Mexican Hot Chocolate Bundt Cake

This cake is definitely on the naughty list this year.

December 15, 2020


Ashley Fungone

Mexican Hot Chocolate Bundt Cake

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Mexican Hot Chocolate Bundt Cake



  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • ½ tsp nutmeg
  • 1 1/2 tsp cinnamon
  • ½ tsp cayenne pepper
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1/3 cup milk
  • 2 oz semisweet chocolate, finely chopped
  • powdered sugar (optional)


  1. Preheat oven to 350°F and spray a 10-cup bundt pan with nonstick spray, set aside.
  2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl, cinnamon, nutmeg, and cayenne pepper. Set aside.
  3. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time; add vanilla. Beat in flour mixture in three additions, alternating with buttermilk (begin and end with flour mixture), just until incorporated. Warm milk in the microwave until lukewarm and mix in on low speed until combined. Fold in chopped chocolate.
  4. Spoon batter into prepared bundt pan and smooth the top with an offset spatula; tap pan sharply on a flat surface to reduce air bubbles. Bake for 45 to 50 minutes, until cake springs back to the touch, and a knife inserted in the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 10 minutes before carefully inverting onto a rack to cool completely.
  5. Once fully cooled, use a sifter to dust with powdered sugar on top (if desired). Slice and enjoy!

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