Why You’ll Love This Recipe
I enjoy making this cake because it’s both comforting and elegant. The batter is simple to prepare, yet the combination of chocolate and orange feels unique and special. The frosting is light, fluffy, and perfectly balanced with a touch of citrus. This cake is ideal for celebrations, dinner parties, or any time I want to impress with minimal effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 3/4 cups Flour
1 3/4 cups Sugar
3/4 cup Unsweetened Cocoa Powder
1 cup Buttermilk
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1/2 cup Oil
1/2 cup Fresh Squeezed Orange Juice
1/2 cup Hot Water
2 large Eggs
1 tsp Orange Extract
1 tsp Orange Zest
Chocolate Orange Frosting:
1 1/2 cups Butter softened
1 cup Unsweetened Cocoa Powder
5 cups Powdered Sugar
1 tbsp Orange Juice
1/2 tsp Orange Extract
Directions
I preheat my oven to 350°F (175°C). In a large bowl, I mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt, sifting if possible to keep it airy.
In another bowl, I whisk together the oil, eggs, buttermilk, orange zest, orange juice, and orange extract until smooth.
I slowly combine the dry mixture with the wet ingredients until just mixed, then stir in the hot water. The batter looks thin, but that’s what makes the cake so moist.
I spray two 9-inch or three 8-inch cake pans with nonstick spray and divide the batter evenly. I bake for 25–27 minutes, or until a toothpick inserted in the center comes out clean. I let the cakes cool completely before frosting.
For the frosting, I whip the butter, cocoa powder, powdered sugar, orange juice, and orange extract together until fluffy and smooth. If it’s too thick, I add a splash of milk or cream.
I frost the cooled cakes generously, layering between and covering the outside, then garnish with chocolate-dipped dried oranges for a beautiful finish.
Servings and Timing
This recipe makes about 12 servings. The prep takes 15 minutes, baking 25–27 minutes, and with cooling and frosting, the total time is about 1 hour and 20 minutes.
Variations
Sometimes I make cupcakes instead of a layer cake, baking them for about 18–20 minutes. For a deeper orange flavor, I add extra zest or swap the water for more fresh orange juice. I’ve also used a ganache drizzle on top for extra indulgence.
Storage/Reheating
I keep the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. If refrigerated, I let it come to room temperature before serving so the frosting softens. This cake can also be frozen—either frosted or unfrosted—wrapped well for up to 2 months.
FAQs
Can I make this cake ahead of time?
Yes, I often bake the cakes a day in advance, wrap them tightly, and frost them the next day.
Can I use store-bought orange juice?
Fresh juice gives the best flavor, but I sometimes use bottled orange juice if I’m short on time.
How do I make the cake extra moist?
The hot water in the batter ensures a tender texture, but I also avoid overmixing, which can make cakes dry.
Can I substitute the buttermilk?
Yes, I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice as a quick substitute.
Can I make this gluten-free?
Yes, I swap the flour for a 1:1 gluten-free flour blend, and it works well.
What frosting alternatives can I use?
I sometimes use cream cheese frosting or a simple chocolate ganache if I want something richer.
Can I add chocolate chips to the batter?
Yes, I like folding in a handful of chocolate chips for extra bursts of chocolate.
How do I prevent the cake from sticking to the pans?
I spray the pans well with nonstick spray and sometimes line them with parchment for extra security.
Can I make this into a bundt cake?
Yes, I bake it in a greased bundt pan for about 40–45 minutes, checking with a toothpick.
What’s the best garnish for this cake?
I love using chocolate-dipped dried orange slices, but fresh zest, candied peel, or even grated chocolate work beautifully.
Conclusion
This chocolate orange cake with zesty frosting is one of my favorite ways to combine bold citrus with rich chocolate. I love how moist the cake turns out and how the frosting adds a light, citrusy lift. Whether I serve it at a special occasion or as a simple weekend treat, it’s always a showstopper.
