Cinnamon-Spiced Mexican Hot Chocolate Cake
Moist chocolate cake infused with cinnamon and a hint of chili, topped with a rich chocolate glaze for a warm and spicy dessert. This mexican-inspired desserts ready in about 60 minutes brings together all-purpose flour, granulated sugar, unsweetened cocoa powder for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 430 calories and feeds 8, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp chili powder
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- Step 2: In a large mixing bowl, sift together 1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 2 tsp ground cinnamon, and 1/4 tsp chili powder.
- Step 3: In a separate bowl, whisk 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 2 tsp vanilla extract until smooth.
- Step 4: Combine wet ingredients with dry ingredients and mix until just combined.
- Step 5: Carefully stir in 1 cup boiling water; batter will be thin. Pour batter into prepared pan.
- Step 6: Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Cool completely.
- Step 7: To make the glaze, heat 1/2 cup heavy cream in a small saucepan until it simmers. Pour over 1 cup semi-sweet chocolate chips in a bowl and let sit 2 minutes, then stir until smooth.
- Step 8: Pour the chocolate glaze over the cooled cake and let set before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cinnamon-Spiced Mexican Hot Chocolate Cake take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Cinnamon-Spiced Mexican Hot Chocolate Cake?
Refrigerate any leftover cinnamon-spiced mexican hot chocolate cake in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Cinnamon-Spiced Mexican Hot Chocolate Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinnamon-Spiced Mexican Hot Chocolate Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cinnamon-Spiced Mexican Hot Chocolate Cake?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
