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Mexican Chocolate Milk Cake

Decadent Mexican Chocolate Milk Cake for Ultimate Indulgence

Indulge in a delicious slice of Mexican Chocolate Milk Cake, a seven-layer design that combines rich chocolate with spicy cinnamon.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour blend.
  • 2 cups Granulated Sugar Coconut sugar can be used for a lower-glycemic option.
  • 3/4 cup Unsweetened Cocoa Powder Ensure it’s unsweetened for balanced sweetness.
  • 1 tbsp Baking Powder Check for freshness for optimal results.
  • 1 tsp Baking Soda Do not substitute with baking powder.
  • 1/2 tsp Salt Enhances flavor.
  • 1 tbsp Ground Cinnamon For authentic flavor.
  • 1 cup Whole Milk Non-dairy milk is a great alternative.
  • 1/2 cup Vegetable Oil Melted coconut oil works well as a substitution.
  • 3 large Eggs Flax eggs can be used for a vegan version.
  • 2 tsp Vanilla Extract Almond extract can be used for a different twist.
  • 1 cup Hot Water Crucial for moist cake.
  • 1 cup Semi-sweet Chocolate Chips Optional, use dark chocolate for intense flavor.
For the Frosting
  • 1 cup Heavy Cream Coconut cream is a suitable dairy-free option.
  • 2 cups Powdered Sugar Sugar substitutes can be used if desired.
  • 1 tsp Additional Vanilla Extract Enhances frosting flavor.

Equipment

  • 9-inch round cake pans
  • Mixing Bowls
  • Hand mixer
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, combine milk, oil, eggs, and vanilla extract; whisk until smooth.
  4. Gradually mix wet ingredients into dry ingredients on low speed until just combined.
  5. Slowly add hot water to the batter, mixing gently until smooth.
  6. Optional: fold in chocolate chips until evenly distributed.
  7. Divide batter evenly between prepared pans and smooth the tops.
  8. Bake for 40-50 minutes until a toothpick comes out clean.
  9. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack.
  10. To make the frosting, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  11. Spread frosting on top of one cake layer, place the second layer on top, and frost the top and sides.
  12. Garnish with chocolate shavings or a sprinkle of cinnamon if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

For best results, carefully follow the mixing and baking instructions to ensure a moist and flavorful cake.

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