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+ servings
Sliced chocolate orange cake on a white cake stand.
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4.67 from 3 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
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 9x13 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