A Mexican Chocolate And Spice Cake With An Orange Cream Cheese Frosting

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Something new and interesting for my cake making journey.  I have decided to do combination cakes. My inspiration and theory, the bride and groom should be two different, whole people coming together for a lifetime of learning and love so it stands to reason that the cake should mirror that intention. Two of my favorites are paired for a sensational marriage, Mexican Chocolate and Spice and boy do they make everything nice. The orange cream cheese frosting balances out the two flavors perfectly! Talking of weddings, love, and baking make a perfect way for this girl to spend a day.

Note:  I halved the recipes.  You could make the recipes as is and freeze one of each to enjoy on a different day or to try the combination with a different frosting.

Mexican Chocolate Cake:


1  cup unsweetened cocoa powder  (I used half Black Onyx cocoa powder and half Wildflower Foods cocoa powder, but use what you have)

2 3/4  cups all-purpose flour

1 1/4  cups sugar

1  cup packed light brown sugar

1 1/2  Tablespoons cinnamon

2   teaspoons baking soda

1/2  teaspoon cayenne pepper

1/2  teaspoon kosher salt

2  cups whole milk

1/2  cup olive oil

1/2  cup vegetable oil (I used walnut oil)

2  eggs

2  Tablespoons balsamic vinegar

1 1/2  Tablespoons pure vanilla extract


1.  Grease and flour two 8″ round cake pans.

2.  Combine dry ingredients in a large bowl.

3.  Whisk together liquid ingredients and add to dry ingredients, mixing until smooth.

4.  Divide batter between the two cake pans and bake at 350 degrees for about 45 minutes, checking every so often. They are done when a knife or cake tester comes out clean.

5.  Remove from oven and let cool 10 minutes, turn them out, and cool completely before frosting.


Spice Cake:


2 1/3 cups cake flour

1 1/2  teaspoons baking powder

1/2  teaspoon baking soda

1   teaspoon ground nutmeg

1   teaspoon ground cinnamon

1/2  teaspoon ground cloves

1/2  teaspoon fine sea salt or kosher salt

12   Tablespoons unsalted butter, softened (1 1/2 sticks)

1 1/4 cups sugar

3   large eggs

3/4 cup plus 2 Tablespoons whole milk


1.  Grease and flour a 9″ cake pan.

Note:  I never use a cooking spray when greasing my pans.  It causes a build up on your pans that you can never quite remove.  It is worth the little extra to grease with butter or shortening.

2.  Sift together dry ingredients.

3.  Beat butter until creamy.

4.  Add sugar and mix well.

5.  Add eggs, one at a time, until well mixed.

6.  Add milk, being careful to add it in stages to avoid a mess.

7.  Slowly add your dry ingredients in small batches, mixing until combined each time.

8.  Pour batter into the cake pan and bake at 350 degrees for 45 to 55 minutes or until a knife or cake tester comes out clean.

9.  Remove from oven, let sit for a few minutes before removing from pan.  Let cool completely before frosting.

Basic recipe is from The Joy of Cooking, of course, with my little changes.


For The Frosting:


1   8oz package of cream cheese, softened

1   cup confectioner’s sugar

2   cups heavy cream

2   teaspoons pure orange extract


  1.  Cream together the confectioner’s sugar and cream cheese.
  2.  In a separate bowl, whip the heavy cream until soft peaks form.
  3.  Add the orange extract, whipping until combined.
  4.  Mix the whipped cream into the sugar and cream cheese until well combined.
  5.  Frost to your heart’s content.


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