I promise this Chocolate Orange Cake will become your new favorite chocolate cake recipe. Each bite is wonderfully rich and soft without feeling dense. The addition of the chocolate orange buttercream frosting adds even more fresh citrus flavor to complement the orange included in the cake batter. It's such an impressive bite.
At this point, I have made this orange chocolate cake mostly because of cravings, but for birthdays as well. It's always a hit, and I find that it doesn't last long enough to worry about how long the leftovers have been in the refrigerator. Go ahead and grab a little slice with your coffee for breakfast as well; there's no judgment here!
If you love fresh oranges, try orange bundt cake and creamsicle cheesecake for dessert.
Jump to:
Why You'll Love This Recipe
- It's completely homemade: Both the cake and the frosting are made from scratch. It's easier than you may think, proving that you can prepare a delicious homemade effort even if you aren't an experienced baker.
- It's inexpensive: The ingredients used in this recipe are affordable, even on a tight budget. Basic baking staples like flour and sugar may be in your kitchen already, leaving you with very little extra cost.
- It has balanced flavors: The bright orange flavor balances the rich chocolate cake, keeping it from feeling too sweet or heavy.
Ingredients
The most important ingredients needed to make this chocolate orange cake recipe a success are listed below.
- Cocoa powder: I like Dutch process cocoa or natural cocoa for this recipe. Since the recipe contains baking powder and baking soda, natural cocoa helps activate the ingredients, while the Dutch process adds a deeper flavor.
- Orange: I use fresh orange juice and zest in this recipe. I don't recommend using bottled orange juice for this. Freshly squeezed provides the best bright, citrus flavor! (This is for both the cake batter and frosting.)
- Buttermilk: This helps to keep the cake nice and tender. It's a key ingredient to add moisture to the cake so you don't end up with a dry, dense cake. If you don't have buttermilk, you can add one tablespoon of white vinegar to whole milk and let it sit for 15 minutes. It works the same way!
- Boiling water: I use boiling water in this chocolate and orange cake because it helps to activate the cocoa powder. This deepens the rich chocolatey flavor.
- Butter: Allow your butter to sit at room temperature to soften before you start your buttercream frosting. I recommend using unsalted butter. If you only have salted, omit the extra salt.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make it spiced: Add warm spices like cinnamon and clove to the cake batter. They pair well with the cocoa and orange flavors.
- Add coconut: Fold in shredded coconut to add tropical flair and chewy texture to the cake.
- Blood orange: For a bolder citrus flavor, use blood orange juice and zest instead of regular orange.
How to Make Chocolate Orange Cake
Here are the directions needed for this orange chocolate cake recipe. Preheat your oven to 350 degrees F and line two 9-inch cake pans with parchment paper.
Step 1: Combine the dry ingredients. Add the dry ingredients for the cake batter to a large mixing bowl and whisk until they are well combined.
Step 2: Add the wet ingredients. Next, whisk in the wet ingredients until the batter is nice and smooth. Add the boiling water after and stir carefully.
Step 3: Transfer to the cake pans. Then, divide it between the two cake pans.
Step 4: Bake and cool. Stick the cake pans into the oven and bake them for about 25 minutes. Allow them to cool in the pans for about 10 minutes, and then transfer them to a cooling rack.
Step 5: Beat the butter and sugar. While they cool, start the buttercream by beating the butter and powdered sugar in a large bowl until fluffy.
Step 6: Add the cocoa powder and orange. Next, beat in the cocoa powder, vanilla, and salt. Once combined, add the orange juice and zest.
Step 7: Frost the cake. Frost the layers of the cooled cake with the buttercream and carefully stack them, and frost the sides.
Step 8: Garnish and serve. Finish the cake with fresh orange slices if you like, and enjoy!
Recipe Tips
- Use room temperature ingredients: For best results, ensure the eggs and buttermilk are room temperature as well. This keeps the cake batter perfectly smooth, resulting in a moister crumb.
- Use good-quality cocoa powder: Go with a high-quality cocoa powder for the best flavor and texture possible. Many varieties are inexpensive, too!
- Avoid the pith of the orange: When zesting the oranges, avoid the white under the skin. This is called the "pith" and can be very bitter.
- Storing: Store this chocolate cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze the cake for up to 3 months.
This chocolate loaf cake is another decadent chocolate cake recipe that you should try!
Serving Suggestions
- Try a homemade scoop of creamsicle ice cream or dark chocolate ice cream on top for the ultimate experience.
- Spread some rhubarb jam on your slice of cake (with or without frosting) for a lovely tart note.
- An easy dinner to prepare before indulging in this dessert is this chicken tortellini soup.
- Enjoy a chocolate cake shot with your slice of orange chocolate cake!
Recipe FAQs
If you overbake the cake, this is the top cause of it becoming dry and crumbly. As soon as it passes the toothpick test, take it out of the oven. I like to check on it within the last 5 minutes of baking time to ensure that it doesn't stay in too long.
If your butter is too cold or melted, this can cause it to have a grainy texture. Also, the recipe calls for powdered sugar. You can't swap granulated sugar because that will also make it grainy.
Avoid overmixing the batter. It's ready as soon as the ingredients are all just combined and there aren't any streaks of flour. If you overmix it, it can make the cake tough and dense.
More Delicious Chocolate Dessert Recipes
Do you like chocolate dessert recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chocolate Orange Cake
Equipment
- Stand mixer with paddle beater attachment or hand mixer
Ingredients
Chocolate Orange Cake
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup cocoa powder
- 1 tablespoon orange zest
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup oil
- ½ cup orange juice
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup boiling water
Orange Buttercream Frosting
- 1 cup butter softened
- 3 cups powdered sugar
- ¾ cup cocoa powder
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup orange juice
- 1 teaspoon orange zest
Instructions
Chocolate Orange Cake
- Preheat the oven to 350°F/180°c. Grease and line with parchment paper, 2 x 9-inch round cake tins. Set aside.
- Add the flour, granulated sugar, cocoa powder, orange zest, baking powder, baking soda and salt to a large mixing bowl. Whisk until well combined.
- Add the buttermilk, oil, orange juice, eggs and vanilla extract to the dry ingredients and whisk once again until well combined. Add the boiling water and mix carefully until well combined.
- Divide the cake batter between the 2 prepared cake tins. Transfer to the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the cake tins for 10 minutes before transferring to wire cooling racks to cool completely.
Orange Buttercream Frosting
- To make the buttercream frosting, add the softened butter to the bowl of a stand mixer. Beat using a paddle beater attachment on a medium-high speed for 3 minutes or until pale and creamy.
- Add the powdered sugar to the butter, one cup at a time, and beat on a low speed until combined. Repeat with the cocoa powder.
- Add the vanilla extract and salt to the buttercream mixture, and beat on a medium-high speed for 3 minutes, or until fluffy. Add the orange juice and orange zest and beat once again until well combined.
- Place cooled cake on serving plate and dollop frosting on top of bottom cake later. Smooth with knife. Carefully place top layer on.
- Add dollops of frosting to top of cake and smooth frosting on top and sides of the cake. Decorate by twisting thin orange slices, or orange zest, if desired.
Notes
- Be careful not to overmix the cake batter so the baked cake doesn't turn out dense and tough.
- Avoid the white pith of the orange peel so your cake doesn't take on a bitter taste.
- Prepare this orange and chocolate cake a day in advance so it's ready to serve for a party or special occasion!
Wilma says
I am definitely going to bake this cake, it sounds awesome!!
Karin and Ken says
I just love this cake and hope you do as well! Please let me know what you think if you have a moment. I would love to know. Hopefully I’m not the only one who thinks this cake is amazing! Regardless take care and enjoy the rest of your day! Karin