Mexican Chocolate Cake
Mexican Chocolate Cake is our go-to dessert for all the things. We make it for birthdays, potlucks, office parties and holidays as well as just because it’s so darn delicious. It’s one of the fastest cakes you can make in the whole wide world (well, besides those rubbery microwave cakes). It’s delicious, moist and most of all has chocolate and cinnamon! Mexican Chocolate Cake is one of those things that you make, leave out on your counter and every time you pass by there’s another piece missing. By the end of the day, only crumbs remain in the pan. It calls to you and you just can’t help but cut yourself a little “bite” 🙂
This cake is what is called a saucepan cake – instead of creaming butter and sugar together, you melt them together in a saucepan on the stove. This method is used for both the cake and the icing. The cake is iced while it’s still warm, so it comes together in under an hour. No waiting for your cake to cool. It’s a crowd-pleaser for sure and it’s great for sharing.
What are you waiting for? Go make yourself a Mexican Chocolate Cake!
Jump to Recipe
Combine water, oil, butter and cocoa in a medium saucepan and bring to a boil over medium heat.
Pour chocolate mixture over dry ingredients and combine thoroughly.
Bake cake until toothpick comes out clean.
For the icing, heat butter, cream, cocoa and cinnamon in a medium saucepan until melted and smooth.
It won’t be easy, but try not to eat the whole cake all at once!
Mexican Chocolate Cake
Ingredients
- Cake:
- 2 cups all-purpose flour plus extra for flouring pan
- 2 cups granulated sugar
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup water
- ½ cup vegetable oil
- 1 stick unsalted butter cut into ½” pieces
- ¼ cup unsweetened baking cocoa
- 2 eggs room temperature
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ TBSP butter for greasing pan
- Icing:
- 1 stick unsalted butter cut into ½” pieces
- 1/3 cup heavy whipping cream
- 1/4 cup unsweetened bakikng cocoa
- 1 ½ tsp ground cinnamon
- 3 cups confectioner’s sugar
- 1 tsp vanilla extract
Instructions
- For the cake:
- Preheat oven to 375° F.
- Butter and flour a 15” x 10” pan.
- In a large bowl combine flour, sugar, cinnamon and salt.
- In a medium saucepan combine water, oil, butter and cocoa. Bring to a boil over medium heat. Pour the chocolate mixture over the dry ingredients and mix thoroughly. Add buttermilk, eggs, vanilla and baking soda and mix thoroughly. Pour batter into prepared pan.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack.
- For the Icing:
- In a medium saucepan, combine the butter, cream, cocoa, and cinnamon. Cook over medium heat, stirring constantly until butter is melted and mixture is heated through.
- Remove from heat and beat in sugar and vanilla until mixture is smooth.
- Working quickly, spread the frosting over the warm cake. Cool completely.