What makes Mexican chocolate milk cake different from regular chocolate cake?

Mexican chocolate milk cake has layered textures and flavors. It starts with a moist chocolate base soaked in cinnamon-spiced chocolate milk pudding, topped with vanilla cream and whipped topping. It’s chilled instead of frosted, giving it a cool, creamy bite that’s more like a tres leches-meets-pudding hybrid than a classic cake.

Can I make this cake ahead of time?

Yes! This cake is actually better when made ahead. You can prepare it 1–2 days in advance and store it in the fridge. The layers firm up and the chocolate milk layer soaks into the cake beautifully over time.

Is this cake served warm or cold?

It’s meant to be served cold, straight from the fridge. The chilled chocolate and vanilla layers give it a refreshing texture that’s perfect for warm weather or post-dinner dessert.

Can I use homemade pudding instead of boxed mix?

Absolutely. You can use homemade vanilla pudding if you prefer. Just be sure it's thick enough to layer and firm up in the fridge. The chocolate milk pudding is already made from scratch in this recipe for that homemade, cozy taste.

Mexican Chocolate Milk Cake with Creamy Layers of Love

Name: Mexican Chocolate Milk Cake – 5-Star Creamy Favorite
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Mexican-American
Ingredients: 1 box chocolate cake mix; Ingredients listed on the box (usually eggs, oil, and water); 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; 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; 1 (8 oz) tub whipped topping (or homemade whipped cream)

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.

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.

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.