7-Layer Mexican Chocolate Milk Cake Recipe

Introduction

This 7-Layer Mexican Chocolate Milk Cake is a rich and moist dessert that combines layers of chocolate cake with a cinnamon-infused sweet milk filling and a luscious chocolate ganache. Perfect for chocolate lovers who enjoy a hint of warm spice in their sweets, this cake is sure to impress at any gathering.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 teaspoon ground cinnamon
• 1 can (14 oz) sweetened condensed milk
• 1 cup whole milk (for filling)
• ½ teaspoon vanilla extract (for filling)
• ¼ teaspoon ground cinnamon (for filling)
• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract (for ganache)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. Line the bottoms with parchment paper to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon until fully combined.
3. Step 3: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes. Stir in boiling water carefully until the batter is smooth.
4. Step 4: Divide the batter evenly among the prepared pans. Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
5. Step 5: For the filling, mix the sweetened condensed milk, whole milk, vanilla extract, and cinnamon in a bowl until combined smoothly.
6. Step 6: Prepare the ganache by heating the heavy cream in a saucepan until it just begins to simmer. Pour over the chopped semisweet chocolate and let sit for a few minutes. Whisk until smooth, then let it cool slightly but remain pourable.
7. Step 7: Once the cakes are fully cooled, slice each layer horizontally in half to create six thin layers. Assemble the cake by drizzling the milk filling evenly over each layer as you stack them.
8. Step 8: Frost the top and sides of the assembled cake with the chocolate ganache. Use a spatula to smooth the ganache evenly for a polished finish.

Tips & Variations

• For extra moisture, brush each cake layer with a splash of brewed coffee before adding the filling; it enhances the chocolate flavor.
• You can substitute vegetable oil with melted coconut oil for a subtle coconut hint.
• Use dark chocolate instead of semisweet for a richer ganache.
• Decorate with toasted pecans or cinnamon sticks for added texture and visual appeal.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, this cake can be made a day ahead and stored in the refrigerator. This actually helps the flavors meld together nicely.

How do I achieve even cake layers when slicing?

Use a serrated knife and cut slowly, rotating the cake as you go. Alternatively, a cake leveler tool ensures even layers without much effort.

7-Layer Mexican Chocolate Milk Cake Recipe

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★★★★★

4.5 from 99 reviews

• Author: Harper
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

This decadent 7-Layer Mexican Chocolate Milk Cake combines rich chocolate flavors with warm cinnamon and smooth creamy layers, creating a moist, multi-layered dessert. Featuring a moist cocoa cake infused with cinnamon, layered with a sweetened condensed milk filling, and topped with a luscious chocolate ganache, this cake is a showstopper perfect for celebrations or any chocolate lovers’ craving.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Filling Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1 cup whole milk
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

Ganache Ingredients

• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. Line the bottoms of the pans with parchment paper to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
3. Add Wet Ingredients: Add eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for approximately 2 minutes until the batter is smooth and well blended.
4. Incorporate Boiling Water: Stir in 1 cup of boiling water carefully into the batter; this will thin the batter and make the cake moist.
5. Bake the Cake Layers: Pour the batter evenly into the three prepared pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
6. Prepare the Filling: In a bowl, mix together the sweetened condensed milk, whole milk, vanilla extract, and ground cinnamon until smooth.
7. Make the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour the hot cream over the chopped semisweet chocolate and unsweetened cocoa powder. Let sit for a few minutes, then whisk until smooth and glossy. Stir in the vanilla extract and allow ganache to cool slightly for easier spreading.
8. Slice Cake Layers: Carefully slice each cooled cake layer in half horizontally so you have a total of six thin cake layers.
9. Assemble the Cake: Place the first cake layer on your serving plate, drizzle and spread some of the filling evenly over the layer. Repeat layering and filling with all layers until stacked.
10. Frost the Cake: Spread the chocolate ganache over the top and sides of the cake, smoothing it out evenly with a spatula for a clean, glossy finish.

Notes

• Use room temperature eggs and milk for better mixing and texture.
• Be sure to line cake pans with parchment paper to prevent sticking.
• Boiling water is added to help bloom the cocoa and keep cake tender and moist.
• Cool cake layers completely before slicing to avoid crumbling.
• Ganache can be refrigerated if too soft but allow it to come to room temperature before spreading.
• Store leftover cake covered in the refrigerator for up to 3 days.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Keywords: Mexican chocolate cake, layered cake, chocolate milk cake, 7-layer cake, chocolate ganache, cinnamon chocolate cake