Indulge in the rich, spiced decadence of Mexican Chocolate Milk Cake, a twist on the classic tres leches that’s perfect for holiday celebrations or cozy gatherings. This moist, cinnamon-infused chocolate sponge, soaked in a creamy three-milk mixture and topped with whipped cream, delivers bold flavors and a stunning presentation. Ready in just over an hour (plus chilling), this Mexican chocolate milk cake recipe is a must-try for dessert lovers!
Why You’ll Love Mexican Chocolate Milk Cake
- Bold Flavors: Mexican chocolate with cinnamon adds a warm, aromatic depth.
- Moist and Creamy: The tres leches soak creates a melt-in-your-mouth texture.
- Easy to Make: Simple steps for a show-stopping dessert.
- Festive Appeal: Perfect for holidays, potlucks, or special occasions.
- Customizable: Adapt with spices, toppings, or flavors to suit your taste.
Ingredients for Mexican Chocolate Milk Cake
Here’s what you need for this Mexican chocolate milk cake recipe (serves 12–16):
Cake:
- 1 cup (120g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp (5g) baking powder
- ½ tsp (2.5g) baking soda
- ½ tsp (2.5g) salt
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp (5ml) vanilla extract
- 1 tsp (2g) ground cinnamon
- ½ cup (120ml) brewed coffee, room temperature
- ½ cup (120ml) buttermilk
Tres Leches Mixture:
- 1 (14 oz/400g) can sweetened condensed milk
- 1 (12 oz/340g) can evaporated milk
- 1 cup (240ml) heavy cream
- ½ tsp (1g) ground cinnamon
- 1 tsp (5ml) vanilla extract
Topping:
- 2 cups (480ml) heavy whipping cream
- ¼ cup (30g) powdered sugar
- 1 tsp (2g) ground cinnamon
- Chocolate shavings or cocoa powder, for garnish
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Fork or skewer
Ingredient Tips
- Use Mexican chocolate (e.g., Ibarra or Abuelita) instead of cocoa for authentic flavor.
- Room-temperature coffee enhances chocolate depth; decaf works fine.
- Buttermilk substitute: Mix ½ cup milk with 1 tsp vinegar or lemon juice.
- Gluten-free flour can be used; ensure proper ratios for texture.
- Chill the mixing bowl for whipped cream to achieve stiff peaks faster.
Directions for Mexican Chocolate Milk Cake
Let’s make this Mexican chocolate milk cake recipe—rich, creamy, and festive!
Prepare and Bake the Cake
I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, I whisk 1 cup flour, ½ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon. In another bowl, I whisk ½ cup melted butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, ½ cup coffee, and ½ cup buttermilk until smooth. I combine the wet and dry ingredients, stirring until just mixed, then pour into the dish. I bake for 28–32 minutes until a toothpick comes out clean, then cool completely.
Make the Tres Leches Mixture
In a bowl, I whisk 14 oz sweetened condensed milk, 12 oz evaporated milk, 1 cup heavy cream, ½ tsp cinnamon, and 1 tsp vanilla until blended.
Soak the Cake
I poke holes all over the cooled cake with a fork, then slowly pour the tres leches mixture over it, ensuring even coverage. I refrigerate for at least 4 hours, preferably overnight, to let the cake absorb the milk.
Prepare the Topping
In a chilled bowl, I whip 2 cups heavy cream, ¼ cup powdered sugar, and 1 tsp cinnamon until stiff peaks form. I spread the whipped cream evenly over the chilled cake.
Garnish and Serve
I sprinkle chocolate shavings or cocoa powder on top for a festive finish. I slice into squares and serve chilled, perfect for holiday celebrations.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 28–40 minutes
- Chill Time: 4 hours
- Total Time: ~5 hours
- Servings: 12–16
- Calories: ~400 kcal per serving (based on 16 servings)
- Macros per Serving: 45g carbs, 6g protein, 20g fat, 1g fiber
Variations
Try these twists on this recipe:
- Spicy Kick: Add ¼ tsp cayenne to the batter, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Caramel Swirl: Drizzle dulce de leche over the whipped cream.
- Gluten-Free: Use gluten-free flour and check milk brands for certification.
- Tropical Twist: Add 1 tsp orange zest to the milk mixture.
- Choco-Chip Boost: Fold ½ cup mini chocolate chips into the batter.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a festive drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a holiday dessert spread.
Storage
I store the cake covered in the fridge for up to 4 days. I avoid freezing the assembled cake, as the cream topping and soak may lose texture. For make-ahead, I bake the cake and store it separately, soaking and topping it a day before serving.
Serving Tips
- Presentation: Serve in squares on a festive platter with cinnamon sticks.
- Garnish: Add chocolate curls or a dusting of cinnamon for elegance.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a unique twist.
- Portion Size: Cut into 12–16 squares for easy sharing.
- Occasions: Perfect for Christmas, birthdays, or Latin-inspired gatherings.
FAQs
Can I use a boxed cake mix?
Yes, but homemade batter absorbs the milk better; choose a mix without pudding.
Can I substitute buttermilk?
Mix ½ cup milk with 1 tsp vinegar or lemon juice; let sit for 5 minutes.
Is this cake spicy?
No, it’s warmly spiced with cinnamon; add cayenne for a spicy twist.
Can I make this gluten-free?
Use gluten-free flour and ensure all ingredients are gluten-free certified.
What’s the best Mexican chocolate?
Ibarra or Abuelita brands add authentic flavor to the batter or soak.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Mexican Chocolate Milk Cake is a rich, festive dessert that’s perfect for any celebration. This Mexican chocolate milk cake recipe delivers spiced, creamy decadence with minimal effort. Try this recipe and savor the holiday magic in every bite!
Mexican Chocolate Milk Cake
Ingredients
For the Cake:
- 1 cup 120g all-purpose flour
- ½ cup 45g unsweetened cocoa powder
- 1 tsp 5g baking powder
- ½ tsp 2.5g baking soda
- ½ tsp 2.5g salt
- ½ cup 115g unsalted butter, melted
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 tsp 5ml vanilla extract
- 1 tsp 2g ground cinnamon
- ½ cup 120ml brewed coffee, room temperature
- ½ cup 120ml buttermilk
For the Tres Leches Mixture:
- 1 14 oz/400g can sweetened condensed milk
- 1 12 oz/340g can evaporated milk
- 1 cup 240ml heavy cream
- ½ tsp 1g ground cinnamon
- 1 tsp 5ml vanilla extract
For the Topping:
- 2 cups 480ml heavy whipping cream
- ¼ cup 30g powdered sugar
- 1 tsp 2g ground cinnamon
- Chocolate shavings or cocoa powder for garnish
Instructions
Prepare and Bake the Cake
- I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, I whisk 1 cup flour, ½ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon. In another bowl, I whisk ½ cup melted butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, ½ cup coffee, and ½ cup buttermilk until smooth. I combine the wet and dry ingredients, stirring until just mixed, then pour into the dish. I bake for 28–32 minutes until a toothpick comes out clean, then cool completely.
Make the Tres Leches Mixture
- In a bowl, I whisk 14 oz sweetened condensed milk, 12 oz evaporated milk, 1 cup heavy cream, ½ tsp cinnamon, and 1 tsp vanilla until blended.
Soak the Cake
- I poke holes all over the cooled cake with a fork, then slowly pour the tres leches mixture over it, ensuring even coverage. I refrigerate for at least 4 hours, preferably overnight, to let the cake absorb the milk.
Prepare the Topping
- In a chilled bowl, I whip 2 cups heavy cream, ¼ cup powdered sugar, and 1 tsp cinnamon until stiff peaks form. I spread the whipped cream evenly over the chilled cake.
Garnish and Serve
- I sprinkle chocolate shavings or cocoa powder on top for a festive finish. I slice into squares and serve chilled, perfect for holiday celebrations.
Notes
- Flavor tip: Use real Mexican chocolate like Ibarra or Abuelita for authentic flavor.
- Texture: Don’t overbake to keep the cake tender for milk absorption.
- Soaking: Ensure enough holes are poked for even milk distribution.
- Chill time: Let cake soak overnight for best flavor.
- Variations: Add cayenne for spice, fold in chocolate chips, or drizzle dulce de leche on top.
- Storage: Refrigerate up to 4 days; do not freeze assembled cake.
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