Mexican Chocolate Milk Cake combines rich chocolate flavor with warm spices in a delightful 7-layer cake you’ll love. This cake is a beautiful fusion of traditional flavors and modern baking techniques, making it the perfect centerpiece for any gathering. The layers are moist and fluffy, while the frosting adds a creamy finish, creating a dessert that will leave everyone asking for seconds.
Why You’ll Love This Mexican Chocolate Milk Cake
This cake is not just a feast for the eyes but also for the palate. Here are a few reasons to adore it:
- Rich and decadent flavor profile from high-quality cocoa.
- Warm spices such as cinnamon enhance the chocolate taste.
- Easy to make with everyday ingredients.
- Perfect for celebrations or a cozy family dessert.
- Can be customized with various toppings.
- A traditional Mexican dessert that brings culture to your kitchen.
With its vegetarian-friendly recipe, this cake fits well into various dietary preferences, making it an excellent choice for gatherings.
Ingredients for Mexican Chocolate Milk Cake
Gather these items:
- 2 cups All-Purpose Flour
- 1.5 cups Granulated Sugar
- 0.75 cups Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- 0.5 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 cup Whole Milk
- 0.5 cups Vegetable Oil
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Hot Water
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Heavy Cream
- 0.5 cups Powdered Sugar
- 2 teaspoons Vanilla Extract
How to Make Mexican Chocolate Milk Cake Step-by-Step
- Step 1: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
- Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon until well blended.
- Step 3: In another bowl, whisk together the milk, oil, eggs, and vanilla extract until smooth.
- Step 4: Gradually pour the wet ingredients into the dry ingredients while mixing on low speed until just combined.
- Step 5: Slowly add hot water and mix until well incorporated.
- Step 6: Fold in chocolate chips if using.
- Step 7: Divide the batter evenly between the prepared cake pans.
- Step 8: Bake for 40-50 minutes until a toothpick comes out clean.
- Step 9: Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Step 10: To prepare the frosting, beat the cream with powdered sugar and vanilla extract until stiff peaks form.
- Step 11: Frost the top of one cake layer, place the second layer on top, and frost the entire cake.
- Step 12: Optionally garnish with chocolate shavings or a dusting of cinnamon.
Pro Tips for the Perfect Mexican Chocolate Milk Cake
Keep these in mind:
- Can substitute with gluten-free flour for a gluten-free version.
- Coconut sugar can be a lower-glycemic alternative.
- Use Dutch-process cocoa for deeper color and flavor.
- Consider sea salt for a gourmet touch.
- Flax eggs can be used for vegan options.
- Coconut cream can be used for a dairy-free version.
- Make sure your ingredients are at room temperature for best results.
Best Ways to Serve Mexican Chocolate Milk Cake
This cake is delightful on its own, but you can also:
- Serve with a scoop of vanilla ice cream for a classic pairing.
- Top with fresh berries for a fruity contrast.
- Drizzle with chocolate sauce for an extra indulgent treat.
How to Store and Reheat Mexican Chocolate Milk Cake
Store any leftover cake in an airtight container in the refrigerator for up to five days. To reheat, simply warm individual slices in the microwave for about 10-15 seconds. This method helps retain the cake’s moist texture.
Frequently Asked Questions About Mexican Chocolate Milk Cake
What’s the secret to perfect Mexican Chocolate Milk Cake?
The secret lies in using high-quality cocoa and ensuring all ingredients are at room temperature. This results in a moist and fluffy cake that captures the rich flavors of Mexican chocolate desserts.
Can I make Mexican Chocolate Milk Cake ahead of time?
Yes, you can prepare the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them in the refrigerator. Frost the cake right before serving for best results.
How do I avoid common mistakes with Mexican Chocolate Milk Cake?
To prevent a dry cake, be careful not to overmix the batter and always use hot water as indicated in the recipe. This helps create a rich and moist chocolate milk cake with spices.
Variations of Mexican Chocolate Milk Cake You Can Try
If you’re feeling adventurous, here are a few variations:
- For a spicy chocolate milk cake, add a pinch of cayenne pepper to the batter.
- Incorporate orange zest for a citrus twist.
- Make it a Mexican chocolate cake with cinnamon by adding more cinnamon to the frosting.
With these ideas, you can tailor this classic cake to your taste, ensuring it remains a favorite for years to come!
Print
Decadent Mexican Chocolate Milk Cake You’ll Adore
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Mexican Chocolate Milk Cake combines rich chocolate flavor with warm spices in a delightful 7-layer cake you’ll love.
Ingredients
- 2 cups All-Purpose Flour
- 1.5 cups Granulated Sugar
- 0.75 cups Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- 0.5 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 cup Whole Milk
- 0.5 cups Vegetable Oil
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Hot Water
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Heavy Cream
- 0.5 cups Powdered Sugar
- 2 teaspoons Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon until well blended.
- In another bowl, whisk together the milk, oil, eggs, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients while mixing on low speed until just combined.
- Slowly add hot water and mix until well incorporated.
- Fold in chocolate chips if using.
- Divide the batter evenly between the prepared cake pans.
- Bake for 40-50 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- To prepare the frosting, beat the cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost the top of one cake layer, place the second layer on top, and frost the entire cake.
- Optionally garnish with chocolate shavings or a dusting of cinnamon.
Notes
- Can substitute with gluten-free flour for a gluten-free version.
- Coconut sugar can be a lower-glycemic alternative.
- Use Dutch-process cocoa for deeper color and flavor.
- Consider sea salt for a gourmet touch.
- Flax eggs can be used for vegan options.
- Coconut cream can be used for a dairy-free version.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
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