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
Scale
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.
