Mexican Chocolate Milk Cake – 5-Star Creamy Favorite

If you’re craving something cold, creamy, chocolatey, and nostalgic, this Mexican chocolate milk cake is about to steal your heart—and your dessert table. It starts with a fudgy chocolate cake base, then gets topped with a rich cinnamon-kissed chocolate milk pudding, a fluffy vanilla layer, and a swirl of whipped topping. It’s chilled, easy to slice, and totally irresistible. Whether you’re making it for family, fiestas, or a Friday night, this layered dessert is loaded with classic flavors and creamy comfort. Now let me tell you why this one holds a very special place in our kitchen…

Ingredients for the Best Mexican Chocolate Milk Cake

The Base: Fudgy and Ready to Soak

To build the dreamy layers of this Mexican chocolate milk cake, we start with a simple fudgy chocolate cake base. You can use your favorite homemade chocolate cake recipe or keep it simple with a box mix—because trust me, the magic happens in the layers above. The cake just needs to be soft enough to absorb that cinnamon-rich chocolate milk pudding without falling apart.

Chocolate Cake Layer:

• 1 box chocolate cake mix (or homemade equivalent)
• Ingredients listed on the box (usually eggs, oil, and water)

Bake the cake in a 9×13-inch pan and let it cool completely before pouring on the filling.

The Star Layer: Mexican Chocolate Milk Pudding

Here’s where the flavor takes off. This pudding-like chocolate milk layer gets richness from cocoa powder, sweetness from condensed milk, and warmth from cinnamon. It’s thick, spoonable, and soaks right into the cake.

Mexican Chocolate Milk Filling:

• 2 cups whole milk
• 1/2 cup sweetened condensed milk
• 1/3 cup cocoa powder
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1 teaspoon vanilla extract

If you’ve ever made my Mexican sweet empanadas, this filling has a similar comfort factor—warm, spiced, and spoonable.

The Vanilla Cloud: Creamy Top Layer

After the chocolate layer sets, we add a soft, fluffy vanilla layer that balances the cocoa. It’s simple but essential, giving this cake its “milk” vibe and a beautiful contrast.

Vanilla Cream Layer:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups whole milk
• 1 (3.4 oz) box instant vanilla pudding

This layer firms up beautifully in the fridge and spreads easily over the chocolate base.

Final Touch: Whipped Cream or Topping

What’s a milk cake without a soft, pillowy topping? You can use whipped topping or make your own chantilly cream for a slightly fancier finish.

Topping:

• 1 (8 oz) tub whipped topping, thawed
  or
• 1 cup heavy cream, whipped with 2 tablespoons sugar and a splash of vanilla

Optional: Sprinkle cinnamon or cocoa powder over the top for a café-style finish.

How to Make Mexican Chocolate Milk Cake Step by Step

Building a Chilled Dessert Worth Remembering

This cake may look like it took hours, but it’s surprisingly easy once you build it layer by layer. Each step works ahead of the next, giving you time to chill and prep while flavors develop. The result? A cool, creamy Mexican chocolate milk cake that slices beautifully and serves up like a dream.

Let’s get started!

Step 1: Preheat your oven and bake the chocolate cake according to package directions in a 9×13-inch pan. Let it cool completely before moving to the next step.

Step 2: In a saucepan over medium heat, whisk together whole milk, condensed milk, cocoa powder, cornstarch, cinnamon, and a pinch of salt. Stir constantly until thickened, about 5–7 minutes.

Step 3: Remove the pan from heat and stir in vanilla extract. Let the pudding mixture cool slightly.

Step 4: Use a fork or skewer to poke holes all over the cooled chocolate cake. Pour the warm chocolate milk pudding evenly over the surface, allowing it to soak in.

Step 5: Place the cake in the refrigerator for 30 minutes to allow the chocolate layer to set and absorb fully.

Step 6: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Step 7: Gradually whisk in the milk, then mix in the instant vanilla pudding powder. Beat until smooth and slightly thickened.

Step 8: Spread the vanilla layer gently over the chilled chocolate milk layer. Smooth with a spatula and return to the fridge to chill for at least 1 hour.

Step 9: Once the vanilla layer is firm, top the cake with whipped topping or homemade chantilly cream.

Step 10: Dust the surface with cinnamon or cocoa powder before serving. For an extra flavor twist, brush the cake base with cinnamon simple syrup before layering for a deeper spiced profile.

Each step works in harmony to create that signature cold, creamy texture we love in a Mexican chocolate milk cake. And trust me, the wait between layers is worth it.

Serving, Variations, and Storage for Mexican Chocolate Milk Cake

How to Serve This Chilled Chocolate Masterpiece

Once chilled and topped, this Mexican chocolate milk cake is ready to slice and serve straight from the pan. It cuts cleanly, thanks to the layers setting up perfectly. For a party or holiday table, garnish each slice with a sprinkle of cinnamon, a twist of orange zest, or even a dusting of cocoa powder.

You can also top it with chocolate shavings or crushed cinnamon cookies for extra flair.

Flavor Variations and Storage Tips

This cake is flexible and forgiving—just like the best family recipes.

Variations to Try:

• Spicy twist: Add a pinch of cayenne or chili powder to the chocolate pudding for a mole-inspired touch.
• Coffee lovers: Use strong brewed coffee instead of part of the milk in the chocolate layer for a mocha vibe.
• Dulce de leche: Swirl a spoonful into the vanilla layer before chilling.
• Fruit topping: Add sliced strawberries or raspberries on top for color and freshness.

Storage Tips:

• Store the fully assembled cake covered in the fridge for up to 5 days.
• To make ahead: Bake the cake and add the chocolate milk layer up to 2 days in advance, then add the remaining layers closer to serving.
• This dessert isn’t ideal for freezing once layered, but individual portions can be chilled in airtight containers for easy grab-and-go servings.

Whether you serve it at a summer barbecue or a winter family gathering, this cake always brings smiles—and requests for the recipe.

FAQ: Mexican Chocolate Milk Cake

Why This Mexican Chocolate Milk Cake Is Everything

Grandma’s Magic in Every Layer

Growing up in our multigenerational kitchen, there were always two things that never ran out—abuelita chocolate tablets and milk. On hot days, Grandma didn’t bake—she layered. She’d start with a simple cake, then pour warm chocolate milk over it like she was blessing it. I’d watch that cake soak and puff up, just waiting for what came next: cinnamon pudding, vanilla crema, and her signature whipped swirl.

This Mexican chocolate milk cake was her way of cooling us down and cheering us up. We didn’t know words like “comfort food,” we just knew we’d ask for seconds.

Now, I make this cake for my own daughter, especially in summer when the oven’s barely on, and everyone’s craving something creamy, cold, and sweet. It’s become one of our most-loved chill desserts—kind of like a tres leches meets pudding cake but with bold Mexican chocolate flavor in every bite.

A Slice of Cool, Creamy Tradition

What makes this dessert different? It’s soft, it’s layered, and it holds both a chill and a charm. The chocolate milk layer is infused with cinnamon and cocoa, poured over a soft cake that soaks up all that richness. Then it’s topped with a velvety vanilla pudding layer and a swirl of whipped topping or chantilly cream.

Each bite tastes like home, hugs, and a cool breeze on a warm day. And yes—if you’re wondering—leftovers are even better the next day.

Mexican Chocolate Milk Cake – 5-Star Creamy Favorite

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• Author: Clarice
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours (including chilling)
• Yield: 12 servings
• Category: Dessert
• Method: Layered, Chilled
• Cuisine: Mexican-American
• Diet: Vegetarian

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Description

This Mexican chocolate milk cake is cool, creamy, and layered with chocolate pudding, vanilla cream, and whipped topping. A nostalgic treat chilled to perfection.

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Ingredients

Cake Layer:

1 box chocolate cake mix

Ingredients listed on the box (usually eggs, oil, and water)

Chocolate Milk Pudding Layer:

2 cups whole milk

1/2 cup sweetened condensed milk

1/3 cup cocoa powder

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

Pinch of salt

1 teaspoon vanilla extract

Vanilla Cream Layer:

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups whole milk

1 (3.4 oz) box instant vanilla pudding

Topping:

1 (8 oz) tub whipped topping (or homemade whipped cream)

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Instructions

1. Bake cake in a 9×13 pan and let cool completely.

2. In a saucepan, heat milk, condensed milk, cocoa, cornstarch, cinnamon, and salt until thickened. Remove from heat and add vanilla.

3. Poke holes in cooled cake. Pour warm chocolate milk layer over cake and chill for 30 minutes.

4. In a bowl, beat cream cheese, powdered sugar, and vanilla. Slowly whisk in milk and pudding mix until thick.

5. Spread vanilla cream layer over chilled chocolate layer. Chill 1 hour.

6. Top with whipped cream and dust with cinnamon or cocoa. Slice and serve cold.

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Notes

Make this up to 2 days in advance. For extra flavor, brush cake with cinnamon syrup before pudding. Add chili or coffee for a deeper chocolate twist.