How many servings does this recipe make?

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

What ingredients do I need for Mexican Chocolate Cake?

You need 11 ingredients. The key ingredients include: 1/2 c. margarine or butter, 1/2 c. cooking oil, 2 sq. (2 oz.) unsweetened chocolate or 4 Tbsp. cocoa, 1 c. water (I use milk), and more.

Is Mexican Chocolate Cake suitable as baking & desserts?

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

How do I store leftover Mexican Chocolate Cake?

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.

Mexican Chocolate Cake Recipe

Name: Mexican Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. margarine or butter; 1/2 c. cooking oil; 2 sq. (2 oz.) unsweetened chocolate or 4 Tbsp. cocoa; 1 c. water (I use milk); 2 c. flour; 1 tsp. baking soda; 2 c. sugar; 1/2 c. sour milk or 1 1/2 tsp. vinegar in 1/2 c. milk; 2 eggs, beaten; 1 tsp. cinnamon; 1 tsp. vanilla (I use 2 tsp.)

Bake this irresistible Mexican Chocolate Cake at home. Made with margarine, cooking oil, chocolate and water. Easy step-by-step instructions included.

This Mexican Chocolate Cake relies on simple, everyday ingredients such as margarine or butter, cooking oil, water (i use milk) and flour. It comes together quickly and makes 4 servings, at about 1738 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Mexican Chocolate Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1738

kcal

Calories

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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Mexican Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

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