Chocolate Orange Cake (2024)

Even if you don't typically go for fruit and chocolate together, you are going to adore this Chocolate Orange Cake. Chocolate and orange lovers unite over this decadent, deeply chocolatey cake that's bursting with natural orange flavor.

This cake starts off with an incredibly moist chocolate cake and a classic creamy fudge frosting. Orange is infused in the cake batter, cake soak, and frosting for a burst of zesty flavor in each bite.

Stacked into a small layer cake but easy enough to throw together without too much fuss, this orange chocolate cake recipe is the perfect celebration cake for birthdays to afternoon chocolate cravings.

Chocolate Orange Cake without Orange Extract

This chocolate cake is so rich and fudgy, but you'll be surprised just how much of the real orange flavor shines through. So much of the essence of oranges is in the zest. Grating fresh oranges and massaging the orange zest into granulated sugar releases all of the citrus oils and flavor.

Using both the orange zest and freshly squeezed orange juice in all parts of the cake gives it enough flavor that you won't even need to track down orange extract.

Ingredients at a Glance

• All-purpose flour
• Unsweetened Cocoa - grab the Dutch processed!
• Baking powder and Baking soda - they perform similar roles in helping the cake rise, but are not interchangeable
• Kosher salt - I recommend Diamond Crystal. Reduce by half if using Morton's table salt or similar.
• Granulated sugar
• Neutral oil - pick an oil with a mild taste like avocado, vegetable, or canola
• Eggs - they should be large and at room temperature
• Buttermilk - this tangy dairy will add flavor to the cake and keep it extra tender
• Oranges - fresh orange juice and orange zest are need for all that orange flavor!
• Unsalted Butter - it should be soft and creamy, not melted, for smooth fudge frosting
• Powder sugar - sifted, as needed

This orange and chocolate cake comes together fairly easily. While you can surely stir the batter by hand, you will need an electric mixer for the fudge frosting (a hand mixer will work just fine). You will also need:

• Citrus zester or microplane
• Three, 6-inch cake pans
• Offset spatula for icing the cake
• General kitchen tools (spatulas, measuring spoons, etc.)

Instructions

There are three parts to this recipe: the chocolate and orange cake, orange simple syrup, and a chocolate orange buttercream frosting.

Mix the batter - stir the recipe by hand with a large rubber spatula or use an electric mixer to combine the ingredients.

Bake the cake - the cake batter bakes in three, 6-inch cake pans.

Make the syrup - while the cake cools, make the orange simple syrup by simmering orange juice, water, and sugar.

Mix the frosting - next, use an electric mixer to blend the butter until creamy then slowly add in the powdered sugar and unsweetened cocoa powder. Add fresh orange juice until it is smooth and spreadable.

Assemble - brush the cooled cake layers with orange syrup and stack with the chocolate orange frosting.

Eat! - Lastly, serve the cake at room temperature.

Brush the tops of each layer with orange simple syrup.

Spread the orange fudge frosting between the layers until smooth.

See Also

How to Make Pistachio Bread for the Holidays - Margin Making Mom®Creamy Red Lentil Carrot SoupChicago-Style Deep-Dish PizzaStunning Blueberry Lemon Curd Tart

Stack the cake then crumb coat with a thin layer of frosting and chill.

Fully ice the cake with fudge frosting and decorate as desired.

How to Decorate a Cake with a Star Tip

Using a large star piping tip, like a Wilton 1B, is a simple yet effective way to bring some texture and fun to any cake.

To pipe, hold the filled piping bag straight down and hover the tip a half inch from the surface of the cake. Give the bag a gentle squeeze. Keep going until a frilly dollop of frosting piles on itself.

When done, completely stop all pressure on the piping then pull up on the tip.

Substitutions

Gluten-Free: Try a one-for-one gluten free flour in place of the all-purpose flour.

Buttermilk: Use half sour cream and half regular milk instead of buttermilk. Alternatively, make your own soured milk by mixing a tablespoon of lemon or vinegar into 1 cup of buttermilk. Stir and let sit 5 minutes before using.

Serving and Storage

Serve the cake at room temperature. It can be stored in a cake box over night in a cool room. Keep leftovers in the refrigerator for up to 4 days.

To freeze the cake layers, wait until they are completely cool then wrap well in plastic wrap. Freeze in the freezer for up to 3 months. Thaw frozen cake layers in the refrigerator overnight before use.

Chocolate Orange Cake Recipe FAQs

Recipe