Warm, spicy, and perfectly decadent—this Mexican Hot Chocolate Bundt Cake combines German chocolate cake mix, cinnamon, and a hint of heat, topped with a luscious cinnamon buttercream glaze. The perfect cozy dessert for holidays and gatherings!
Cinnamon and Chocolate? Yes, Please!
I’m not sure I’ve ever merged these flavors together before. I’m not sure what took me so long, but I’m awfully glad I finally got my act together and baked this delicious cake!
If you love these two flavors individually, you’ll enjoy them together. And, if you like, you can throw in a pinch of cayenne or chili powder to give this cupcake a true Mexican Hot Chocolate kick.
The amount, my friends, is up to you. A little or a lot--you get to decide.
So, What is Mexican Hot Chocolate?
Mexican Hot Chocolate is a spicy hot cocoa made with bittersweet chocolate and cinnamon. It’s also got a pinch of cayenne or black paper. It’s got a kick.
If you love the cozy flavors of Mexican hot chocolate, you’re going to fall head over heels for this Bundt cake. Rich chocolate cake mix is infused with cinnamon and just a touch of heat, then finished with a creamy cinnamon buttercream that beautifully down the sides.
It’s a show-stopping dessert that’s as simple to make as it is impressive to serve. Whether you’re hosting a holiday dinner, a fall gathering, or just want something extra special with your coffee, this cake will not disappoint.
Mexican Hot Chocolate Bundt Cake Ingredients
For the cake:
- 1 box chocolate cake mix (15.25 oz)
- Eggs, oil, and water as listed on the box
- 2 teaspoon ground cinnamon
- Optional: pinch of cayenne pepper or chili powder (for extra heat)
For the Cinnamon Cream Cheese Frosting:
I love this one so much that I devoted an entire post to it! Here's what you'll need:
- 8 oz cream cheese, softened to room temperature
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
How to Make Mexican Hot Chocolate Bundt Cake with Cinnamon Cream Cheese Frosting
Let's Make the Cake
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan well.
In a large mixing bowl, whisk the cinnamon (and cayenne, if using) into the dry cake mix.
Prepare the cake batter according to the package directions using the eggs, oil, and water listed on the box.
Pour batter into the prepared Bundt pan.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then invert onto a serving plate.
Let's Make the Frosting
In a large mixing bowl, beat the cream cheese and butter together until smooth and fluffy.
Add the vanilla extract and cinnamon, mixing until combined. You want a really smooth mixture.
Gradually add the powdered sugar, starting with 3 cups, until you reach your desired sweetness and consistency. This is supposed to be a somewhat loose frosting that will sculpt the edges of the cake.
Scoop the (loose) frosting on top of the cake and allow it to form whatever shape you like!
Serve and enjoy!
Store leftovers in the fridge (due to the cream cheese in at the frosting). If should stay fresh for 3-4 days.
Things to Love About This Cake
- Shortcut but special: Starts with a boxed cake mix but tastes homemade.
- Warm spices: Cinnamon (and a pinch of cayenne if you’re bold) give this cake authentic Mexican hot chocolate vibes.
- Crowd pleaser: The Bundt shape and buttercream glaze make it elegant enough for a party but easy enough for weeknight baking.
- Versatile garnish: Top with cocoa, cinnamon, whipped cream, or even a scoop of cinnamon ice cream for the ultimate treat.
Tips & Serving Suggestions
- For an authentic Mexican hot chocolate touch, dust the top with cocoa powder and a sprinkle of cinnamon just before serving.
- Add a pinch of nutmeg to the batter for extra spice depth.
- Pair with whipped cream or cinnamon ice cream for an unforgettable dessert experience.
Other Chocolate Treats from Out of the Box
Easy Hot Chocolate Cookies: If you love the cozy taste of a cup of hot chocolate but you’re in the mood for cookies, I’ve got the perfect treat for you! In this recipe I’m going to show you how to make Hot Chocolate Cookies—perfect for any occasion!
Easy Hot Cocoa Fudge: In this post I’m going to show you how to make a simple and delicious fudge that has the flavors of hot chocolate, complete with tiny marshmallows! This one's perfect for the holiday season!
Chocolate Sugar Crinkle Cookies: In this post I'm going to share a simple but delicious cookie recipe that's sure to be a big hit with kids and adults alike! These luscious chocolate sugar crinkle cookies are brownie-like in texture and loaded with chocolatey flavor!
That’s it for this post, friends! If you make this cake and enjoy it, please leave a comment and let me know your thoughts.
Before you go, why not pin some photos to your Pinterest boards?
About the Author
Hi, I’m Janice! I’m an author and home baker who loves turning simple ingredients into unforgettable desserts. On my blog, Out of the Box Baking, I share tried-and-true recipes, baking hacks, and a dash of storytelling. Whether you’re here for cakes, cookies, or pies, I hope you’ll find something sweet to brighten your day and inspire your own baking adventures.
Mexican Hot Chocolate Bundt Cake
Warm, spicy, and perfectly decadent—this Mexican Hot Chocolate Bundt Cake combines German chocolate cake mix, cinnamon, and a hint of heat, topped with a luscious cinnamon buttercream glaze. The perfect cozy dessert for holidays and gatherings!
Ingredients
- For the cake:
- * 1 box German chocolate cake mix (15.25 oz)
- * Eggs, oil, and water as listed on the box
- * 2 teaspoon ground cinnamon
- * Optional: pinch of cayenne pepper or chili powder (for extra heat)
- For the glaze:
- * Leftover cinnamon buttercream (about ¾–1 cup)
- For the Frosting
- 8 oz cream cheese, softened to room temperature
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar (you can bump this up to 4–5 cups if you want a stiffer frosting for cakes)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
Make the Cake:
1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan well.
2. In a large mixing bowl, whisk the cinnamon (and cayenne, if using) into the dry cake mix.
3. Prepare the cake batter according to the package directions using the eggs, oil, and water listed on the box.
4. Pour batter into the prepared Bundt pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10–15 minutes, then invert onto a serving plate.
Make the Frosting:
1. In a large mixing bowl, beat the cream cheese and butter together until smooth and fluffy. (I often start with just cream cheese in the bowl to make sure there are no lumps.)
2. Add the vanilla extract and cinnamon, mixing until combined. You want a really smooth mixture.
3. Gradually add the powdered sugar, starting with 3 cups, until you reach your desired sweetness and consistency. For cupcakes or cinnamon rolls, a softer frosting is lovely. I used a softer frosting for this cake, too.
Bring it together:
1. Ice the cake, slice, and serve!
2. Store in the fridge, thanks to the cream cheese in the frosting. it should stay fresh for 3-4 days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 1426Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 99mgCarbohydrates: 321gFiber: 1gSugar: 312gProtein: 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.