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Mexican Chocolate Milk Cake

A delightful and easy-to-make cake bursting with rich chocolate flavor and warm spices like cinnamon and nutmeg, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsweetened cocoa powder Sifted for a smoother texture
  • 1 tablespoon baking powder
  • 0.5 teaspoons baking soda
  • 0.25 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoons ground nutmeg
Wet Ingredients
  • 1 cup chocolate milk
  • 0.5 cups vegetable oil
  • 3 large eggs Room temperature for better mixing
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the wet ingredients: chocolate milk, vegetable oil, eggs, and vanilla extract until well combined.
Baking
  1. Gradually add the wet ingredients to the dry ingredients and mix until you have a smooth batter.
  2. Pour the batter into the prepared baking pan and smooth the top.
  3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Optionally, dust with powdered sugar or serve with whipped cream.
  2. For an extra treat, pair it with a scoop of vanilla ice cream.

Notes

This cake keeps well for about 3 to 4 days at room temperature, or you can refrigerate it for about a week. For longer storage, wrap it tightly and freeze for up to 3 months. Reheat by thawing or using the microwave for a few seconds.