Mexican Chocolate Milk Cake Recipe | Rich & Spiced Dessert
Bake Mexican chocolate milk cake for a decadent dessert. Moist, rich cake infused with cocoa, cinnamon, and creamy milk — a bold twist on classic chocolate cake that’s perfect for celebrations or cozy nights.
Equipment
- Mixing bowls
- Whisk & spatula
- 9×13-inch baking pan
- Oven
- Saucepan for melting chocolate
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 cup sugar (or piloncillo, grated)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking powder
- 3 large eggs
- ½ cup melted Mexican chocolate (Abuelita or Ibarra)
- 1 cup whole milk
- 1 tsp vanilla extract
- Milk soak: 1 cup evaporated milk, 1 cup condensed milk, 1 cup whole milk
- Garnish: whipped cream, chocolate shavings, cinnamon sticks
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
- Batter: Whisk flour, cocoa, sugar, cinnamon, nutmeg, and baking powder. In another bowl, beat eggs, then add melted Mexican chocolate, milk, and vanilla. Combine wet and dry ingredients until smooth.
- Bake: Pour batter into pan. Bake 30–35 minutes, until a toothpick comes out clean. Cool slightly.
- Milk soak: Mix evaporated, condensed, and whole milk. Poke holes in cake with a fork. Pour milk mixture evenly over cake. Chill 2–8 hours.
- Finish: Drizzle melted Mexican chocolate. Garnish with whipped cream, chocolate shavings, and cinnamon sticks.
Notes
- Make-ahead: Best chilled overnight for deeper flavor.
- Variations: Add cayenne for spice, espresso for mocha depth, or orange zest for holiday flair.
- Tip: Use authentic Mexican chocolate for the most flavorful results.