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Mexican Chocolate Milk Cake

A rich and moist chocolate cake infused with sweet milk flavors, perfect for family gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Family Treat
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour, sifted Sifted for a light texture.
  • 1 cup granulated sugar For sweetness.
  • 1/2 cup unsweetened cocoa powder Rich chocolate flavor.
  • 1 tablespoon baking powder To help the cake rise perfectly.
  • 1/2 teaspoon baking soda Adds fluffiness.
  • 1/2 teaspoon salt Balances out flavors.
Wet Ingredients
  • 1 cup milk Essential for moisture and richness.
  • 1/3 cup vegetable oil Keeps the cake tender.
  • 3 large eggs The backbone of any cake!
  • 1 teaspoon vanilla extract For added depth of flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the milk, oil, eggs, and vanilla extract until well blended.
  4. Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid over-mixing.
Baking
  1. Pour the batter into a greased 9x13-inch baking pan.
  2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling & Serving
  1. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  2. Serve with whipped cream or your favorite toppings.

Notes

To keep the cake fresh, wrap it tightly in plastic wrap and store in the refrigerator for up to 4 days. It can be frozen for up to 3 months, and thawed in the fridge overnight before reheating.