Print

Mexican Chocolate Milk Cake Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

This Mexican Chocolate Milk Cake is a rich and moist chocolate dessert with a subtle hint of cinnamon, inspired by Mexican flavors. It features a tender cocoa-based cake made extra moist with hot water and vegetable oil, topped with a smooth whipped cream frosting sweetened with powdered sugar and vanilla, perfect for celebrations or indulgent treats.

Ingredients

Scale

Dry Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients:

  • 1 cup whole milk
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup hot water

Optional:

  • ½ cup semi-sweet chocolate chips

For the Frosting:

  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Whisk these ingredients together thoroughly to ensure even distribution.
  3. Mix Wet Ingredients: In a separate bowl, whisk together whole milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  4. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, mixing on low speed just until combined. Be careful not to overmix to keep the cake tender.
  5. Add Water: Slowly incorporate the hot water into the batter, which will thin the mixture but results in a moist and tender cake texture.
  6. Optionally Add Chocolate Chips: If using, gently fold in the semi-sweet chocolate chips to add extra rich bursts of chocolate throughout the cake.
  7. Pour Batter: Evenly divide the cake batter between the two prepared 9-inch cake pans, smoothing the tops.
  8. Bake: Place the pans in the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  9. Cool Cakes: Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then transfer them onto a wire rack to cool completely before frosting.
  10. Prepare the Frosting: While the cakes cool, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy frosting.
  11. Assemble: Once the cakes are fully cool, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and cover the entire cake with the remaining frosting evenly.
  12. Garnish: Decorate the top as desired with chocolate shavings, a light sprinkle of cinnamon, or any other preferred toppings to enhance appearance and flavor.

Notes

  • Be careful when mixing wet and dry ingredients; overmixing can make the cake dense.
  • Use hot water carefully to avoid cooking the eggs in the batter.
  • Allow cakes to cool completely to ensure frosting adheres properly and does not melt.
  • You can substitute whole milk with a dairy-free alternative for a lighter version, though it may affect richness.
  • Chocolate chips are optional but recommended for added texture and chocolate bursts.

Keywords: Mexican Chocolate Cake, Chocolate Milk Cake, cinnamon chocolate cake, moist chocolate cake, whipped cream frosting

Find it online: https://dailysimplerecipe.com/mexican-chocolate-milk-cake-recipe/