Mexican Chocolate Milk Cake Recipe
If you love rich, spiced desserts that feel both indulgent and comforting, then the Mexican Chocolate Milk Cake is going to be your new obsession. This cake perfectly blends the warm, fragrant notes of cinnamon and a subtle kick of cayenne pepper with the deep, luscious flavors of cocoa. Soaked in a creamy, cinnamon-infused milk mixture, it becomes decadently moist and melts in your mouth with every bite. Trust me, once you try this Mexican Chocolate Milk Cake, it will totally steal a spot in your dessert rotation.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in creating the perfect balance of flavor, texture, and color for the Mexican Chocolate Milk Cake. From the cocoa powder giving that chocolatey depth to the cinnamon and cayenne adding complexity, every element works harmoniously to create something truly special.
- Self-raising flour: The foundation of the cake ensuring a tender, fluffy crumb without extra rising agents.
- Light and dark brown sugars: These provide both sweetness and a rich molasses undertone to deepen the chocolate flavor.
- Dairy-free or regular yogurt: Adds moisture and a slight tanginess that balances the cake’s richness beautifully.
- Water: Helps to loosen the batter and keep the cake light and airy.
- Cocoa powder: The star player for that intense, dark chocolate taste.
- Cinnamon: Offers a warm, spicy aroma that perfectly complements the chocolate and adds a Mexican-inspired twist.
- Cayenne pepper: Just a touch gives the cake a subtle, exciting heat that wakes up your palate.
- Vanilla extract: Enhances all the flavors and adds a sweet floral note.
- Evaporated milk, sweetened condensed milk, and whole milk: Combined to create an ultra-creamy soak that penetrates the cake layers, making every bite moist and indulgent.
- Whipped cream: For a light, fluffy topping that balances the rich cake’s dense texture.
- Cinnamon (for dusting): Finishing touch that ties the whole cake’s flavor profile together.
How to Make Mexican Chocolate Milk Cake
Step 1: Mix the Dry Ingredients
Begin by whisking together the self-raising flour, both types of brown sugar, cocoa powder, cinnamon, cayenne pepper, and vanilla extract in a large bowl. This step ensures all the spices and chocolate flavor are evenly distributed throughout your cake batter, setting the stage for a beautifully flavored dessert.
Step 2: Incorporate Yogurt and Water
Next, add the yogurt and water to the dry mix, whisking continuously until you get a smooth and silky batter. Using yogurt adds moisture and richness without heaviness, which results in an irresistibly tender crumb that the milk soak will further enhance.
Step 3: Bake the Cake
Pour your batter into a greased cake pan and bake in a preheated 350°F (175°C) oven for 30 to 35 minutes. The cake should spring back lightly when touched and a toothpick inserted in the center should come out clean. Let the cake rest in the pan for 10 minutes—this is the perfect time to prepare your milk soak.
Step 4: Prepare the Milk Soak
While the cake cools, combine the evaporated milk, sweetened condensed milk, whole milk, and cinnamon in a small saucepan. Warm the mixture over medium heat just until it’s hot but not boiling. This warming lets the cinnamon infuse the milk, which infuses the cake with even more flavor and a creaminess that’s hard to resist.
Step 5: Soak the Cake
Once the cake is cool enough, poke holes all over the surface using a skewer or fork, then slowly pour the warm milk soak evenly over the cake. This step makes the Mexican Chocolate Milk Cake incredibly moist and infused with layers of flavor that keep you coming back for more.
Step 6: Add the Whipped Cream Topping
Finally, spread a generous layer of whipped cream over the soaked cake and dust with extra cinnamon. The airy whipped cream creates a perfect contrast to the moist, spiced chocolate cake beneath.
How to Serve Mexican Chocolate Milk Cake
Garnishes
To really make your Mexican Chocolate Milk Cake pop visually and flavor-wise, dust it with a little extra cinnamon or even some finely grated dark chocolate. For an elegant touch, add a few fresh berries or a sprinkle of toasted nuts to give texture and bright notes alongside the rich flavors.
Side Dishes
This cake is a star on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. A cup of rich coffee or a spiced Mexican hot chocolate complements its deep chocolate and cinnamon flavors beautifully, making your dessert experience unforgettable.
Creative Ways to Present
Try serving the Mexican Chocolate Milk Cake in individual glass jars or small bowls layered with whipped cream and a sprinkle of chili powder for an exciting twist. You can also cut it into small squares for a party platter—easy for guests to grab and enjoy without any fuss.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Mexican Chocolate Milk Cake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to preserve the milk soak’s moisture and prevent the whipped cream topping from drying out.
Freezing
If you want to save some for later, freeze the cake without the whipped cream first. Wrap it securely in plastic wrap and foil and freeze for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight before adding fresh whipped cream.
Reheating
To gently warm slices of this cake, use a microwave at low power in short bursts to avoid drying it out. Warm slices pair nicely with cold whipped cream or ice cream to create a delightful temperature contrast.
FAQs
Can I make this cake dairy-free?
Absolutely! The recipe is designed to be flexible, so you can use dairy-free yogurt, evaporated milk alternatives, and non-dairy whipped cream without sacrificing any of the delicious flavors or textures that make Mexican Chocolate Milk Cake so special.
How spicy is the cayenne pepper in the recipe?
The cayenne is subtle and meant to enhance the chocolate rather than overpower it. You can adjust the amount to your preference or omit it completely if you want to keep the heat very mild. It adds a nice warm background note that really makes the cake unique.
Can I use regular flour instead of self-raising?
Yes, but you’ll need to add your own leavening agents—about 1 ½ teaspoons of baking powder and a pinch of salt to mimic the self-raising effect. This ensures the cake rises properly and stays light in texture.
What’s the best way to poke holes for the milk soak?
Using a skewer, fork, or even the handle of a wooden spoon works well. Poke holes evenly across the cake’s surface, spacing them about an inch apart, so the milk soak soaks in thoroughly and evenly without pooling on top.
Can I make this cake ahead of time for a party?
Definitely! You can bake and soak the cake a day in advance. Keep it covered and refrigerated, then add the whipped cream and garnish just before serving for a fresh, impressive dessert that’s virtually effortless on the day.
Final Thoughts
I really hope you’ll give this Mexican Chocolate Milk Cake a try—you’re in for a treat that combines cozy spices, rich chocolate, and that unforgettable creamy soak. Whether it’s for a special occasion or just a weekend indulgence, it’s the kind of dessert that feels warm and inviting like a hug from a friend. Happy baking, and enjoy every delicious bite!
Print
Mexican Chocolate Milk Cake Recipe
- Total Time: 4 hours 55 minutes (including chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Mexican Chocolate Milk Cake is a rich and moist dessert infused with warm spices like cinnamon and a hint of cayenne pepper for a subtle kick. Soaked in a luscious milk mixture and topped with cinnamon-dusted whipped cream, this dairy-friendly cake offers a delightful twist on a classic tres leches, perfect for chocolate lovers seeking a spiced, indulgent treat.
Ingredients
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
- Prepare the Cake: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together self-raising flour, light brown sugar, dark brown sugar, cocoa powder, cinnamon, cayenne pepper, and vanilla extract until well combined. Then add the dairy-free yogurt and water, whisking until you achieve a smooth batter with no lumps.
- Bake the Cake: Grease a cake pan and pour the prepared batter into it. Place the pan in the oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
- Make the Milk Soak: In a small saucepan, combine the evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Warm the mixture over medium heat until it is hot but not boiling. Remove from heat and allow it to cool slightly.
- Soak the Cake: Once the cake is completely cooled, poke holes all over the surface with a fork or skewer. Slowly pour the warm milk mixture evenly over the cake, allowing it to absorb fully. Chill the cake in the refrigerator for at least 4 hours or overnight to let the flavors meld and the soak fully penetrate.
- Prepare the Topping: Before serving, whip the cream until soft peaks form. Spread or pipe the whipped cream over the soaked cake and lightly dust the top with cinnamon for a final touch.
Notes
- Adjust cayenne pepper to your preferred spice level; omit if you prefer no heat.
- You can substitute all dairy products with their non-dairy equivalents to keep the recipe vegan friendly.
- Soaking the cake overnight yields the best texture and flavor absorption.
- If you don’t have self-raising flour, use all-purpose flour with 1 ½ teaspoons baking powder added.
- Ensure the milk soak is warm, not boiling, to avoid curdling the dairy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and soaking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 25 mg
Keywords: Mexican chocolate cake, milk cake, tres leches chocolate, spiced chocolate dessert, cinnamon chocolate cake, easy chocolate cake, dairy-free option
