Moist Mexican Chocolate Milk Cake with Cinnamon Spice
Moist Mexican Chocolate Milk Cake with Cinnamon Spice
PrintMoist Mexican Chocolate Milk Cake with Cinnamon Spice
A rich and decadent Mexican Chocolate Milk Cake featuring layers of moist cocoa-infused cake with a hint of cinnamon, frosted with a creamy whipped vanilla frosting, perfect for special occasions or chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Cake 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
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup hot water
- ½ cup semi-sweet chocolate chips (optional)
Frosting Ingredients
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 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.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Whisk them together until they are well incorporated to ensure even distribution of flavors.
- Mix Wet Ingredients: In a separate bowl, whisk together the whole milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients while mixing on low speed to avoid overmixing, which can make the cake tough. Stir until just combined.
- Add Water: Slowly pour the hot water into the batter, mixing gently. The batter will be thin, which helps in creating a moist and tender cake texture.
- Optionally Add Chocolate Chips: If using, fold in the semi-sweet chocolate chips carefully to distribute them evenly without overworking the batter.
- Pour Batter: Divide the batter evenly between the two prepared 9-inch cake pans, smoothing the top with a spatula for even baking.
- Bake: Place the pans in the preheated oven and bake for 40 to 50 minutes. To check doneness, insert a toothpick into the center of the cakes; it should come out clean or with a few moist crumbs.
- Cool Cakes: Remove cakes from the oven and allow them to cool in their pans for 10 minutes. Then transfer them onto a wire rack to cool completely before frosting.
- Prepare the Frosting: While the cakes cool, beat the heavy cream, powdered sugar, and vanilla extract together using a mixer until stiff peaks form, creating a light and fluffy frosting.
- Assemble: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer over it and cover the entire cake with the remaining frosting, smoothing it out.
- Garnish: Decorate the top with additional chocolate shavings, a sprinkle of cinnamon, or your favorite toppings to enhance the presentation and flavor.
Notes
- Use room temperature eggs and milk for better batter consistency.
- Be careful not to overmix the batter to keep the cake tender.
- Folding in hot water thins the batter but results in a moist cake.
- The chocolate chips are optional but add extra chocolate richness.
- Ensure cakes are completely cool before frosting to prevent melting.
- You can substitute vegetable oil with melted butter for a richer taste.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, use coconut cream and a plant-based milk alternative.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 400 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Mexican chocolate cake, layered chocolate cake, cinnamon chocolate cake, moist chocolate cake, chocolate milk cake, homemade chocolate cake
