There’s something magical about the pairing of rich chocolate and bright citrus. The moment I tasted my first Chocolate Orange Cake, I knew it was a flavor combination worth keeping in my baking rotation. Imagine a dark, moist chocolate sponge kissed with the zest and juice of fresh oranges, then layered with a silky chocolate orange fudge frosting. It’s elegant, indulgent, and surprisingly simple to make at home.
This cake is a showstopper for any occasion—whether you’re celebrating a birthday, bringing dessert to a holiday party, or just want to treat yourself on a cozy weekend afternoon. By the time you finish decorating it with candied orange slices and chocolate shavings, you’ll have a centerpiece dessert that’s as stunning as it is delicious.
Chocolate Orange Cake
Ingredients
- 2 cups all-purpose flour
- 1 ⅓ cups granulated sugar
- 1 cup brown sugar light or dark
- 1 cup unsweetened cocoa powder natural or Dutch-processed
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¼ cups buttermilk or 1 cup milk + 1 tbsp vinegar
- ¾ cup orange juice freshly squeezed preferred
- ⅔ cup vegetable oil or canola or melted coconut oil
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 orange, zested
- 1 ½ cups semi-sweet chocolate chips for frosting
- ¾ cup heavy cream for frosting
- 2 cups unsalted butter, softened for frosting
- 2 cups powdered sugar
- 1 cup unsweetened cocoa powder for frosting
- 1 teaspoon vanilla extract for frosting
- 1 orange, zested for frosting
- candied orange slices optional, for garnish
- chocolate shavings optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix buttermilk, orange juice, vegetable oil, eggs, vanilla extract, and orange zest.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans and tap gently to release air bubbles.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, melt chocolate chips with heavy cream until smooth. Let cool slightly.
- In a large bowl, beat softened butter until creamy. Add powdered sugar, cocoa powder, and a pinch of salt.
- Mix in the melted chocolate, orange zest, and vanilla extract until light and fluffy.
- Place one cake layer on a serving plate and spread frosting evenly on top.
- Repeat with the second and third layers, frosting between each layer.
- Frost the top and sides of the cake, smoothing with a spatula.
- Garnish with candied orange slices and chocolate shavings, if desired.
Notes
Nutrition
Why Chocolate Orange Cake Deserves a Spot in Your Recipe Box
A Timeless Flavor Duo
Chocolate and orange is one of those pairings that never goes out of style. The depth of cocoa balances beautifully with the bright, citrusy notes of orange, making every bite both rich and refreshing.
A Cake That Feels Luxurious but Easy to Make
Even though it looks like something from a bakery window, this cake is very approachable. The recipe uses everyday ingredients—flour, cocoa, sugar, eggs—but the addition of orange juice and zest elevates it into something unforgettable.
Perfect for Celebrations
Whether it’s a Christmas table centerpiece or a spring birthday cake, the combination of flavors feels both festive and versatile. Pair it with coffee, tea, or even a glass of champagne, and watch it disappear slice by slice.
Love Italian-inspired cakes? Check out my Italian Chocolate Pear Cake for another rustic yet indulgent dessert.
Ingredient Breakdown & Substitutions
One of the best parts about this recipe is how adaptable it is. Here’s a closer look at what you’ll need, plus some substitutions if you’re working with what you have on hand.
- All-purpose flour (2 cups): Forms the base of the cake. For a slightly denser texture, you can use part whole wheat flour.
- Granulated sugar (1 ⅓ cups) + brown sugar (1 cup): The combination keeps the cake both sweet and moist. If you’re out of brown sugar, replace with white sugar and a tablespoon of molasses.
- Cocoa powder (1 cup): Go for unsweetened natural cocoa for a classic taste. Dutch-processed cocoa will give you a deeper color and smoother flavor.
- Baking soda & baking powder: The leavening agents that keep the cake light and fluffy.
- Salt (1 tsp): Balances the sweetness.
- Buttermilk (1 ¼ cups): Adds tang and tenderness. Don’t have any? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice.
- Orange juice (¾ cup): Freshly squeezed is best, but bottled will work in a pinch.
- Vegetable oil (⅔ cup): Keeps the crumb moist. You can swap with canola or melted coconut oil.
- Eggs (3, room temperature): Provide structure. For a vegan version, use flax eggs.
- Vanilla extract (1 tbsp): Enhances both the chocolate and orange flavors.
- Orange zest (from 1 orange): Don’t skip this! The zest intensifies the citrus flavor in every bite.
For the Frosting:
- Chocolate chips + heavy cream: Melted together to form the base of the fudge frosting.
- Butter (2 cups): Softened for creaminess.
- Powdered sugar (2 cups) + cocoa powder (1 cup): Add sweetness and depth.
- Orange zest + vanilla extract: Flavor boosters that make the frosting unforgettable.
- Candied orange slices & chocolate shavings (optional): For a bakery-style finish.
Step-by-Step Instructions
1. Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
- In a large bowl, whisk flour, both sugars, cocoa, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, orange juice, oil, eggs, vanilla, and orange zest.
- Add wet mixture to dry ingredients, stirring until just combined (do not overmix).
- Divide batter evenly into pans, tapping gently to release air bubbles.
2. Bake the Layers
- Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs.
- Cool in pans for 10 minutes, then transfer to a wire rack.
3. Make the Frosting
- Melt chocolate chips with heavy cream until smooth; let cool slightly.
- Beat butter until creamy, then add powdered sugar, cocoa powder, and salt.
- Mix in melted chocolate, orange zest, and vanilla until fluffy.
4. Assemble the Cake
- Place the first layer on a plate and frost generously.
- Repeat with the second and third layers.
- Frost the top and sides, smoothing with a spatula.
- Garnish with candied orange slices and chocolate shavings.
Variations, Storage & Serving Ideas
- Add Crunch: Fold in chopped hazelnuts or almonds for a nutty twist.
- Boozy Version: Replace 2–3 tablespoons of orange juice with orange liqueur like Grand Marnier.
- Cupcakes: Bake the batter in cupcake tins for 20–22 minutes for individual treats.
- Storage: Store covered at room temperature for up to 2 days or refrigerate up to 5 days.
- Freezing: Wrap unfrosted layers in plastic wrap and freeze up to 2 months.
FAQs About Chocolate Orange Cake
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers a day or two in advance, wrap them tightly, and store them at room temperature or in the fridge. Frost the cake before serving for best freshness.
2. How do I get the strongest orange flavor?
Use fresh orange zest and juice for the best flavor. For an even bolder taste, add a few drops of orange extract to the batter and frosting.
3. Can I make this cake gluten-free?
Absolutely. Swap the all-purpose flour for a 1:1 gluten-free baking blend. The cake will still be moist and flavorful, though slightly denser.
4. What can I use instead of buttermilk?
If you don’t have buttermilk, simply combine 1 tablespoon vinegar or lemon juice with 1 cup milk. Let it sit for 5 minutes before using.
Final Cozy Thoughts
There’s something about a homemade Chocolate Orange Cake that feels both nostalgic and special. The tender, moist crumb paired with the silky frosting makes it a dessert that everyone at the table will talk about. Whether you dress it up with candied oranges or keep it simple with just frosting, this cake is pure joy on a plate.
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