Go Back
Mexican Fiesta Cake

Mexican Chocolate Fiesta Cake Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 33 minutes
Total Time 1 hour 3 minutes
Servings: 12 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon cayenne pepper
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 can (13.4 oz) dulce de leche
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Colorful sprinkles, edible flowers, or berries for decoration

Method
 

  1. Preheat oven to 350°F. Grease two 9-inch round pans and line with parchment. Whisk flour, sugar, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne in a bowl.
  2. Beat oil, eggs, vanilla, and buttermilk until smooth. Mix in half the dry ingredients, then boiling water, then remaining dry ingredients until just combined.
  3. Divide batter between pans and bake 30-33 minutes until a toothpick comes out with moist crumbs. Cool 10 minutes in pans, then remove and spread dulce de leche on one layer while warm.
  4. Cool layers completely. Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt; whip until fluffy.
  5. Place dulce de leche layer on a plate, top with second layer. Apply crumb coat, chill 15 minutes, then frost completely and decorate with sprinkles or berries.

Notes

The cake layers need about 1 hour to cool before frosting, or you can speed it up in the fridge. If you use 8-inch pans, add a few extra minutes to the bake and watch for the toothpick test. Serve at room temperature for the richest flavor.