Orange Chocolate Cake

This orange chocolate cake is super moist, decadent and easy to make! Plus, easy chocolate orange layer cake tips to make your cake look super fancy.

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I know I have a lot of stiff competition when it comes to orange chocolate cake. From Nigella Lawson to Ina Garten, I am throwing down a challenge when I say my chocolate orange cake is the BEST. My dad (a major foodie) said this is the best chocolate cake recipe he has ever had! I’m sorry but you know that is a big deal.

If you want to make orange chocolate cake with cake mix, that is an option too. Check out my Boxed Cake Mix Hacks to make your boxed cake taste like bakery! And while, you’re at it, you should probably enjoy a Cardamom Latte and relax while your cake is in the oven.

Why this recipe works

• This cake is really easy to make. From start to finish, you can make this from-scratch orange chocolate cake in less than 30 minutes!
• It is super moist and decadent. Seriously, it is just really delicious. Full stop.
• It stays moist refrigerated and even frozen! You can make your own homemade frosting for this recipe or you can use store bought frosting and your guests will think you are a culinary educated pastry chef!

Ingredients for this chocolate orange cake recipe

• All purpose flour
• Granulated sugar
• Unsweetened cocoa powder: Use natural unsweetened cocoa powder. Do not use Dutch processed cocoa powder as that will change the consistency of the cake.
• Baking soda
• Baking powder
• Salt
• Oil: Canola, vegetable and olive oil all work well.
• Eggs
• Orange extract: You can use orange extract or orange flavor oil (food grade) (Note: with flavor oil, be sure to adjust the amount based on the strength of the oil you buy).
• Buttermilk: Don’t skip the buttermilk. I find that it is a critical ingredient to making this cake super moist.
• Orange juice: I used Good and Gather brand Orange Juice from Target. It is 100% juice, from concentrated, no extra sugar. You can also use fresh squeezed orange juice.
• Water
• Optional Garnish: Candied orange slices and/or fresh grated orange zest.
  

How to make orange chocolate cake

1. Preheat oven 350 degrees.
2. Grease two 9-inch round cake pans with butter, oil or pan spray. Line with parchment paper. grease parchment paper. Parchment paper is critical to make sure your cake doesn’t stick.
3. Tip to Measure Flour: When you measure your flour, do not scoop it out directly as that can lead to using more flour than is needed. To correctly measure your flour, give the flour a stir with a fork or a whisk to loosen it. Spoon the flour into cup until it is heaping, then level with the flat side of a knife.
4. In large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir to combine. Set aside.
5. In large bowl, mix olive oil, eggs, orange extract, buttermilk, orange juice and water. use hand beaters or whisk to combine.
6. Add dry ingredients to wet ingredients and beat until combined.
7. Divide batter and pour each half into your 9-inch round cake pan.
8. Bake 22-24 minutes until cooked through. You can test with a toothpick. If it comes out clean with no batter, the cake is done.
9. Place cake on cooling rack and allow to fully cool before removing from pan.
10. Once fully cooled, remove from pan and frost. Bring to room temperature before serving. See notes regarding frosting.
11. Optional garnish: Candied orange slices or orange zest,

What frosting do you recommend for this cake?

My favorite frosting for this cake is store-bought Betty Crocker Rich and Creamy Dark Chocolate Frosting.

If you want to make your frosting from-scratch, Sally’s Baking Addiction makes a delicious Chocolate Buttercream Frosting. If you like a cream-cheese style frosting, Erren’s Kitchen makes an awesome Dark Chocolate Cream Cheese Frosting.

Chocolate orange layer cake tips

If am going to get right to the point. If you want to make an amazing layer cake, let me give you my top 3 best quick layer cake tips.

1. Parchment paper: Use it! Don’t skip this. I know it’s annoying and you might not have it on-hand, but trust me. It will make your life so much easier when you have a cake that slides perfectly out of the pan. The last thing you want it to spend time making a beautiful homemade cake and having it break apart when it sticks to the pan. Not allowed in my kitchen!
2. Refrigerate or freeze before frosting: I know it depends on how much time you have, but if you can make your cake the night before, I HIGHLY recommend you pop it in the freezer overnight. You will thank me in the morning. It makes it so much easier to cut and frost your cake layers. If you can’t freeze, pop it in the refrigerator for the amount of time you have before frosting.
3. Level and tort your cake (ie: make it flat!): If your cake isn’t perfectly flat on top (it might have a slight dome shape), you can cut to make it flat. It helps to have flat layers when frosting and stacking your cake. Check out this Wilton Cake How to Level and Tort a Cake for more specific tips on this step.
4. Cake Turntable: If you plan on making cakes on a regular basis, I find that a cake turntable is a great investment. It makes frosting the cake much easier and can also double for a beautiful presentation.

Convert this cake to cupcakes

This orange chocolate cake recipe can easily be converted to cupcakes. Follow the cake instructions to make the batter and then prepare as follows:

1. Preheat oven to 350°F. 
2. Place 24 cupcake liners in cupcake pan. 
3. Fill cupcake liners 3/4 full and bake for about 15-20 minutes. You can test with a toothpick and it should come out clean.
4. Cool for 5 minutes and transfer to cooking rack

How to make candied orange slices for garnish

You will be amazed how easy it is to make candied orange slices! This candied fruit garnish is not only beautiful but super delicious. To make candied orange slices, simmer your orange slices with equal parts water and sugar until they become slightly translucent. I like to dip them in sugar when they are done cooking for that extra shimmer of sugar. Lay them on parchment paper to cool.

FAQ and expert tips

Looking for other delicious desserts?

• Try my Boxed Cake Mix Hacks to make your box cake taste like bakery!
• Enjoy the taste of fall with my Cast Iron Skillet Apple Crisp drizzled with decadent Demerara Syrup.
• Feeling like some cheesecake but don’t feel like baking? You will love my Oreo Cheesecake Bites (no bake!).
• If you love Starbucks cake pops but want something healthier, you will love my healthy version of Starbucks Cake Pops.

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You can also comment below. I LOVE hearing from you! If you loved the recipe, a 5 STAR RATING is the ultimate compliment as food is my love language!

Orange Chocolate Cake

This orange chocolate cake is super moist, decadent and easy to make! Plus, easy chocolate orange layer cake tips to make your cake look super duper fancy.

5 from 115 votes

Print Pin Rate

Course: Dessert

Cuisine: dessert

Prep Time: 10 minutes

22 minutes

Total Time: 32 minutes

Servings: 8 slices

Calories: 428kcal

Author: Aubrey

Cost: $8

Equipment

• ▢
  Two (2) 9 inch round cake pans, 2 large bowls, hand mixer or whisk.

Ingredients

• ▢ 1 3/4 cup all purpose flour (see notes to measure flour)
• ▢ 1 1/2 cup granulated sugar
• ▢ 3/4 cup unsweetened cocoa powder (natural not dutch)
• ▢ 2 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1 tsp salt
• ▢ 1/2 cup canola, vegetable oil or olive oil
• ▢ 2 eggs
• ▢ 3 tsp orange extract
• ▢ 1 cup buttermilk
• ▢ 1/2 cup orange juice (no added sugar, 100% juice)
• ▢ 1/2 cup water
• ▢ Optional Garnish: Candied oranges.

Instructions

• Preheat oven 350 degrees.
• Grease two 9-inch round cake pans with butter, oil or pan spray. Line with parchment paper. grease parchment paper. Parchment paper is critical to make sure your cake doesn't stick. See parchment paper notes.
• In large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir to combine. Set aside.
• In large bowl, mix olive oil, eggs, orange extract, buttermilk, orange juice and water. use hand beaters or whisk to combine.
• Add dry ingredients to wet ingredients and beat until combined.
• Divide batter and pour each half into your 9-inch round cake pan.
• Bake 22-24 minutes until cooked through. You can test with a toothpick. If it comes out clean with no batter, the cake is done.
• Place cake on cooling rack and allow to fully cool before removing from pan.
• Once fully cooled, remove from pan and frost. See notes regarding frosting.

Notes

Tip to Measure Flour: When you measure your flour, do not scoop it out directly as that can lead to using more flour than is needed. To correctly measure your flour, give the flour a stir with a fork or a whisk to loosen it. Spoon the flour into cup until it is heaping, then level with the flat side of a knife.

Parchment paper: Trade your cake pan over parchment paper and cut out the rounds so they fit easily into your cake pan. 

Freezing and Frosting: This cake freezes amazingly well. When I serve this cake, I actually freeze overnight. This allow the cake to harden which makes it super easy to assemble into a layer cake and frost. If you choose this method, allow cake to come to room temperature before serving (about 30 minutes).

Store Bought Frosting: You can make your own homemade frosting or you can use store bought. I recommend Betty Crocker Rich and Creamy Dark Chocolate Frosting. If you are a major orange lover, you can also add extra orange extract to the frosting if you choose.

Storage: Wrap individual cake pieces. Refrigerate for 2-3 days. Freeze for up to 2 months.

Convert Cake to Cupcakes: This orange chocolate cake recipe can easily be converted to cupcakes. Follow the cake instructions to make the batter and then prepare as follows:

1. Preheat oven to 350°F. 
2. Place 24 cupcake liners in cupcake pan. 
3. Fill cupcake liners 3/4 full and bake for about 15-20 minutes. You can test with a toothpick and it should come out clean.
4. Cool for 5 minutes and transfer to cooking rack.

Nutrition

Calories: 428kcal | Carbohydrates: 66g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 717mg | Potassium: 239mg | Fiber: 3g | Sugar: 40g | Vitamin A: 140IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 3mg

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