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Mexican Chocolate Milk Cake

A moist and chocolatey cake infused with warm spices, perfect for any occasion and easy to make with pantry staples.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
Wet Ingredients
  • 1 cup chocolate milk
  • 0.5 cups vegetable oil
  • 3 large eggs Use room temperature
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the chocolate milk, vegetable oil, eggs, and vanilla extract until combined.
  4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
Baking
  1. Pour the batter into the prepared baking pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. (Optional) Dust with powdered sugar or serve with whipped cream.

Notes

Store leftovers in the fridge for about 3-4 days. For longer storage, freeze slices for up to 3 months. Thaw in the fridge overnight or microwave for a few seconds.