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–+ servings
Slice of Chocolate Orange Cake with rich fudge frosting and candied orange garnish.

Chocolate Orange Cake

A rich, moist chocolate cake infused with bright citrus flavor, layered with chocolate orange fudge frosting. Elegant, indulgent, and perfect for any celebration.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, European
Servings 12 slices
Calories 540 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ⅓ cups granulated sugar
  • 1 cup brown sugar light or dark
  • 1 cup unsweetened cocoa powder natural or Dutch-processed
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ¼ cups buttermilk or 1 cup milk + 1 tbsp vinegar
  • ¾ cup orange juice freshly squeezed preferred
  • ⅔ cup vegetable oil or canola or melted coconut oil
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 orange, zested
  • 1 ½ cups semi-sweet chocolate chips for frosting
  • ¾ cup heavy cream for frosting
  • 2 cups unsalted butter, softened for frosting
  • 2 cups powdered sugar
  • 1 cup unsweetened cocoa powder for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1 orange, zested for frosting
  • candied orange slices optional, for garnish
  • chocolate shavings optional, for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
  • In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
  • In another bowl, mix buttermilk, orange juice, vegetable oil, eggs, vanilla extract, and orange zest.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  • Divide the batter evenly among the prepared pans and tap gently to release air bubbles.
  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  • Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  • For the frosting, melt chocolate chips with heavy cream until smooth. Let cool slightly.
  • In a large bowl, beat softened butter until creamy. Add powdered sugar, cocoa powder, and a pinch of salt.
  • Mix in the melted chocolate, orange zest, and vanilla extract until light and fluffy.
  • Place one cake layer on a serving plate and spread frosting evenly on top.
  • Repeat with the second and third layers, frosting between each layer.
  • Frost the top and sides of the cake, smoothing with a spatula.
  • Garnish with candied orange slices and chocolate shavings, if desired.

Notes

For a stronger orange flavor, add a few drops of orange extract to the batter and frosting. Store the cake at room temperature (covered) for 2 days or in the refrigerator for up to 5 days. The unfrosted layers can be frozen for up to 2 months. To make cupcakes, bake in lined tins for 20–22 minutes.

Nutrition

Calories: 540kcalCarbohydrates: 65gProtein: 6gFat: 30gSaturated Fat: 15gCholesterol: 95mgSodium: 320mgPotassium: 220mgFiber: 4gSugar: 45gVitamin A: 700IUVitamin C: 4mgCalcium: 90mgIron: 3mg
Keyword Chocolate Orange Cake
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