Mexican Chocolate Bundt Cake #Bundtbakers

When you want a little something that’s sweet and spicy, reach for this Mexican Chocolate Bundt Cake; it’s rich and spiced with cinnamon and cayenne pepper.

When you want a little something that's sweet and spicy, reach for this Mexican Chocolate Bundt Cake; it's rich and spiced with cinnamon and cayenne pepper. |

I can’t believe it’s that time again!

But it is! It’s time for another round from the lovely members of Bundtbakers. The wondrous Lauren of Sew You Think You Can Cook is our host this month. She has charged us with the task of creating a bundt recipe which contains the extremely versatile cinnamon. I love the warming effects that cinnamon brings to almost every recipe where it’s used. It’s especially fantastic in these fried cinnamon sugar tortillas.

When you want a little something that's sweet and spicy, reach for this Mexican Chocolate Bundt Cake; it's rich and spiced with cinnamon and cayenne pepper. |

Here’s the thing: I never thought to combine chocolate, cinnamon and cayenne pepper. I mean, what? Yes, I’ve heard of Mexican chocolate cookies, but the urge to try them has always escaped me. Well, not this time. I threw caution to the wind and started testing recipes.

Mexican Chocolate Bundt Cake

The end result? There’s just enough cinnamon where it doesn’t overwhelm the chocolate and the cayenne gives it a little extra kick. I decided not to glaze the cake so I added some semi sweet chocolate chips to the mix, which adds to the richness of the bundt. The result is a moist and rich cake that’s a bit on the spicy side. It’s not an everyday cake, but a go-to when you want to shake things up a bit.

I bet you’re pondering other bundt recipes you could use to shake things up, huh? Well, my BundtBaker friends have been baking up a storm, my friends, and they’re here to inspire. Please check them out and see what kind of cinnamon-infused confections they’ve created. You won’t regret it Cheers!


#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board.

We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.



Recipe for Mexican Chocolate Bundt Cake

Recipe for Mexican Chocolate Bundt Cake adapted from my Bourbon Hot Chocolate Bundt Cake, which was adapted from Epicuirous.

Mexican Chocolate Bundt Cake #Bundtbakers
Prep time
Cook time
Total time
Makes on 10 cup Mexican Chocolate Bundt Cake
Serves: 14
  • 1 cup unsweetened cocoa powder (not Dutch-process)
  • 2 cups coffee
  • 2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons cinnamon
  • ½ teaspoon cayenne
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chips
  1. Place rack in the middle of the oven and preheat oven to 325 Fahrenheit degrees.
  2. Coat 10 cup bundt pan with baking spray. Set aside.
  3. On medium-low heat whisk coffee, butter and cocoa powder until the butter has melted in a pan.
  4. Remove from heat and add sugar. Whisk until dissolved, about 1 minute.
  5. Let chocolate mixture cool for about 5 minutes.
  6. Meanwhile, combine flour, salt, baking soda and semisweet chocolate chips in a bowl. Set aside.
  7. In a small bowl, whisk eggs and vanilla. Add to the chocolate mixture.
  8. Whisk in the flour mixture until just combined. (Don't worry if it's bubbly.)
  9. Pour batter into the prepare bundt pan.
  10. Place on the middle rack in the oven and bake for 40-50 minutes.
  11. Bake until a toothpick inserted into the middle of the cake comes out clean.
  12. Remove and let cake cool in pan for 20 minutes. Let cake completely cool on a rack.
  13. Top cake with a little bit of powdered sugar.
  14. Enjoy!

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      Making now. Forgot my cinnamon.? Not noted on instructions along with cayenne. Batter taste wonderful. I will certainly add cinnamon next time.

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    I totally tried this cake last night and the favor it off the hook, moist (sorry I know some people hate this word) it was delish. My only issue is it did not come out of the pan so it looked like a mess. Any suggestions maybe grease with butter and flour verses cooking spray?

  17. 34

    I tried your cake and although the flavor was good there are some suggestions I have. I did cool the chocolate mixture for more than 5 minutes before adding the flour and chocolate chips however, it was still too hot and the chips melted for the most part becoming a lumpy glob dispersed throughout the batter. Next time I will let the mix cool longer. Also, you do not indicate when to add the cinnamon or cayenne in your step process. ( I added it to the chocolate mixture.)
    You may want to update your recipe so it is more clear for others.

  18. 36

    This might sound like a rookie question, but the 2c coffee—is this brewed liquid coffee or dry ground coffee? The ingredients don’t specify wet or dry and I’m new at this. I assume it’s brewed black coffee but I want to be sure!

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    Great recipe, specify if you mean Liquid or grounds when it comes to the coffee measurements. The steps are also missing when to add the cayenne and salt.

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    Made it this morning and did everything as stated in the recipe but I buttered and floured my bunt pan instead to ensure the cake would come out in one piece.
    I baked it for 60 minutes and tested that it was done.
    Rested and cooled for longer than 20 minutes and when I inverted it the cake came out leaving a ring of a sludge like mess on the bottom. It looked like mostly melted chocolate chips with some cake attached?
    I pasted the mess back ontop but next time will Omit the chocolate chips!

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