Easy Mexican Chocolate Cake Recipe (From Cake Mix)

This effortless Mexican chocolate cake recipe is perfect for holidays like Cinco de Mayo or even weekend barbecues. It's one of those recipes where being in charge of desserts for special occasions doesn't feel like a whole from-scratch project, but rather cutting a couple corners to still get the best chocolate cake. No one ever knows it's made with a box mix base, especially not with a velvety layer of spicy cinnamon buttercream on top.

For more desserts that use box mixes, try my Pumpkin Muffins and Pumpkin Bread. They’re super yummy and versatile for every occasion too. Now, let's get baking!

This cozy Mexican hot chocolate cake is a crowd-pleaser! It’s one of our favorite recipes for treating our friends and family without having to spend too much time in the kitchen.

Convenient: It starts with your favorite box mix but still tastes homemade.

Mexican-twist: A dash of cinnamon and cayenne pepper give it that authentic Mexican hot chocolate flavor everyone loves.

Great for sharing: Slice it into squares for easy serving at potlucks, barbecues, and more.

Beginner-friendly: There's no stacking or filling involved. You can also frost it straight in the cake pan!

This frosted Mexican hot chocolate cake uses simple ingredients for rich, spiced flavor that beats most specialty bakery cakes! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.

• Chocolate cake mix: Use your favorite brand as long as it's a standard 15.25 oz box.
• Ground cinnamon: Don't swap it for ground nutmeg. They aren't interchangeable here.
• Cayenne pepper: Ground ancho chiles powder works too. Avoid regular chili powder as its not fruity enough and might actually give the cake a savory flavor.
• Eggs: Make sure they're at room temperature for a smooth batter.
• Vegetable oil: Feel free to use canola oil instead. If using olive oil, it must have a very mild flavor.
• Buttermilk: Adds a subtle tang. You can also use whole milk or 2%.
• Vanilla extract: Helps round out the flavors, but feel free to skip it.
• Instant espresso powder: Enhances the chocolate cake flavor without it tasting like coffee. Check that it's finely ground to avoid a gritty batter.
• Mini chocolate chips: Regular chocolate chips are fine as well. I love semi-sweet or dark chocolate chips, but add your favorite.
• Unsalted butter: This is always my go-to for frostings, but salted butter works too if you skip the salt in the rest of the recipe.
• Powdered sugar: It's also called "confectioners' sugar".
• Heavy cream: If using milk or half-and-half instead, add 1 teaspoon at a time.
• Salt: Kosher salt is best. Avoid coarse salt because it won't dissolve in the buttercream.

See recipe card for quantities.

This decadent Mexican chocolate cake recipe is an easy box-mix upgrade for Cinco de Mayo and summer gatherings! Scroll to the bottom of the post for the full recipe card with step-by-step instructions.

1. Step 1: In a large bowl, combine cake mix, cinnamon, and cayenne pepper.

2. Step 2: In a separate bowl, whisk together eggs, oil, buttermilk, and vanilla until well combined. Add the dry ingredients to the wet mixture and mix gently until smooth. Do not overmix.

3. Step 3: Pour the batter into the prepared baking pan and smooth the top. Bake for 30–35 minutes, checking at 30 minutes with a toothpick; it should come out with a few moist crumbs.

4. Step 4: Beat softened butter until creamy for about 2 to 3 minutes. Gradually add powdered sugar, mixing on low to avoid a sugar cloud. Mix in cinnamon, cayenne pepper, vanilla, and salt.

5. Step 5: Spread buttercream evenly over cooled cake using a spatula. Sprinkle mini chocolate chips on top, then slice with a sharp knife and serve.

This moist chocolate cake with silky cinnamon frosting is super easy to customize depending on your cravings! Try these yummy twists so that it never gets boring:

1. Make it spicier: Increase the cayenne pepper (or ancho chile powder) by⅛-1/4 teaspoon. I don't recommend more than this because as the cake bakes and cools, the flavor will intensify.
2. Swap the frosting: Use whipped cream, cream cheese frosting, vanilla frosting, or even your favorite chocolate frosting. Use whatever's easiest!
3. Give it a coffee boost: Substitute half of the buttermilk for cooled coffee (even if it's instant). It boosts the flavor of the cocoa powder but still gives a nice mocha flavor.
4. Go nuts: Swap the mini chocolate chips for chopped pecans, walnuts, or chopped almonds for some nutty crunch.
5. Make cupcakes: Line a muffin pan with cupcake liners. Pour batter into each liner until ¾s full. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely and add the buttercream using a piping bag.

This spiced chocolate cake with chocolate chips is one of our favorites! Here are our favorite ways to enjoy it:

• Serve with coffee, tea, or hot chocolate for cozy afternoons.
• Pair with fresh berries or vanilla ice cream for an extra indulgent dessert.
• Make for birthdays, anniversaries, or Valentine's Day along with my White Chocolate Covered Strawberries and Chocolate Mousse Cups.
• Bring to potlucks, weekend barbecues, and gatherings along with my
• Bake for school bake sales along with my Chocolate Dipped Rice Krispies Treats and Lemon Sugar Cookie Bars.
• Enjoy with a glass of milk.
• Prep for our Cinco de Mayo party.
• Place on our Easter brunch dessert table along with my Carrot Cake Muffins and Red Velvet Muffins.

This fluffy cake stays moist and delicious for days! Here’s how to store it for later:

Counter

Covered at room temperature for up to 3 days. Keep it away from direct heat and sunlight. Not recommended if your neighborhood experiences high temperatures or humidity.

Refrigerator

For up to 1 week in an airtight container away from strong smelling foods like onions. Bring to room temperature before serving.

Freezer

This only works for the fully-cooled cake layer. Wrap it in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 1 hour. Frost right before serving.

These simple tips and tricks are like a golden ticket to the best chocolate cake you've ever made, but with a spicy Mexican twist:

Don’t over-mix: It's a common baking tip, but it's important because otherwise the cake will turn out dense instead of fluffy.

Use homemade buttermilk: Mix ¾ cup milk + 1 teaspoon vinegar or lemon juice and let sit for 5 minutes. It's a great alternative for store-bought when I've run out.

Hold the chocolate chips: Before starting, double check if the cake mix you're using doesn't already have chocolate chips (many do!). If so, don't add the chocolate chips called for in this recipe, otherwise it'll be too much.

Cool completely: Never frost a cake that is hot or even the slightest bit warm because the buttercream will melt and cause a big mess.

Check size: Use a standard 15.25–16.5 oz chocolate cake mix for best results. Smaller or larger boxes will affect texture unless adjusted.

Here’s what other home bakers are asking about this indulgent Mexican chocolate cake with spicy cinnamon frosting!

Yes! It'll milden the cake's spice, but it's just as good.

Yes! Store it at room temperature or in the fridge for a couple days.

Not at all. Use your favorite chocolate box mix.

Looking for other recipes like this? Try these:

12 Easy Easter Desserts & Sweet Treats for Kids and Family

Easy 4-Ingredient Peeps S’mores Dip for Easter

Easy Easter Pistachio Pudding Dirt Cups With Oreos And Peeps

12 Quick Valentine’s Day Recipes to Wow Your Loved Ones

These are my favorite dishes to serve with this Mexican Chocolate Cake recipe:

Easy Breakfast Tacos with Pico Scrambled Eggs

Easy Mexican Street Corn Cups Recipe (Elote en Vaso / Esquites)

Quick Air Fryer Chicken Fajita Bowl (30-Minute Weeknight Meal)

Easy Mexican Caesar Salad Recipe (With Creamy Lime Dressing)

This yummy Mexican chocolate cake is our favorite way to turn a classic dessert into an extra special treat! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more chocolate desserts and recipe cards!