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Spiced Μεξικάνικα Cake Σοκολάτας Mini Sugar Skulls

Spiced Mexican Chocolate Cake Sugar Skulls

Degree of difficulty


Preparation time

35 minutes

Cooking Time

15 minutes




  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon chili powder 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon instant coffee
  • ½ teaspoon kosher salt 
  • 1 ½ cups butter, softened 
  • 1 cup sugar
  • ¾ cup brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • ½ cup freshly brewed hot coffee


  1. Preheat oven to 165 degrees Celsius 
  2. Prepare Skull Cake Pan with baking spray, or brush with butter and dust with cocoa to give the skulls a fun look. 
  3. Whisk the flour, cocoa powder, baking powder, cinnamon, instant coffee, and salt together. 
  4. In a separate bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugars together until creamy and lightened, about 2 to 3 minutes. Add eggs one at a time, mixing well after each one. Then, add vanilla extract. 
  5. Put the mixer on low speed, then in 4 additions, alternate between adding buttermilk and the dry ingredients. Mix until smooth. Add hot coffee slowly until well combined. 
  6. Fill each well of the Skull Cake Pan no more than ¾ full—about ½ cup of batter each. Gently tap the pan on top of the counter to evenly distribute batter and eliminate air bubbles. 
  7. Bake for 30 to 35 minutes. Allow the cakes to cool in the pan 15 to 20 minutes before inverting onto a cooling rack. Repeat with remaining batter. 
  8. Serve with roasted berries, dust with powdered sugar, or garnish as desired with royal icing, writing gel, little candies, or sprinkles. For more decorating tips, check out our guide. 
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