Name: Mexican Chocolate Milk Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour; 1 and 1/2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 cup whole milk; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 1 and 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Let Me Tell You About This Mexican Chocolate Milk Cake

I don’t want to overhype it, but this cake is the reason I sometimes look forward to rainy weekends (even if the weather is just being moody). This recipe showed up in my kitchen when I was hunting for something warm and soothing that also had a little spark. My cousin Ana first made it at one of our family potlucks and—picture this—the whole family forgot about the fancy store-bought pies. Honestly, there may have been a lighthearted argument over the last piece (which, okay, I might’ve hidden behind the breadbox just to get it later. Sorry again, Mom!). Anyway, if you like chocolate cakes with a twist and a bit of nostalgia floating around, you’re in the right spot.

Why I Keep Coming Back to This Cake

I make this when I’m craving something that’s chocolaty but not just regular chocolate cake, you know? My family goes crazy for this because it has this cinnamon and subtle heat that keeps it interesting—and perhaps because it reminds everyone of cozy kitchens and laughter. Sometimes I make it just for myself (shh), and then swear I’ll only eat one slice. It never works. Also, I used to struggle with cakes coming out too dry before I found this recipe; using milk keeps it super moist. I mean, you could eat it straight from the pan, but plates work too.

What You’ll Need (And Some Things You Can Sub)

1 and 1/2 cups all-purpose flour (I sometimes use a mixture with whole wheat when I feel like kidding myself that it’s healthier)
3/4 cup granulated sugar (my grandmother always went heavy but, hey, I usually do a little less)
1/2 cup unsweetened cocoa powder (use Mexican chocolate like Abuelita or Ibarra if you can, but regular cocoa works fine)
1 tsp ground cinnamon (Mexican cinnamon—canela—is great, but I don’t sweat it if I run out)
1/2 tsp cayenne pepper (this is optional! I like a tiny kick, but skip it for kids)
1 and 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup whole milk (but 2 percent works just fine; I wouldn’t use plant-based milk unless you’re feeling adventurous—almond milk was…not my favorite in this)
1/2 cup vegetable oil (melted butter if you’re feeling fancy, but I’ve never noticed a huge difference)
2 tsp pure vanilla extract
Optional: 1/2 cup mini chocolate chips or chopped dark chocolate (for extra indulgence)

How I Usually Make This (And Where It Gets Messy)

Preheat your oven to 350°F (that’s about 180°C). Grease a standard 9-inch round or square baking pan. Or just line it with parchment if you can’t be bothered to scrub pans.
In a big bowl, whisk together the flour, sugar, cocoa powder, cinnamon, cayenne, baking powder, baking soda, and salt. If you have a sifter, use it; if not, just whisk really well—it all comes out in the wash.
In another bowl (or honestly, just a large measuring jug), combine eggs, milk, oil, and vanilla. I whisk it up with a fork because why dirty another utensil?
Pour the wet stuff into the dry. Now here’s where it might look a little lumpy. Don’t panic—it works out. Stir until just combined (overmixing = tough cake, and nobody wants that).
Fold in the chocolate chips if you’re in the mood. I usually taste the batter at this point, maybe too often. I have no regrets.
Scrape your mixture into the pan. Give it a little shake so it settles. Looks kind of boring at this stage, right? Trust the process.
Bake for 28–32 minutes, or until a toothpick comes out with just a crumb or two (but not wet batter). Let it cool in the pan for 10 minutes, then turn it onto a rack to cool fully—or, let’s be real, cut a slice while it’s still warm!

Stuff I’ve Learned (Usually the Hard Way)

Don’t skip the salt—it really makes the chocolate flavor pop (I once forgot and, wow, bland city).
If your cake sinks a bit in the middle, that’s normal. It’s just the universe’s way of telling you where to put extra frosting.
When I tried to use only whole wheat flour, it got a bit dense—I’d say stick to all-purpose or mix a little in at most.

Oddball Experiments I’ve Tried

Once I swapped out the regular milk for coconut milk—actually, it was really good, but the texture got a bit weird, more pudding than cake! Maybe avoid that unless you’re into surprises.
I sometimes sprinkle a little sea salt on top right before baking—just for the fancy factor.
Oh, and I tried adding orange zest once. I liked it, my brother said it tasted “like a chocolate vitamin” (not sure if that’s good or bad).

Tools I Use (But Don’t Panic If You Don’t Have Them)

Honestly, a whisk and a rubber spatula do most of the heavy lifting, but if you only have a fork and a wooden spoon, you’ll be fine. I use a stand mixer if I’m feeling like Martha Stewart, but it’s absolutely not required (actually, sometimes the hand-mixing makes for a more tender cake; go figure). A 9-inch pan is standard, but if all you have is an 8-inch, just bake a couple extra minutes—nobody’s checking.

How to Store It (If You Ever Have Leftovers)

This cake stays moist for 2–3 days at room temperature if you cover it well, but honestly, in my house it never lasts more than a day! If, by some miracle, you do have leftovers, it freezes surprisingly well. Just wrap it up tight and defrost on the counter; microwave if you’re impatient (which I always am).

Ways I Like to Serve It

My personal favorite way is warm with a dollop of cinnamon whipped cream (sometimes a scoop of vanilla ice cream if I’m feeling a little extra). Occasionally, on birthdays, I pipe on espresso buttercream, which is probably overkill, but people talk about it for weeks. Sunday mornings, it pairs oddly well with strong black coffee—or if you’ve got little ones, a glass of cold milk.

What I’ve Learned Not to Skimp On

Don’t rush the cooling. I once tried to cut it hot out of the oven, and it fell to pieces—still tasted good, but was a total mess.
Don’t be heavy-handed on the cayenne unless you actually want a spicy cake; trust me (voice of regret).
Actually, I find it works better if you grease the sides of the pan extra well—I kept losing chunks of cake to the pan corners before I figured this out.

Got Questions? Here Are a Few I’ve Actually Been Asked

“Does it really need Mexican chocolate?” Nah, regular cocoa totally does the trick. But if you’ve got some Abuelita or Ibarra chocolate hanging around, it gives a tiny extra something.
“Can I skip the cayenne?” Absolutely. Most of the time I do, especially if I’m making it for my grandma who isn’t keen on any food that bites back.
“Is butter better than oil?” Some folks will swear butter is the way (and, yes, it gives you flavor points), but honestly, I don’t notice a huge difference and it’s faster with oil.
“How do I make it more moist?” Don’t overbake and use the full cup of milk. Some folks even brush a little simple syrup on top after baking, but that’s more work than I usually bother with.
“Can I bake it in a loaf pan?” I did this once when nothing else was clean—just extend the bake time by 5–10 minutes; check often. No biggie.
And if you just want to nerd out on Mexican chocolate, check out this really interesting guide from Serious Eats.

One last thing: if you spill some cocoa or flour, just call it “baker’s confetti” and move on. This cake’s about gathering, not perfection—although I have to admit, slicing into it and seeing those melty chocolate bits never gets old!

Mexican Chocolate Milk Cake