Mexican Chocolate Orange Cappuccino Cake Recipe

Name: Mexican Chocolate Orange Cappuccino Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) box dark chocolate cake mix; 2 (4 ounce) boxes chocolate fudge instant pudding mix; 1 tablespoon freshly grated orange zest; 1 teaspoon cinnamon; 1 cup sour cream; 1/2 cup brewed coffee, cooled; 1/4 cup orange-flavored liqueur or 1/4 cup orange juice; 1/4 cup canola oil; 4 large eggs; Frosting; 1 (15 ounce) can purchased chocolate frosting; 1 tablespoon orange-flavored liqueur or 1 tablespoon orange juice; 1 teaspoon freshly grated orange zest; Filling; 1 cup orange marmalade, with finely shredded peel (such as Smuckers)

Servings: persons

1 (18 ounce) box dark chocolate cake mix
2 (4 ounce) boxes chocolate fudge instant pudding mix
1 tablespoon freshly grated orange zest
1 teaspoon cinnamon
1 cup sour cream
1/2 cup brewed coffee, cooled
1/4 cup orange-flavored liqueur or 1/4 cup orange juice
1/4 cup canola oil
4 large eggs
Frosting
1 (15 ounce) can purchased chocolate frosting
1 tablespoon orange-flavored liqueur or 1 tablespoon orange juice
1 teaspoon freshly grated orange zest
Filling
1 cup orange marmalade, with finely shredded peel (such as Smuckers)

1
["Preheat oven to 350 degrees F.", "Grease and flour three 9 or 8"" round cakes tins.", "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.", "Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.", "Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.", "Cool in pans on wire racks for 15 minutes.", "Remove cake from pans and let cool completely, at least 30 minutes.", "Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.", "Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.", "Place second cake layer top side down onto the marmalade.", "Spread with remaining marmalade.", "Top with remaining cake layer, top side up.", "Frost sides and top with frosting.", "Chill at least 1 hour and store leftovers in the fridge.", "Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix."]

980

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (18 ounce) box dark chocolate cake mix, 2 (4 ounce) boxes chocolate fudge instant pudding mix, 1 tablespoon freshly grated orange zest, 1 teaspoon cinnamon, and more.

Yes, Mexican Chocolate Orange Cappuccino Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Chocolate Orange Cappuccino Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions