Name: Mexican Chocolate Milk Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
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; 1 cup whipped cream (dairy or non-dairy); 1 teaspoon cinnamon (for dusting)

Jump to Recipe

There is something utterly irresistible about the Mexican Chocolate Milk Cake — it’s a luscious, moist cake soaked in a rich, spiced milk mixture that melts in your mouth with every bite. This cake perfectly balances deep chocolate notes with warm cinnamon and a hint of cayenne pepper, creating a flavor experience that’s both comforting and exciting. Whether you’re celebrating a special occasion or just craving a decadent treat, this Mexican Chocolate Milk Cake invites you to indulge in a slice of pure joy.

Mexican Chocolate Milk Cake Recipe - Recipe Image

Ingredients You’ll Need

Putting together this Mexican Chocolate Milk Cake is surprisingly simple, and every ingredient plays a starring role in the final masterpiece. From spices that bring warmth to the cocoa’s rich depth, to the creamy milk soak that keeps each bite tender, these essentials come together beautifully.

Self-raising flour: Provides the perfect light and fluffy base for the cake’s texture.
Light brown sugar: Adds subtle caramel sweetness that complements the chocolate.
Dark brown sugar: Delivers a richer molasses flavor enhancing the cake’s depth.
Dairy-free or regular yogurt: Keeps the cake moist and tender with a gentle tang.
Water: Helps to blend the batter smoothly, ensuring a soft crumb.
Cocoa powder: The star ingredient, bringing intense chocolate flavor and color.
Cinnamon: Adds a warm, fragrant spice that’s essential to the Mexican chocolate profile.
Cayenne pepper: Provides a subtle kick that lifts the chocolate to new heights—adjust to your heat preference.
Vanilla extract: Rounds out the flavors with its sweet, aromatic touch.
Evaporated milk: Forms the creamy base of the luscious milk soak that seeps into the cake.
Sweetened condensed milk: Imparts rich sweetness, making every bite feel indulgent.
Whole or dairy-free milk: Balances the soak’s texture to keep the cake incredibly moist.
Whipped cream: Adds lightness and a velvety finish as a topping.
Cinnamon for dusting: Gives the final sprinkle of warm spice on top, inviting you in.

How to Make Mexican Chocolate Milk Cake

Step 1: Mix the Dry and Wet Ingredients

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, whisk together self-raising flour, both the light and dark brown sugars, cocoa powder, cinnamon, cayenne pepper, and vanilla extract until combined beautifully. Then, stir in the yogurt and water, blending everything into a smooth, velvety batter. This step is all about building flavors and ensuring the right consistency for that perfect tender crumb.

Step 2: Bake the Cake

Pour the batter into a greased cake pan, spreading it evenly. Pop it into the oven, and let it bake for about 30-35 minutes. You’ll know it’s done when a toothpick comes out clean, and the cake looks set and inviting. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely—this pause helps it hold its shape while getting ready for the magic soak.

Step 3: Prepare the Milk Soak

While the cake cools, it’s time to create the decadent milk soak. In a small saucepan, combine evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Warm this mixture gently over medium heat, making sure it’s heated through but not boiling. This soupy syrup packs the warm cinnamon and creamy sweetness that will transform the cake into a moist sensation.

Step 4: Soak the Cake

Once the cake is fully cool, use a fork to poke small holes all across the surface. This step is crucial because it allows the warm milk mixture to seep deep inside, saturating every crumb with gooey goodness. Pour the milk soak slowly and evenly over the cake, then let it rest at room temperature for at least 30 minutes so it can absorb all that luscious liquid.

Step 5: Add the Finishing Touches

Finally, spread a generous layer of whipped cream across the top of the cake, smoothing it out like a silky cloud. Dust with cinnamon to bring out the warm spice notes and add that inviting, beautiful finish. Now your Mexican Chocolate Milk Cake is ready for slicing and sharing.

How to Serve Mexican Chocolate Milk Cake

Garnishes

To elevate your Mexican Chocolate Milk Cake, try topping it with a sprinkle of toasted cacao nibs for crunch or a handful of fresh raspberries for a burst of tartness. A few shavings of dark chocolate or a drizzle of chili-infused honey also pair wonderfully, enhancing both texture and flavor while maintaining the cake’s warm, spicy profile.

Side Dishes

This cake loves company! Serve it alongside a cup of strong, freshly brewed coffee or a creamy, chilled glass of milk to complement the richness. For a more festive touch, consider a scoop of cinnamon-spiced vanilla ice cream or a simple dollop of crème fraîche—it adds an elegant cool contrast to the spicy warmth of the cake.

Creative Ways to Present

For celebrations, slice the cake into individual portions and serve them in small glass trifle bowls layered with extra whipped cream and a sprinkle of cinnamon. Alternatively, cut the cake into squares and place them on a decorative platter surrounded by cinnamon sticks and chocolate curls for an impressive display that beckons guests to dig in.

Make Ahead and Storage

Storing Leftovers

You can store leftover Mexican Chocolate Milk Cake covered loosely with plastic wrap or in an airtight container in the refrigerator for up to 3 days. The soak keeps it wonderfully moist, but the whipped cream topping is best added fresh if you plan to store it longer or freeze.

Freezing

If you want to freeze the cake, remove the whipped cream topping first to prevent texture changes. Wrap the cake tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw it in the refrigerator overnight before adding fresh whipped cream and serving.

Reheating

When ready to enjoy, gently warm the cake in the microwave for 15-20 seconds to bring back some of that luscious, just-baked feeling — especially if served with a scoop of ice cream or alongside a steaming cup of coffee. Be sure to add fresh whipped cream after reheating.

FAQs

Can I make this cake dairy-free?

Absolutely! Just swap dairy milk, yogurt, whipped cream, evaporated milk, and sweetened condensed milk with your favorite dairy-free alternatives such as almond, soy, or oat-based products. The cake remains moist and flavorful without missing a beat.

How spicy is the cayenne pepper in this recipe?

The cayenne is used sparingly to provide a subtle, warming heat that enhances the chocolate without overpowering it. You can easily adjust the amount to suit your taste by adding less or more, depending on how bold you want the spice to be.

Do I have to use self-raising flour?

Using self-raising flour helps the cake rise and keeps it light. If you only have plain flour, simply add 1 ½ teaspoons of baking powder to the recipe to achieve similar results.

Can I make this cake in advance for a party?

Definitely! The Mexican Chocolate Milk Cake actually tastes even better after resting because the milk soak has more time to infuse the cake. Prepare it a day ahead and store it in the fridge, topping with whipped cream right before serving.

What is the best way to cut the cake?

Use a sharp, serrated knife and wipe it clean between cuts to get even slices without damaging the delicate texture. This keeps the slices looking neat and perfect for serving.

Final Thoughts

Now that you know the delicious secrets behind the Mexican Chocolate Milk Cake, I hope you feel inspired to make it your own and share it with the people you love. This cake’s blend of rich chocolate, warm spices, and indulgent milk soak is sure to become a favorite comfort dessert in your kitchen. Trust me — once you try it, you’ll be coming back for seconds, maybe thirds!

Mexican Chocolate Milk Cake Recipe

★★★★★

4.9 from 29 reviews

Author: Rafael
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Mexican Chocolate Milk Cake is a moist, rich dessert infused with warm cinnamon and a hint of cayenne pepper for a subtle spicy kick. The cake is soaked in a creamy milk mixture, making it incredibly tender and flavorful. Topped with whipped cream and a dusting of cinnamon, it’s the perfect indulgent treat for chocolate lovers seeking a unique twist.

Instructions

Prepare the Cake: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together self-raising flour, light and dark brown sugars, cocoa powder, cinnamon, cayenne pepper, and vanilla extract. Add the yogurt and water, whisking until the batter is smooth and well combined.
Bake the Cake: Pour the batter into a greased cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Milk Soak: In a small saucepan, combine evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Heat over medium heat until warm but not boiling, then remove from heat.
Soak the Cake: Once the cake has fully cooled, use a fork to poke holes evenly across the top. Slowly pour the warm milk mixture over the cake, letting it soak in gradually. Let the cake rest for at least 30 minutes to fully absorb the milk.
Top the Cake: Spread whipped cream evenly over the soaked cake. Dust the top with cinnamon for a final aromatic touch.
Serve: Slice the cake and serve it with a cup of coffee or a glass of milk for a deliciously gooey, chocolaty experience.

Notes

You can adjust the cayenne pepper to your desired spice level or omit it for a milder flavor.
Dairy-free substitutes can be used in the yogurt, milk, and whipped cream to make this recipe vegan.
For best results, use a metal or glass pan for even baking.
Letting the cake soak longer will intensify its moist texture and flavor.
Store leftovers covered in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking and soaking
Cuisine: Mexican