Learn how to make this irresistible chocolate orange cake. It has two cake layers smothered in a velvety smooth orange-infused chocolate buttercream frosting.
A homemade chocolate cake batter and an orange buttercream made with fresh oranges and orange zest for that bold and bright citrus flavor infused with chocolate. This layer cake is out of this world!
You will find that his orange chocolate cake recipe is great for a birthday party, a special occasion when serving friends and family, gifting to loved ones or friends, or wanting a special cake to slice and serve up.
The natural orange flavor paired with the rich chocolate makes this a 5 star rating recipe.
If you are looking for more cake inspiration, check out this colorful hippie cake! Or you might enjoy this layered cannoli cake, or my peanut butter and chocolate Reese’s cake!
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- all-purpose flour
- unsweetened cocoa powder
- granulated sugar
- baking powder
- baking soda
- salt
- orange and orange zest
- buttermilk
- vegetable oil
- eggs
- vanilla extract
- chocolate chips
- unsalted butter
- powdered sugar
- Sliced or Candied oranges
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Grease your 9-inch round cake pans. Then in a large mixing bowl add your flour, cocoa powder, sugar, baking powder, baking soda, and salt. Then mix in the zest and stir well.
Next in another bowl, you will cream your orange juice, buttermilk, vegetable oil, eggs, and vanilla. Mix well to combine the wet ingredients.
Then you will slowly work in the dry ingredients to the wet ingredients, mixing to combine.
Divide the cake batter between the prepared pans, and smooth the tops with a rubber spatula. Then bake as directed.
Allow the cakes to cool completely, and then once cooled you will work on the chocolate orange buttercream frosting.
In a mixing bowl, you will add your butter and beat with a stand mixer or electric mixer for 2-3 minutes or until nice and creamy.
Sift in the cocoa powder, and salt and mix on low to create a velvety texture.
Add in the powdered sugar one cup at a time. Make sure to scrape down the sides of the bowl as well.
Then work in the orange zest and fresh orange juice. Mix until it is fully combined. Then work in the vanilla and mix one more time.
Next, you will follow all the steps in the recipe card on how to frost with your chocolate orange frosting.
Hint: use a sifter for your powdered sugar and cocoa powder when making the frosting. This helps to remove any lumps and ensures the cake frosting is super smooth and creamy.
Variations
Here is a handful of ways to change up this moist chocolate cake to give it a different or more vibrant flavor.
- Orange Extract – If you want an even bolder flavor, add some orange extract to the chocolate frosting. You will add a few drops, taste, and then adjust the flavoring as you see fit.
- Dark Chocolate Cocoa Powder – I used unsweetened cocoa powder, but you can reach for a dark cocoa powder to enhance the chocolate flavor to a whole new level. Then when you pair it with the chocolate ganache it makes it a chocolate lover’s dream.
- Decorations – you can use Terry’s chocolate orange for decorating if you don’t want to use candied oranges for the topper. Or slice up some blood oranges for garnish over the entire cake for a really deep look. You can place it around the edges of the cake.
See this Elvis blue suede shoes-inspired cake, for another out of this box cake recipe.
Equipment
You can use a large bowl a stand or a hand mixer for the cake batter. You will also use measuring cups, 9-inch or 8-inch round cake pans, an offset spatula for frosting, a separate bowl for dry ingredients, and so on.
I also recommend a cooling rack which helps allow your cakes to cool from the top and bottom sides of the cake, for a more even cooling.
Storage
Store your cake in an airtight container at room temperature for up to 4-5 days. You will find this cake is best sliced and served fresh, but it does last a few days before it begins to dry out.
Now you can go a step further and wrap your cake in plastic wrap and then place it in a freezer container. Freeze the cake for 2-3 months. Then eat a slice straight from the freezer or let it thaw at room temperature.
Wendy’s Test Kitchen Tips
- Make sure to use a non-stick cooking spray and parchment paper for lining your cake pans. This is going to offer the best results in preventing the cake from stocking in the pan.
- The other thing is you can use a serrated knife and trim the tops of the layered cake to make flat and even layers of the cake. This will make stacking the cake easier so it isn’t lop-sided.
- Make sure to add a crumb coat of frosting to the cake and allow it to chill before you move on with another layer of frosting.
- Start on low speed and work up when you are mixing up the cake batter and the frosting. Also, use a spatula to scrape the sides of the bowl to ensure all the ingredients get fully mixed.
FAQs
Yes, you can use a gluten-free flour blend instead of the all-purpose flour. Just make a gluten-free chocolate cake of your choice and then add in the orange zest and orange juice for flavoring.
Use room temperature ingredients and then use a sifter to run all dry ingredients through. This is going to help create a velvety smooth texture. Also allowing a stand mixer to whip up the frosting helps adjust the texture.
Once the cakes are cooled, wrap them in plastic wrap, and then store them in the fridge for 1-2 days. Or you can freeze the cake for up to 1 month. Then thaw the cakes and assemble them when ready.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chocolate Orange Cake :
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Chocolate Orange Cake
Equipment
- 9 inch round cake pans
- Large Mixing Bowl
- Large bowl
- electric mixer – hand mixer or stand mixer
- Sifter
- off-set spatula – for icing
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 oranges
- 1 cup freshly squeezed orange juice
- 1 cup buttermilk
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips optional
For the Chocolate Orange Buttercream:
- 1 cup unsalted butter softened
- 3-4 cups powdered sugar adjust for desired sweetness and consistency
- ¼ cup unsweetened cocoa powder
- Zest of 1 orange
- 2-3 tablespoons fresh orange juice
- 1 teaspoon pure vanilla extract
- A pinch of salt
For the garnish:
- 1 ½ cups chocolate ganache
- Sliced or candy oranges
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the orange zest and mix well.
- In another bowl, whisk together the orange juice, buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. If desired, fold in the chocolate chips.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- For the chocolate orange buttercream frosting:
- In a mixing bowl, beat the softened butter until it becomes creamy and smooth using a hand mixer or a stand mixer with a paddle attachment. This usually takes about 2-3 minutes.
- Sift in the cocoa powder and add a pinch of salt to the creamed butter. Mix on low speed until well combined.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Start with 3 cups of powdered sugar and adjust to your desired sweetness and consistency.
- Once the sugar is well combined, add the orange zest and 2 tablespoons of fresh orange juice to the frosting. Mix until fully incorporated.
- If the frosting is too thick, add more orange juice, a little at a time, until you reach the desired consistency. If it’s too thin, add more powdered sugar, a quarter cup at a time, until it thickens.
- Add the vanilla extract to the frosting and beat for an additional minute until the frosting is smooth and fluffy.
- Taste the frosting and adjust the sweetness or orange flavor if needed by adding more powdered sugar or orange zest/juice.
- To decorate the cake:
- Place one cake layer on a serving plate. Dollop a generous amount of buttercream over the top and spread it evenly. Place the second cake layer on top and cover it with the remaining buttercream, spreading it down the sides.
- Optionally, garnish the cake by pouring chocolate ganache over the cake and decorating with orange slices, candied oranges, additional orange zest, or chocolate shavings.
Notes
- Make sure that your butter is completely at room temperature before you start to make the orange butter cream so that it comes out smooth.