The chocolate orange cake is an extraordinary creation that brings together the luscious indulgence of rich cocoa with the refreshing brightness of zesty oranges. This decadent dessert strikes the perfect balance between bold chocolate tones and delicate citrus notes, making it an irresistible treat for your taste buds. Whether you’re hosting a gathering, celebrating a milestone, or simply indulging in a sweet moment, this chocolate orange cake stands as the centerpiece of any occasion. Its moist, tender crumb paired with a silky buttercream frosting transforms it into a dessert that’s as elegant as it is satisfying.

Ingredients You Will Need

For the best results, prioritize fresh, high-quality ingredients that will enhance the cake’s flavor profile and texture.

For the Chocolate Orange Cake
Fresh orange juice and zest are essential for achieving that vibrant citrus kick, complementing the bitterness of cocoa powder. Combined with pantry staples like all-purpose flour, sugar, and eggs, the result is a perfectly balanced cake that’s both light and flavorful. A splash of orange extract ensures the citrus flavor shines through, while the vegetable oil guarantees a soft and moist crumb.

For the Orange Chocolate Buttercream
The frosting is a luscious mix of unsalted butter, powdered sugar, and cocoa powder. Orange juice and zest breathe life into the buttercream, creating a refreshing contrast to its rich, chocolatey base. Room-temperature butter is vital for achieving a creamy, smooth consistency, while a touch of salt helps balance the sweetness.

Notes on Ingredient Quality
Fresh orange juice provides a clean, natural flavor that bottled juice simply can’t replicate, and orange zest adds an aromatic intensity to both the cake and frosting. Unsalted butter at room temperature is a baker’s secret to smooth and fluffy frosting, so take the time to let it soften naturally.

Step-by-Step Instructions

Preparing the Cake Batter
Start by preparing three 8-inch cake pans with parchment rounds and a light coating of grease to prevent sticking. Preheat the oven to a steady 300°F (148°C).

In a large mixing bowl, whisk the dry ingredients together flour, sugar, cocoa powder, baking soda, and salt ensuring they are evenly incorporated. In a separate bowl, combine the wet ingredients: eggs, milk, vegetable oil, vanilla extract, orange extract, and zest. Gradually mix the wet ingredients into the dry mixture using an electric mixer or spatula, working gently to avoid overmixing. Slowly stream in the fresh orange juice, blending until the batter is smooth and glossy.

Baking the Perfect Layers
Divide the batter equally among the prepared pans to ensure uniform layers. Use a kitchen scale if precision is your goal. Bake the cakes for 30–35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. Allow the cakes to cool in their pans for about 5 minutes, then carefully transfer them to wire racks to cool completely.

Making the Buttercream Frosting
While the cakes cool, beat the unsalted butter until it’s light and fluffy. Gradually incorporate half the powdered sugar and cocoa powder, mixing until velvety smooth. Add the orange zest, orange juice, and extracts, beating until fully combined. Slowly blend in the remaining powdered sugar, adjusting the consistency with more orange juice if necessary. The frosting should be creamy and spreadable but not runny. A pinch of salt will round out the sweetness beautifully.

Assembling and Decorating the Chocolate Orange Cake
Trim the domed tops of the cooled cakes with a serrated knife to create level layers. Place the first cake layer on a serving plate or stand, spreading a generous cup of frosting evenly across the top. Stack the second layer and repeat the process. Position the final layer and apply a thin crumb coat to seal in loose crumbs.

Chill the cake briefly, then apply a final smooth layer of frosting over the top and sides. Use any remaining buttercream to pipe decorative borders along the edges, adding elegance and structure. Finish the presentation with artfully arranged fresh orange slices for a bright, vibrant garnish.

Recipe Tips

Use fresh orange zest and juice for the brightest flavor.
Substitute orange extract with a few drops of orange oil if needed.
Avoid overmixing the batter to maintain a light, tender crumb.
A piping bag makes creating decorative frosting borders simple and professional.

What to Serve With This Chocolate Orange Cake Recipe

The bold flavors of this chocolate orange cake pair beautifully with complementary beverages and desserts. For drinks, freshly brewed coffee, espresso, or orange-infused tea enhances the citrus notes. A glass of dessert wine, such as a Moscato, also works well. For sides, consider serving individual slices with a dollop of vanilla ice cream or a swirl of whipped cream for added indulgence. To elevate the presentation, drizzle slices with a light chocolate ganache or a dusting of powdered sugar.

Frequently Asked Questions

Can I make this chocolate orange cake in advance?
Yes, the cake layers can be baked and stored in an airtight container for up to two days before assembly.
How do I store leftover buttercream frosting?
Store any unused frosting in an airtight container in the refrigerator for up to a week. Let it soften at room temperature before using.
Can I use bottled orange juice instead of fresh?
Fresh orange juice is strongly recommended for optimal flavor, but bottled juice can work in a pinch.
What’s the best way to get smooth frosting on the cake?
Chill the crumb-coated cake before applying the final layer, and use an offset spatula or bench scraper for a polished finish.
How long does the cake stay fresh?
The cake stays moist and delicious for 4–5 days when stored properly in an airtight container.

Storage and Leftover Tips

To maintain the cake’s freshness, store it in an airtight container. At room temperature, it will stay moist for up to 2 days. For longer storage, refrigerate the cake, but allow it to come to room temperature before serving for the best flavor and texture. If you need to freeze the cake, wrap the layers individually in plastic wrap before assembling. Leftover frosting can also be frozen and thawed as needed.

Final Touches and Serving Suggestions

For an eye-catching finish, adorn the cake with fresh orange slices and delicate chocolate curls. A dusting of cocoa powder or orange zest adds an extra visual pop. Use a warm, sharp knife to slice the cake cleanly, wiping the blade between cuts to ensure picture-perfect servings. Each slice of this decadent chocolate orange cake is a statement in itself moist, rich, and bursting with citrus charm.

Chocolate Orange Cake

This Chocolate Orange Cake combines rich cocoa with zesty orange flavors, topped with creamy buttercream frosting. Perfectly moist, elegant, and ideal for celebrations or indulgent treats.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1 15

Cook Time: 30

Servings: Slices

Author: Jessica Harmon

Ingredients

Orange Chocolate Cake

2 cups 414g sugar
2 cups 260g all-purpose flour
3/4 cup 85g natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup 240ml vegetable oil
1 cup 240ml milk
1 cup 240ml fresh orange juice
2 tbsp orange zest
1 tsp vanilla extract
1 tsp orange extract

Orange Chocolate Buttercream Frosting

2 1/2 cups 560g unsalted butter, at room temperature
9 cups 1035g powdered sugar
1 cup 114g natural unsweetened cocoa powder
2 tsp orange extract
1 tsp vanilla extract
1 tbsp orange zest
5 –8 tbsp fresh orange juice adjust for consistency
Salt to taste
Fresh orange slices for decoration

Instructions

Preparation and Baking

Begin by preparing three 8-inch round cake pans. Line each pan with parchment paper to ensure the cakes release cleanly, and lightly grease the sides for added ease. Preheat your oven to 300°F (148°C).
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
Add the eggs, milk, vegetable oil, vanilla extract, orange extract, and fresh orange zest to the dry ingredients. Mix the ingredients with a spatula or electric mixer on low until they just come together into a thick, uniform batter.
Gradually pour in the fresh orange juice while mixing. Continue until the batter is smooth and free of lumps, taking care not to overmix.
Evenly divide the cake batter across the prepared pans, ensuring the layers are equal in height. Bake the cakes for 30–35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
Remove the cakes from the oven and let them cool in the pans for about 5 minutes. Carefully turn the cakes out onto wire racks and allow them to cool completely before frosting.

Making the Frosting

While the cakes cool, prepare the frosting. In a large mixing bowl, beat the room-temperature butter using an electric mixer until smooth and fluffy.
Add half of the powdered sugar along with the cocoa powder. Beat on medium speed until well combined, creating a rich, velvety base.
Mix in the orange extract, vanilla extract, fresh orange zest, and 5 tablespoons of orange juice. Beat the frosting again until it’s smooth and fragrant.
Gradually incorporate the remaining powdered sugar and continue beating until the frosting reaches a light and creamy texture. Adjust the consistency by adding more orange juice, a tablespoon at a time, until it’s perfectly spreadable. Taste and add a pinch of salt to balance the sweetness if needed.

Assembling the Cake

Once the cakes are completely cool, use a large serrated knife to gently slice off the domed tops, ensuring the layers are flat and even.
Place the first layer of cake on a serving plate or cake stand. Spread approximately 1 cup of frosting across the top, smoothing it out to the edges.
Stack the second cake layer on top, then add another cup of frosting, spreading it evenly.
Position the final cake layer on top and cover the entire cake with a thin crumb coat of frosting. Chill the cake briefly to set the crumb coat, then apply a final, smooth layer of frosting over the top and sides.
Using the remaining buttercream, pipe a decorative border around the top edge of the cake for an elegant finish. Garnish with fresh orange slices, artfully arranged to complement the cake’s bright and vibrant flavor.

Storing the Cake

Store the cake in an airtight container at room temperature or in the refrigerator. For the best taste and texture, enjoy it within 4–5 days.

Perfect Chocolate Orange Cake