Mexican Chocolate Milk Cake
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.
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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