If you have a sweet tooth that loves a delightful twist, this Chocolate Orange Cake Recipe is your new best friend in the kitchen. Imagine three layers of moist, tender chocolate cake infused with bright, fresh orange juice, layered with luscious orange curd and decadent chocolate buttercream. Each bite offers a beautiful balance of rich cocoa and zesty citrus, making it a perfect treat for any occasion. Whether you’re baking for a birthday, holiday, or just because, this recipe brings warmth, flavor, and a touch of elegance.
Ingredients You’ll Need
Gathering your ingredients is a breeze, but do not underestimate their importance. Each one is carefully chosen to create the perfect combination of moisture, texture, and flavor you want in a Chocolate Orange Cake Recipe.
- All-purpose flour (2 1/4 cups / 270 g): The cake’s sturdy base for soft, yet firm layers.
- White sugar (2 1/4 cups / 450 g): Sweetness that complements both chocolate and orange perfectly.
- Dark cocoa powder (3/4 cup / 60 g): Depth and intense chocolate richness without overpowering the citrus.
- Baking powder (1 1/4 tsp / 9 g): Helps the cake rise beautifully, keeping it light and fluffy.
- Baking soda (1 1/2 tsp / 9 g): Adds tender crumb and enhances the rise.
- Salt (1 1/2 tsp / 14 g): Balances sweetness and highlights flavors.
- Cornstarch (1 1/2 Tbsp / 12 g): Gives the cake a delicate crumb without heaviness.
- Whole milk (1 1/2 cups): Adds moisture, richness, and soft texture.
- Vegetable oil (1/2 cup + 1 Tbsp): Keeps the cake wonderfully moist and tender.
- Eggs (3): Provide structure and richness.
- Vanilla extract (1 Tbsp): Adds warmth and subtle sweetness.
- Orange juice (2/3 cup): The star citrus flavor that brightens the chocolate.
- Lemon juice (1 Tbsp): Enhances the curd’s brightness and tanginess.
- Sugar (1/2 cup, for curd): Sweetens the orange curd perfectly.
- Salt (pinch): Balances the curd’s sweetness.
- Egg yolks (6, for curd): Give richness and the custard-like texture to the curd.
- Butter, unsalted (8 Tbsp, for curd): Adds smoothness and richness to the orange curd.
- Egg whites (5, for frosting): Whipped to make fluffy, light buttercream.
- White sugar (1 1/4 cups, for frosting): Sweetens the frosting without heaviness.
- Vanilla extract (1 tsp, for frosting): Adds a lovely aroma and depth to the buttercream.
- Soft butter (2 cups + 4 Tbsp, for frosting): The foundation of a smooth, creamy buttercream.
- Whipping cream (4 oz): Enriches the frosting’s texture.
- Chopped dark chocolate (4 oz, at least 60%): Gives a sophisticated chocolate bite in the frosting.
- Candied orange slices: Stunning garnish that brings elegance and a hint of extra citrus brightness.
How to Make Chocolate Orange Cake Recipe
Step 1: Preparing Your Oven and Pans
Start by preheating your oven to 350 degrees Fahrenheit, making sure it reaches the perfect baking temperature for your layers. Then, grease two 8-inch cake tins thoroughly and sprinkle them with cocoa powder instead of flour. This little trick prevents sticking while enhancing chocolate flavor right from the start.
Step 2: Combining Wet and Dry Ingredients
Using a stand mixer is your best friend here! First, pour all your wet ingredients—milk, eggs, oil, orange juice, and vanilla—into the bowl and mix gently on low until smooth. Then, sift together all your dry ingredients including flour, cocoa, baking powder, baking soda, salt, and cornstarch. Gradually blend them into the wet mix, stirring on medium-low for about two minutes. Don’t forget to scrape down the sides to catch every bit that will make this cake divine.
Step 3: Baking the Cake Layers
Divide your smooth, velvety batter evenly between the two prepared pans. Place them carefully in the oven and bake for 28 to 30 minutes. You’ll know they’re done when the top springs back with a gentle tap or a toothpick inserted comes out clean or with just a crumb or two.
Step 4: Cooling and Preparing to Decorate
After removing the pans from the oven, let them sit for 5 to 10 minutes to firm up a bit. Then carefully turn the cakes out onto wire racks to cool completely. This cooling time is essential to prevent your layers from breaking when you level and stack later.
Step 5: Making the Orange Curd
Beat your egg yolks smoothly and set aside. Heat the orange juice (the recipe originally said raspberry, which is a slip), lemon juice, sugar, and a pinch of salt in a saucepan over medium-low, stirring until the sugar melts and the mixture steams gently.
Step 6: Tempering and Thickening the Curd
Slowly drizzle the hot juice mixture into the egg yolks while whisking rapidly so your eggs don’t scramble. Pour everything back into the saucepan and cook over low heat, stirring until thick enough to coat the back of a spoon. Remove from heat and stir in butter chunks until melted and incorporated. Cover with plastic wrap touching the surface to avoid skin forming, then chill until completely cool.
Step 7: Crafting the Glossy Chocolate Buttercream
Whip your egg whites with sugar until glossy meringue peaks form. Beat in vanilla and softened butter slowly for a smooth and fluffy buttercream. Melt the chopped dark chocolate with whipping cream gently and let cool slightly before folding into the buttercream. This gives your frosting a rich, silky texture packed with real chocolate flavor.
Step 8: Assembling Your Chocolate Orange Cake Recipe
Once the layers are cooled and level, place the first cake layer on your serving plate. Spread a generous layer of orange curd. Add the second layer, then cover the entire cake with your chocolate buttercream, taking care to create a smooth finish. Don’t forget to decorate with those gorgeous candied orange slices on top—they make the cake both beautiful and irresistibly inviting.
How to Serve Chocolate Orange Cake Recipe
Garnishes
Candied orange slices are simply the perfect garnish here. They add a professional look and a sweet, chewy burst of orange that complements the cake’s flavors. For an additional festive flair, try sprinkling some finely grated orange zest or a dusting of cocoa powder over the top.
Side Dishes
This cake pairs beautifully with fresh berries or a scoop of vanilla bean ice cream to balance the rich chocolate and bright citrus. A dollop of lightly whipped cream or even some fresh mint leaves make elegant and fresh accompaniments too.
Creative Ways to Present
For a show-stopping presentation, try stacking the cake on a rustic wooden board with scattered slices of fresh orange and mint sprigs around. Alternatively, slice the cake into thin layers and serve alongside a pot of warm tea or espresso to turn it into a sophisticated dessert experience.
Make Ahead and Storage
Storing Leftovers
Your Chocolate Orange Cake Recipe will keep beautifully in an airtight container in the fridge for up to 4 days. Keep it covered well to preserve moistness and prevent the frosting from drying out.
Freezing
If you want to prepare ahead, you can freeze the un-frosted cake layers wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before frosting and assembling.
Reheating
This cake tastes best served at room temperature. If refrigerated, simply remove it and let it sit out for about an hour before serving. Avoid microwaving as it can ruin the texture of both cake and frosting.
FAQs
Can I use milk alternatives for this Chocolate Orange Cake Recipe?
Absolutely! Whole milk adds richness, but almond, oat, or soy milk can be great substitutes if you prefer a dairy-free option, just be sure they’re unsweetened and plain for best flavor results.
What’s the best way to get the orange flavor to stand out?
Using fresh orange juice and zest, along with the lemon juice in the curd, brightens the whole cake. Also, make sure not to overpower the cake with too much intense chocolate; this recipe balances both beautifully.
Can I make this cake gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend that includes xanthan gum or another binder. Results may vary, but many find a good-quality blend works well in chocolate cakes.
Is it possible to make this cake in advance?
Definitely! You can bake the layers and make the curd a day ahead, then assemble and frost on the day you want to serve for the freshest taste and appearance.
What if I don’t have candied orange slices for decoration?
No worries! Fresh orange slices, orange zest curls, or even a sprinkling of edible gold dust can add that wow factor on top of the cake just as beautifully.
Final Thoughts
There’s just something magical about combining chocolate with the bright zing of orange, and this Chocolate Orange Cake Recipe captures that perfectly. It’s a crowd-pleaser that’s equally impressive yet approachable for home bakers of any level. So grab your ingredients, roll up your sleeves, and enjoy every moment of creating (and eating) this unforgettable cake with friends and family.
Print
Chocolate Orange Cake Recipe
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 8 servings (an 8-inch, 3 layer cake)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Chocolate Orange Cake combines the deep flavors of dark cocoa with the bright zest of fresh orange juice. Featuring a luscious three-layer cake with a smooth orange curd and decadent chocolate buttercream frosting, this dessert is perfect for special occasions or any time you crave a sophisticated treat with citrus undertones.
Ingredients
Cake Batter
- 2 1/4 cups (270 g) all-purpose flour
- 2 1/4 cups (450 g) white sugar
- 3/4 cup (60 g) dark cocoa powder
- 1 1/4 tsp. (9 g) baking powder
- 1 1/2 tsp. (9 g) baking soda
- 1 1/2 tsp. (14 g) salt
- 1 1/2 Tbsp. (12 g) cornstarch
- 1 1/2 cups whole milk
- 1/2 cup + 1 Tbsp. vegetable oil
- 3 eggs
- 1 Tbsp. vanilla extract
- 2/3 cup orange juice
- 1 Tbsp. lemon juice
Orange Curd
- 1/2 cup sugar
- Pinch of salt
- 6 egg yolks
- 8 Tbsp. unsalted butter, cut into chunks
- 1 Tbsp. lemon juice
- 2/3 cup orange juice
Chocolate Buttercream Frosting
- 5 egg whites
- 1 1/4 cups white sugar
- 1 tsp. vanilla extract
- 2 cups + 4 Tbsp. soft butter
- 4 oz. (1/2 cup) whipping cream
- 4 oz. chopped dark chocolate (at least 60% cocoa)
Decoration
- Candied orange slices
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C), then grease two 8-inch cake pans and dust them with cocoa powder to prevent sticking and add extra chocolate flavor.
- Mix Wet and Dry Ingredients: In a stand mixer bowl, combine all the wet ingredients (milk, vegetable oil, eggs, vanilla extract, orange and lemon juice) and mix on low speed until well combined. Sift in the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt, cornstarch) and mix on medium-low for about 2 minutes, scraping the bowl to ensure thorough blending.
- Bake the Cake Layers: Divide the cake batter evenly between the two prepared pans. Bake for 28 to 30 minutes, or until the tops spring back gently when pressed, or a toothpick inserted comes out clean or with just a few crumbs attached.
- Cool the Cake Layers: Remove cakes from the oven and let them sit for 5-10 minutes in their pans. Then turn them out onto cooling racks to cool completely before leveling or frosting.
- Prepare the Orange Curd: In a small bowl, beat egg yolks until smooth. In a saucepan, combine orange juice, lemon juice, sugar, and a pinch of salt; heat over medium-low until sugar dissolves and mixture is steaming. Gradually whisk the hot juice mixture into the egg yolks to temper them, then pour everything back into the pan. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat, stir in butter chunks until melted. Transfer to a bowl, cover with plastic wrap touching its surface, and refrigerate until fully cooled.
- Prepare the Chocolate Buttercream: In a clean bowl, whisk egg whites with sugar over a bain-marie until sugar dissolves and mixture is warm to the touch. Remove from heat and whip until stiff peaks form. Gradually add soft butter, beating continuously to create a smooth frosting. In a separate saucepan, heat whipping cream and chopped dark chocolate until melted and combined, cool slightly, then fold gently into the buttercream along with vanilla extract.
- Assemble the Cake: Level cooled cakes if needed. Place one layer on a serving plate, spread a generous amount of orange curd over the top. Add the second layer and cover the entire cake with the chocolate buttercream frosting, smoothing the sides and top.
- Decorate: Garnish the finished cake with candied orange slices for an elegant citrus touch.
- Chill and Serve: Refrigerate the cake for at least an hour before serving to allow the flavors to meld and the frosting to set.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Tempering the eggs in the curd is essential to prevent scrambling and ensure a smooth texture.
- If preferred, the cake layers can be baked in three pans for thinner layers.
- Store the cake covered in the refrigerator and consume within 3-4 days for optimal freshness.
- This cake pairs wonderfully with a cup of black tea or freshly brewed coffee.
