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    Home » Cakes and Cupcakes

    Chocolate Orange Cake

    Published: Sep 20, 2022 Updated: Sep 20, 2022 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    Chocolate Orange Cake

    This chocolate orange cake is super moist and rich and so easy to make. Topped with a decadent chocolate orange frosting for the perfect layer cake.

    Sliced chocolate orange cake on a white cake stand.

    I am so excited to share my recipe for this rich and delicious chocolate orange cake. The combination of chocolate and orange is just heavenly.

    It’s ultra moist and so rich and chocolatey it just melts in your mouth. And the frosting? Well that really takes it over the edge. So if you love rich chocolate flavors combined with tangy orange then this is the cake for you.

    This recipe is adapted from our divine chocolate cake recipe and the frosting is adapted from our perfect chocolate buttercream frosting.

    Ingredients You’ll Need For This Chocolate Orange Cake Recipe:

    Photo of the ingredients needed to make chocolate orange cake.

    Ingredient Notes

    • Instant espresso powder – is an optional ingredient but it really enhances the rich chocolate flavors in this cake. You can also use instant coffee powder.
    • Canola oil – can be replaced with any vegetable oil.
    • Orange extract – is the main source of orange flavor in this cake.
    • Orange zest – we use 1 tablespoon of orange zest in this cake which combines with the orange extract to really make the orange flavors pop.
    • Homemade buttermilk – you can make your own homemade buttermilk substitute by mixing lemon juice with room temperature milk. However if you happen to have real buttermilk on hand then you can use that too.

    Ingredients For Chocolate Orange Frosting:

    Photo of the ingredients needed to make chocolate orange buttercream.

    Frosting Notes

    • Orange extract – is the main source of orange flavor in this buttercream.
    • Butter – can be lightly salted or unsalted. If you use unsalted butter then you may want to add ⅛ teaspoon of salt to the frosting recipe.
    • Milk – should ideally be whole milk for the creamiest result, but any milk will do.
    Sliced chocolate orange cake on a white cake stand.

    How To Make Chocolate Orange Cake

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour and cocoa powder into a mixing bowl and add sugar, baking soda, baking powder, salt and instant espresso powder. Mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Prepare your homemade buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding room temperature milk up to the 1 cup (240ml) line. Let it sit for a minute to curdle.
    • Add the buttermilk, canola oil, eggs, orange extract and orange zest to the dry ingredients and stir it into a thick batter.
    Two photo collage showing wet ingredients added to dry and mixed into a cake batter.
    • Now add in the hot water and use a hand whisk to whisk it into the batter. The batter will be thin.
    Two photo collage showing hot water added to batter and whisked in.
    • Divide the batter evenly between two 9-inch cake pans (sprayed with non-stick spray and lined with circles of parchment paper at the bottoms).
    • Place into the oven and bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
    • Let the cakes cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.
    Two photo collage showing cakes before and after baking.
    • Prepare your frosting by adding softened butter to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the butter is smooth and slightly pale in color.
    Two photo collage showing butter added to stand mixer and whisked until smooth and pale in color.
    • Add powdered sugar, cocoa powder, orange extract and milk. Starting at slow speed, gradually increase speed and let it beat for a few minutes until it’s very fluffy and smooth.
    Two photo collage showing ingredients for frosting added to butter in stand mixer and whisked into a thick frosting.
    • When the cakes have cooled completely, frost them with the chocolate orange buttercream frosting.
    Two photo collage showing cakes cooling on wire cooling rack and then being frosted on a white cake stand.
    • Decorate with chocolate shavings and place orange slices around the cake (optional).
    Chocolate orange cake on a white cake stand with orange slices.

    Baker’s Tips For The Best Chocolate Orange Layer Cake

    Measure the flour correctly. If you have a food scale then the most ideal way to measure your flour is to weigh it out on your food scale. If you don’t have a food scale then use the ‘spoon and level’ method. Spoon it into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup.

    Don’t overmix the batter. Once the wet ingredients are added to the dry mix it briefly into a batter. Add the hot water and use a hand whisk to mix it again. It’s super important that you only mix as much as necessary and be very careful not to overmix the batter or it can affect your texture and rise.

    Let the cakes cool completely before frosting. If the cakes are even slightly warm when you frost them the frosting will just melt right off. So make sure the cakes are completely cool (cold in fact) before you frost them.

    Cake pans. You can also bake this cake in two 8-inch cake pans. Baking time will increase to 35 minutes. You can also make it as a 9×13 sheet cake. Baking time will be 35-40 minutes.

    Sliced chocolate orange cake on a white cake stand.

    Recipe FAQ

    Can you make cupcakes from this recipe? This recipe makes 24 cupcakes. Bake for 20 minutes. For a perfect 12 cupcakes check out our recipe for chocolate orange cupcakes.

    Can you make this cake gluten free? You can replace the regular flour in this recipe with a gluten free all purpose flour blend.

    Slice of chocolate orange cake on a plate with a cake fork.

    Storing and Freezing

    Keep your cake stored at room temperature in a covered container where it will stay good for 3-4 days. Alternatively store it in a covered container in the fridge for up to 7 days.

    You can freeze this cake for up to 3 months. Thaw it in the fridge overnight and then bring to room temperature before serving.

    Forkful of chocolate orange cake.

    More Delicious Cake Recipes

    • The Best Vanilla Cake
    • Red Velvet Cake
    • The Best Carrot Cake
    • Pumpkin Cake

    Did you make this recipe? Be sure to leave a comment and rating below.

    Sliced chocolate orange cake on a white cake stand.

    Chocolate Orange Cake

    This chocolate orange cake is super moist and rich and so easy to make. Topped with a decadent chocolate orange frosting for the perfect layer cake.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 12
    Calories: 614kcal
    Author: Alison

    Ingredients

    Chocolate Orange Cake:

    • 2 cups All Purpose Flour (250g) Measured Correctly*
    • ¾ cup Cocoa Powder (65g) Unsweetened
    • 2 cups White Granulated Sugar (400g)
    • 2 teaspoons Baking Soda
    • 1 teaspoon Baking Powder
    • 1 teaspoon Salt
    • 1 teaspoon Instant Espresso Powder Optional
    • 1 cup Homemade Buttermilk (240ml) or Real Buttermilk
    • ½ cup Canola Oil (120ml) or Vegetable Oil
    • 2 Large Eggs
    • 2 teaspoons Orange Extract
    • 1 Tablespoon Orange Zest
    • 1 cup Hot Water (240ml)

    Chocolate Orange Buttercream Frosting:

    • 1 cup Butter (230g) Lightly Salted, Softened
    • 3 ½ cups Powdered Sugar (420g)
    • ¾ cup Cocoa Powder (65g) Unsweetened
    • 2 teaspoons Orange Extract
    • 6 Tablespoons Milk

    Decoration (Optional):

    • Chocolate Shavings
    • Orange Slices

    Instructions

    • Preheat the oven to 350°F (180°C) and spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.
    • Sift all purpose flour and cocoa powder into a mixing bowl and add sugar, baking soda, baking powder, salt and instant espresso powder. Mix together.
    • Prepare your homemade buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding room temperature milk up to the 1 cup (240ml) line. Let it sit for a minute to curdle.
    • Add the buttermilk, canola oil, eggs, orange extract and orange zest to the dry ingredients and stir it into a thick batter.
    • Now add in the hot water and use a hand whisk to whisk it into the batter. The batter will be thin.
    • Divide the batter evenly between the two prepared 9-inch cake pans.
    • Place into the oven and bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
    • Let the cakes cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.
    • Prepare your frosting by adding softened butter to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the butter is smooth and slightly pale in color.
    • Add powdered sugar, cocoa powder, orange extract and milk. Starting at slow speed, gradually increase speed and let it beat for a few minutes until it's very fluffy and smooth.
    • When the cakes have cooled completely, frost them with the chocolate orange buttercream frosting.
    • Decorate with chocolate shavings and place orange slices around the cake (optional).

    Notes

    1. Measure the flour correctly. If you have a food scale then the most ideal way to measure your flour is to weigh it out on your food scale. If you don’t have a food scale then use the ‘spoon and level’ method. Spoon it into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup.
    2. Instant espresso powder – is an optional ingredient but it really enhances the rich chocolate flavors in this cake. You can also use instant coffee powder.
    3. Homemade buttermilk – you can use real buttermilk in this recipe or make your own homemade buttermilk substitute by mixing lemon juice with room temperature milk. We have tested it both ways and they both work great.
    4. Butter – can be lightly salted or unsalted. If you use unsalted butter then you may want to add ⅛ teaspoon of salt to the frosting recipe.
    5. Milk – should ideally be whole milk for the creamiest result, but any milk will do.
    6. Don’t overmix the batter. Once the wet ingredients are added to the dry mix it briefly into a batter. Add the hot water and use a hand whisk to mix it again. It’s super important that you only mix as much as necessary and be very careful not to overmix the batter or it can affect your texture and rise.
    7. Let the cakes cool completely before frosting. If the cakes are even slightly warm when you frost them the frosting will just melt right off. So make sure the cakes are completely cool (cold in fact) before you frost them.
    8. Cake pans. You can also bake this cake in two 8-inch cake pans. Baking time will increase to 35 minutes. You can also make it as a 9×13 sheet cake. Baking time will be 35-40 minutes.
    9. Cupcakes: This recipe makes 24 cupcakes. Bake for 20 minutes. For a perfect 12 cupcakes check out our recipe for chocolate orange cupcakes.
    10. Gluten-free: You can replace the regular flour in this recipe with a gluten-free all purpose flour blend.
    11. Storing: Keep your cake stored at room temperature in a covered container where it will stay good for 3-4 days. Alternatively store it in a covered container in the fridge for up to 7 days.
    12. Freezing: You can freeze this cake for up to 3 months. Thaw it in the fridge overnight and then bring to room temperature before serving.

    Nutrition

    Serving: 1Slice | Calories: 614kcal | Carbohydrates: 92g | Protein: 6g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 552mg | Potassium: 278mg | Fiber: 4g | Sugar: 69g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sudha

      September 18, 2021 at 5:18 pm

      Hello again 🙂
      Made this today…its really heavenly!!! The frosting is so delicious…..YUM!! Definitely the best chocolate/orange cake I have ever made or tasted!!! Love all your recipe Alison and this might just be amongst one of my favorite!! 😀
      Thank you…looking forward to more great recipes 🙂
      XXX5 stars

      Reply
      • Alison Hope

        September 20, 2021 at 5:53 pm

        Awesome! So happy you loved the cake Sudha! Thanks so much!

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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