Ingredients
Dry Ingredients:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
Wet Ingredients:
1 cup whole milk (warm)
½ cup vegetable oil or melted butter
2 large eggs
1 tsp vanilla extract
Optional:
½ cup chopped Mexican chocolate or dark chocolate (for added richness)
Instructions
1. Preheat oven to 350°F (175°C).
2. Grease and line a round or square cake pan.
3. In a large bowl, whisk together all dry ingredients.
4. In a separate bowl, combine warm milk, oil, eggs, and vanilla.
5. Gradually add the wet mixture to the dry ingredients.
6. Stir until just combined—do not overmix.
7. Fold in chopped chocolate if using.
8. Pour batter into prepared pan.
9. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Warm milk helps intensify the cocoa and spice flavors.
Store the cake covered at room temperature for 2 days, or refrigerate up to 5 days.
Can be frozen in slices for up to 2 months—thaw before serving.
Top with whipped cream or warm chocolate sauce for added indulgence.
To make it festive, serve with holiday cookies like Candy Cane Kiss Cookies or Frosted Peppermint Sugar Cookies.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cakes & Pastries
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg