Oh my goodness, if you think chocolate and orange are just ‘okay’ together, you haven’t tried my secret weapon! The moment that rich, dark cocoa meets the bright, zesty pop of fresh orange, something magical happens in your oven. I’m talking about the ultimate, super-moist Chocolate Orange Cake recipe. It’s shockingly simple, which is why I keep coming back to it, especially when I need a dessert that feels fancy but comes together in minutes.
I first nailed this flavor combo years ago when I accidentally grabbed the wrong fruit basket! I realized the combination was pure genius. This cake isn’t fussy; it’s reliable. It’s the kind of cake where every single crumb is soaked in flavor, and I think you’re going to love making it just as much as I do.
Why This Chocolate Orange Cake Recipe Works So Well
This isn’t just *another* chocolate cake; it’s built differently, which is why it stays moist for days! Trust me when I say the structure is intentionally designed for maximum flavor payoff with minimum effort. We focus on hydration and sharp contrast.
If you want to see more general tips on why certain baking techniques make a huge difference, check out my post on baking tips to elevate any recipe. Seriously, these little secrets make all the difference in baking success!
Achieving Ultimate Moisture in Your Chocolate Orange Cake
Moisture is the name of the game here, and we get it from two places working overtime. First, the buttermilk acts as a tenderizer, reacting beautifully with the baking soda. Second, the hot water or coffee we stir in right at the end wakes up the cocoa powder, making the chocolate super rich. This combination ensures you get that perfect, melt-in-your-mouth texture every time you slice into your Chocolate Orange Cake.
The Power of Fresh Orange Zest in this Chocolate Orange Cake
You absolutely cannot substitute the zest with orange extract. I’ve tried it, and it tastes flat! The zest contains all those essential oils that give you that vibrant, tangy perfume that cuts right through the dark chocolate. When you grate the zest into the wet ingredients, you are pre-loading the flavors. That brightness is what elevates this simple cake into something truly special.
Essential Ingredients for an Incredible Chocolate Orange Cake
Let’s get down to brass tacks! The beauty of this recipe is that it uses mostly pantry staples, but your choices here really matter for the final chocolate orange experience. We are talking high-quality cocoa powder—don’t skimp! You want the unsweetened kind that gives you that deep, almost bitter chocolate foundation to fight against the sugar.
Here is the full lineup of what you’ll need. Make sure you have everything measured out before you even think about turning on the mixer:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (the good stuff!)
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water or coffee
- Zest of 1 large orange (don’t skip this!)
- 1/4 cup fresh orange juice
Ingredient Notes and Substitutions for Your Chocolate Orange Cake
Okay, I know sometimes you don’t have buttermilk hanging around. Don’t panic! If you need a quick fix, you can make your own! Just take regular milk and stir in one tablespoon of white vinegar or lemon juice. Let it sit for about five minutes until it looks slightly curdled. If you want to dive deeper into making your own buttermilk for all your baking needs, I have a great little guide on how to make perfect buttermilk substitutions. I also always suggest using hot, strongly brewed coffee instead of hot water. It doesn’t make the cake taste like coffee, I promise; it just deepens the chocolate flavor so intensely!
Step-by-Step Instructions for Your Chocolate Orange Cake
Now comes the fun part! Getting this Chocolate Orange Cake mixed up is straightforward, but you have to follow the order, or the texture just won’t cooperate. First things first, get that oven warmed up to 350 degrees F (175 degrees C) and make sure those two 9-inch pans are completely greased and floured. If you skip prepping the pans, I’m going to haunt your kitchen, so take your time here!
We start by combining everything dry in a big bowl—that’s your flour, cocoa, sugar, baking powder, baking soda, and salt. Whisk it all together really well so there are no sneaky pockets of baking soda hiding anywhere. Once that’s done, you toss in the wet stuff: your eggs, buttermilk, oil, vanilla, and all that glorious orange zest and juice. Beat that with your mixer on medium speed for exactly two full minutes. It will look thick, like sludge, but hang in there!
Mixing the Chocolate Orange Cake Batter Correctly
This is where you manage expectations for your Chocolate Orange Cake! After those two minutes, you carefully stir in that hot water or coffee. Seriously, stir it until it’s just smooth. The batter will become super thin, almost watery. Don’t freak out! This thin consistency is exactly what creates that amazingly moist final crumb. If it looks too thick at this stage, you’ve messed up the hydration, so stick to the measurements!
Baking and Cooling the Chocolate Orange Cake Layers
Pour that thin batter evenly into your prepared pans. Pop them in the oven for about 30 to 35 minutes. You are looking for the toothpick test—insert a wooden pick right into the center, and it should come out clean or with just a few moist crumbs clinging to it. Once they pass the test, pull them out and let them hang out in the pans for a solid 10 minutes. Resist cutting them! Then, flip them onto a wire rack to cool completely before you even think about frosting them. Warm cake and frosting just make a sad, sloppy mess.
Frosting Your Perfect Chocolate Orange Cake
Okay, so this recipe gives you the most phenomenal cake layers, but we have to talk about what goes on top! Since I left the frosting instructions out of the core recipe—because sometimes I just eat slices warm with a spoon—you have options!
For the absolute richest experience, a smooth chocolate ganache poured over the top is divine. But if you want to lean into that bright citrus note, you absolutely must try an orange-infused buttercream. It compliments the cake so beautifully without fighting the intense chocolate flavor.
If you need a foolproof recipe for a classic, fluffy white frosting that you can easily tweak with orange zest or a splash of liqueur, you have to check out my guide on how to make easy white frosting. It’s the perfect blank canvas for your Chocolate Orange Cake creation!
Tips for the Best Ever Chocolate Orange Cake
Even with a simple recipe like this Chocolate Orange Cake, a few small hacks can take it from great to legendary. I learned these little secrets through plenty of messy trial runs in my kitchen, trust me!
First thing: even though the recipe calls for hot liquid, make sure your eggs and buttermilk are definitely at room temperature. Cold ingredients fight the creamed fats you made earlier, and that can lead to a slightly denser cake. Take them out about 30 minutes before you plan to start mixing.
When you’re prepping those pans, don’t just rely on flour. I like to use a mix of butter and cocoa powder when greasing and flouring. This prevents that weird white dusting you sometimes get on the outside of a dark chocolate cake—it keeps the sides looking deep and rich!
Finally, when testing for doneness, really rely on that spring-back feeling on the top center, not just the toothpick. If it looks done but feels slightly sticky when you gently press it with your finger, give it two more minutes. That little bit of extra time makes sure the intense chocolate flavor cooks perfectly through.
Storing and Keeping Your Chocolate Orange Cake Fresh
The fantastic thing about this Chocolate Orange Cake is its moisture level; it really holds up well! If you plan on serving it within a day or two, you can absolutely keep it covered tightly at room temperature. Make sure it’s in an airtight container, though, so that lovely orange aroma doesn’t escape!
If you need it to last longer, refrigeration is the way to go. Pop it into an airtight container and it should be good for up to four days. When you pull it out of the fridge, remember that the cake will be a bit firm. Just let it sit on the counter for about 30 minutes before serving. If you are desperate for that warm chocolate feeling again, microwave a single slice very briefly—like ten seconds max! It brings back that fresh-from-the-oven tenderness perfectly.
Serving Suggestions for Chocolate Orange Cake
Once your beautiful Chocolate Orange Cake has totally cooled and you’ve picked your perfect frosting, it’s time for the grand presentation! This cake is robust enough to stand on its own, but a little something extra never hurt anyone.
If you kept the frosting light—maybe just a simple dusting of powdered sugar like my mom prefers—try laying thin slices of fresh, candied orange across the top. The texture is great!
For a real showstopper dessert, though, you need a cool counterpoint to the rich chocolate. A scoop of vanilla bean ice cream is heavenly, especially if you happen to have some creamy whipped topping around. If you’re looking for an easy, elegant vanilla component, you have to check out my recipe for amazing vanilla cream desserts in just 3 steps. It’s perfect alongside that bright citrus note!
Frequently Asked Questions About Making Chocolate Orange Cake
I get so many emails asking the same few things about this recipe, so let’s clear those up right here! Honestly, most issues come down to ingredient temperature or mixing time, but let’s talk specifics for this gorgeous Chocolate Orange Cake.
Can I use orange extract instead of fresh zest?
Please, please, please don’t! I know it’s tempting when you’re rushing, but orange extract just doesn’t penetrate or shine the way fresh zest does. The oils from the zest blend into the batter and truly define this cake. Extract tends to sit on top, flavor-wise. If you must substitute, use about a teaspoon of extract PLUS maybe a splash of extra orange juice, but the zest is non-negotiable for that authentic kick in your orange cake!
Can I make this recipe into cupcakes?
Yes, you absolutely can, and they bake up beautifully! Just line a standard 12-cup muffin tin with liners. You’ll use about two-thirds full for each cup. Because cupcakes are smaller, they bake much faster—usually only 18 to 20 minutes at 350 degrees. Keep an eye on them because they can dry out quickly if you overbake, and we certainly don’t want a dry cocoa cake!
How long does the Chocolate Orange Cake last?
Since this recipe is so moist thanks to the oil and buttermilk, it stays delicious! If you frost it, it keeps wonderfully well stored tightly covered at cool room temperature for about two days. If you need it to last four or five days, the fridge is safer, but remember to let it sit out a bit before serving so the cake softens up again. It holds its flavor beautifully!
What if I don’t have buttermilk for my Chocolate Orange Cake?
I covered the buttermilk substitute above, but it’s worth repeating because it’s essential for the reaction with the baking soda! If you don’t have any on hand, just take 1 cup of regular milk, stir in one tablespoon of white vinegar or lemon juice, and let it chill on the counter for about five minutes. It curdles a bit, and voila—you’ve got your necessary acidic component for this rich layer cake.
Estimated Nutritional Data for Chocolate Orange Cake
I always get curious about the numbers, even though my cake is clearly fueled by love! Here’s a rough idea of what you are looking at per serving for this amazing Chocolate Orange Cake, based on the ingredients list. Please remember, these are just handy estimates, and they really shift based on what kind of frosting you decide to put on top!
- Serving Size: 1 slice
- Calories: 320
- Fat: 15g (with 3g saturated)
- Carbohydrates: 45g
- Protein: 5g
- Sugar: 35g
If you use a thick cream cheese frosting, those numbers shoot up fast, so keep that in mind when you’re planning your dessert!
Print
Chocolate Orange Cake
- Total Time: 55 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple recipe for a moist chocolate cake flavored with fresh orange zest and juice.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water or coffee
- Zest of 1 large orange
- 1/4 cup fresh orange juice
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, oil, vanilla extract, orange zest, and orange juice to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
- Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Frost as desired once cooled.
Notes
- For a richer flavor, use strong brewed coffee instead of hot water.
- You can substitute the buttermilk with regular milk mixed with 1 tablespoon of white vinegar or lemon juice, letting it sit for 5 minutes.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35
- Sodium: 250
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 45
Keywords: chocolate orange cake, orange cake, cocoa cake, layer cake, simple chocolate cake