Published on December 19, 2023. Published by Megan
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Chocolate orange cake is a rich, moist and decadent chocolate cake filled with fresh orange flavor. This orange chocolate cake is layered with a whipped chocolate orange frosting and orange marmalade. Despite it’s bakery worthy appearance, this chocolate and orange cake is easy to make and is perfect for any holiday or celebratory dessert.
![Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (1) Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (1)](https://i0.wp.com/olivesnthyme.com/wp-content/uploads/2023/12/Chocolate-Orange-Cake-22-scaled.jpg)
Jump to:
- Why Should You Make This Recipe
- Ingredients
- How To Make
- How To Store, Freeze and Thaw
- M’s Expert Tips
- FAQs
- Other Layer Cake Recipes to Try
- Chocolate Orange Cake Recipe
Why Should You Make This Recipe
I absolutely adore a rich and delicious chocolate cake. My Chocolate Coffee Cake, Buttermilk Chocolate Cake and Matilda Chocolate Cake are just a few homemade chocolate cake recipes I love from the blog. I am so excited to add this chocolate orange cake to my growing collection of chocolate cake recipes. I know you’ll love it too because:
- You love a simply stunning chocolate cake. This rich orange chocolate cake is layered together with a whipped chocolate orange buttercream frosting, orange marmalade and is topped by candied orange slices.
- Made with simple ingredients. This easy orange and chocolate cake is made with simple pantry ingredients is layered with an equally simple orange scented chocolate buttercream frosting.
Ingredients
This orange chocolate cake requires only a handful of ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
![Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (2) Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (2)](https://i0.wp.com/olivesnthyme.com/wp-content/uploads/2023/12/5-1.jpg)
Chocolate Orange Cake
- Dry Ingredients: Gather all purpose flour, Dutch processed cocoa powder, baking powder and salt.
- Wet Ingredients: Gather oil, butter, sugar, orange zest, eggs, orange extract, milk and orange juice.
![Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (3) Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (3)](https://i0.wp.com/olivesnthyme.com/wp-content/uploads/2023/12/6-1.jpg)
Orange Chocolate Buttercream Frosting
Gather butter, cocoa powder, powdered sugar, orange extract, salt and orange juice. The orange marmalade and candied oranges are optional, but if you’re using, add those too!
Substitutions
Here are my recommended substitutions to make this orange and chocolate cake as easy as possible to make.
Orange Chocolate Cake Substitutions
- Dutch Process Cocoa Powder: If you need to use unsweetened cocoa powder instead of Dutch processed cocoa powder, use an equal amount of unsweetened cocoa powder, make these changes. For this recipe that would be ¾ cup unsweetened cocoa powder and 2 teaspoon baking soda and 1 teaspoon baking powder. Use buttermilk instead of milk if using the unsweetened cocoa powder and baking soda option.
- Salt: This enhances the sweetness of the cake and provides a more well rounded flavor.
- Sugar: This recipe hasn’t been tested using other types of sugar.
- Oranges: This chocolate and orange cake recipe uses the juice and zest from about 4 regular sized navel oranges.
- Oil: I like to bake this cake with olive oil. However, any neutral baking oil will work well in this cake recipe.
- Unsalted Butter: Use salted butter if needed. Just make sure to omit the added teaspoon of salt listed in the recipe. If you like, increase the total amount of oil to 1 cup (237 ml) instead of ½ cup (118 ml).
- Eggs: This recipe hasn’t been tested without eggs.
- Orange Extract: This enhances the orange flavor in the cake, but it is optional.
- Milk: This ingredient can be substituted with an equal amount of plant based milk or buttermilk.
Chocolate Orange Buttercream Substitutions
- Unsalted Butter: Use salted butter if needed. Just make sure to omit the added teaspoon of salt listed in the recipe. Vegan or dairy free butter can also be used if needed.
- Orange Extract: This is for another layer of flavor in the chocolate frosting. It can be omitted if needed.
- Cocoa Powder for the Frosting: Use the same cocoa powder as the one you used in the cake. I prefer dutch processed cocoa powder. Black cocoa powder would also be a delicious swap for a deeply dark chocolate frosting.
- Orange Marmalade: This adds another layer of orange flavor to this layered chocolate cake. I like to use Bonne Maman.
- Candied Orange Slices: I like to use store bought ones from Trader Joes. Another good option would be candied orange peels twists.
How To Make
Learn how to make chocolate orange cake in a few easy steps.
![Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (4) Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (4)](https://i0.wp.com/olivesnthyme.com/wp-content/uploads/2023/12/1-6.jpg)
Make the Cake
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper. In a large bowl, whisk the all purpose flour, dutch process cocoa powder, baking powder and salt until well combined. Sift in the cocoa powder and whisk again until fully combined.
- In a mixing bowl fitted with the whisk attachment, mix the sugar and orange zest together until the sugar resembles wet sand. Whisk in the butter and oil on low to combine. Increase the speed to medium speed and mix for 3 - 4 minutes or until the mixture is light, pale and well combined. On low speed, mix in the eggs and orange extract until smooth and well combined.
![Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (5) Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (5)](https://i0.wp.com/olivesnthyme.com/wp-content/uploads/2023/12/2-6.jpg)
- With the mixer on low, mix the dry ingredients into the wet, alternating with the milk and orange juice until just combined. Be careful not to over mix. If needed, incorporate any stray streaks of dry ingredients with a spoon or flexible spatula.
- Evenly pour the chocolate orange cake batter into each of the prepared cake pans. Each of the pans will have about (690 g) of cake batter. Bake the cakes for about 35 - 40 minutes. Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely. Once cooled, place the cake layers in the fridge for 1 - 2 hours before frosting. If you are using orange marmalade in the cake layer, place it in the fridge now.
![Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (6) Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (6)](https://i0.wp.com/olivesnthyme.com/wp-content/uploads/2023/12/3-5.jpg)
Make the Chocolate Orange Buttercream
- While the cakes cool, make the orange chocolate buttercream frosting. In a stand mixer fitted with the paddle attachment, cream the butter on low until smooth. Add the cocoa powder, powdered sugar, orange extract, salt and 1 tablespoon (15 ml) orange juice on low speed until smooth and well combined. Increase the speed to medium-high for 1 - 2 minutes until light and fluffy. If needed, mix in up to 2 tablespoons additional orange juice to achieve your preferred whipped frosting consistency. Scoop about ¼ - ½ cup of frosting into a frosting bag or zip lock bag. Cut the pointed tip of the bag.
- Assemble the cake: Remove the cakes from the fridge. If needed, level the cake layers. Smear a small amount of frosting onto the serving plate or cake stand. Place the first chocolate and orange cake layer on top. Apply a thin layer of orange chocolate frosting to the first layer of cake. Pipe a ring of frosting around the perimeter of the cake. Evenly smooth the marmalade on top of the thin layer of frosting. Top the marmalade with the second layer of orange chocolate cake. Apply another layer of frosting to the top, smoothing it out along the sides. This is the crumb coat. Place the cake in the fridge to set for at least 30 minutes.
![Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (7) Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (7)](https://i0.wp.com/olivesnthyme.com/wp-content/uploads/2023/12/4-7.jpg)
7. Apply the rest of the frosting to the cake. Smooth the sides with an icing knife or bench scraper. Top the cake with any leftover icing, creating swirls if you like. Add candied orange slices to the top and sides for a decorative touch. Return to the fridge to chill at least an additional 30 minutes, slice and enjoy.
How To Store, Freeze and Thaw
- Store: This chocolate orange cake is super moist and will do just fine when stored in the fridge. Keep the cake in an airtight container or covered in plastic wrap for up to 5 days. At this point the cake will start to taste a bit dried out. This cake slices the easiest when cold. If you would like to serve at room temperature, I suggest slicing the cake and allowing the slices to sit out for 15 - 20 minutes.
- Freeze the unfrosted chocolate cake layers: Wrap each cake layer in plastic wrap and place. Store the cake layers in an airtight container in the freezer for up to 2 months.
- Freeze frosted cake pieces: I don’t recommend storing an entire fully frosted cake in the freezer. However, you can easily store sliced pieces of frosted orange and chocolate cake in the freezer. Slice the pieces into your desired sizes. Wrap each slice in plastic wrap. Place each wrapped slice of cake in an airtight container in the freezer for up to 2 months.
- Thaw: Transfer your desired amount of cake slices or cake layers out of the freezer. Allow them to thaw overnight in the fridge before enjoying the slices or assembling the cake.
![Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (8) Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (8)](https://i0.wp.com/olivesnthyme.com/wp-content/uploads/2023/12/Chocolate-Orange-Cake-24.jpg)
M’s Expert Tips
- Use a non-stick spray and line the bottom of the cake pans to prevent the cake from sticking.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly, resulting in a softer cake.
- Measure the ingredients properly: I highly recommend using a food scale to get perfectly measured dry ingredients every time. This is the most accurate and recommend way to bake.
- Don’t overmix the cake batter: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use cake strips to help the cakes bake evenly: This chocolate cake with orange recipe should bake evenly without doming tops, but I love using cake strips to help ensure even baking and flatter tops.
- Cool the cake in the pan for no longer than 10 -15 minutes. If you try to remove the cake before 10 minutes, the cake may still be too hot to remove without falling apart. Removing the cake after 15 minutes may cause the cake to stick to the pan more easily.
- Use a serrated knife or cake leveler to remove any uneven tops. The cake may bake up with a slight crust or small sunken spot in the center. This is an easy way to remove this thin layer of cake crust or to make the cake layers more even.
- Fully cool the cake before, during and after assembling and frosting. The cake takes about 1 hour to cool to room temperature after the cake layers have been removed from the pan. It’s recommend to chill the cake layers in the fridge for 1-2 hours before frosting them, as well as at least 30 minutes after applying the crumb and final frosting coats.
FAQs
Do chocolate and orange go together?
Chocolate and orange complement each other really well. Chocolate has a rich and creamy texture which complements the bright and fresh orange flavor. This is combination is most known by the festive holiday Terry’s chocolate orange.
Why does orange work with chocolate?
Chocolate is rich, sweet, creamy and sometimes bitter. Orange brings a note of acidity and brightness which helps to elevate and complement the chocolate. This combination is delicious for milk chocolate, but it most pronounced in darker chocolate.
Can I make this cake recipe in a different pan?
Yes! This recipe can also be baked in (2) 9- inch cake pans for about 30 - 35 minutes. This batter recipe also makes about 24 cupcakes. Bake the chocolate cupcakes for about 18 - 22 minutes. For cupcakes, remove a small portion of cake from the center of the cupcake, fill with the marmalade and top with frosting.
![Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (9) Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (9)](https://i0.wp.com/olivesnthyme.com/wp-content/uploads/2023/12/Chocolate-Orange-Cake-33.jpg)
Other Layer Cake Recipes to Try
- Strawberry Crunch Cake
- Nutella Cake
- Triple Chocolate Cake
If you try this Chocolate Orange Cake Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Chocolate Orange Cake Recipe
Megan
Chocolate orange cake is a rich, moist and decadent chocolate cake filled with fresh orange flavor. This orange chocolate cake is layered with a whipped chocolate orange frosting and orange marmalade. Despite it’s bakery worthy appearance, this chocolate and orange cake is easy to make and is perfect for any holiday or celebratory dessert.
5 from 2 votes
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Prep Time 20 minutes mins
Cook Time 35 minutes mins
Cooling and Chilling Time 3 hours hrs
Total Time 3 hours hrs 55 minutes mins
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 12 servings
Equipment
1 stand mixer with whisk attachment or hand mixer with beaters to make the cake
2 8 inch (20 cm) cake pans
2 cake strips for cake pans optional
2 parchment rounds to line the cake pans
1 zester
1 juicer or reamer
1 stand mixer with paddle attachment or electric hand mixer with beaters to make the frosting
Ingredients
Chocolate Orange Cake
- 2 cups (240 g) all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (60 g) Dutch processed cocoa powder
- 2 cups (400 g) granulated sugar
- 3 oranges, zested
- ½ cup (118 ml) olive oil
- ½ cup (113 g) unsalted butter, room temperature
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) orange extract
- 1 cup (237 ml) milk, room temperature
- ½ cup (118 ml) orange juice
Orange Chocolate Buttercream
- 1½ cups (339 g) unsalted butter, room temperature
- 3 cups (360 g) powdered sugar
- ½ cup (40 g) cocoa powder
- 1 teaspoon (5 ml) orange extract
- ¼ teaspoon salt
- 2 - 3 tablespoons (30 - 45 ml) orange juice
- ½ - ¾ cup (160 - 240 g) orange marmalade, cold optional
- 1 package candied orange slices, for topping optional
Instructions
Preheat the oven to 350 F(177 C). Lightly grease and line the bottom of (2)8 inch cake panswith parchment paper. If using cake strips on the cake pan, put them on now.
In a large bowl, whiskthe all purpose flour, dutch process cocoa powder, baking powder and salt until well combined. Sift in the cocoa powder and whisk again until fully combined.
2 cups (240 g) all purpose flour, 3 teaspoons baking powder, ½ teaspoon salt, ¾ cup (60 g) Dutch processed cocoa powder
In a mixing bowl fitted with the whisk attachment,mix the sugar and orange zest togetheruntil the sugar resembles wet sand.Whisk in the butter and oilon low to combine. Increase the speed to medium speed and mix for 3 - 4 minutes or until the mixture is light, pale and well combined.
On low speed,mix in the eggs and orange extractuntil smooth and well combined.
2 cups (400 g) granulated sugar, 3 oranges, zested, ½ cup (118 ml) olive oil, ½ cup (113 g) unsalted butter, room temperature, 3 large eggs, room temperature, 2 teaspoons (10 ml) orange extract
With the mixer on low,mix the dry ingredients into the wet, alternating with the milk and orange juiceuntil just combined. Be careful not to over mix. If needed, incorporate any stray streaks of dry ingredients with a spoon or flexible spatula.
1 cup (237 ml) milk, room temperature, ½ cup (118 ml) orange juice
Evenly pour the chocolate orange cake batter into each of the prepared cake pans.Each of the pans will have about (690 g) of cake batter.
Bake the cakes for about 35 - 40 minutes.The edges of the cake will slightly pull away from the edges of the pan and the center of the cake will bounce back quickly when lightly pressed.
Cool the cakes in the pan for 15 minutes thencarefully remove the cakes from the panto cool completelyfor 30 -60 minutes. Once cooled, place the cake layers in the fridge for 1 - 2 hours before frosting.
If you are usingorange marmaladein the cake layer,place it in the fridge now to get cold.
While the cakes cool, make the orange chocolate buttercream frosting. In a stand mixer fitted with the paddle attachment,cream the butter on low until smooth.Add the cocoa powder, powdered sugar, orange extract, salt and 1 tablespoon (15 ml) orange juiceon low speed until smooth and well combined. Increase the speed to medium-high for 1 - 2 minutesuntil light and fluffy.
If needed, mix in up to 2 tablespoons additional orange juice to achieve your preferred whipped frosting consistency.Scoop about ¼ - ½ cup of frosting into a frosting bag or zip lock bag. Cut the pointed tip of the bag.
1½ cups (339 g) unsalted butter, room temperature, 3 cups (360 g) powdered sugar, ½ cup (40 g) cocoa powder, 1 teaspoon (5 ml) orange extract, ¼ teaspoon salt, 2 - 3 tablespoons (30 - 45 ml) orange juice
Assemble the cake:Remove the cakes from the fridge. If needed,level the cake layers.Smear a small amount of frosting onto the serving plate or cake stand. Place the first chocolate and orange cake layer on top.Apply a thin layer of orange chocolate frosting to the first layer of cake. Pipe a ring of frosting around the perimeter of the cake.
Evenlysmooth the marmalade on topof the thin layer of frosting. Top the marmalade with the second layer of orange chocolate cake. Apply another layer of frosting to the top, smoothing it out along the sides. This is the crumb coat. Place the cake in the fridge to set for at least 30 minutes.
½ - ¾ cup (160 - 240 g) orange marmalade, cold
Apply the rest of the frosting to the cake.Smooth the sides with an icing knife or bench scraper. Top the cake with any leftover icing, creating swirls if you like.Add candied orange slices to the topand sides for a decorative touch. Return to the fridge to chill at least an additional 30 minutes, slice and enjoy.
1 package candied orange slices, for topping
Notes
Store: This chocolate orange cake is super moist and will do just fine when stored in the fridge. Keep the cake in an airtight container or covered in plastic wrap in the fridge for up to 5 days.
See Tips and Tricks section of the blog post for lots of helpful information about this recipe.
If you need to use unsweetened cocoa powder instead of Dutch processed cocoa powder, use an equal amount of unsweetened cocoa powder and make these changes. For this recipe use ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder and use buttermilk instead of milk.
Keyword Chocolate and Orange Cake, Chocolate Orange Cake, Chocolate Orange Cake Recipe, Orange Chocolate Cake
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Reader Interactions
5 from 2 votes (2 ratings without comment)