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Mexican Chocolate Cake
Flona

Mexican Chocolate Cake

Rich Mexican Chocolate Cake with cinnamon and cayenne pepper topped with creamy cinnamon buttercream frosting. This moist chocolate cake has a subtle spicy kick that makes it unforgettable.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 15 slices
Course: Dessert
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup freshly brewed strong hot coffee or hot water
  • 1 cup salted butter room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 4 cups powdered sugar
  • 5-6 tablespoons heavy cream
  • 1 cup mini chocolate chips for topping

Equipment

  • 9x13 inch baking pan
  • Stand mixer or hand mixer
  • Large mixing bowl
  • Whisk
  • Wire cooling rack
  • Offset spatula
  • Measuring cups and spoons

Method
 

  1. Spray a 9x13 inch baking pan with cooking spray and preheat oven to 350°F.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cayenne pepper, and salt until evenly combined.
  3. In a stand mixer bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract on medium speed until smooth.
  4. With mixer on low speed, slowly add the dry ingredients to the wet ingredients in three additions, mixing just until combined between each addition.
  5. Pour in the hot coffee and mix until the batter is smooth, about 30 seconds. The batter will be very thin.
  6. Pour batter into prepared pan and bake for 30 to 35 minutes until the center springs back when touched or a toothpick inserted in the center comes out with moist crumbs.
  7. Cool the cake completely on a wire rack, about 1 hour, before frosting.
  8. In a stand mixer, whip the butter alone on medium speed for 2 minutes until fluffy, almost white in appearance.
  9. Add vanilla extract and cinnamon, mixing until just combined.
  10. Add powdered sugar slowly, about 1 cup at a time, mixing on low speed between each addition.
  11. Alternate adding the last bit of powdered sugar with the heavy cream, 1 tablespoon at a time. If frosting is too thick after 5 tablespoons, add the sixth tablespoon.
  12. Whip frosting on high speed for at least 2 minutes until light and fluffy.
  13. Spread frosting over cooled cake using an offset spatula. Sprinkle mini chocolate chips over the top.

Notes

  • Coffee intensifies chocolate flavor without making the cake taste like coffee. Hot water can be substituted if needed.
  • Adjust cayenne pepper from 1/8 teaspoon (milder) to 1/2 teaspoon (spicier) based on preference.
  • Bring eggs and buttermilk to room temperature for best results.
  • Store at room temperature in airtight container for up to 24 hours, then refrigerate for up to 5 days.
  • Freeze individual slices wrapped tightly for up to 3 months.
  • Make buttermilk substitute: add 1 tablespoon vinegar to measuring cup, fill to 1 cup line with milk, let sit 5 minutes.
  • For layer cake: divide batter between two 9-inch round pans and bake 25-30 minutes.
  • Fresh ground cinnamon provides the best flavor.