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Mexican Milk Cake – Cozy Chocolate Cinnamon Dessert

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A rich, moist chocolate cake soaked in spiced chocolate milk and topped with chocolate whipped cream — a bold twist on a traditional milk cake with Mexican flair.

Ingredients

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Cake:

  • 1¾ cups flour

  • ½ cup cocoa powder

  • 1½ tsp baking powder

  • ½ tsp baking soda

  • 1 tsp cinnamon

  • ¼ tsp cayenne (optional)

  • ½ tsp salt

  • ¾ cup granulated sugar

  • ¾ cup brown sugar

  • 2 eggs

  • 1 cup buttermilk

  • ⅓ cup oil

  • 1 tsp vanilla

Chocolate Milk Soak:

  • 1 cup chocolate milk

  • ½ cup sweetened condensed milk

  • ¼ cup heavy cream or evaporated milk

  • 1 tsp cinnamon

  • Optional: 1 tbsp Kahlua or espresso

Whipped Cream Topping:

  • 1½ cups heavy cream

  • ¼ cup powdered sugar

  • 2 tbsp cocoa powder

  • 1 tsp vanilla

  • Optional: ¼ tsp cinnamon

Instructions

  • Preheat oven to 350°F. Grease a 9×13-inch pan.

  • Mix dry cake ingredients. In another bowl, mix sugars, eggs, buttermilk, oil, and vanilla. Combine.

  • Pour into pan and bake 30–35 minutes. Cool 15 minutes.

  • Mix milk soak. Poke holes in cake and pour soak evenly. Chill 2–4 hours.

  • Whip cream topping to soft peaks. Spread on cold cake.

  • Garnish and serve chilled.

Find it online: https://flavorlyzo.com/mexican-milk-cake-cozy-chocolate-cinnamon-dessert/