If you’re looking to treat yourself to something special, don’t miss this Chocolate Orange Cake. It’s the ultimate marriage of rich chocolate and zesty orange, making every bite burst with flavor. The tender layers are soaked with citrusy notes, topped with a dreamy chocolate orange frosting, and finished with those beautiful curls of zest or chocolate. Whether you need a showstopper for a celebration or a comfort bake for a cozy night in, this cake always brings smiles and plenty of requests for seconds.
Ingredients You’ll Need
Just a handful of cupboard staples and some juicy oranges come together to make this cake a standout. Each ingredient pulls its weight, giving the Chocolate Orange Cake its gorgeous crumb, vibrant citrus aroma, and that irresistible chocolatey finish.
- All-purpose flour: Forms the foundation of the cake for structure and softness.
- Unsweetened cocoa powder: Infuses deep, robust chocolate flavor into both cake and frosting.
- Granulated sugar: Ensures a tender crumb and sweet balance with the citrus.
- Baking powder and baking soda: These leaveners help the cake rise to pillowy perfection.
- Salt: Brings out the flavors, keeping the sweetness balanced.
- Eggs: Bind everything together and add richness.
- Whole milk: Lends moisture to achieve that melt-in-your-mouth crumb.
- Vegetable oil: Keeps the cake extra moist and tender, even after chilling.
- Vanilla extract: Rounds out the flavor with nuance and warmth.
- Fresh orange juice: The not-so-secret ingredient for that bold, natural citrus zing.
- Orange zest: Packs extra aromatic oils for fragrant, intense orange bursts.
- Boiling water: Helps bloom the cocoa for a lusciously smooth chocolate batter.
- Unsalted butter (for frosting): The creamy, fluffy foundation of the chocolate orange frosting.
- Powdered sugar (for frosting): Delivers smooth sweetness and structure to the icing.
- Orange extract (optional): For an extra punch of citrus, if you’re feeling bold.
- Chocolate curls or extra zest: For garnishing, adding that irresistible finishing touch.
How to Make Chocolate Orange Cake
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F. Take two 9-inch round cake pans and grease them thoroughly, then dust with flour. This simple step ensures your cake layers slide out effortlessly—no heartbreaking cake sticking here!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Stirring these together guarantees even distribution, so every bite of your Chocolate Orange Cake is just as perfect as the last.
Step 3: Add the Wet Ingredients
Add the eggs, whole milk, vegetable oil, vanilla extract, fresh orange juice, and that glorious orange zest right into the bowl. Use an electric mixer or a sturdy whisk to beat everything together until your batter is ultra-smooth and well combined.
Step 4: Incorporate Boiling Water
Slowly pour in the boiling water. The batter will look thin, but that’s the secret to making the layers moist and plush. The hot water also helps the cocoa unveil its deepest flavors—don’t skip this step!
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans and pop them in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the layers cool in their pans for a few minutes, then turn them out onto racks to cool completely. Patience is key for a perfect Chocolate Orange Cake finish.
Step 6: Make the Chocolate Orange Frosting
Beat the softened butter until creamy and pale. Gradually add powdered sugar and unsweetened cocoa, mixing until fluffy. Stream in the orange juice, zest, vanilla extract, and a splash of milk if you need a softer richness. Increase the orange flavor by adding orange extract, if you like. The frosting should be decadent, spreadable, and full of citrusy chocolate flavor.
Step 7: Frost and Garnish
Once the cakes are completely cool, spread a generous amount of frosting between the layers, then cover the top and sides. Finish with extra orange zest, chocolate curls, or even a drizzle of ganache if you’re feeling fancy. Your Chocolate Orange Cake is officially ready to dazzle!
How to Serve Chocolate Orange Cake
Garnishes
Don’t hold back—pile on those gorgeous chocolate curls, a shower of fresh orange zest, or a dusting of powdered sugar. A few orange slices or candied orange peel add a sophisticated and vibrant look that hints at the flavors to come.
Side Dishes
Keep things light with a scoop of vanilla ice cream or a dollop of barely-sweetened whipped cream. Fresh berries, like raspberries or strawberries, brighten the plate and balance the boldness of your Chocolate Orange Cake perfectly.
Creative Ways to Present
Try slicing the cake into narrow wedges and serving on a platter with chocolate-dipped orange segments. For parties, turn it into individually frosted mini cakes or cupcakes—just adjust the baking time. Want to get really indulgent? Serve with a drizzle of warm chocolate ganache right before guests dig in.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Chocolate Orange Cake tightly in plastic wrap or store in an airtight container; it stays moist and flavorful for up to 3 days at room temperature. If your kitchen is warm, keep it in the fridge, bringing it back to room temp before serving for the best texture.
Freezing
To freeze, wrap individual slices (or the whole frosted cake) securely in two layers of plastic wrap and a layer of foil. Freeze for up to three months. Thaw slices overnight in the refrigerator or at room temperature for a few hours—the flavors stay fresh and vibrant!
Reheating
Room temperature is honestly best for tasting all the citrus-chocolate notes, but if you want to gently rewarm a slice, microwave for 10 seconds at a time. Just enough to soften the frosting and warm the cake—never more, or you risk melting the beautiful decorations!
FAQs
Can I make Chocolate Orange Cake as cupcakes?
Absolutely! Just divide the batter into lined muffin tins and bake for about 16–20 minutes. Watch for the classic clean-toothpick sign—they’re done when it comes out with just a crumb or two. Finish with a swirl of chocolate orange frosting!
What’s the best way to intensify the orange flavor?
Add up to 1/2 teaspoon orange extract to both the cake batter and the frosting, along with the zest. For even more zing, use a combination of navel and blood oranges, which offer distinct citrus flavors and color.
Can I use a different type Dessert
For extra richness, swap in dark cocoa powder, or finish the cake with a drizzle of dark or milk chocolate ganache. The base recipe is wonderfully flexible, so you can cater to your preferred chocolate intensity.
Is this Chocolate Orange Cake suitable for vegetarians?
Yes, this recipe is completely vegetarian as written. All the classic ingredients are included—no need for substitutions or specialty items, making it great for a crowd with varying dietary needs.
How do I prevent my cake from sticking in the pan?
Grease and flour your pans well, or use parchment rounds on the bottom. Allow the cakes to cool for at least 10 minutes before turning out, which helps them set and come out in one beautiful piece.
Final Thoughts
I hope this recipe inspires you to whip up your own Chocolate Orange Cake soon. It’s the kind of bake that feels truly special, yet is refreshingly straightforward to make. There’s just nothing quite like that combo of rich chocolate and zingy orange—honestly, you deserve a big slice!
Print
Chocolate Orange Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent combination of rich chocolate and zesty orange with this Chocolate Orange Cake. Moist layers of chocolate cake infused with fresh orange flavor, topped with a creamy orange chocolate frosting.
Ingredients
Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup fresh orange juice
- zest of 1 large orange
- 1 cup boiling water
Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup fresh orange juice
- zest of 1 orange
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add wet ingredients: Incorporate eggs, milk, oil, vanilla, orange juice, and orange zest; beat until smooth.
- Combine batter: Slowly stir in boiling water until batter is thin.
- Bake: Divide batter between pans and bake for 30–35 minutes until a toothpick comes out clean. Cool before frosting.
- Prepare frosting: Beat butter until creamy. Add powdered sugar, cocoa, orange juice, zest, and vanilla. Beat until fluffy, adding milk if needed. Frost cakes and garnish.
Notes
- For a more intense orange flavor, add 1/2 teaspoon orange extract to batter and frosting.
- This cake pairs wonderfully with a chocolate ganache drizzle.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 50 g
- Sodium: 360 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 70 mg
