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Chocolate Orange Cake Recipe

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4 from 58 reviews

  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add wet ingredients: Pour in vegetable oil, eggs, vanilla extract, and the orange-milk mixture. Mix on low speed until just combined.
  6. 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.
  7. 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.
  8. Cool cake layers: Remove the cakes from pans and cool completely on wire racks to room temperature before frosting.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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

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Find it online: https://therecipeshome.com/chocolate-orange-cake-recipe/