Name: MEXICAN CHOCOLATE CAKE Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: ¾ cup unsalted butter (softened); 1 2/3 cup sugar; 2 large eggs; 1 ¼ cups warm water; 2/3 cup cocoa powder (preferably dark); 1 teaspoon vanilla extract; 1 ¼ teaspoons baking soda; ¼ teaspoon baking powder; 4 teaspoons ground cinnamon; 1 ¼ teaspoons dried chili powder (such as ancho, guajillo or chipotle); 1 teaspoon fine sea salt; 2 ¼ cups unbleached, all-purpose flour; Cocoa powder for dusting; 2 cups powdered sugar; 7 to 8 tablespoons heavy whipping cream; ¾ teaspoon ground cinnamon; Pinch of fine sea salt

Jump to Recipe

If you’ve never experienced the dazzling blend of deep chocolate, warming cinnamon, and a gentle spark of chili, get ready for the ultimate treat: MEXICAN CHOCOLATE CAKE. This eye-catching Bundt cake takes everything you love about a classic chocolate cake and infuses it with sultry, bold flavors that evoke the heart of Mexico. Whether you’re making it for a festive occasion or just because you’re craving something unforgettable, this cake promises a velvety crumb, sophisticated spice, and a glossy glaze—every bite is comfort with a little kick!

MEXICAN CHOCOLATE CAKE Recipe - Recipe Image

Ingredients You’ll Need

All the magic of this MEXICAN CHOCOLATE CAKE comes from a thoughtfully chosen lineup of pantry staples and a few standout spices. Each ingredient works together to create the perfect balance of richness, moisture, and that iconic warmth, so don’t skip or skimp on these essentials!

Unsalted butter: Softened butter keeps the crumb tender and rich, while letting the chocolate and spices shine.
Sugar: Gives the cake its classic sweetness and works with the butter to create a fluffy texture.
Eggs: Provide structure and help bind everything together for the perfect Bundt shape.
Warm water: Helps bloom the cocoa powder, intensifying the chocolatey flavor and keeping the cake moist.
Cocoa powder (preferably dark): The star of the show for a deep, complex chocolate taste; go for high-quality, dark cocoa if you can.
Vanilla extract: Adds a fragrant, floral undertone that brings the other flavors into harmony.
Baking soda: Works with the cocoa and warm water for just the right rise.
Baking powder: Offers extra lift and ensures a soft, tender crumb.
Ground cinnamon: The soul of MEXICAN CHOCOLATE CAKE—don’t be shy with this warm spice.
Dried chili powder (ancho, guajillo, or chipotle): Adds subtle smoky heat; choose mild or spicy to suit your taste.
Fine sea salt: Sharpens all the flavors and balances sweetness.
Unbleached, all-purpose flour: The foundation for a sturdy yet delicate cake.
Cocoa powder for dusting: Gives a gorgeous, slightly bitter finish to every serving.
Powdered sugar: The base of that dreamy, pourable glaze.
Heavy whipping cream: Turns the glaze into a lush, creamy crown for your cake.
Extra ground cinnamon: Echoes the cake’s flavor in the glaze for an irresistible finish.
Pinch of fine sea salt (for glaze): Highlights the chocolate and ties everything together beautifully.

How to Make MEXICAN CHOCOLATE CAKE

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F and give your Bundt pan the VIP treatment. Grease every curve and corner with softened butter, then dust thoroughly with flour. This step is your guarantee for a MEXICAN CHOCOLATE CAKE that releases easily and comes out looking spectacular.

Step 2: Cream Butter and Sugar

In a stand mixer bowl, combine the softened butter and sugar. Cream them on medium speed for about 2 minutes, scraping the sides so nothing escapes. This is where the cake gets its fluffy, light texture. Once pale and creamy, beat in the eggs one at a time until fully incorporated.

Step 3: Make the Chocolate Mixture

In a separate medium bowl, stir the cocoa powder into the warm water. This is more than a simple mix—it’s blooming the cocoa! Keep stirring until all the powder dissolves, then with the mixer on low, gently pour this rich chocolate liquid into your butter mixture. Add in the vanilla and blend well.

Step 4: Add Spices and Leaveners

With the mixer still running on low, sprinkle in the baking soda, baking powder, ground cinnamon, dried chili powder, and salt. These are the game-changers that elevate your cake from ordinary to outstanding.

Step 5: Incorporate the Flour

Add the flour in small increments, mixing just until the last streak disappears. Take care not to over-mix—stop when everything looks smooth and well-blended. The batter should be slightly thick but pourable.

Step 6: Bake the Cake

Pour the batter into your prepared Bundt pan, smoothing out the top. Slide it into the oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted comes out clean. Let it cool in the pan for at least 30 minutes so it firms up and becomes easy to turn out.

Step 7: Release and Cool

Once your cake is cool, place a plate on top of the pan and carefully invert it. Give the pan a gentle tap to ensure a clean release. Marvel at your gorgeous MEXICAN CHOCOLATE CAKE and let it finish cooling completely before glazing.

Step 8: Make the Glaze

In a medium bowl, sift in the powdered sugar. Add 5 tablespoons of heavy whipping cream and stir, then gradually add a little more cream at a time until the glaze is thick but flows smoothly when drizzled. Stir in the ground cinnamon and salt to echo the cake flavors.

Step 9: Glaze and Finish

Drizzle the glaze generously over the cooled cake, letting it drip elegantly down the sides. Wait about 5 minutes for the glaze to set, then dust with cocoa powder for a dramatic, delicious finish.

How to Serve MEXICAN CHOCOLATE CAKE

Garnishes

Top slices of your cake with a dollop of freshly whipped cream, a sprinkle of chili powder, or a scattering of chocolate curls. For a festive touch, add orange zest or edible flowers—these make every piece pop and echo the bright essence of the cake’s flavor profile.

Side Dishes

This decadent cake pairs beautifully with creamy vanilla ice cream, tart raspberries, or even a smoky mezcal cocktail. For a family-friendly option, a hot cup of Mexican coffee or cinnamon-spiced hot chocolate will make every bite even more comforting.

Creative Ways to Present

For a wow-factor, serve your MEXICAN CHOCOLATE CAKE on a rustic wooden board alongside bowls of extra glaze, whipped cream, and fresh cherries so guests can customize each serving. Mini Bundt cakes or cupcakes are also perfect for parties and look absolutely irresistible.

Make Ahead and Storage

Storing Leftovers

To keep your cake fresh, cover it tightly with plastic wrap or store slices in an airtight container in the refrigerator. The flavors deepen overnight, making leftovers possibly even more delicious!

Freezing

Wrap the cooled, unglazed cake securely in plastic wrap and foil before freezing for up to two months. Thaw overnight in the refrigerator, then glaze just before serving for best results.

Reheating

Gently bring individual slices to room temperature or microwave them in 10-second bursts if you prefer them slightly warm—just enough to make the glaze glisten but not melt away.

FAQs

Can I use a different type of chili powder?

Yes! Feel free to experiment with different chili powders like pasilla, mulato, or cayenne if you’d like more heat. Just keep in mind that the flavor level can intensify, so adjust to your comfort zone.

Is MEXICAN CHOCOLATE CAKE very spicy?

Not overwhelmingly! The chili adds a subtle, warming background heat, perfectly balanced by chocolate and cinnamon. If you’re especially heat-sensitive, try using a milder chili powder or reducing the amount slightly.

Can I make this cake without a Bundt pan?

Absolutely. You can bake the batter in two 9-inch round cake pans or even as cupcakes—just adjust baking times accordingly and keep an eye out for doneness.

How do I know if the cake is baked through?

Insert a toothpick into the deepest part of the cake. If it comes out clean or with just a few moist crumbs, your MEXICAN CHOCOLATE CAKE is ready to come out of the oven.

Can I make the glaze ahead of time?

You can prepare the glaze a day in advance. Just cover it tightly and store it in the refrigerator, then stir well (and add a splash of cream if needed) before drizzling over the cake.

Final Thoughts

Each slice of MEXICAN CHOCOLATE CAKE is like a little journey—rich chocolate, cinnamon warmth, and a surprising, pleasant heat. Whether you serve it for a celebration or a cozy dessert night, you’ll be the hero of the table. Don’t wait for a special occasion—give this cake a try and let every bite light up your kitchen!

MEXICAN CHOCOLATE CAKE Recipe

★★★★★

5 from 28 reviews

Author: anna
Total Time: 1 hour 5 minutes
Yield: 1 Bundt Cake (12 servings) 1x
Diet: Vegetarian

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Description

Indulge in the rich, spicy flavors of this decadent Mexican Chocolate Cake. Moist and flavorful, this cake is perfect for any occasion.

Instructions

Preheat the oven: Preheat the oven to 350℉. Grease and flour a 12-cup Bundt pan.
Mix butter and sugar: Cream softened butter and sugar in a stand mixer, then mix in the eggs.
Prepare cocoa mixture: Stir cocoa powder into warm water until fully incorporated. Add this mixture, along with vanilla, to the mixer.
Add dry ingredients: Mix in baking soda, baking powder, cinnamon, chili powder, and salt. Gradually add flour until fully incorporated.
Bake: Transfer batter to the Bundt pan and bake for 40-45 minutes until a toothpick comes out clean. Let cool.
Glaze: Mix powdered sugar, cream, cinnamon, and salt to make a thick glaze. Spread over the cooled cake, dust with cocoa powder, and serve.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican