Mexican Chocolate Milk Cake Recipe

Introduction

Mexican Chocolate Milk Cake is a rich and moist dessert with a warm, spicy chocolate flavor. This simple cake combines traditional cocoa and chocolate with a hint of cinnamon, making it a delightful treat for any occasion.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 4 oz semi-sweet chocolate, chopped
• 1 cup whole milk
• 1 cup granulated sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, and sugar until well combined.
3. Step 3: Warm the milk and chopped chocolate gently in a saucepan over low heat until the chocolate is melted and the mixture is smooth. Remove from heat.
4. Step 4: Gradually pour the warm chocolate milk into the dry ingredients, stirring continuously until a smooth batter forms.
5. Step 5: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cake to cool completely in the pan before removing and frosting as desired.

Tips & Variations

• For an extra touch of warmth, add ½ teaspoon of ground cinnamon to the dry ingredients.
• Use dark chocolate for a deeper chocolate flavor or milk chocolate for a sweeter cake.
• Top with whipped cream frosting or a simple chocolate glaze to complement the cake’s texture.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving. If frosted, keep refrigerated and consume within 3 days. Reheat slices gently in the microwave for 10–15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute milk with a non-dairy alternative?

Yes, you can use almond milk, soy milk, or oat milk instead of cow’s milk. Choose an unsweetened variety to control the sweetness.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Avoid inserting early to prevent a sunken middle.

Mexican Chocolate Milk Cake Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

A rich and moist Mexican Chocolate Milk Cake combining the deep flavors of cocoa and chocolate with a tender crumb. This comforting dessert is simple to make, baked to perfection, and topped with a luscious frosting for a delightful finish.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup whole milk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Chocolate

• 4 ounces semi-sweet chocolate, melted and slightly cooled

Sugar

• 1 ½ cups granulated sugar

Frosting

• 1 cup powdered sugar
• ¼ cup unsweetened cocoa powder
• 3 tablespoons butter, softened
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Prepare Dry Ingredients: In a large bowl, sift together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution and a lump-free base for your cake batter.
2. Mix Wet Ingredients: In a separate bowl, whisk the eggs, granulated sugar, vegetable oil, vanilla extract, and milk until well combined and smooth.
3. Incorporate Melted Chocolate: Stir the melted semi-sweet chocolate into the wet mixture until fully incorporated, adding depth and richness to the batter.
4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, gently folding until the batter is smooth and without streaks, taking care not to overmix to keep the cake tender.
5. Prepare Baking Pan: Grease and flour an 8-inch round cake pan to prevent sticking. Pour the batter evenly into the pan and smooth the top with a spatula.
6. Bake the Cake: Preheat the oven to 350°F (175°C). Place the cake pan on the center rack and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely before frosting.
8. Prepare Frosting: In a medium bowl, combine powdered sugar, cocoa powder, softened butter, vanilla extract, and enough milk to achieve a spreadable consistency. Whip until smooth and creamy.
9. Frost the Cake: Once the cake is completely cool, spread the chocolate frosting evenly over the top and sides with an offset spatula or knife.
10. Serve: Slice and serve this decadent Mexican Chocolate Milk Cake at room temperature for best flavor and texture.

Notes

• For a more intense chocolate flavor, use dark cocoa powder.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.
• To make the cake gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Keywords: Mexican Chocolate Cake, Milk Cake, Chocolate Dessert, Moist Chocolate Cake, Easy Chocolate Cake