I can’t get over how this Mexican chocolate cake turns out unbelievably rich and moist, with cinnamon and a tiny cayenne kick hiding in every bite. One slice looks innocent, but it has a bold little secret that keeps everyone coming back.

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I’m obsessed with this Mexican chocolate cake because it hits like the darkest, fudgiest slice at the party, then sneaks in cinnamon and cayenne pepper like it has secrets. I love how the crumb stays ridiculously moist without feeling heavy, and that frosting brings a spicy chocolate punch that makes every bite louder than the last.

But the real reason I keep coming back? The contrast.

Deep chocolate flavor, sweet frosting, little spark of heat, all stacked into one dramatic slice. And yes, I absolutely cut the “just a sliver” piece, then go back for the chunk I actually wanted.

Ingredients

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Flour gives the cake structure, so it slices clean without feeling heavy.
Sugar keeps it sweet, soft, and honestly a little addictive.
Cocoa powder brings that deep chocolate flavor right up front.
Chopped chocolate melts in for richer bites and a fudgy vibe.
Cinnamon adds cozy warmth, like hot chocolate with personality.
Cayenne brings a tiny kick, not scary, just interesting.
Eggs help everything hold together and keep the crumb tender.
Milk adds moisture, so the cake doesn’t taste dry or sad.
Oil keeps it soft for days, which I fully appreciate.
Vanilla rounds out the chocolate and makes it smell amazing.
Boiling water wakes up the cocoa for a darker, bolder cake.
Butter makes the frosting creamy, rich, and easy to spread.
Powdered sugar gives the frosting its smooth, fluffy sweetness.
Plus, frosting cocoa doubles down on the chocolate without being too much.
Basically, frosting cinnamon makes every bite taste warm and special.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

2 cups (400 g) granulated sugar

3/4 cup (75 g) unsweetened cocoa powder

4 ounces (115 g) semisweet or bittersweet chocolate, chopped

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine salt

2 teaspoons ground cinnamon

1/4 teaspoon cayenne pepper

2 large eggs, room temperature

1 cup (240 ml) whole milk

1/2 cup (120 ml) vegetable oil

2 teaspoons vanilla extract

1 cup (240 ml) boiling water

For the cinnamon frosting

1/2 cup (113 g) unsalted butter, softened

4 cups (480 g) powdered sugar, sifted

1/4 cup (25 g) unsweetened cocoa powder

2 teaspoons ground cinnamon

1/4 teaspoon fine salt

1/3 cup (80 ml) whole milk, plus more if needed

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment if desired.

2. In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 2 cups (400 g) granulated sugar, 3/4 cup (75 g) unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon cayenne pepper.

3. Melt 4 ounces (115 g) chopped semisweet or bittersweet chocolate in a heatproof bowl set over simmering water or in short bursts in the microwave; stir until smooth and let cool slightly.

4. In a separate bowl whisk 2 large room temperature eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) vegetable oil, and 2 teaspoons vanilla extract until combined. Stir the melted chocolate into the wet mixture.

5. Add the wet mixture to the dry ingredients and beat or whisk until just combined and no dry streaks remain. Gradually stir in 1 cup (240 ml) boiling water until batter is smooth and fairly thin.

6. Divide batter evenly between prepared pans and bake 30 to 35 minutes, or until a toothpick inserted into the centers comes out with a few moist crumbs. Cool cakes in pans 10 minutes, then invert onto wire racks and cool completely.

7. For the cinnamon frosting beat 1/2 cup (113 g) softened unsalted butter until creamy. Add 4 cups (480 g) sifted powdered sugar, 1/4 cup (25 g) unsweetened cocoa powder, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine salt and beat on low to combine.

8. Add 1/3 cup (80 ml) whole milk and 1 teaspoon vanilla extract and beat until smooth and spreadable, adding a little more milk if needed to reach desired consistency.

9. If layers domed, level cakes with a serrated knife. Place one layer on a serving plate, spread a layer of frosting, top with second cake, then frost the top and sides evenly.

10. Chill briefly to set the frosting if desired, slice, and serve.

Equipment Needed

1. Oven
2. Two 9-inch round cake pans (plus parchment rounds or paper)
3. Large mixing bowls (at least two)
4. Whisk and rubber spatula
5. Heatproof bowl for melting chocolate or microwave-safe bowl
6. Electric mixer or sturdy hand whisk
7. Wire cooling rack
8. Serrated knife and measuring cups and spoons

FAQ

Q: Can I make this cake in one 9-inch pan instead of two layers? A: Yes. Bake in a single 9-inch pan at 350 F (175 C) for about 35 to 45 minutes, checking with a toothpick for doneness. Expect a thicker cake so baking time will be longer than for two layer pans.

Q: How can I adjust the heat from the cayenne? A: Reduce or omit the 1/4 teaspoon cayenne for a milder chocolate spice. If you like more warmth, increase up to 1/2 teaspoon but add gradually since cayenne can quickly overpower other flavors.

Q: What are good substitutions for dairy or eggs? A: For dairy free use any neutral plant milk (soy, oat, almond) in place of whole milk and plant-based butter in the frosting. For eggs, use two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) though texture will be slightly denser.

Q: How do I melt the chopped chocolate safely? A: Use a double boiler over simmering water, stirring until smooth, or microwave in 20 second bursts, stirring between each burst to prevent burning.

Q: How do I get the right frosting consistency? A: If the frosting is too thick add the milk 1 tablespoon at a time until spreadable. If too thin, add sifted powdered sugar 1 tablespoon at a time until it firms up. Chill briefly to set if needed.

Q: How should I store and freeze the cake? A: Store frosted cake in an airtight container at room temperature for up to 3 days or refrigerated for 5 to 7 days. For longer storage, wrap unfrosted layers tightly in plastic wrap and foil and freeze up to 3 months. Thaw overnight in the fridge before frosting and serving.

Mexican Chocolate Cake With Cinnamon Frosting Recipe Substitutions and Variations

All purpose flour: substitute with 1) 1:1 gluten free flour blend (use same weight, may need extra liquid), 2) whole wheat pastry flour (use 100% but expect slightly denser texture), 3) cake flour (reduce by 2 tablespoons per cup for lighter crumb).
Large eggs: substitute with 1) 1/4 cup applesauce per egg (adds moisture, slightly sweeter), 2) 1/4 cup plain yogurt or buttermilk per egg (good structure and tang), 3) 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg (vegan binder, let sit 5 minutes).
Whole milk: substitute with 1) 1 cup 2% milk plus 1 tablespoon melted butter for similar richness, 2) buttermilk (same volume, adds tang and tenderizes), 3) unsweetened almond or oat milk (same volume; if very thin, reduce boiling water slightly).
Unsalted butter (for frosting): substitute with 1) equal amount vegetable shortening (stiffer, more stable at room temperature), 2) coconut oil, solid at room temperature (gives slight coconut note), 3) margarine or vegan butter (use stick style, ensure similar water content).

Pro Tips

– Let your eggs and milk come fully to room temperature before mixing. Warm ingredients emulsify with the oil and melted chocolate more easily, giving a smoother, more tender crumb.
– Melt the chocolate slowly and let it cool slightly before adding to the eggs and milk. Hot chocolate can partially cook the eggs or break the mixture; gentle heat keeps the batter glossy and cohesive.
– Use freshly boiled coffee instead of plain boiling water for the final addition if you want a deeper, richer chocolate flavor. It will not make the cake taste like coffee, but it will amplify the chocolate.
– Avoid overmixing after the flour goes in. Stir until the dry streaks disappear, then stop. Overworked batter yields a dense, chewy cake rather than light layers.
– For the frosting, fully cream the butter first so your icing is airy, and sift the cocoa and powdered sugar to prevent lumps. If the frosting seems too soft to pipe or smooth, chill it briefly, then beat again to reach a spreadable but stable texture.

Mexican Chocolate Cake With Cinnamon Frosting Recipe

Recipe by Filip Tappenela

0.0 from 0 votes

Servings

servings

Calories

688

kcal

Equipment: 1. Oven
2. Two 9-inch round cake pans (plus parchment rounds or paper)
3. Large mixing bowls (at least two)
4. Whisk and rubber spatula
5. Heatproof bowl for melting chocolate or microwave-safe bowl
6. Electric mixer or sturdy hand whisk
7. Wire cooling rack
8. Serrated knife and measuring cups and spoons

Ingredients

1 3/4 cups (220 g) all purpose flour
2 cups (400 g) granulated sugar
3/4 cup (75 g) unsweetened cocoa powder
4 ounces (115 g) semisweet or bittersweet chocolate, chopped
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 teaspoons ground cinnamon
1/4 teaspoon cayenne pepper
2 large eggs, room temperature
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) boiling water
For the cinnamon frosting
1/2 cup (113 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
1/4 cup (25 g) unsweetened cocoa powder
2 teaspoons ground cinnamon
1/4 teaspoon fine salt
1/3 cup (80 ml) whole milk, plus more if needed
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment if desired.
In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 2 cups (400 g) granulated sugar, 3/4 cup (75 g) unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon cayenne pepper.
Melt 4 ounces (115 g) chopped semisweet or bittersweet chocolate in a heatproof bowl set over simmering water or in short bursts in the microwave; stir until smooth and let cool slightly.
In a separate bowl whisk 2 large room temperature eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) vegetable oil, and 2 teaspoons vanilla extract until combined. Stir the melted chocolate into the wet mixture.
Add the wet mixture to the dry ingredients and beat or whisk until just combined and no dry streaks remain. Gradually stir in 1 cup (240 ml) boiling water until batter is smooth and fairly thin.
Divide batter evenly between prepared pans and bake 30 to 35 minutes, or until a toothpick inserted into the centers comes out with a few moist crumbs. Cool cakes in pans 10 minutes, then invert onto wire racks and cool completely.
For the cinnamon frosting beat 1/2 cup (113 g) softened unsalted butter until creamy. Add 4 cups (480 g) sifted powdered sugar, 1/4 cup (25 g) unsweetened cocoa powder, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine salt and beat on low to combine.
Add 1/3 cup (80 ml) whole milk and 1 teaspoon vanilla extract and beat until smooth and spreadable, adding a little more milk if needed to reach desired consistency.
If layers domed, level cakes with a serrated knife. Place one layer on a serving plate, spread a layer of frosting, top with second cake, then frost the top and sides evenly.
Chill briefly to set the frosting if desired, slice, and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 162g
Total number of serves: 12
Calories: 688kcal
Fat: 22.5g
Saturated Fat: 9.3g
Trans Fat: 0.08g
Polyunsaturated: 5.8g
Monounsaturated: 6.1g
Cholesterol: 56mg
Sodium: 417mg
Potassium: 208mg
Carbohydrates: 96.9g
Fiber: 3.6g
Sugar: 77.2g
Protein: 6.6g
Vitamin A: 300IU
Vitamin C: 0.5mg
Calcium: 42mg
Iron: 0.7mg

Mexican Chocolate Cake With Cinnamon Frosting Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Mexican Chocolate Cake With Cinnamon Frosting Recipe Substitutions and Variations

Pro Tips