Mexican Chocolate Milk Cake
Mexican Chocolate Milk Cake is a show-stopping dessert that features seven layers of rich, decadent chocolate and a hint of cinnamon. This moist cake is perfect for birthdays, holidays, or any occasion where you want to impress your guests. With its stunning multi-layered design and creamy frosting, each slice offers an irresistible combination of flavors that will satisfy any chocolate lover’s cravings. Easy to make and visually appealing, this cake is sure to become a favorite in your dessert repertoire.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup hot water
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon until combined.
- In another bowl, mix milk, vegetable oil, eggs, and vanilla until smooth.
- Gradually add the wet mixture to the dry ingredients and mix on low speed until just combined.
- Slowly stir in the hot water until the batter is well blended.
- Optionally fold in chocolate chips for added richness.
- Divide the batter evenly between the prepared pans.
- Bake for 40-50 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 370
- Sugar: 34g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg