Description
Rich and moist Chocolate Orange Cake with a balance of cocoa and citrus, perfect for holidays or celebrations.
Ingredients
For the Cake
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1¾ cups granulated sugar
½ cup vegetable oil
2 large eggs
1 cup buttermilk
1 cup fresh orange juice
2 tablespoons orange zest
1 teaspoon vanilla extract
For the Frosting
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
2 tablespoons orange juice
1 tablespoon orange zest
2 tablespoons milk (as needed)
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Stir in oil, eggs, buttermilk, orange juice, zest, and vanilla. Mix until smooth and well combined.
4. Divide the batter between the pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
5. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Beat butter until creamy. Add powdered sugar, cocoa, orange juice, zest, milk, and vanilla. Beat until fluffy and smooth.
7. Frost the first layer, stack the second layer, and cover the cake completely with frosting.
8. Garnish with fresh orange zest or orange slices for an elegant finish.
Notes
• For a deeper chocolate flavor, use dark cocoa powder.
• Fresh orange juice enhances the natural citrus aroma.
• To make cupcakes, bake for 20–22 minutes instead of layering.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg