Description
Mexican Chocolate Cake is a rich sheet cake with cocoa, cinnamon, and a touch of cayenne. You get a soft crumb and a sweet cinnamon buttercream with chocolate chips on top.
Ingredients
Scale
- 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
- 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
- 1 cup salted butter, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 4 cups powdered sugar
- 5 to 6 tablespoons heavy cream
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking pan with cooking spray.
- In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cayenne pepper, and salt.
- In a stand mixer, mix the buttermilk, vegetable oil, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients on low speed.
- Pour in the hot coffee and mix until combined. The batter will be thin.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until the center springs back and a toothpick comes out mostly clean.
- Cool the cake on a rack.
- For the frosting, whip the butter on medium speed for 2 minutes until fluffy.
- Add the vanilla extract and cinnamon.
- Add the powdered sugar slowly, mixing after each addition.
- Add the heavy cream a little at a time and whip on high for at least 2 minutes.
- Spread the frosting over the cooled cake.
- Top with mini chocolate chips.
Notes
- Use room temperature eggs and butter for a smoother batter and frosting.
- The hot coffee helps deepen the chocolate flavor.
- Add the heavy cream slowly so the frosting stays thick and spreadable.
- Cool the cake fully before frosting it.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 58g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Mexican Chocolate Cake, chocolate cake, cinnamon cake, cayenne chocolate cake, sheet cake, Mexican dessert