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
- 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.
- 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.
- 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. Bring to room temperature before serving. See notes regarding frosting.
- 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.
- 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!
- 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.
- 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.
- 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:
- Preheat oven to 350°F.
- Place 24 cupcake liners in cupcake pan.
- Fill cupcake liners ¾ full and bake for about 15-20 minutes. You can test with a toothpick and it should come out clean.
- 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
The key to great orange chocolate cake is a cake recipe that yields cake with cook moisture, texture and great orange flavor!
I typically recommend a simple buttercream, french buttercream or cream cheese style frosting. I recommend dark chocolate frosting for this recipe as it balances well with the orange flavor.
The beauty of orange chocolate cake is that there are so many fun variations such as chocolate orange marble cake, chocolate orange loaf cake, boiled orange chocolate cake, orange chocolate cake with ganache, eggless orange chocolate cake and dark chocolate orange cake! The sky is the limit!
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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Orange Chocolate Cake
Equipment
- Two (2) 9 inch round cake pans, 2 large bowls, hand mixer or whisk.
Ingredients
- 1 ¾ cup all purpose flour (see notes to measure flour)
- 1 ½ cup granulated sugar
- ¾ cup unsweetened cocoa powder (natural not dutch)
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup canola, vegetable oil or olive oil
- 2 eggs
- 3 teaspoon orange extract
- 1 cup buttermilk
- ½ cup orange juice (no added sugar, 100% juice)
- ½ 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
- Preheat oven to 350°F.
- Place 24 cupcake liners in cupcake pan.
- Fill cupcake liners ¾ full and bake for about 15-20 minutes. You can test with a toothpick and it should come out clean.
- Cool for 5 minutes and transfer to cooking rack.
Nancy
I’m making this one right now – more to come after I’ve delivered (most of) it as a gift to my sister! It sounds fabulous!!
I think I’m a pretty good cook but defintiely not a natural baker — so I have been trying over the last year of the pandemic to experiment with dessert rercipes and to learn in the process.
I also really appreciate all your little extra baking tips!
Christene
This cake is dark and decadent and incredibly delicious. I didn’t have enough orange extract so I used the zest from a large orange and then juiced it to include the pulp. This tactic seemed to work as the orange taste is very present. I also baked it in a 10″ tube pan for 35 mins.
Karen
The most moist cake I’ve ever had in my entire life, seriously! I made this as cupcakes so they normally would’ve dried out very quickly right? These things were just as moist as the day I baked them FIVE DAYS after!! And boy are they moist. These are melt in your mouth level. The batter is extremely thin but don’t be scared its so good!!
Aubrey
Thanks Karen! I am so happy to hear you enjoyed!
Tracey
This was the best cake I have ever made. Great combo, orange and chocolate. I used orange bakery emulsion in place of the extract and also added some to the frosting. I will definitely make the again, and again. Thank you for this great recipe!
Aubrey
Thank you Tracey!!! I am so happy you enjoyed!!
Kim
My dad also says this is the best cake he’s ever eaten and is always dying for me to make it. It is now always his birthday cake
Aubrey
Thanks Kim!!! I am so honored that you and you Dad enjoy! 😁
Stephanie
This recipe was an absolute success! It even had my kiddo who doesn’t even eat cake loving it! The cake stayed so moist, and it was a perfect balance between chocolate and orange! Thank you so much for sharing 🙂
Aubrey
Thank you Stephanie! So happy you and your family enjoyed. 😁
Sarah
Delicious recipe! Very simple to make. It seriously melts in your mouth, it is so moist. I made it for my two year olds birthday and he loved it so much. The cake was a total hit. Nailed it!
Aubrey
Thank you Sarah!!!! So happy to hear!
Kiera
Looks amazing. Can I make this cake as in one pan, rather than divide the cake into two pans? If so, what would be your recommended time to bake?
Thanks.
Aubrey
Hello Kiera, Thank you for your kind words! I have not specifically tested this cake recipe in one pan, but if you use a 9×13 inch baking pan, you could try 350 degrees for about 30-40 minutes. Check at the start of the range with a toothpick to be safe. Let me know how it turns out! 🙂
Angela
The recipe was perfect. I did not have orange extract so I used grated orange zest from 2 oranges on top of the freshly squeezed orange juice and pure vanilla to enhance the orange taste
Aubrey
Thanks Angela! I am so happy you enjoyed and those are wonderful tips!
Christy M
Amazing!
Jenny
I made this Orange Chocolate cake and it turned out excellent. I also made the frosting which I added just a small shake of orange extract. It was so moist and it disappeared fast. I will be using this recipe again soon. My husband likes to have dessert after dinner and this cake was a hit. Can’t wait until the holidays to make this for the family, maybe I should take two 😊.
Aubrey
Thanks Jenny!!! That makes me so happy to hear! 😁
Alli
Made this recipe today at a small bakery I work at, and it turned out beautifully! Made a dark chocolate orange buttercream for it and garnished with orange zest, orange glaze, and candied orange peel. Will definitely pull this recipe out again this Christmas when chocolate oranges come back in season!
Aubrey
That sound wonderful Alli! So happy you enjoyed!
Nairutee
Amazing recipe! The cake turned out so soft! Didn’t have the orange extract so added orange zest a bit of coffee too in the water. A keeper of a recipe!
Aubrey
Thanks Nairutee! So happy you enjoyed!!! 😁
Shweta
Hi! I tried this recipe for my husband’s birthday and I must say it is delicious. It is now my husband’s favorite cake. I have baked all of two cakes in my entire life so the instructions were easy to follow for a novice like me! Thank you for sharing the recipe.. it is delicious!
Aubrey
Hello Shweta! Thank you! I am so happy you enjoyed! 😁
Sukrita
Hey Aubrey!
Hope you are doing well! So excited to try this recipe! I had a question though, I can’t eat eggs, so is there a way to replace it, so I can still bake this delicious cake?
Looking forward to your reply!
ThankYou 🙂
Aubrey
Hello Sukrita – thank you so much for your kind words! While I have not personally tried this recipe using an egg substitute, some popular vegan or non-dairy egg substitutes are “flax eggs” or applesauce. I hope that helps! If you try either as an option, let me know how it turns out!😁