Kahlua Mexican Cocoa Cake Recipe

The best delicious Kahlua Mexican Cocoa Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Kahlua Mexican Cocoa Cake recipe today!

Hello my friends, this Kahlua Mexican Cocoa Cake recipe will not disappoint, I promise! Made with simple ingredients, our Kahlua Mexican Cocoa Cake is amazingly delicious, and addictive, everyone will be asking for more Kahlua Mexican Cocoa Cake.

What Makes This Kahlua Mexican Cocoa Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Kahlua Mexican Cocoa Cake.

Ready to make this Kahlua Mexican Cocoa Cake Recipe? Let’s do it!

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Ingredients & Directions

1 pk (18.25 ounce) Devil’s Food
-Cake Mix
1 ts Ground cinnamon
3 Eggs
1 c Coffee; cold
1/3 c Kahlua
1/2 c Vegetable oil

Heat oven to 350 degrees F. Grease and lightly flour 2 8-inch cake pans.

In large bowl, combine cake mix, cinnamon, eggs, coffee, Kahlua and oil.
Blend on low speed of electric mixer until moistened. Mix at medium speed 2
minutes. Pour batter into pans. Bake for 35 minutes or until done. Cool in
pans 10 min. then turn out onto wire rack and cool completely. Fill and
frost cake with frosting. Sprinkle top with cocoa, cinnamon or chocolate.


1 16 ounce carton creamy chocolate flavored frosting.
1/2 teaspoon ground cinnamon 2 Tablespoons Kahlua

In small bowl, combine frosting, cinnamon and Kahlua. Beat to blend.

12 Servings

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