Mexican Chocolate Milk Cake Recipe
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.
- 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
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
- 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.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, granulated sugar, vegetable oil, vanilla extract, and milk until well combined and smooth.
- Incorporate Melted Chocolate: Stir the melted semi-sweet chocolate into the wet mixture until fully incorporated, adding depth and richness to the batter.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://familyfavplates.com/mexican-chocolate-milk-cake-recipe/
