Mexican Chocolate Bundt Cake
Everyone will love the flavor of this Mexican Chocolate Bundt Cake! It’s a great recipe for Cinco de Mayo or anytime that chocolate craving hits! The next time that you want rich chocolate cake, this is it!
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There’s nothing better than a slice of moist chocolate cake. In fact, I’d even say that this is one of my favorite chocolate recipes! The good news is that this delicious cake is fast and easy to make and can be whipped up for a special occasion or for a simple everyday cake.
If you loved this recipe and you’d like some more dessert ideas, be sure to check out my Mexican Shortbread Cookies or my Tres Leches Bundt Cake as well!
Ingredients for Chocolate Bundt Cake
- Unsalted butter – Make sure that it’s at room temperature.
- Sugar – Needed to add sweetness to the chocolate cake.
- Eggs – Keep the eggs at room temperature before having them.
- Water – The water needs to be at room temperature.
- Cocoa powder – Mix this with the dry ingredients to make the chocolate cake.
- Vanilla extract – Pure vanilla extract is best.
- Baking soda – Adds a fluffy texture.
- Baking powder – Gives the cake a texture that is soft.
- Ground cinnamon – Just a little bit of added warmth for flavor.
- Chili powder – You could also use a teaspoon or a pinch of cayenne pepper.
- Coffee grounds – This pairs well with the cocoa mixture for a yummy taste.
- Salt – Just a pinch.
- All-purpose flour – The main ingredient to make the cake batter.
Glaze:
- Powdered sugar – To give the glaze drizzle its sweetness!
- Heavy whipping cream – Helps to add richness and texture.
How To Make Mexican Bundt Cake
See the recipe card below for a complete list of ingredients and measurements.
Step One: Preheat the oven to 350 degrees. Add nonstick cooking spray to a bundt pan.
Step Two: Add butter and sugar to a bowl and mix until creamy. Then add the eggs and vanilla and mix.
Step Three: In a different bowl, add the baking soda, flour, cocoa, baking powder, chili powder, cinnamon, salt, and coffee grounds. Stir.
Step Four: Add water to the butter mixture and then mix the dry and wet mixtures together on low until combined. (Photo 1)
Step Five: Pour the cake batter into the prepared bundt pan. Pat the bundt pan on the counter to help even out the batter. Put the bundt pan on a baking sheet and place it in the oven. Bake for 40-45 minutes. Let the cake cool completely before adding the glaze. (Photos 2 & 3)
Step Six: To make the glaze, mix the powdered sugar, cinnamon, vanilla, and heavy cream. Mix with a hand mixer until creamy. (it will be thick) (Photo 4)
Step Seven: You can add one tablespoon of heavy cream at a time to get the glaze to have a creamy texture. Pour over the top of the cake.
How to Store
Once you have a cool cake, you can store it for later. The best part about this is that you can put a lid onto a container with the excellent cake inside and keep it ready in the fridge. It should stay good for up to 2 days.
FAQs
A teaspoon cayenne pepper could also be used!
Once the baking time has passed, you can use a thin knife to insert it into the cake batter. If it comes out clean, the cake is done and ready to remove from the oven.
What a pro tip! If you want to save on prep time, you can follow the package directions of a cake mix and then add in a touch of cayenne pepper or chili powder for the heat. Plus, a few of the other ingredients as well, like cocoa powder, coffee grounds, etc.
Mexican Chocolate Bundt Cake Recipe
Equipment
- Fluted Tube Pan Bundt Pan
Ingredients
- ¾ cup Unsalted Butter room temperature
- 1⅔ cup sugar
- 2 eggs room temperature
- 1¼ cups water room temperature
- ⅔ cups cocoa powder
- 1 tsp vanilla extract
- 1¼ tsp baking soda
- ¼ tsp baking powder
- 3 tsp ground cinnamon
- 2 tsp chili powder
- 2 tsp coffee grounds
- 1 tsp Salt
- 2¼ cups all-purpose flour
To make the glaze:
- 2 cups powdered sugar
- 7 tbsp heavy whipping cream
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 °F (177 °C) degrees. Add nonstick cooking spray to a bundt pan.
- Add butter and sugar to a bowl and mix until creamy. Then add the eggs and vanilla and mix.¾ cup Unsalted Butter,1⅔ cup sugar,2 eggs,1 tsp vanilla extract
- In a different bowl, add the baking soda, flour, cocoa, baking powder, chili powder, cinnamon, salt, and coffee grounds. Stir.⅔ cups cocoa powder,1¼ tsp baking soda,¼ tsp baking powder,3 tsp ground cinnamon,2 tsp chili powder,2 tsp coffee grounds,2¼ cups all-purpose flour,1 tsp Salt
- Add water to the butter mixture and then mix the wet and dry mixtures together on low until combined.1¼ cups water
- Pour the cake batter into the prepared bundt pan. Pat the bundt pan on the counter to help even out the batter.
- Put the bundt pan on a baking sheet and then place it in the oven. Bake for 40-45 minutes. Let the cake cool completely before adding the glaze.
- To make the glaze, mix the powdered sugar, cinnamon, vanilla, and heavy cream. Mix with a hand mixer until creamy. (it will be thick)2 cups powdered sugar,7 tbsp heavy whipping cream,1 tsp ground cinnamon,1 tsp vanilla extract
- You can add one tablespoon of heavy cream at a time to get the glaze to have a creamy texture. Pour over the top of the cake.
Nutrition Information
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it looks great, but there’s a mistake. it says add water and it should be flour mixture.
thank you 😊
Oooops! You’re right; there was a step missing. You need to incorporate the water into the butter mixture and then combine the wet and dry mixtures to achieve the cake batter. Good catch! I hope the cake came out delicious for you.