Mexican Chocolate Milk Cake Recipe

Introduction

This Mexican Chocolate Milk Cake is a moist and flavorful dessert with a delightful blend of chocolate, cinnamon, and a hint of cayenne pepper. Soaked in a rich milk mixture and topped with whipped cream, it offers a deliciously gooey texture that’s perfect for any occasion.

Ingredients

• 1 ½ cups self-raising flour
• ½ cup light brown sugar
• ½ cup dark brown sugar
• 1 cup dairy-free yogurt (or regular yogurt)
• 1 cup water
• ½ cup cocoa powder
• 1 ½ teaspoons cinnamon
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon vanilla extract
• 1 cup evaporated milk (or dairy-free equivalent)
• 1 cup sweetened condensed milk (or dairy-free equivalent)
• 1 cup whole milk (or dairy-free equivalent)
• 1 teaspoon cinnamon (for the milk soak)
• 1 cup whipped cream (dairy or non-dairy)
• 1 teaspoon cinnamon (for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the self-raising flour, light and dark brown sugars, cocoa powder, 1 ½ teaspoons cinnamon, cayenne pepper, and vanilla extract.
2. Step 2: Add the yogurt and water to the dry ingredients, whisking until the batter is smooth and well combined.
3. Step 3: Pour the batter into a greased cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
4. Step 4: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
5. Step 5: In a small saucepan, combine evaporated milk, sweetened condensed milk, whole milk, and 1 teaspoon cinnamon. Heat gently over medium heat until warm, but do not boil.
6. Step 6: Once the cake is fully cooled, use a fork to poke holes all over the top. Slowly pour the warm milk mixture over the cake, allowing it to soak in completely.
7. Step 7: Let the cake sit for at least 30 minutes to absorb the milk thoroughly.
8. Step 8: Spread the whipped cream evenly over the soaked cake, then dust with the remaining cinnamon for an extra touch of spice.
9. Step 9: Slice and serve with a cup of coffee or a glass of milk for a comforting treat.

Tips & Variations

• For a richer flavor, try adding a pinch of ground nutmeg or cloves along with the cinnamon.
• Adjust the cayenne pepper to your heat preference; omit it if you prefer no spice.
• Use coconut-based dairy-free products for a subtle tropical twist and vegan-friendly option.
• If you like a thicker soak, reduce the water in the batter slightly to allow more milk absorption.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and moist. Reheat individual slices briefly in the microwave if desired, but it’s best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the self-raising flour with a gluten-free self-raising blend. Make sure it’s suitable for baking for the best results.

How spicy is this cake with cayenne pepper?

The ½ teaspoon of cayenne adds a subtle warmth that complements the chocolate without overpowering it. You can reduce or omit it if you prefer no heat.

Mexican Chocolate Milk Cake Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

This Mexican Chocolate Milk Cake is a moist, rich dessert featuring a perfect blend of cocoa, cinnamon, and a hint of cayenne pepper for a subtle spicy kick. The cake is baked to perfection, then soaked in a warm mixture of evaporated, condensed, and whole milk infused with cinnamon, creating a gooey, luscious texture. Topped with a cinnamon-dusted whipped cream, it’s an indulgent treat that pairs beautifully with coffee or milk.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 1 ½ cups self-raising flour
• ½ cup light brown sugar
• ½ cup dark brown sugar
• 1 cup dairy-free yogurt (or regular yogurt)
• 1 cup water
• ½ cup cocoa powder
• 1 ½ teaspoons cinnamon
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon vanilla extract

For the Milk Soak:

• 1 cup evaporated milk (or dairy-free equivalent)
• 1 cup sweetened condensed milk (or dairy-free equivalent)
• 1 cup whole milk (or dairy-free equivalent)
• 1 teaspoon cinnamon

For the Topping:

• 1 cup whipped cream (dairy or non-dairy)
• 1 teaspoon cinnamon (for dusting)

Instructions

1. Prepare the Cake: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the self-raising flour, light and dark brown sugars, cocoa powder, cinnamon, cayenne pepper, and vanilla extract until combined. Add the yogurt and water and whisk until you have a smooth, even batter.
2. Bake the Cake: Grease a cake pan and pour in the batter evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Milk Soak: In a small saucepan, combine the evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Warm this mixture over medium heat until it is hot but not boiling, stirring occasionally.
4. Soak the Cake: Once the cake has completely cooled, use a fork to poke holes all over the top. Slowly pour the warm milk mixture evenly over the cake, allowing it to soak in thoroughly. Let the cake rest for at least 30 minutes so it absorbs all the milk mixture.
5. Topping: After the cake has soaked, spread the whipped cream evenly over the top. Lightly dust with cinnamon for an aromatic finish.
6. Serve: Slice the cake and serve it with a cup of coffee or a glass of milk for a deliciously moist and chocolatey dessert experience.

Notes

• You can substitute dairy-free yogurt and milk to make this cake vegan-friendly.
• Adjust the cayenne pepper according to your spice preference; the amount can be reduced or omitted for a milder flavor.
• Ensure the cake is fully cooled before soaking it in the milk mixture to prevent it from becoming mushy.
• For extra moisture, allow the cake to sit longer than 30 minutes with the milk soak.
• Whipped cream topping can be swapped for a dairy-free alternative if needed.

Keywords: Mexican Chocolate Cake, Chocolate Milk Cake, Spicy Chocolate Cake, Moist Cake, Cinnamon Chocolate Cake, Mexican Dessert, Milk Soaked Cake