Spice up this unique cross of a Mexican Brownie Cake with as little or a lot of cayenne pepper. And don’t worry, the Cinnamon Sour Cream Frosting is sweetened and cool enough to bring down the heat!
Cinco de Mayo is coming! Do you plan on partying the night away? I do and here’s a holiday treat to share with your friends and family over some margaritas, Coronas, or simply spiced Mexican rice milk.
This cake-type brownie comes with a strong kick of flavor, SPICE and what’s great about this recipe is the ability to adjust the level of spiciness to your desire. Want it flaming hot, add a full teaspoon or more of ground red pepper (cayenne) or if you’re looking for a light mild kick then, 1/2 teaspoon will be sufficient. Either way, this is not an everyday type of brownie found in stores. Making this recipe is a one of a kind must-try.
My favorite part was the glaze which truly amazed me. Who knew sour cream could compliment so well on chocolate? Some may describe sour cream alone as having a mild sweet and sour taste which may not be palatable to some. Surprisingly, most of its flavor is masked from the sweetness of powdered sugar and cinnamon giving this Mexican treat a rich aroma of warm cinnamon yet peppery spice.
It’s soft creamy texture makes the frosting smooth and easy to spread. For more of a glaze, follow the Sour Cream recipe described below or for a thicker consistency, add more powdered sugar and use only 1 teaspoon of milk instead of 2.
So when Cinco de Mayo comes, be a little daring and kick it up a notch and see who can handle the spiciness of this brownie cake.
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Spicy Mexican Brownie Cake
- Total Time: 2 1/2 hours
- Yield: 13x9 in (33 x 23 cm) cake 1x
- Diet: Vegetarian
Description
Spice up this unique cross of a Mexican Brownie Cake with as little or a lot of cayenne pepper. And don’t worry, the Cinnamon Sour Cream Frosting is sweetened and cool enough to bring down the heat!
Ingredients
CAKE
- 1 1/4 cups (283 grams) unsalted butter, softened
- 3/4 cup (90 grams) unsweetened cocoa powder
- 4 large eggs (200 grams)
- 2 cups (400 grams) granulated sugar
- 1 1/2 cups (180 grams) all-purpose flour
- 1 1/2 teaspoons (6 grams) baking powder
- 1 teaspoon (3 grams) ground cinnamon
- 1/4 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon salt
- 1/2 cup (120 grams) oat milk or whole milk
- 1 tablespoon (6 grams) pure vanilla extract
FROSTING
- 1/3 cup (75 grams) unsalted butter, softened
- 1/3 cup (80 grams) sour cream
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon pure vanilla extract
- 4 cups (460 grams) powdered sugar
- 1 to 2 teaspoons oat milk or whole milk
Instructions
- CAKE: Heat oven to 350°F (175°C). Grease and flour bottom and sides of a 13×9 in (33 x 23 cm) baking pan; set aside.
- In a small bowl using an electric mixer on low speed, mix butter and cocoa until just combined. Beat in eggs one at a time until well blended. Add remaining cake ingredients and mix on low speed until just blended. Spread in prepared pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean or with a few crumbs. Allow brownie cake to cool in pan for 10 minutes before removing. Allow cake to cool to room temperature before applying frosting.
- FROSTING: Meanwhile, in a large bowl, beat butter using an electric mixer until light and fluffy. Add sour cream, cinnamon and vanilla, scraping sides of the bowl frequently.
- On low speed, add powdered sugar 1 cup (115 grams) at a time. Stir in milk 1 teaspoon at a time until frosting becomes smooth and spreadable. If the frosting is too thin or runny, add more powdered sugar 1/2 cup at a time. Alternatively, if frosting is too thick, add milk 1 teaspoon at a time. Frost cake, slice and ENJOY!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cuisine: Mexican
Keywords: Mexican chocolate cake, cinco de mayo, spicy chocolate, spicy brownie
Spicy Mexican Brownie Cake recipe slightly adapted from (p.47) Betty Crocker’s The Big Book of Cakes.
Mexican & Latin Recipes
