Hamdi Saidani This Pioneer Woman Mexican Chocolate Cake is a moist and rich recipe, which is made with cinnamon and a hint of cayenne pepper. It’s a spicy twist on a classic, ready in about 2 hours.
Pioneer Woman Mexican Chocolate Cake Ingredients
A classic combination of chocolate and spice for a flavorful sheet cake.
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly brewed strong hot coffee
For the Frosting:
- 1 cup salted butter, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 4 cups powdered sugar
- 5-6 tablespoons heavy cream
- 1 cup mini chocolate chips, for topping
How To Make Pioneer Woman Mexican Chocolate Cake
A step-by-step guide to this moist and spicy chocolate treat.
- Prep Oven and Dry Ingredients: Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, cinnamon, cayenne pepper, and salt until well combined.
- Mix Wet Ingredients: In the bowl of a stand mixer, mix the buttermilk, oil, room-temperature eggs, and vanilla together.
- Combine and Bake: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Once combined, carefully stream in the hot coffee and mix until everything is incorporated. The batter will be very thin. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- Make the Cinnamon Buttercream: While the cake cools, make the frosting. In a stand mixer, whip the softened butter on medium speed for 2 minutes until it is fluffy and almost white. Add the vanilla and cinnamon. Slowly add the powdered sugar, mixing on low between each addition.
- Frost and Decorate: Alternate adding the last of the powdered sugar and the heavy cream, then whip the frosting on high speed for at least 2 minutes until light and fluffy. Spread the frosting over the completely cooled cake and sprinkle the top with mini chocolate chips.
Recipe Tips
For the most intense flavor and fluffiest frosting.
- How to get the most intense chocolate flavor? The secret ingredient is hot coffee. Coffee doesn’t make the cake taste like coffee; instead, it deepens and enhances the flavor of the cocoa powder for a richer, more complex chocolate taste.
- Why is the cake batter so thin? Don’t be alarmed by the very thin, watery batter. This is completely normal for this type of cake. The high liquid content is what creates an incredibly moist and tender final crumb.
- How to make the fluffiest buttercream? The key is to whip the softened butter by itself for a full two minutes before adding any sugar. This step, called “creaming,” incorporates air into the butter, which is the foundation for a light, airy, and less dense frosting.
- Can I make this cake less spicy? Yes. The ¼ teaspoon of cayenne pepper provides a very subtle warmth at the back of your throat, not a fiery heat. However, if you are sensitive to spice, you can reduce it to ⅛ teaspoon or omit it entirely.
What To Serve With Mexican Chocolate Cake
Simple pairings for this rich and spicy dessert.
This flavorful sheet cake is a wonderful standalone treat, especially with:
- A tall glass of cold milk
- A scoop of vanilla bean or cinnamon ice cream
- A hot cup of black coffee to complement the flavors
How To Store Mexican Chocolate Cake
Keeping your cake fresh and moist.
- Room Temperature & Refrigerate: Store the cake in an airtight container at room temperature for the first 24 hours. After that, it should be moved to the refrigerator, where it will keep well for up to 4 days.
Pioneer Woman Mexican Chocolate Cake Nutrition Facts
An estimated guide per serving.
- Calories: 550kcal
- Carbohydrates: 79g
- Protein: 4g
- Fat: 26g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use coffee in this cake?
If you are completely against using coffee, you can substitute it with an equal amount of hot water. However, the coffee is highly recommended as it is a secret ingredient that makes the chocolate flavor much more intense and rich.
Can I bake this in round pans for a layer cake?
Yes, this batter can be divided between two 9-inch round cake pans to create a layer cake. You will need to reduce the baking time, so start checking for doneness after about 25-30 minutes.
Is this cake very spicy from the cayenne?
No, it’s not a spicy cake in the traditional sense. The small amount of cayenne pepper provides a gentle, warming sensation in the back of your throat that is characteristic of Mexican chocolate, perfectly complementing the cinnamon. It is not overtly u0022hot.u0022
Try More Pioneer Woman Recipes:
- Pioneer Woman Angel Food Cake Recipe
- Pioneer Woman Apple Bundt Cake Recipe
- Pioneer Woman Applesauce Cake Recipe
Pioneer Woman Mexican Chocolate Cake Recipe
Description
A rich, moist chocolate sheet cake with a spicy twist of cinnamon and cayenne, topped with a fluffy cinnamon buttercream and mini chocolate chips.
Ingredients
Instructions
- Preheat oven to 350°F. Prep a 9×13 pan. In a large bowl, whisk all dry cake ingredients.
- In a stand mixer, mix the wet cake ingredients (buttermilk, oil, eggs, vanilla).
- Slowly add the dry mix to the wet. With the mixer on low, stream in the hot coffee. The batter will be thin.
- Pour batter into the prepared pan and bake for 30-35 minutes. Let cool completely.
- For the frosting, whip the softened butter for 2 minutes until fluffy. Beat in vanilla and cinnamon.
- Gradually beat in the powdered sugar and heavy cream until the frosting is light and fluffy.
- Spread the frosting over the cooled cake and top with mini chocolate chips.
Notes
- u003cliu003eThe cake batter will be very thin; this is normal and is what creates a super moist cake.u003c/liu003eu003cliu003eCoffee is highly recommended to enhance the chocolate flavor, but hot water can be used as a substitute.u003c/liu003eu003cliu003eEnsure the cake is completely cool before frosting to prevent the buttercream from melting.u003c/liu003eu003cliu003eFor the fluffiest frosting, don’t skip the step of whipping the butter by itself for 2 minutes before adding the sugar.u003c/liu003e
