Mexican Pound Cake

Mexican Pound Cake Recipe

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Barbara Rodgers


Best ever chocolate pound cake with just a hint of cinnamon.

★★★★★ 1 vote
10 Min
1 Hr 10 Min


1 pkg
(8-0z) semisweet chocolate baking squares, chopped
1 c
butter, softened
1 1/2 c
granulated sugar
large eggs
1/2 c
chocolate syrup
2 tsp
vanilla extract
1/4 tsp
baking soda
2 1/2 c
all-purpose flour
1 tsp
ground cinnamon
1/8 tsp
1 c

How to Make Mexican Pound Cake


  • 1Preheat oven to 325 degrees. Microwave chocolate baking squares at HIGH 1 minute and 15 seconds stirring at 15-second intervals.
  • 2Beat butter 2 minutes. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time beating just until yellow disappears.
  • 3Stir in melted chocolate, chocolate syrup and vanilla.
  • 4Combine flour and dry ingredients. Add to butter mixture alternately with buttermile. Beat at low speed just until blended. Pour batter into a greased and floured tube pan.
  • 5Bake at 325 degrees for 1 hour and 10 minutes. Cool in pan for 10 minutes; remove from pan to wire rack, and let cool completely. Sprinkle with powdered sugar.

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About Mexican Pound Cake

Course/Dish: Cakes, Chocolate
Regional Style: Mexican