bite removed.
Print Pin Recipe
4.85 from 33 votes

Mexican Chocolate Cake with Cinnamon Frosting

This Mexican chocolate cake is the richest, most moist chocolate cake you've ever had, but with a spicy twist! A little kick from cinnamon and a hint of cayenne pepper, then topped with a to-die-for cinnamon buttercream 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

This cake is very moist and therefore stays good for several days if kept tightly covered at room temperature.
Cake adapted from I Bake He Shoots; frosting adapted from King Arthur Flour.

Nutrition Estimate

Calories: 430kcal, Carbohydrates: 61g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 59mg, Sodium: 154mg, Potassium: 166mg, Fiber: 3g, Sugar: 45g, Vitamin A: 515IU, Calcium: 31mg, Iron: 2.1mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!