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Close-up food photography of a rich, dark Mexican chocolate milk cake sitting on a rustic grey plate.

The Best Rich & Dense Mexican Chocolate Milk Cake Recipe

This Mexican Chocolate Milk Cake is an intensely rich, dark, and spiced dessert soaked in a sweet three-milk blend. Topped with creamy off-white frosting and dusted generously with cocoa powder, it features an incredibly moist, dense crumb.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Mexican-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Mexican Chocolate Milk Cake
  • 1.5 cups All-purpose flour (180g)
  • 0.5 cup Dutch-process cocoa powder (50g)
  • 1 cup Granulated sugar (200g)
  • 1 tsp Baking powder (5g)
  • 1 tsp Baking soda (5g)
  • 1 tsp Ground cinnamon (2g)
  • 0.25 tsp Cayenne pepper (0.5g)
  • 0.5 tsp Kosher salt (3g)
  • 0.5 cup Vegetable oil (120ml)
  • 1 cup Whole milk (240ml)
  • 2 Large eggs Room temperature
  • 1 tsp Vanilla extract (5ml)
  • 1 can Sweetened condensed milk (14oz / 396g)
  • 1 can Evaporated milk (12oz / 354ml)
  • 2 cups Heavy whipping cream Divided (1/2 cup for soak, 1 1/2 cups for frosting)
  • 0.25 cup Powdered sugar (30g)
  • 1 tsp Vanilla extract (5ml)
  • 2 tbsp Cocoa powder (10g) For garnish

Equipment

  • 1 9x13 inch Baking Pan Light-colored metal or glass preferred.
  • 1 Electric hand mixer Essential for whipping the frosting.

Method
 

Cake Preparation and Baking
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33cm) baking pan.
  2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, cinnamon, cayenne pepper, and salt.
  3. In a separate bowl, whisk the vegetable oil, whole milk, eggs, and 1 tsp vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean.
  6. While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup of the heavy cream.
  7. Let the baked cake cool for 10 minutes. Poke holes all over the warm cake with a skewer, then slowly pour the milk mixture over the top. Cover and refrigerate for at least 4 hours.
  8. Before serving, whip the remaining 1 1/2 cups of heavy cream, powdered sugar, and 1 tsp vanilla extract until firm peaks form.
  9. Spread the thick, off-white frosting evenly over the chilled cake. Generously dust the top with the remaining 2 tbsp of cocoa powder. Slice and serve cold.

Notes

Tip 1. Do not skip the 4-hour chill time; it is mandatory for the milk soak to absorb fully.
Tip 2. For a milder flavor profile, reduce the cayenne pepper to 1/8 teaspoon.