Description
Mexican Chocolate Milk Cake: Moist cake with warm spices, rich cocoa, and creamy milk. Quick, comforting, crowd-pleasing dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon cayenne pepper (optional)
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup whole milk
- 1 tablespoon Mexican chocolate, grated
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon for dusting
Instructions
- Step 1: Prepare Your Baking Pan Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan, then line it with parchment paper, allowing some overhang for easy removal later. The parchment prevents the Mexican Chocolate Milk Cake from sticking once soaked with the milk mixture.
- Step 2: Mix Dry Ingredients In a large bowl, whisk together the flour, sugar, cocoa powder, cinnamon, cayenne (if using), baking soda, baking powder, and salt until well combined. The cinnamon and cocoa should be evenly distributed with no visible streaks remaining.
- Step 3: Combine Wet Ingredients In a separate bowl, beat the eggs slightly, then add the buttermilk, vegetable oil, and vanilla extract. Whisk until smooth and fully incorporated. The mixture should look light and well-combined.
- Step 4: Create Your Batter Make a well in the center of your dry ingredients. Pour the wet ingredients into this well and mix until just combined. Be careful not to overmix – a few small lumps are perfectly fine. Gradually add the hot coffee, stirring gently as you pour. The batter will become quite thin, which is exactly what you want for a moist Mexican Chocolate Milk Cake.
- Step 5: Bake the Cake Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter). The cake should spring back lightly when touched.
- Step 6: Prepare the Milk Mixture While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, whole milk, and grated Mexican chocolate in a large measuring cup or bowl with a pour spout.
- Step 7: Soak the Cake Allow the cake to cool for 10 minutes, then use a fork or wooden skewer to poke holes all over the surface, about ½-inch apart. Slowly pour the milk mixture over the entire cake, pausing occasionally to allow it to absorb. Take your time with this step – it’s crucial for creating that signature tres leches texture.
- Step 8: Chill Thoroughly Refrigerate the cake uncovered for one hour, then cover with plastic wrap and continue chilling for at least 4 hours or overnight. This resting period is essential for the Mexican Chocolate Milk Cake to develop its characteristic texture and flavor profile.
- Step 9: Prepare and Add Topping Just before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this whipped topping evenly over the chilled cake, then dust generously with ground cinnamon to enhance the Mexican chocolate flavors.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380 calories
- Sugar: 32 grams
- Sodium: 280 mg
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 75 mg