Oaxaca Chocolate Cake with Cinnamon Glaze
A moist, fudgy cake infused with Oaxacan chocolate, topped with a warm cinnamon-sweet glaze for a true taste of Mexico. This mexican-inspired desserts ready in about 55 minutes pairs all-purpose flour, unsweetened cocoa powder, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 large egg
- 1/2 cup melted dark chocolate
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon ground cinnamon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
- Step 2: In a bowl, whisk 1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.
- Step 3: In another bowl, beat 1/4 cup vegetable oil, 1/2 cup milk, 1 large egg, and 1/2 cup melted dark chocolate until smooth. Gradually add dry ingredients to wet, mixing until just combined.
- Step 4: Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
- Step 5: While cake cools, whisk 1/2 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon ground cinnamon. Drizzle glaze over cooled cake and let set for 15 minutes before slicing.
Frequently asked questions
How long does Oaxaca Chocolate Cake with Cinnamon Glaze take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oaxaca Chocolate Cake with Cinnamon Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Oaxaca Chocolate Cake with Cinnamon Glaze?
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 Oaxaca Chocolate Cake with Cinnamon Glaze 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 Oaxaca Chocolate Cake with Cinnamon Glaze?
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.
What others are saying
- ★★★★★
This cake is a masterpiece. The cinnamon glaze perfectly complements the rich chocolate.
- ★★★★★
The Oaxaca chocolate flavor was divine! My family loved every bite.
- ★★★★☆
Tasted great, but took almost 2 hours to bake as per the recipe.
