Mexican Chocolate Orange Cappuccino Cake

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“I clipped this out of a 1998 issue of Off Duty military magazine. It is a rich, decadent cake that looks fancy, but starts with doctored up cake mix and a can of purchased frosting. This is not purporting to be an authentic Mexican recipe, but has hints of Mexican flavorings. Prep time does not include cooling time and chilling time. I estimated about 20 minutes of preparing the batter and frosting and 20 minutes to assemble the cake once cooled.”
1hr 5mins
10-12 thin slices

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Grease and flour three 9 or 8" round cakes tins.
  3. Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
  4. Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
  5. Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
  6. Cool in pans on wire racks for 15 minutes.
  7. Remove cake from pans and let cool completely, at least 30 minutes.
  8. Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.
  9. Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
  10. Place second cake layer top side down onto the marmalade.
  11. Spread with remaining marmalade.
  12. Top with remaining cake layer, top side up.
  13. Frost sides and top with frosting.
  14. Chill at least 1 hour and store leftovers in the fridge.
  15. Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.

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