Mexican Chocolate Milk Cake: An Incredible 7-Layer Decadent Treat with Rich Flavors

Why You’ll Love This Recipe

This cake strikes the perfect balance between rich chocolate flavor and light, fluffy texture. The addition of cinnamon gives it a unique Mexican chocolate twist, while the milk and hot water in the batter ensure a moist, tender crumb. Topped with creamy whipped frosting, it’s a showstopper for dessert tables and a treat that chocolate lovers will adore.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)
1 cup heavy cream (for frosting)
½ cup powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)

directions

1. Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.

2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon.

3. In a separate bowl, combine milk, vegetable oil, eggs, and vanilla extract, whisking until smooth.

4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until combined. Avoid overmixing.

5. Slowly incorporate hot water into the batter to achieve a thinner consistency that ensures a moist cake.

6. Optionally, fold in semi-sweet chocolate chips for added richness.

7. Divide the batter evenly between the prepared pans.

8. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.

10. For the frosting, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

11. Assemble the cake: spread frosting on top of one layer, place the second layer on top, and cover the entire cake with the remaining frosting.

12. Garnish as desired with chocolate shavings, a sprinkle of cinnamon, or other toppings of your choice.

Servings and timing

Yield: 10–12 slices
Prep time: 15 minutes
Cook time: 40–50 minutes
Total time: 1 hour

Variations

• Add a pinch of cayenne pepper for a spicy Mexican chocolate twist.

• Substitute coconut cream for heavy cream to make a dairy-free frosting.

• Mix in chopped nuts or toffee bits into the batter for added texture.

• Use chocolate ganache instead of whipped cream for a richer, glossy finish.

• Add espresso powder to intensify the chocolate flavor.

storage/reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring slices to room temperature before serving for the best flavor and texture. This cake does not require reheating but can be served slightly chilled for a firmer frosting.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend. Baking time may vary slightly.

Can I prepare the cake in advance?

Absolutely! The cake can be baked a day in advance, and the frosting can be added the next day.

Can I use almond milk instead of whole milk?

Yes, almond milk works as a substitute, though the cake may be slightly less rich.

How should I store leftover cake?

Keep it in an airtight container in the refrigerator for up to 4 days.

Can I freeze this cake?

Yes, freeze unfrosted layers tightly wrapped in plastic wrap for up to 2 months. Thaw completely before frosting.

Can I make this cake without the chocolate chips?

Yes, chocolate chips are optional and can be omitted without affecting the overall texture.

Can I use a different frosting?

Yes, buttercream, cream cheese frosting, or chocolate ganache are excellent alternatives.

Can I make this cake vegan?

To make it vegan, substitute milk with a plant-based alternative, use flax eggs instead of eggs, and use coconut cream for the frosting.

How can I make the frosting stiffer?

Chill the heavy cream before whipping and use powdered sugar instead of granulated for a firmer texture.

Can I add a liqueur to this cake?

Yes, adding a tablespoon of coffee liqueur or chocolate liqueur enhances the richness of the cake.

Conclusion

The Mexican Chocolate Milk Cake is a decadent, chocolatey delight with a subtle cinnamon twist that elevates a classic dessert. Moist layers, rich flavors, and creamy frosting make it perfect for birthdays, celebrations, or any occasion that calls for an indulgent treat. With a few simple ingredients and easy steps, you can create a show-stopping cake that impresses every time.

Mexican Chocolate Milk Cake: An Incredible 7-Layer Decadent Treat with Rich Flavors

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 40–50 minutes
• Total Time: 1 hour
• Yield: 10–12 slices
• Category: Dessert
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Vegetarian

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Description

Indulge in the rich, warm flavors of Mexican chocolate with this decadent milk cake. Layers of moist, chocolatey goodness are complemented by subtle cinnamon notes, creating a dessert that is both comforting and impressively indulgent. Perfect for celebrations, gatherings, or whenever you crave a luxurious chocolate treat.

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup whole milk

1/2 cup vegetable oil

3 large eggs

1 tablespoon vanilla extract

1 cup hot water

1/2 cup semi-sweet chocolate chips (optional)

1 cup heavy cream (for frosting)

1/2 cup powdered sugar (for frosting)

1 teaspoon vanilla extract (for frosting)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine milk, vegetable oil, eggs, and vanilla extract, whisking until smooth.
4. Gradually add wet ingredients to dry ingredients, mixing on low speed until combined. Avoid overmixing.
5. Slowly incorporate hot water into the batter for a thinner consistency that ensures a moist cake.
6. Optionally, fold in semi-sweet chocolate chips.
7. Divide batter evenly between prepared pans and bake for 40–50 minutes, or until a toothpick inserted comes out clean.
8. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. For frosting, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Assemble the cake: spread frosting on one layer, place the second layer on top, and cover entire cake with remaining frosting. Garnish with chocolate shavings, cinnamon, or toppings of choice.

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Notes

Add a pinch of cayenne pepper for a spicy Mexican chocolate twist.

Substitute coconut cream for heavy cream for a dairy-free frosting.

Mix in chopped nuts or toffee bits for added texture.

Use chocolate ganache instead of whipped cream for a richer finish.

Add espresso powder to intensify chocolate flavor.

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Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 380
• Sugar: 32g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 55mg