Mexican Creole Cake
A rich, moist chocolate cake with subtle creole flavors, perfect for celebrations or casual gatherings, combining cocoa, vanilla, and a hint of salt for depth.
Ingredients
Instructions
- Cream together the sugar, vanilla, and eggs until smooth and well combined.
- Sift together the flour, cocoa, and salt in a separate bowl.
- Gradually add the dry mixture to the creamed mixture, alternating with the buttermilk, and mix until smooth.
- Mix the baking soda with the boiling water and add it to the batter, stirring well (the batter will be very thin).
- Pour the batter into a greased 9 x 13-inch pan and bake at 350°F for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. You can substitute vegetable oil with melted coconut oil for a different flavor. If you don't have buttermilk, mixing regular milk with a teaspoon of vinegar or lemon juice can work. Consider adding chocolate chips or nuts for extra flavor. This cake pairs well with a scoop of vanilla ice cream.
Serving Suggestions
Serve the Mexican Creole Cake with a dusting of powdered sugar or a drizzle of chocolate sauce for an elegant touch. It pairs beautifully with a side of whipped cream or a scoop of ice cream. For a festive twist, try serving it alongside a fruit salad or with a dollop of guacamole dip casserole for a unique contrast in flavors.
Storage & Reheating
Store any leftover Mexican Creole Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 15-20 seconds. Alternatively, warm it in the oven at 350°F for about 10 minutes for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Creole Cake contains roughly 248 calories, with 7g protein, 31g carbohydrates, and 5g fat. It is a good source of vitamin C (18% of the Daily Value), protein (13% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 2244mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with gluten-free flour or almond flour, but be aware that the texture might change slightly. If using almond flour, consider adding an extra egg to help bind the ingredients together.
What can I do if my batter is too thin?
If your batter appears too thin, it might be due to the boiling water incorporation. Ensure you're measuring accurately and not adding too much liquid. You can add a little more flour, a tablespoon at a time, until you reach the desired consistency.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can increase the cocoa powder to 1/4 cup or add chocolate chips to the batter. Additionally, serving it with a rich chocolate ganache or frosting can elevate its chocolate profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).