Mexican Hot Chocolate Bundt Cake

Mexican Chocolate Bundt

Our Mexican Hot Chocolate Bundt Cake gets its rich heat from ancho chile pepper. Like more spice? Add an extra teaspoon of the ground chile pepper.

4.0 from 3 reviews
Mexican Hot Chocolate Bundt Cake
Makes 1 (10-cup) Bundt cake
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 2¾ cups (344 grams) all-purpose flour
  • 2 teaspoons (4 grams) ground ancho chile pepper
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1½ cups (360 grams) whole milk, room temperature
  • ⅓ cup (25 grams) dark unsweetened cocoa powder
  • ⅓ cup (25 grams) unsweetened cocoa powder
  • Chocolate Glaze (recipe follows)
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, ancho chile pepper, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Transfer half of batter to a medium bowl; stir in dark cocoa until smooth. Stir cocoa into remaining batter until smooth.
  4. Spray a 10-cup Bundt pan with baking spray with flour. Using 2 (¼-cup) spring-loaded scoops, alternately scoop batters into prepared pan. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
  5. Bake until a wooden pick inserted near center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Chocolate Glaze over cooled cake.

4.0 from 3 reviews
Chocolate Glaze
Makes ¾ cup
  • ⅔ cup (160 grams) heavy whipping cream
  • 4 ounces (115 grams) 60% cacao bittersweet chocolate
  1. In a small saucepan, heat cream over medium heat until bubbles begin to form around edges of pan. In the work bowl of a food processor, place chocolate. Process until finely chopped. With processor running, add hot cream in a slow, steady stream until chocolate is melted.

Get the Look: You can use any Bundt pan for this recipe, as long as it’s the right size. To get the same look as our photos, use the Crown Bundt Pan from Nordic Ware.

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  1. 325 is too low to bake a Bundt cake. I used 340 and it took an hour to bake. If I make it again, I would use 350. If it ever comes out of the pan, I may even taste it. I used the pan in the recipe and buttered and floured it reall well. It is stuck!

    • Hey Alev,

      We’re sorry to hear the cake didn’t turn out as planned. Unfortunately, as is the case with most ovens, temperature levels vary and cook times will be different for every one. For our testing, both in a professional test kitchen and with a home tester, we found 325 to be a high enough temp to bake our Bundt cake without making it dry. As for the cake sticking to the pan, it may be in the method of buttering and flouring the pan. It might help to use melted butter applied with a pastry brush evenly throughout, or the cake might have been slightly over baked, causing it to stick. Please don’t hesitate to reach out if you have further issues with this recipe, but we hope you will try it again with better success!

  2. I have made this Bundt cake twice. Both times it came out perfectly. One I took it to a Church function and the other for a friends Birthday party. None of it survived the event!!! I found the trick to having it bake the amount of time listed is to ensure you do not fill the pan more then 3/4 full…for real. I oiled and floured as directed and it popped out perfect both times. The cake does not taste full of sugar like most do. I would give this 4.25 stars.


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