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Pioneer Woman Mexican Chocolate Cake

Pioneer Woman Mexican Chocolate Cake - recipe card
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This Mexican Chocolate Cake is deeply rich and moist with a subtle warmth from cinnamon and a hint of heat from cayenne pepper. A creamy, luscious chocolate frosting blankets the tender cake, creating a dessert that’s both familiar and thrillingly spiced.

Ingredients

Scale
  • 1 cup all-purpose flour (120 g)
  • 1 cup granulated sugar (200 g)
  • 1/4 cup unsweetened cocoa powder (21 g), such as Dutch-process
  • 1 teaspoon baking soda (4 g)
  • 1/2 teaspoon kosher salt (2 g)
  • 1 teaspoon ground cinnamon (2 g)
  • 1/4 teaspoon cayenne pepper (0.5 g), or more to taste
  • 1 large egg (50 g), at room temperature
  • 1/2 cup whole milk (120 ml), at room temperature
  • 1/4 cup vegetable oil (60 ml), such as canola
  • 1 tablespoon white vinegar (15 ml)
  • 1 teaspoon vanilla extract (5 ml)
  • 1/2 cup unsalted butter (113 g), softened
  • 1/3 cup unsweetened cocoa powder (28 g), for frosting
  • 1 1/2 cups powdered sugar (180 g), sifted
  • 1/4 cup whole milk (60 ml), for frosting, plus more as needed
  • 1 teaspoon vanilla extract (5 ml), for frosting

Instructions

  1. Preheat the oven to 350°F (177°C). Grease an 8-inch round cake pan (2 inches deep) with butter or nonstick spray, then dust with cocoa powder instead of flour to avoid white marks on the dark cake. Set aside.
  2. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup sugar, 1/4 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon cayenne. Ensure the baking soda is evenly distributed — clumps can cause bitter spots.
  3. In a separate medium bowl or liquid measuring cup, whisk the egg until frothy. Add 1/2 cup milk, 1/4 cup vegetable oil, 1 tablespoon vinegar, and 1 teaspoon vanilla extract. Whisk until well combined, about 30 seconds. The mixture may look slightly separated; that’s fine.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until the batter is smooth and no dry pockets remain. Do not overmix — stop as soon as the flour disappears. The batter will be thin and pourable.
  5. Immediately pour the batter into the prepared pan. Tap the pan gently on the counter 2-3 times to release any air bubbles, but do not let the batter sit. The vinegar reaction with baking soda starts working right away, so bake without delay.
  6. Bake on the center rack for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The cake should pull away slightly from the pan edges. Let cool in the pan on a wire rack for 10 minutes.
  7. Run a thin knife around the cake edge to loosen, then invert onto the wire rack. Peel off the parchment if used. Let cool completely to room temperature, about 30-40 minutes, before frosting. A warm cake will melt the frosting into a puddle.
  8. While the cake cools, make the frosting. In a medium bowl, beat 1/2 cup softened butter with an electric mixer on medium speed until creamy and pale, about 2 minutes. Scrape the bowl and beater.
  9. Sift 1/3 cup cocoa powder directly into the butter to remove lumps. Beat on low until combined, then add 1/2 of the sifted powdered sugar (about 3/4 cup), 1/4 cup milk, and 1 teaspoon vanilla. Beat on low until incorporated, then increase to medium-high and beat for 1 minute until fluffy.
  10. Add the remaining powdered sugar and beat on low until incorporated, then on medium-high for 2 minutes. If the frosting is too thick, add milk 1 tablespoon at a time; if too thin, add powdered sugar 2 tablespoons at a time. The final consistency should be spreadable but not runny.
  11. Place the fully cooled cake layer on a serving plate. Spoon the frosting onto the center and spread evenly over the top and sides using an offset spatula. Create a smooth or swirled finish as desired. For a rustic look, leave the sides slightly exposed.
  12. Let the frosted cake sit at room temperature for about 15 minutes to allow the frosting to set slightly before slicing. For the cleanest slices, dip a sharp chef’s knife in hot water, wipe dry, and slice. Repeat between cuts.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days (bring to room temperature before serving for best texture). To freeze the unfrosted cake, wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. If freezing the frosted cake, place it on a baking sheet in the freezer until the frosting is firm, then wrap as above; thaw in the fridge overnight. The cayenne adds a gentle warmth — reduce to 1/8 teaspoon for a milder kick, or omit entirely for a classic cinnamon chocolate flavor.

Nutrition

Keywords: Mexican chocolate cake, spicy chocolate cake, cinnamon chocolate cake, Pioneer Woman recipe, chocolate dessert, easy cake recipe, one-layer cake, Mexican-inspired dessert, cayenne chocolate cake, homemade frosting, rich chocolate cake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mexican-chocolate-cake/