Mexican Chocolate Cake With Mascarpone Whipped Cream Frosting

12 slices
1 hr 15 min

A glorious chocolate cake with warm spices topped with a luxurious frosting of mascarpone and whipped cream.

Growing up, I remember cake after cake over the years, my mom scraping the frosting off.  I hope I’m not embarrassing her here as that’s not my intention.  But she’s never seemingly been into frosting and many times, who can blame her?

Frosting can be oh-so-achingly sweet at times, beyond overloaded with sugar to where your eyes feel itchy.  It can easily overpower a cake.  And yick, why do that?


Not only is this chocolate cake utterly delicious on its own, and incredibly easy to make but I was extra excited by the frosting aspect of it for two reasons:  1. for my mom, and 2. it sounded tasty.  And what could be bad about cream and more cream?!  Whipped cream and mascarpone?! 

Now don’t panic.  I know mascarpone isn’t in every grocer.  I know too it’s stupid expensive, like unjustifiably expensive.  Don’t let this deter you as it’s shockingly simple to make your own and far less expensive.

Swing by The Bake Dept for this recipe and how to make your own homemade mascarpone.

Once the cake has completely cooled, time to schmear on that sublime frosting.  I put quite a generous spread for the center and lightly set the other layer atop.  Frost that bad boy with as much as you can and holy cats and dogs, enjoy the daylights outta this one my friends!

A quick dash of cinnamon atop makes for an attractive finish, hinting at the interior's deliciousness.

And voila! This cake is so incredible.

Over on The Bake Dept you'll find only the best cake recipes so do drop on by!

Mexican Chocolate Cake With Mascarpone Whipped Cream Frosting
Recipe details
  • 12  slices
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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  • 1 cup (84 g) unsweetened cocoa
  • 2 3/4 cups (330 g) all-purpose flour
  • 1 1/4 cups (248 g) granulated sugar
  • 1 cup ( 213 g) brown sugar, packed
  • 1 1/2 tablespoon (12 g) cinnamon
  • 2 teaspoons (12 g) baking soda
  • 1/2 teaspoon (1.3 g) cayenne pepper, to taste (optional)
  • 1/2 teaspoon (3 g) fine sea salt
  • 2 cups (473 ml) whole or 2% milk
  • 1 cup (237 ml) vegetable oil
  • 2 eggs
  • 2 tablespoons (30 ml) balsamic, white or apple cider vinegar
  • 1 1/2 tablespoons (22 ml) vanilla
  • 8 oz. (227 g) mascarpone cheese (softened)
  • 1/2 tablespoon (4 g) cinnamon up to 1 tablespoon (8 g)
  • 2 teaspoons (9 g) vanilla
  • 1 cup (114 g) powdered sugar
  • pinch of salt
  • 2 cups (473 ml) heavy cream
Preheat the oven to 350° F (176° C) and with cooking spray, spray two 8” round cake pans. If you have parchment paper, cut a circle to fit and place in the bottom of the pans then spray the paper. You can also use 9” pans.
In a large bowl, whisk all of the dry ingredients together until nicely blended.
In a medium bowl, combine all of the wet ingredients and whisk those until nicely blended.
Add the wet ingredients to the dry ingredients and whisk until well combined then split the batter between the two cake pans. Place the pans in the oven and switch sides or rotate halfway through.
For 8” pans, bake time is approximately 45 minutes; for 9” pans, begin checking around the 35 minute mark. In either case, when toothpicks inserted in the centers come out clean save a few crumbs, the cakes are done.
Remove from the oven, allow to cool in the pans about 10 minutes then flip onto a cooling rack.
Frosting and Assemble
Combine until smooth the mascarpone, cinnamon, vanilla, powdered sugar, and the pinch of salt in a bowl with a whisk.
Whip the heavy cream in a stand mixer until just before stiff peaks form then add the mascarpone mixture. Whip the two together until everything is combined, about a minute.
Pile on a layer of frosting atop one cake, set the second layer gingerly on the first, and finish frosting the cake. Serve immediately and store the remainder in the refrigerator.
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Becky at The Bake Dept
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  • DMC the bartender DMC the bartender on Mar 03, 2022

    You shared this, "Swing by The Bake Dept for this recipe and how to make your own homemade mascarpone." I clicked through and found this is how you make mascarpone, "All it is is some heavy cream heated nicely for a bit, then the addition of lemon juice, a straining and chilling and voila, loads of mascarpone for a fraction of the price." That does not really tell me how to make it. Passed on those instructions you could shorten this recipe: In a large bowl add sifted cake flour. Then add sugar, cocoa, eggs, vanilla, and mix until done. Then put into a turned on oven for a while." No measurements. No temperatures. No times.

    • Becky at The Bake Dept Becky at The Bake Dept on Mar 06, 2022

      Hey DMC, I replied to your comment you left on the blog and here’s what I said: In the 13th paragraph is a link to Food52's homemade mascarpone recipe, I'm sorry you didn't see it. Thanks for the tips on the recipe for the cake, much appreciated. I'll try to make sure things are much clearer next time. Hope you'll come back, thanks.

  • Joyce Graue Joyce Graue on Mar 03, 2023

    Can I cut into slices and freeze?

    • Becky at The Bake Dept Becky at The Bake Dept on Mar 03, 2023

      Great question! I haven’t tried it but you probably could. Ideally, cut the cake unfrosted and freeze though I’m speculating you want to eat fully frosted at your leisure. Let me know how it goes!