Pioneer Woman Mexican Chocolate Cake Recipe

Pioneer Woman Mexican Chocolate Cake is a spiced-up twist on the classic Texas Sheet Cake. It is made with a rich, fudge-like chocolate batter infused with warm cinnamon, which is baked in a large sheet pan and immediately drenched in a warm, pecan-studded chocolate icing. The result is an incredibly moist, decadent cake where the icing seeps into the top layer, creating a gooey texture that melts in your mouth. It is the perfect dessert for feeding a crowd at a potluck, a birthday party, or a Cinco de Mayo celebration.

Try More Desserts Recipes:

• Pioneer Woman Pumpkin Coffee Cake Recipe
• Pioneer Woman Texas Sheet Cake with Vanilla Bean Frosting Recipe
• Pioneer Woman Texas Sheet Cake

🤎 Why You Will Love This Mexican Chocolate Cake Recipe:

• No Mixer Needed: You can make the entire batter in a saucepan and a bowl—no electric mixer required.
• Spiced Kick: The addition of cinnamon (and a pinch of cayenne if you dare) adds a warmth that intensifies the chocolate flavor without being overpowering.
• The “Pour-Over” Technique: Pouring the icing over the cake while both are still warm fuses them together, preventing the dry “crust” you get on regular cakes.
• Feeds a Crowd: Like any good sheet cake, this yields plenty of servings, making it perfect for large gatherings.

🍫 Pioneer Woman Mexican Chocolate Cake Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 sticks (225g) salted butter
• 4 heaping tbsp cocoa powder (unsweetened)
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 1 tsp baking soda
• 1 tsp vanilla extract

For the Icing

• 1 1/2 sticks (170g) butter
• 4 heaping tbsp cocoa powder
• 6 tbsp whole milk
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 lb (approx. 3 3/4 cups) powdered sugar, sifted
• 1/2 cup pecans, finely chopped (optional)

🎂 How To Make Pioneer Woman Mexican Chocolate Cake

1. Prep the oven: Preheat your oven to 350°F (175°C). Grease a standard half-sheet pan (18×13 inch) or a large rectangular baking dish.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cinnamon, and salt. Set aside.
3. Melt the chocolate: In a saucepan over medium heat, melt the 2 sticks of butter. Whisk in the 4 tablespoons of cocoa powder. Add the boiling water and let the mixture boil for 30 seconds, then turn off the heat.
4. Combine: Pour the hot chocolate mixture over the flour mixture. Stir gently to cool it down slightly.
5. Add wet ingredients: In a measuring cup, whisk the buttermilk, beaten eggs, baking soda, and vanilla. Pour this into the chocolate-flour mixture and stir until smooth and combined.
6. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 20 minutes.
7. Make the icing: While the cake is baking (about 5 minutes before it’s done), melt the 1 1/2 sticks of butter in a saucepan. Add the cocoa powder, milk, cinnamon, and vanilla. Whisk until combined. Remove from heat and whisk in the powdered sugar and pecans until smooth.
8. Pour and finish: As soon as you pull the cake out of the oven, pour the warm icing immediately over the hot cake. Spread it gently to the edges so it covers the entire surface.
9. Set: Let the cake sit for at least 20 minutes before serving so the icing can set slightly (though it is delicious warm!).

💭 Recipe Tips

• Sift the sugar: For the icing, always sift your powdered sugar. If you don’t, you will end up with little white lumps in your smooth chocolate frosting.
• Don’t overbake: The cake is thin, so it cooks fast. Check it at the 18-minute mark. A toothpick should come out clean or with moist crumbs, not wet batter.
• The Buttermilk Substitute: If you don’t have buttermilk, add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes.
• Spice Level: For a true “Mexican Hot Chocolate” vibe, add a pinch (1/8 tsp) of cayenne pepper to the cake batter. It won’t make it spicy, but it will add a subtle back-of-the-throat warmth.

🍓 What To Serve With Mexican Chocolate Cake?

This rich Mexican Chocolate Cake pairs perfectly with a scoop of vanilla bean ice cream or a dollop of cinnamon whipped cream to balance the dense chocolate fudge. For a contrasting bite, serve it with fresh strawberries or raspberries to cut through the sweetness. Beverage-wise, a hot cup of black coffee or a cold glass of milk is the ideal companion to wash down the warm, gooey icing.

🎚 How To Store Leftovers Mexican Chocolate Cake?

• Room Temperature: Cover the pan with foil or plastic wrap. It will stay fresh on the counter for up to 2 days.
• Refrigerate: For longer storage, keep it in the fridge for up to 5 days.
• Freeze: Cut the cake into squares and freeze them individually wrapped in plastic wrap. Thaw at room temperature before eating.

🥵 How To Reheat Leftovers Mexican Chocolate Cake?

Room Temperature: This cake is excellent at room temperature, but a quick reheat brings back that “fresh out of the oven” fudgy texture.

• Microwave (Best for Single Slices): Place a slice on a microwave-safe plate. Heat on high for 10 to 15 seconds. This is the perfect amount of time to make the icing gooey and the cake soft without melting it completely.
• Oven: If reheating a large section or the whole tray, cover the pan with foil to prevent drying out. Warm in a 350°F (175°C) oven for 5 to 10 minutes until heated through.

FAQs

More Desserts Recipes:

• Pioneer Woman Red Velvet Cake Balls
• Pioneer Woman Strawberry Cake Recipe
• Pioneer Woman Orange Monkey Bread

Mexican Chocolate Cake Nutrition Facts (Per Serving)

• Calories: 450 kcal
• Carbohydrates: 65g
• Protein: 4g
• Fat: 22g
• Saturated Fat: 12g
• Sugar: 50g
• Cholesterol: 55mg
• Sodium: 210mg

Pioneer Woman Mexican Chocolate Cake Recipe

Recipe by Imen DridiCourse: Dessert, Breakfast, SnacksCuisine: Mexican, AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

450

kcal

This Pioneer Woman Mexican Chocolate Cake is a decadent, spiced twist on the classic Texas Sheet Cake. A rich chocolate batter infused with cinnamon is baked and immediately topped with a warm pecan-fudge icing. Incredibly moist and perfect for feeding a crowd.

Ingredients

• For the Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 tsp ground cinnamon

• 1/4 tsp salt

• 2 sticks (225g) salted butter

• 4 heaping tbsp cocoa powder (unsweetened)

• 1 cup boiling water

• 1/2 cup buttermilk

• 2 large eggs, beaten

• 1 tsp baking soda

• 1 tsp vanilla extract

• For the Icing:

• 1 1/2 sticks (170g) butter

• 4 heaping tbsp cocoa powder

• 6 tbsp whole milk

• 1 tsp ground cinnamon

• 1 lb (approx. 3 3/4 cups) powdered sugar, sifted

• 1 tsp vanilla extract

• 1/2 cup pecans, finely chopped (optional)

Directions

• Prep the oven: Preheat your oven to 350°F (175°C). Grease a standard half-sheet pan (18×13 inch) or a large rectangular baking dish.
• Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cinnamon, and salt. Set aside.
• Melt the chocolate: In a saucepan over medium heat, melt the 2 sticks of butter. Whisk in the 4 tablespoons of cocoa powder. Add the boiling water and let the mixture boil for 30 seconds, then turn off the heat.
• Combine: Pour the hot chocolate mixture over the flour mixture. Stir gently to cool it down slightly.
• Add wet ingredients: In a measuring cup, whisk the buttermilk, beaten eggs, baking soda, and vanilla. Pour this into the chocolate-flour mixture and stir until smooth and combined.
• Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 20 minutes.
• Make the icing: While the cake is baking (about 5 minutes before it’s done), melt the 1 1/2 sticks of butter in a saucepan. Add the cocoa powder, milk, cinnamon, and vanilla. Whisk until combined. Remove from heat and whisk in the powdered sugar and pecans until smooth.
• Pour and finish: As soon as you pull the cake out of the oven, pour the warm icing immediately over the hot cake. Spread it gently to the edges so it covers the entire surface.
• Set: Let the cake sit for at least 20 minutes before serving so the icing can set slightly (though it is delicious warm!).

Notes

• Sift the sugar: For the icing, always sift your powdered sugar. If you don’t, you will end up with little white lumps in your smooth chocolate frosting.
  Don’t overbake: The cake is thin, so it cooks fast. Check it at the 18-minute mark. A toothpick should come out clean or with moist crumbs, not wet batter.
  The Buttermilk Substitute: If you don’t have buttermilk, add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes.
  Spice Level: For a true “Mexican Hot Chocolate” vibe, add a pinch (1/8 tsp) of cayenne pepper to the cake batter. It won’t make it spicy, but it will add a subtle back-of-the-throat warmth.