Easy Mexican Chocolate Cake Recipe

Name: Easy Mexican Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 (18 1/4 ounce) chocolate cake mix, prepared according to package directions (*see note); 3 eggs (*see note); 1 cup water (*see note); 1/3 cup oil (*see note); 2 teaspoons ground cinnamon; 1/4 teaspoon ground red pepper; 1 tablespoon balsamic vinegar; Frosting; 1 cup confectioners' sugar; 1/2 cup unsweetened cocoa; 1/4 cup water

Servings: persons

Cake
1 (18 1/4 ounce) chocolate cake mix, prepared according to package directions (*see note)
3 eggs (*see note)
1 cup water (*see note)
1/3 cup oil (*see note)
2 teaspoons ground cinnamon
1/4 teaspoon ground red pepper
1 tablespoon balsamic vinegar
Frosting
1 cup confectioners' sugar
1/2 cup unsweetened cocoa
1/4 cup water

1
Preheat the oven to 350u00b0F and coat a 10-inch Bundt pan with nonstick cooking spray.
2
*NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
3
Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
4
Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
5
Let cake cool for 15 minutes then remove to a wire rack to cool completely.
6
In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cake, 1 (18 1/4 ounce) chocolate cake mix, prepared according to package directions (*see note), 3 eggs (*see note), 1 cup water (*see note), and more.

Yes, Easy Mexican Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Mexican Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions