Mexican Spice Cake
This cake is adapted from my favorite recipe on the internet, pumped up with cinnamon and cayenne for a Cinco de Mayo kick.
  • 1⅓ c (166 g) flour
  • ⅜ c (33 g) unsweetened cocoa powder
  • 1½ tsp baking soda
  • ¾ tsp cinnamon
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • ½ c (118 g) butter, room temp
  • 1½ c (213 g) brown sugar, lightly packed
  • 2 eggs, room temp
  • 1 tsp vanilla
  • ⅔ c (157 ml) sour cream, room temp
  • ⅔ c (157 ml) boiling water
  1. Preheat oven to 350F (175C). Oil and line two 6-inch pans. Set aside.
  2. Sift together the flour, cocoa, soda, cinnamon, cayenne and salt in a large bowl and set aside.
  3. Cream the butter and sugar, until very light and fluffy, about 10 minutes. Be sure to scrape the bowl every now and again.
  4. Add the eggs, one at a time, beating until very well incorporated. Add the vanilla.
  5. Pour in a third of the dry ingredients, mix until just combined.
  6. Add half of the sour cream and mix until just combined.
  7. Continue in this fashion, ending with the dry ingredients, mixing until everything is just combined,
  8. With the mixer on it's lowest setting, very slowly pour in the boiling water so it does not puddle and splash.
  9. Divide the batter between the two pans and bake 35 to 40 minutes, or until the top springs back when lightly pressed.
  10. Allow the cakes to cool in their pans for 10 minutes. Remove them and wrap completely in plastic wrap, placing in the refrigerator to cool completely before splitting and frosting.
Recipe by Whisk Kid at