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Mexican Chocolate Cake with Cinnamon Buttercream

Mexican Chocolate Cake with Cinnamon Buttercream

Evelyn
Moist chocolate cake layers with warm cinnamon buttercream frosting. This Mexican-inspired dessert combines rich cocoa flavor with cozy spice notes for an unforgettable treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine Mexican
Servings 12 slices
Calories 485 kcal

Equipment

  • Two 9-inch round cake pans
  • Stand mixer or hand mixer
  • Large mixing bowls
  • Wire cooling racks
  • Parchment paper

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon for cake
  • 1/2 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup whole milk room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee or hot water
  • 1 cup unsalted butter softened, for frosting
  • 4 cups powdered sugar for frosting
  • 2 teaspoons ground cinnamon for frosting
  • 1/4 teaspoon cayenne pepper optional, for frosting
  • 2-3 tablespoons heavy cream or milk for frosting

Instructions
 

  • Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, 1 teaspoon cinnamon, and salt until well combined and no lumps remain.
  • Add eggs, milk, oil, and vanilla to dry ingredients. Mix on medium speed for 2 minutes until smooth and well combined.
  • Carefully stir in hot coffee or hot water. The batter will be thin - this is correct.
  • Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in center comes out clean or with few moist crumbs.
  • Cool in pans for 10 minutes, then transfer to wire racks. Cool completely before frosting.
  • For frosting, beat softened butter on medium-high speed for 3-4 minutes until light and fluffy.
  • Gradually add powdered sugar, 2 teaspoons cinnamon, cayenne (if using), and 2 tablespoons cream. Beat until smooth, adding more cream if needed for spreadable consistency.
  • Place one cake layer on serving plate. Spread with frosting. Top with second layer and frost top and sides of cake.

Notes

  • Room temperature ingredients ensure smooth batter and even mixing
  • Hot coffee enhances chocolate flavor without adding coffee taste
  • Cake layers can be baked 2 days ahead and wrapped tightly
  • Store frosted cake at room temperature for up to 3 days
  • Freeze individual slices wrapped in plastic and foil for up to 3 months
Keyword Mexican Chocolate Cake with Cinnamon Buttercream