Mexican Chocolate Cake with Cinnamon
This Mexican chocolate cake is a single-layer chocolate cake flavored with cinnamon and a small pinch of cayenne pepper. The spices don’t make it spicy: the cinnamon adds warmth and the cayenne leaves a gentle glow that makes the chocolate taste deeper.
It’s a one-bowl-style batter baked in a 9-inch (23 cm) round pan, made with oil and buttermilk so it stays moist for days. Serve it plain, with a chocolate ganache, or with whipped cream and a dusting of cinnamon.
What makes it a Mexican chocolate cake
Mexican chocolate is traditionally flavored with cinnamon, and sometimes a little chile. This cake uses the same idea with pantry ingredients: cocoa powder, ground cinnamon and cayenne pepper. Hot coffee in the batter blooms the cocoa and intensifies the chocolate flavor without making the cake taste like coffee.
Ingredient notes
- Cocoa powder: use unsweetened natural cocoa powder.
- Oil: any neutral vegetable oil. Oil keeps the crumb softer and moister than butter.
- Buttermilk: no buttermilk? Stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes.
- Hot coffee: brewed coffee, still hot. Hot water works too if you prefer.
- Cayenne: 1/4 teaspoon gives warmth, not heat. Leave it out for kids, or use a tiny pinch.
How to make it
- Prepare the pan. Heat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- Mix the dry ingredients: flour, cocoa, baking powder, baking soda, cinnamon, cayenne and salt.
- Mix the wet ingredients: beat the eggs with both sugars, then add the oil, buttermilk and vanilla.
- Combine, then slowly stir in the hot coffee. The batter will be thin; that’s normal.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then on a wire rack until completely cool before adding any topping.
Topping ideas
- Chocolate ganache: pour warm ganache over the cooled cake and let it drip down the sides.
- Whipped cream: whip heavy cream with a little sugar and a pinch of cinnamon.
- Simple: a light dusting of powdered sugar and cinnamon.
Mexican Chocolate Cake
Ingredients
Method
- Preheat oven to 175°C (350°F). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, cayenne, and salt.
- In another bowl, beat the eggs with granulated sugar and brown sugar until light and fluffy. Add oil, buttermilk, and vanilla extract. Mix well.
- Gradually add the dry mixture into the wet mixture, stirring gently until combined.
- Slowly pour in the hot coffee and mix until smooth. Batter will be thin.
- Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- (Optional) Top with chocolate ganache or whipped cream with cinnamon.
Notes
- For a bolder flavor, don’t skip the cayenne—it adds a subtle warmth, not heat.
- Swap hot coffee for hot water if preferred, though coffee enhances the chocolate flavor.
- Keeps well for 3–4 days when covered and stored at room temperature.
Storage
Covered at room temperature, the cake keeps for 3 to 4 days. If it’s topped with whipped cream, keep it in the fridge and eat it within 2 days. The plain cake freezes well for up to 3 months, wrapped tightly.
FAQ
Is this cake spicy?
No. A quarter teaspoon of cayenne in the whole cake only adds a gentle warmth. You can leave it out entirely.
Can I make it without coffee?
Yes, use the same amount of hot water.
Can I bake it in a different pan?
The recipe is written for one 9-inch round pan. An 8-inch square pan also works; start checking for doneness a few minutes earlier.
If you like chocolate desserts, try our Boston cream pie cookies.
Planning a small celebration? Try our bento cake recipe: a mini 4-inch cake for one or two.
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Not sure I want to try the recipe when all the pictures look AI and aren’t even the same shape as the recommended pan size in the recipe.
Thank you both for pointing this out. You were right: the images didn’t match the recipe. We’ve removed the inconsistent ones and rewritten the post so it matches the recipe card: a single 9-inch round cake. We’d love to add a real photo, so if you bake it, feel free to share yours!
I’m confused. There are 3 pictures of Mexican Chocolate Cake and they are all different. Round, square, layered, frosted, powdered. Are any of these pictures of your actual cake? I would really like to see it.
Thank you both for pointing this out. You were right: the images didn’t match the recipe. We’ve removed the inconsistent ones and rewritten the post so it matches the recipe card: a single 9-inch round cake. We’d love to add a real photo, so if you bake it, feel free to share yours!