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–+ servings
the inside of a sliced chocolate orange cake.

Chocolate Orange Cake Recipe

Angelina Papanikolaou
Get ready for a flavor explosion with this chocolate orange cake recipe! Each bite combines decadent chocolate infused with orange. The cake's rich and moist layers are perfectly complemented by a smooth, fudgy chocolate orange frosting. It's a citrusy twist on a classic that will have everyone asking for seconds!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 12 servings
Calories 951 kcal

Equipment

  • 3 8-inch round cake pans
  • parchment paper
  • Mixing bowls
  • Stand mixer or hand held mixer

Ingredients 

  • 2 cups all-purpose flour
  • 1 1/3 cups granulated sugar
  • 1 cup brown sugar
  • 1 cup cocoa powder
  • 2 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups buttermilk room temperature
  • 3/4 cup orange juice freshly squeezed, or bottled
  • 2/3 cup vegetable oil
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • zest from 1 orange

Chocolate Fudge Frosting

  • 2 cups chocolate chips
  • 1/4 cup honey
  • 1/4 cup heavy cream
  • 2 cups unsalted butter room temperature
  • 2 cups powdered sugar
  • 1 cup cocoa powder
  • 1/2 tsp salt
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • candied oranges for decorating (optional)
  • chocolate shavings for decorating (optional)

Instructions 

  • Preheat your oven to 350°F (175°C). Grease 3 8-inch round cake pans, and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
    2 cups all-purpose flour, 1 1/3 cups granulated sugar, 1 cup brown sugar, 1 cup cocoa powder, 2 1/2 tsp baking soda, 2 tsp baking powder, 1 tsp salt
  • In another bowl, whisk together the buttermilk, orange juice, oil, eggs, vanilla extract, and orange zest.
    1 1/4 cups buttermilk, 3/4 cup orange juice, 2/3 cup vegetable oil, 3 eggs, 1 tbsp vanilla extract, zest from 1 orange
  • Add the wet ingredients to the dry ingredients and mix until combined. Make sure there are no pockets of flour but avoid overmixing.
  • Divide the batter equally between the prepared cake pans. Tap the pans on the countertop to remove any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.
  • Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before removing from pans and transferring them to wire racks to cool completely.

Orange Fudge Frosting

  • In a microwave-safe bowl or using a double boiler, melt the chocolate chips, honey, and heavy cream. Cool slightly.
    2 cups chocolate chips, 1/4 cup honey, 1/4 cup heavy cream
  • In a large mixing bowl or bowl of stand mixer fitted with paddle attachment, beat the butter until smooth and creamy.
    2 cups unsalted butter
  • Add in the powdered sugar, cocoa powder, and salt. Beat to combine.
    2 cups powdered sugar, 1 cup cocoa powder, 1/2 tsp salt
  • Add the melted chocolate mixture, orange zest, and vanilla to the frosting mixture and beat until smooth and creamy.
    1 tbsp orange zest, 1 tsp vanilla extract

Assemble Cake

  • Place one cake layer on a serving platter. Spread a generous amount of frosting on top. Place the second cake layer on top of the frosting and spread a layer of frosting. Add the final cake layer and frost the top and sides of the cake with the remaining chocolate frosting.
  • Optional, you can decorate with candied (or fresh) orange slices and chocolate shavings.
    candied oranges, chocolate shavings

Notes

Gluten-Free – Easily make this recipe gluten-free by substituting the regular flour with a gluten-free blend.
Buttermilk Substitute – If you don't have buttermilk, mix equal parts of milk and yogurt (or sour cream), or add a tablespoon of lemon juice to whole milk and let it sit for 5 minutes.
Room Temperature Storage: Store the frosted cake in an airtight container at room temperature. It stays fresh for up to 3 days.
Freezing Frosted Cake: To freeze the entire frosted cake, first chill it in the fridge so the frosting hardens. Then, wrap it in plastic wrap and store in an airtight container. It can be frozen for up to 1 month.
Freezing Individual Cake Layers: Wrap each unfrosted cake layer in plastic wrap and then aluminum foil. Store them in the freezer for up to 3 months. Thaw at room temperature before frosting and assembling.
How to Prepare Ahead of Time: You can prepare the cake layers a day ahead. Once cooled, wrap the unfrosted layers in plastic wrap to maintain their moisture. Store the cake layers in the refrigerator for up to 3 days or in the freezer for up to 3 months. Prepare the frosting on the day of assembly.

Nutrition

Serving: 1sliceCalories: 951kcalCarbohydrates: 113gProtein: 8gFat: 57gSaturated Fat: 30gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 131mgSodium: 646mgPotassium: 452mgFiber: 6gSugar: 86gVitamin A: 1152IUVitamin C: 8mgCalcium: 148mgIron: 3mg
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