Chocolate Orange Cake

5 from 2 votes

This tender Chocolate Orange Cake is an incredibly decadent homemade dessert. It’s easy to make, so you can enjoy it for a special occasion or just because.

Prep Time20

Cook Time25

Cooling Time1

Total Time1 45

Servings:

Calories: 454kcal

Author: Karin and Ken

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!

Nutrition