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Decadent Mexican Chocolate Milk Cake

Decadent Mexican Chocolate Milk Cake for Ultimate Indulgence

Enjoy a slice of Decadent Mexican Chocolate Milk Cake, infused with rich chocolate and warm cinnamon, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Measure correctly for perfect texture.
  • 1.5 cups Granulated Sugar Use less for a less sweet cake if preferred.
  • 0.75 cups Unsweetened Cocoa Powder Switch to Dutch-processed cocoa for a different taste.
  • 1 tablespoon Baking Powder Ensure it’s fresh.
  • 1 teaspoon Baking Soda Don’t omit.
  • 1 teaspoon Salt Balances the cake's sweetness.
  • 1 teaspoon Ground Cinnamon Substitute with nutmeg for a unique twist.
  • 1 cup Whole Milk Swap for almond or coconut milk for dairy-free.
  • 0.5 cups Vegetable Oil Melted butter can be used for richer flavor.
  • 2 large Eggs Ensure at room temperature for better mixing.
  • 2 teaspoons Vanilla Extract Use pure for the best taste.
  • 1 cup Hot Water Essential for a light texture.
  • 1 cup Semi-Sweet Chocolate Chips Use dark chocolate for richer notes.
For the Frosting
  • 2 cups Heavy Cream Essential for creaminess.
  • 0.5 cups Powdered Sugar Adjust to suit your taste.
  • 2 teaspoons Vanilla Extract

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • spatula
  • cake pans
  • Electric mixer
  • Cooling rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cinnamon.
  3. In another bowl, blend the whole milk, vegetable oil, large eggs, and vanilla extract until smooth and slightly frothy.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  5. Slowly pour in the hot water, stirring the batter until smooth and pourable.
  6. If desired, fold in semi-sweet chocolate chips gently.
  7. Divide the batter evenly between the two prepared cake pans and bake for 40-50 minutes.
  8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack.
  9. In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  10. Once the cakes are cool, spread frosting between the layers, top with the second layer, and frost the top and sides of the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 2mg

Notes

Mix until just combined to keep cake light. Allow layers to cool completely before frosting.

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