5 from 1 vote
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Mexican Chocolate Bundt Cake

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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!

A slice of Chocolate Bundt Cake topped with glaze.

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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!

  • Every bite has a little kick from the added heat
  • You can create an easy powdered sugar glaze or even a brown sugar glaze as well
  • You’ll be dreaming about the second time you can make this cake before you’re even done with this one!

 

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

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Collage of creating a Mexican chocolate Bundt cake.

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 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.

A white plate of Chocolate Bundt 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.

Variations to Recipe

  • If you don’t want to drizzle glaze, you can use melted chocolate chips to pour on the top. You can also sprinkle almonds on for a crunch.
  • You can also make a simple chocolate ganache by using chocolate syrup. A cool glaze on top of the cake still offers a ton of flavor.
Slice of Chocolate Bundt Cake on a white plate.

FAQs

What else can I add for heat?

A teaspoon cayenne pepper could also be used!

How do I know when the cake is done?

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.

Can I use a box of chocolate cake mix?

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.

Need more bundt cake recipes? Try these:

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A plate with a slice of Chocolate Bundt Cake topped with white glaze.
5 from 1 vote

Mexican Chocolate Bundt Cake Recipe


Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling 30 minutes
Total Time: 1 hour 15 minutes
This Mexican Chocolate Bundt Cake recipe is the perfect way to end the day. Moist chocolate cake with rich flavor!

Equipment

Ingredients 

  • ¾ cup (170 ¼ g) Unsalted Butter room temperature
  • 1⅔ cup (333 ⅓ g) sugar
  • 2 eggs room temperature
  • cups (295 ¾ g) water room temperature
  • cups (57 ⅓ g) cocoa powder
  • 1 tsp vanilla extract
  • tsp (1 ¼ tsp) baking soda
  • ¼ tsp baking powder
  • 3 tsp ground cinnamon
  • 2 tsp chili powder
  • 2 tsp coffee grounds
  • 1 tsp (1 tsp) Salt
  • cups (281 ¼ g) all-purpose flour

To make the glaze:

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.
  • In a different bowl, add the baking soda, flour, cocoa, baking powder, chili powder, cinnamon, salt, and coffee grounds. Stir.
  • Add water to the butter mixture and then mix on low until combined.
  • 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)
  • 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

Calories: 513kcal (26%) Carbohydrates: 83g (28%) Protein: 6g (12%) Fat: 20g (31%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 81mg (27%) Sodium: 408mg (18%) Potassium: 157mg (4%) Fiber: 3g (13%) Sugar: 57g (63%) Vitamin A: 748IU (15%) Vitamin C: 0.1mg Vitamin D: 1µg (7%) Calcium: 44mg (4%) Iron: 2mg (11%)

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