You're going to love this Chocolate Orange Cake! Its simplicity, decadence, and flavor will make this your go-to Chocolate Orange Cake recipe!
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This Chocolate Orange Cake is a single layer of moist, fluffy chocolate orange cake topped with chocolate orange buttercream! You will love this cake's depth of flavor!
If you enjoy this recipe, check out the posts for my Chocolate Ganache Cake, Orange Shortbread with Cranberry Glaze, and Orange Upside Down Cake!
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🥘 Ingredients
Here's everything you need to make this scrumptious cake! Measurements for each ingredient are listed in the recipe card, below.
Chocolate Orange Cake Ingredients
- Flour - Provides structure and moisture for the cake. I used all-purpose flour.
- Dark (Dutch Process) Unsweetened Cocoa Powder - For deep chocolate flavor! *Not* the same as natural cocoa powder, dark (or dutch process) cocoa powder is darker and smoother.
- Baking Soda and Baking Powder - Provides leavening for the cake.
- Salt - Helps to balance and enhance the flavor of the cake.
- Sugar - For sweetness and keeping the cake soft and moist.
- Orange Zest - For flavor. You will only need one orange for the amount you need for the cake.
- Vegetable Oil - Provides even more moisture to the cake than butter would, and easier to incorporate in the batter!
- Egg - To provide structure, additional leavening, and a little richness. I used one large egg.
- Orange Oil - For flavor. I love using orange oil to heighten the orange flavor in the cake. I've found that the oil has more concentrated flavor than orange extract. If you'd prefer not to buy orange oil, you can use orange extract, or just add a bit more zest to your batter.
- Chocolate Extract - For flavor. It lends an amazing depth of flavor to chocolate baked goods. You can even make yourself some Homemade Chocolate Extract for next time! If you prefer to leave it out, you can just use an equal measure of vanilla extract in its place.
- Orange Juice - For flavor and moisture.
- Buttermilk - For flavor, richness, and moisture. Chocolate cake with buttermilk will always be sooo soft and fluffy! (Check out the Substitutions section below for a quick substitution if you don't have any on-hand!)
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Chocolate Orange Buttercream Ingredients
- Unsalted Butter - For smooth richness. Unsalted butter so that you control the amount of salt in the recipe. You want your butter to be at room temperature before you start.
- Orange Zest - For flavor.
- Dark (Dutch Process) Unsweetened Cocoa Powder - For deep chocolate flavor!
- Salt - To help balance and enhance the flavors of the buttercream.
- Orange Oil - For flavor. If you prefer, you can substitute with orange extract, or just add a bit more zest to your batter.
- Chocolate Extract - For flavor.
- Powdered Sugar - For sweetness, and because it dissolves completely, giving your buttercream a smooth, creamy texture. If your powdered sugar is lumpy, you may want to sift it before using it to help ensure a smooth buttercream.
- Milk - For moisture, to help the buttercream have the appropriate consistency. I used room temperature whole milk.
Hint: The link I've provided to the orange oil is to a set of citrus oils because it's more cost effective! If you're looking for another recipe to use the oils in, check out my Lemon Sugar Cookies, Orange Shortbread Cookies with Cranberry Glaze, and Lemon Curd Cookies!
🔪 Instructions
Here I'll show you how to make this beautiful cake, step by step! More detailed instructions are included in the recipe card, below.
How to Make the Cake
Combine the dry ingredients in a medium bowl.
Rub the sugar and orange zest together to release the oils from the zest.
Add the remaining cake ingredients and whisk to combine.
Gradually add the dry ingredients and whisk until smooth.
Pour the batter into a greased 8" cake pan.
Bake until a toothpick inserted in the center comes out clean.
How to Make the Buttercream
Beat butter and orange zest until smooth and creamy. Add orange oil, chocolate extract, and salt.
Mix together powdered sugar and cocoa powder. Gradually add to butter mixture and mix to combine.
Add milk until desired consistency is reached.
Frost the cooled cake, adding fresh or dried oranges as garnish, if desired.
📖 Substitutions
Here are a few handy substitutions that you can make in this recipe:
- Instead of Orange Oil - If you prefer not to buy/use orange oil, you can use orange extract instead, or just add more orange zest to the recipe.
- Instead of Chocolate Extract - I highly recommend this (often overlooked) extract! That said, you can substitute it with an equal measure of vanilla extract if you prefer.
- Instead of Buttermilk - If you don't have buttermilk on-hand, you can pour ¼ teaspoon vinegar OR lemon juice in a liquid measuring cup, then add enough milk (I find that 2% milkfat or greater works best) to come up to the ¼ cup line. Let sit for 5 minutes, then it's ready for use!
🍽 Equipment
This recipe is super easy, and doesn't require any special equipment. That said, here are a few things you'll need:
- 8" Cake Pan - I used a square pan for this recipe, but an 8" round cake pan will also work (and the cake will bake up in the same amount of time).
- Microplane Zester - Most people already have a zester or grater of some kind, but this one is my favorite.
- Offset Spatula - An offset spatula is helpful keeping your hands out of the buttercream as you spread it on of the cake.
🍰 Storage
You can store your completed Chocolate Orange Cake covered on your counter for up to two days, or covered in your refrigerator for up to five days.
You can also make the cake in advance and, wrapped well, it can be stored in the freezer for up to three months. Just thaw, then add the buttercream.
💭 FAQ
Of course! This recipe will bake up in the same amount of time in an 8" round cake pan.
If you're going to use a 9" round pan, the cake will be a little shorter, and you will need to reduce the bake time (by likely 3-5 minutes, but I haven't tried this, so it's only an estimate).
Yes! Simply double the recipe, and you can have a chocolate orange layer cake! When baking two layers at the same time, it's possible that the cakes will take an additional minute or two to bake through.
🍪 Other Recipes You May Like
Looking for other recipes like this? Try these:
Chocolate Orange Cake
Ingredients
Chocolate Orange Cake
- ⅔ cup flour (I used all-purpose flour)
- ⅓ cup dark (dutch process) unsweetened cocoa powder (see note)
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cups sugar
- 1 tablespoon orange zest
- ¼ cup vegetable oil
- 1 egg (I used a large egg)
- ¼ cup buttermilk (see note)
- ¼ cup orange juice
- ¼ cup water
- ½ teaspoon orange oil (see note)
- ½ teaspoon chocolate extract (see note)
Chocolate Orange Buttercream
- ⅔ cup dark (dutch process) unsweetened cocoa powder (see note)
- 2 ½ cups powdered sugar, sifted
- 1 cup unsalted butter, at room temperature
- 1 tablespoon orange zest
- ½ teaspoon orange oil (see note)
- ½ teaspoon chocolate extract (see note)
- pinch salt
- 2-3 Tablespoons milk, at room temperature (I used whole milk)
Instructions
For Cake
- Preheat oven to 350° F. Grease an 8" cake pan (see note) and set aside.
- In a medium bowl, combine the dry ingredients (flour, cocoa [see note], baking soda, baking powder, and salt). Set aside.
- In a large bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingertips to release the oils from the zest.
- To the sugar mixture, add the remaining cake ingredients: vegetable oil, egg, buttermilk (see note), orange juice, water, orange oil (see note), and chocolate extract (see note). Whisk thoroughly to combine.
- Add the flour mixture and whisk until smooth. Pour the batter into the prepared pan.
- Bake 23-25 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs attached. I turn the pan around in the oven halfway through baking to help ensure an even bake.
- Cool cake 10 minutes in the pan, then turn out onto a wire rack to cool completely.
For Buttercream
- In a small bowl, combine the cocoa powder (see note) and powdered sugar. Set aside.
- In the bowl of a stand mixer, combine the butter and orange zest. Beat until smooth and creamy.
- Add the orange oil (see note), chocolate extract (see note), and salt. Mix to combine.
- Gradually add the sugar/cocoa mixture and mix until incorporated. Add one tablespoon of milk, then check the consistency of the buttercream. Add more milk as necessary (a tablespoon at a time) until you reach the desired consistency.
- Frost the cake with the buttercream, adding fresh or dried oranges as garnish, if desired.
- You can store your completed Chocolate Orange Cake covered on your counter for up to two days, or covered in your refrigerator for up to five days.You can also make the cake in advance and, wrapped well, it can be stored in the freezer for up to three months. Just thaw, then add the buttercream.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Jackie
This cake is heaven!! My oldest was hesitant because she wasn't sure about orange + chocolate, but she loved it, too!
Amee
So happy that you enjoyed the recipe, Jackie! Thanks so much for your review!