If you have a sweet tooth craving something truly special, this Chocolate Orange Cake Recipe is an absolute showstopper you’ll want to bake again and again. Combining the rich, velvety depths of cocoa with the bright, zesty pop of fresh orange, this cake achieves a perfect harmony of flavors that is both comforting and delightfully refreshing. Moist, tender, and layered with luscious chocolate orange buttercream, it’s a dessert that effortlessly elevates any occasion, whether it’s a family gathering, birthday, or simply a well-deserved treat for yourself.
Ingredients You’ll Need
This Chocolate Orange Cake Recipe uses simple, straightforward ingredients that come together to create extraordinary flavor and texture. Each component plays a key role—from the fresh orange juice bringing brightness, to the cocoa powder providing chocolatey richness, and the butter adding creaminess and depth.
- Fresh squeezed orange juice (1/2 Cup/120ml): Adds natural citrus tang and moisture that brightens the chocolate flavor.
- Whole milk (1/2 Cup/120ml): Helps tenderize the cake crumb and mixes with orange juice for that slight curdle effect.
- Granulated sugar (1 2/3 Cups/340g): Sweetens the batter while blending with orange zest for aromatic notes.
- Orange zest (1 Tbsp + 1 Tbsp): Infuses the cake and frosting with a fragrant citrus essence that pairs perfectly with cocoa.
- All purpose flour (2 Cups/265g): Provides structure while keeping the cake light and soft.
- Unsweetened cocoa powder (2/3 Cup + 1 Cup/60g + 90g): The heart of the chocolate flavor, choose natural or Dutch-processed for deep color and taste.
- Baking soda (2 tsp) and baking powder (1 tsp): Essential leavening agents for a nice rise and airy crumb.
- Salt (1/2 tsp + pinch): Enhances and balances all the sweet and citrus flavors.
- Vegetable oil (1/2 Cup/120ml): Keeps the cake tender and moist without heaviness.
- Large eggs (2): Provide structure and richness.
- Pure vanilla extract (1 1/2 tsp): Adds warmth and depth.
- Hot coffee or hot water (1 Cup/240ml): Intensifies chocolate flavor while keeping the batter moist.
- Unsalted butter (2 Cups/452g): The base of the luscious buttercream frosting, room temperature for easy whipping.
- Powdered sugar (5 1/2 Cups/660g): Sweetens and thickens the buttercream to silky perfection.
- Additional whole milk (5 Tbsp/75ml) and fresh squeezed orange juice (1 Tbsp/15ml): Balance the frosting’s texture and flavor.
- Orange slices (candied or fresh, 2, quartered): Pretty and flavorful garnishes.
How to Make Chocolate Orange Cake Recipe
Step 1: Prep Your Pans and Wet Ingredients
Start by preheating your oven to 350ºF (177ºC) and preparing your cake pans with baking spray and parchment paper. Then, whisk together the fresh squeezed orange juice and whole milk in a small jar—don’t worry if it starts to curdle, that’s exactly what you want to create the right texture in your cake!
Step 2: Combine Dry Ingredients with Sugar and Zest
Using your mixer, blend granulated sugar and orange zest until you release that lovely citrus aroma. Add your flour, cocoa powder, baking soda, baking powder, and salt to form a fragrant and rich base. Mix gently but thoroughly with the orange-sugar mixture on low speed to keep everything tender and well blended.
Step 3: Add Oils, Eggs, and Flavors
Next, incorporate the vegetable oil, eggs, vanilla extract, and your orange-milk combination to the dry mixture. Mix on low speed until just combined to avoid overworking the batter. Slowly stream in the hot coffee or water while mixing to bring everything silky smooth—this thin batter is exactly what you want for a moist cake.
Step 4: Bake and Cool
Pour your batter evenly into the prepared pans and bake for 32 to 36 minutes. A toothpick inserted in the center should come out clean when it’s done. Allow the cakes to cool for a few minutes in the pans, then transfer to a wire rack to cool completely before frosting.
Step 5: Make the Chocolate Orange Buttercream
Whip the room temperature butter with orange zest until light and fluffy. Add cocoa powder, powdered sugar, and milk in stages, mixing on low to keep the texture smooth without a sugar cloud. Finish by adding the orange juice and salt, ensuring your frosting has that perfect balance of creamy chocolate and citrus zing.
Step 6: Assemble and Decorate
Level your cooled cake layers, and start stacking with generous layers of buttercream in between. After crumb coating, chill the cake to set the layers. Frost again smoothly, create scalloped textures with a comb, and pipe elegant swirls on top using reserved buttercream. Garnish with candied or fresh orange slices and a sprinkle of fresh orange zest for that final wow factor.
How to Serve Chocolate Orange Cake Recipe
Garnishes
Decorating with fresh or candied orange slices and a light dusting of orange zest not only adds visual appeal but also enhances the citrus aroma with each bite. These garnishes make the cake feel festive and inviting.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla bean ice cream, or even a fresh berry salad. These sides balance the rich chocolate and bright orange flavors, providing contrast and added indulgence.
Creative Ways to Present
For a stunning dessert table centerpiece, layer this cake on a beautiful cake stand surrounded by fresh oranges and sprigs of mint. You can also slice and serve it in elegant dessert plates with a drizzle of chocolate ganache or a splash of orange liqueur for an adult twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Orange Cake Recipe covered tightly at room temperature if serving within two days, or refrigerate to maintain freshness for up to a week. Just make sure to bring slices to room temperature before enjoying for the best flavor and texture.
Freezing
You can freeze the cake layers before frosting for up to three months, wrapped well in plastic wrap and foil. For assembled cakes, freeze uncovered for a few hours until firm, then wrap and freeze. Thaw overnight in the refrigerator before serving.
Reheating
Since this cake is best enjoyed at room temperature, avoid microwaving if possible. Simply let slices sit out for 30 minutes before serving, allowing the buttercream and cake to soften naturally for that melt-in-your-mouth experience.
FAQs
Can I use different types of cocoa powder in this recipe?
Absolutely! Both natural and Dutch-processed cocoa powders work well here. Dutch-processed tends to have a smoother, less acidic flavor, which complements the orange beautifully. Feel free to use whichever you have on hand.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend that’s meant for baking. Just be sure that your baking soda and powder are also gluten-free to keep the recipe safe for those with sensitivities.
Can I substitute coffee with water in this recipe?
Definitely. The hot coffee enhances and deepens the chocolate flavors, but if you prefer not to use coffee, hot water works just fine and will still yield a moist and delicious cake.
How long does this cake stay fresh after baking?
When stored properly at room temperature in an airtight container, this cake stays fresh and moist for about two days. Refrigeration can extend its freshness up to a week, but it’s best enjoyed within that timeframe.
Can I make the buttercream frosting ahead of time?
Yes, you can prepare the chocolate orange buttercream a day in advance. Store it tightly covered in the refrigerator and whip it again briefly before frosting your cake to bring back that fluffy texture.
Final Thoughts
There’s something truly magical about this Chocolate Orange Cake Recipe that brings joy to both the baker and the lucky people who get to eat it. The balance of flavors, the lovely texture, and that beautiful presentation all come together to create a dessert that’s worth every moment spent making it. I warmly invite you to try this recipe soon—you might just find it becomes your new favorite cake to share and celebrate with loved ones.
Print
Chocolate Orange Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 20 minutes
- Yield: 15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Orange Cake combines rich cocoa with bright, fresh orange flavors for a moist, tender cake layered with creamy chocolate orange buttercream. Perfect for celebrations, this cake is elegantly finished with candied orange slices and orange zest for a stunning presentation.
Ingredients
Cake:
- 1/2 Cup (120ml) fresh squeezed orange juice (from about 2 large oranges)
- 1/2 Cup (120ml) whole milk, room temperature
- 1 2/3 Cups (340g) granulated sugar
- 1 Tbsp orange zest (from about 1/2 large orange)
- 2 Cups (265g) all purpose flour
- 2/3 Cup (60g) unsweetened cocoa powder (natural or Dutch-processed)
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 Cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 1 Cup (240ml) hot coffee or hot water
Buttercream:
- 2 Cups (452g) unsalted butter, room temperature
- 1 Tbsp orange zest (from about 1/2 large orange)
- 1 Cup (90g) unsweetened cocoa powder (natural or Dutch-processed)
- 5 1/2 Cups (660g) powdered sugar
- 5 Tbsp (75ml) whole milk, room temperature
- 1 Tbsp (15ml) fresh squeezed orange juice (from about 1/4 large orange)
- pinch of salt, or to taste
Garnish:
- 2 orange slices (candied or fresh), quartered
- 1–2 tsp fresh orange zest
Instructions
- Preheat and prepare pans: Preheat your oven to 350ºF (177ºC). Spray three 6-inch or two 8-inch cake pans with baking spray and place parchment paper circles at the bottom of each.
- Mix orange juice with milk: In a small jar or measuring cup, whisk together fresh squeezed orange juice and whole milk. Allow to sit to curdle slightly, which will enhance the cake’s texture.
- Combine dry ingredients with sugar and zest: Using a stand mixer with paddle attachment or hand mixer, beat granulated sugar and 1 tbsp orange zest until fragrant, about 1 minute. Add flour, cocoa powder, baking soda, baking powder, and salt; mix on low speed just to combine.
- Add wet ingredients: Add vegetable oil, eggs, vanilla extract, and the orange-milk mixture to the bowl; mix on low until just combined. Slowly stream in hot coffee or water while mixing at low speed, then increase speed to medium and beat until smooth, about 2 minutes. The batter will be thin.
- Bake the cake layers: Pour the batter evenly into prepared pans. Bake for 32-36 minutes until a toothpick inserted comes out clean. Let cool in pans for 5 minutes, then transfer to wire racks to cool completely before frosting.
- Make the buttercream: Using a hand mixer or stand mixer, cream butter with 1 tbsp orange zest on medium-high speed for about 5 minutes until light and fluffy. Add cocoa powder, half the powdered sugar, and half the milk; cover bowl with a towel and mix on low. Remove towel after 30 seconds and continue mixing until combined.
- Finish buttercream: Add remaining powdered sugar, milk, orange juice, and a pinch of salt. Mix on low until smooth, scraping the bowl as needed.
- Assemble the cake: Level cooled cake layers as desired. Place a small amount of buttercream on a cardboard cake circle, then add the first cake layer. Spread a generous layer of buttercream between layers and stack. Apply a crumb coat of buttercream and refrigerate for at least 30 minutes to set.
- Final frost and decorate: Reserve 1/2 cup buttercream for piping. Frost the cake evenly with remaining buttercream using a cake comb to create scalloped texture. Chill cake for 15+ minutes until firm.
- Pipe swirls and garnish: Use a piping bag fitted with Wilton 1M tip to pipe swirls on top of the cake. Place quartered orange slices between swirls and sprinkle with fresh orange zest for garnish.
Notes
- Use room temperature ingredients to ensure even mixing and a smooth batter.
- Hot coffee enhances the chocolate flavor but can be substituted with hot water for a milder taste.
- The orange juice and milk curdling is intentional and helps tenderize the cake.
- For best results, allow cake layers to cool completely before frosting to prevent melting buttercream.
- Buttercream can be made a day ahead and refrigerated; bring to room temperature and re-whip before using.
- Orange zest additions intensify citrus flavor throughout the cake and frosting.
