If you are craving a dessert that masterfully balances rich cocoa with zesty citrus, this Chocolate Orange Cake Recipe is exactly what you need. It’s a gorgeous layered cake where intensely chocolatey cake meets bright, fresh orange notes, culminating in a luscious buttercream that is both decadent and refreshing. Perfect for celebrations or anytime you want to impress friends with a stunning homemade cake, this recipe brings together simple ingredients and a few thoughtful touches to create something truly unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Chocolate Orange Cake Recipe. Each item plays a vital role—from the fresh orange juice adding brightness, to the cocoa powder providing that deep chocolate flavor, and the butter creating a smooth, creamy frosting that ties it all together perfectly.
- Fresh squeezed orange juice (1/2 Cup /120ml): This provides natural acidity and bright citrus flavor that lifts the chocolate.
- Whole milk (1/2 Cup /120ml, plus 5 Tbsp /75ml for frosting): Adds moisture and richness to both cake and frosting.
- Granulated sugar (1 2/3 Cups /340g): Essential for sweetness and helps tenderize the cake.
- Orange zest (2 Tbsp total): Delivers a concentrated burst of orange aroma and flavor.
- All purpose flour (2 Cups /265g): Forms the structure of the cake.
- Unsweetened cocoa powder (2/3 Cup plus 1 Cup for frosting /60g + 90g): Provides deep chocolate intensity with a slightly bitter note.
- Baking soda (2 tsp) and baking powder (1 tsp): Leavening agents that help the cake rise light and fluffy.
- Salt (1/2 tsp, plus pinch for frosting): Balances sweetness and enhances flavor complexity.
- Vegetable oil (1/2 Cup /120ml): Keeps the cake moist and tender while contributing to a soft crumb.
- Large eggs (2): Bind ingredients and add richness.
- Pure vanilla extract (1 1/2 tsp): Compliments and rounds out the citrus and chocolate flavors.
- Hot coffee or hot water (1 Cup /240ml): Deepens the chocolate flavor and ensures a smooth batter.
- Unsalted butter (2 Cups /452g, room temperature): Creates a fluffy, luscious buttercream with vibrant orange notes.
- Powdered sugar (5 1/2 Cups /660g): Sweetens and thickens the frosting perfectly.
- Fresh orange slices and zest (for garnish): Adds a stunning and flavorful finishing touch.
How to Make Chocolate Orange Cake Recipe
Step 1: Prepare Your Cake Pans and Mix the Citrus Milk
Start by preheating your oven to 350ºF (177ºC) and prepping either three 6-inch or two 8-inch cake pans with baking spray and parchment paper. Next, whisk together fresh squeezed orange juice and whole milk until the mixture curdles slightly—this natural reaction helps give the cake its wonderful tangy depth and tender crumb.
Step 2: Combine Dry Ingredients and Orange Sugar
Using a mixer, blend granulated sugar with the orange zest to release that unforgettable citrus aroma. Then add in flour, cocoa powder, baking soda, baking powder, and salt. Slowly mix these dry components into the orange-sugar mixture. This process builds the chocolatey and fruity foundation of the cake.
Step 3: Add Wet Ingredients and Coffee
Incorporate the vegetable oil, eggs, vanilla, and the curdled orange-milk mixture into the dry ingredients on low speed. The batter will be thin, so carefully stream in hot coffee (or hot water) while mixing to blend it all smoothly. This trick enhances the chocolate flavor and maintains a moist texture.
Step 4: Bake the Cake Layers
Pour your silky batter evenly into the prepared pans and bake for 32-36 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your cake layers are beautifully baked. Let them cool about 5 minutes in the pans before transferring to a wire rack to cool completely.
Step 5: Whip Up the Chocolate Orange Buttercream
Beat softened butter with orange zest until fluffy and light, then gradually add cocoa powder, powdered sugar, milk, orange juice, and a pinch of salt, mixing well after each addition. The result is a smooth, luscious frosting that perfectly balances rich chocolate with fresh orange zing—a showstopper in the Chocolate Orange Cake Recipe.
Step 6: Assemble and Decorate Your Cake
Once cooled, level the cake layers and spread a thin layer of buttercream on a cake board before stacking. Fill between layers generously with frosting and apply a crumb coat over the entire cake. Chill it to set the frosting, then give the cake a final smooth layer. Finish by piping swirls of buttercream on top, decorating with quartered orange slices and a sprinkle of fresh orange zest. Stunning and delicious!
How to Serve Chocolate Orange Cake Recipe
Garnishes
The simple addition of fresh or candied orange slices on top paired with extra orange zest makes for a beautiful and fragrant garnish. It highlights the citrus theme while adding a pop of color that invites everyone to dig in.
Side Dishes
Serve your slices alongside a dollop of whipped cream or some tangy Greek yogurt to balance out the cake’s sweetness. A scoop of vanilla or blood orange sorbet also pairs wonderfully, enhancing the fresh citrus flavors.
Creative Ways to Present
Try serving this cake in individual mini portions with thin orange slices or chocolate curls on each plate. Another fun idea is to drizzle some orange-flavored chocolate ganache over the top right before serving for that extra glossy, indulgent finish.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Orange Cake keeps beautifully in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Just make sure to bring it back to room temperature before serving to enjoy the full flavor and softness.
Freezing
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. After thawing completely in the fridge, frost and assemble the cake. For an already frosted cake, freeze it also wrapped well, but consume within one month for the best texture.
Reheating
Since this cake is best served at room temperature, simply let refrigerated or frozen slices sit out for 30-60 minutes before enjoying. Avoid microwaving to preserve the luscious buttercream texture and the fresh citrus taste.
FAQs
Can I use a different type of orange juice for this recipe?
Freshly squeezed orange juice is best for its vibrant flavor and natural acidity, but bottled 100% orange juice can work in a pinch. Avoid sweetened or diluted juices to keep the balance perfect.
Is it possible to make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend designed for baking. Just ensure it contains xanthan gum for structure, and be mindful that texture might vary slightly.
Why does the batter need hot coffee or water?
Adding hot coffee or water boosts the chocolate flavor by intensifying the cocoa powder while keeping the batter smooth and moist without making the cake taste like coffee.
Can I make this cake dairy-free?
Yes! Replace the butter with a plant-based alternative and swap milk for any non-dairy milk like almond or oat. The cake layers and frosting may have a slightly different texture but will still be delicious.
How long does the frosting take to set?
Allowing the crumb coat to chill in the fridge for at least 30 minutes helps it firm up, making the final frosting application smoother and easier to work with. After finishing, another 15-20 minutes of chilling is ideal before serving or decorating.
Final Thoughts
This Chocolate Orange Cake Recipe is truly a gem for anyone who loves the classic pairing of chocolate and citrus. With thoughtful simplicity and dazzling results, it’s a dessert that brings friends and family together with every bite. I wholeheartedly encourage you to give it a try—you’ll be rewarded with a cake that is as beautiful as it is irresistible.
Print
Chocolate Orange Cake Recipe
- Total Time: 4 hours 20 minutes
- Yield: 15 servings 1x
Description
This decadent Chocolate Orange Cake is a luscious layered dessert combining the rich flavors of cocoa and vibrant orange zest. Moist cake layers are infused with fresh orange juice and coffee, topped with a smooth, creamy chocolate orange buttercream. Perfect for celebrations or any special occasion, this cake boasts a balanced citrus-chocolate flavor and a beautiful presentation with piped swirls and fresh orange garnishes.
Ingredients
Cake
- 1/2 Cup (120ml) fresh squeezed orange juice (from about 2 large oranges)
- 1/2 Cup (120ml) whole milk, room temperature
- 1 2/3 Cups (340g) granulated sugar
- 1 Tbsp orange zest (from about 1/2 large orange)
- 2 Cups (265g) all purpose flour
- 2/3 Cup (60g) unsweetened cocoa powder (natural or Dutch-processed)
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 Cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 1 Cup (240ml) hot coffee or hot water
Chocolate Orange Buttercream Frosting
- 2 Cups (452g) unsalted butter, room temperature
- 1 Tbsp orange zest (from about 1/2 large orange)
- 1 Cup (90g) unsweetened cocoa powder (natural or Dutch-processed)
- 5 1/2 Cups (660g) powdered sugar
- 5 Tbsp (75ml) whole milk, room temperature
- 1 Tbsp (15ml) fresh squeezed orange juice (from about 1/4 large orange)
- pinch of salt, or to taste
Garnish
- 2 orange slices (candied or fresh), quartered
- 1–2 tsp fresh orange zest
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350ºF (177ºC). Spray three 6-inch or two 8-inch cake pans with baking spray and line the bottoms with parchment paper circles to prevent sticking.
- Mix orange juice and milk: In a small jar or liquid measuring cup, whisk together fresh squeezed orange juice and whole milk. Allow this mixture to sit and curdle slightly for a few minutes—it helps with the cake’s texture.
- Combine sugar and zest: Using a stand mixer with paddle attachment or hand mixer, mix granulated sugar and orange zest on medium speed until fragrant, about 1 minute.
- Add dry ingredients: Add all-purpose flour, cocoa powder, baking soda, baking powder, and salt to the sugar mixture. Mix on low speed until combined.
- Add wet ingredients: Pour in vegetable oil, eggs, vanilla extract, and the orange-milk mixture. Mix on low speed until just combined.
- Add hot coffee: With the mixer on low, slowly add hot coffee (or hot water) in a thin stream. Then increase mixer speed to medium and beat for 2 minutes until the batter is smooth and thin.
- Bake cake layers: Distribute batter evenly into prepared pans. Bake for 32-36 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 5 minutes.
- Cool cake layers: Remove the cakes from pans and cool completely on wire racks to room temperature before frosting.
- Prepare buttercream – cream butter and zest: In a mixing bowl using a hand mixer or stand mixer with paddle attachment, beat softened butter and orange zest on medium-high for about 5 minutes until light and fluffy.
- Add cocoa, half powdered sugar, and half milk: Scrape bowl, then add cocoa powder, half of the powdered sugar, and half of the milk. Cover bowl with towel to prevent splatter, and mix on low speed. Remove towel after 30 seconds and continue mixing until combined.
- Add remaining sugar, milk, orange juice, and salt: Add the rest of the powdered sugar, milk, orange juice, and a pinch of salt. Mix on low speed until smooth and well combined, scraping down the sides as needed.
- Level cake layers and assemble: Level each cake layer to desired height. Place a small amount of buttercream on a cake circle, then stack the first cake layer. Fill and stack remaining layers with buttercream in between.
- Crumb coat and chill: Apply a thin crumb coat of buttercream all around the cake. Refrigerate for at least 30 minutes for the crumb coat to set.
- Final frosting and texture: Use the remaining buttercream (except ½ cup reserved for piping) to frost the cake smoothly. Use a cake comb to create scalloped texture. Chill the cake again for at least 15 minutes to firm the frosting.
- Pipe decoration and garnish: Fill a piping bag fitted with Wilton tip 1M with reserved buttercream. Pipe swirls around the cake top. Place quartered orange slices between swirls and sprinkle fresh orange zest over the top.
Notes
- The batter will be very thin after adding hot coffee—this is intentional for a moist cake.
- Ensure all ingredients, especially eggs and milk, are at room temperature for better mixing.
- If desired, substitute hot water for coffee to avoid caffeine.
- Allow cakes to cool fully before frosting to prevent buttercream from melting.
- Chilling between frosting steps helps achieve a clean, professional finish.
- Use fresh orange zest and juice for the brightest flavor; dried zest won’t provide the same punch.
- You can use candied or fresh orange slices for decoration based on preference.
- Prep Time: 30 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
