The Best Chocolate Orange Cake Recipe
This moist chocolate orange cake combines rich cocoa with bright citrus for an unforgettable dessert. Easy to make and absolutely delicious!
This chocolate orange cake recipe brings together velvety dark chocolate with the bright, sunny zing of fresh oranges—creating layers of pure magic that melt on your tongue. With real orange juice, fragrant zest, and a silky chocolate orange buttercream, every bite delivers that perfect balance of rich and refreshing.
I’ll be honest—chocolate orange combinations used to confuse me. Why mess with perfect chocolate? Then one winter evening, I zested an orange while melting chocolate for brownies, and the aroma that filled my kitchen changed everything. That’s when this moist chocolate orange cake was born.
It’s become my go-to celebration cake, the one friends request by name. The flavors remind me of those chocolate oranges we’d get during the holidays, except infinitely better because it’s homemade and you can control every delicious detail.
If you’re already a fan of bold chocolate desserts, you’ll want to peek at my easy recipe for chocolate cake with coffee too—it’s a flavor powerhouse!
Why You’ll Love This Chocolate Orange Cake
This chocolate and orange cake isn’t just another dessert recipe—it’s the one that’ll make people lean in close and whisper, “What’s in this?” Here’s why it works:
- Ridiculously moist texture that stays tender for days (the secret? That hot coffee and the orange juice-milk combo)
- Fresh, not artificial citrus flavor from real oranges—no extracts pretending to be fruit here
- Sophisticated yet approachable enough for both fancy dinner parties and Tuesday night “I deserve cake” moments
- Stunning presentation with those gorgeous swirls and candied orange garnishes
- Flexible sizing that works for three 6-inch layers or two 8-inch rounds
I remember the first time I made this for my sister’s birthday. She’s not a “cake person” (I know, heartbreaking), but she had three slices.
THREE. The combination of deep chocolate with that bright orange note creates something that feels both decadent and refreshing—like you could actually have that second slice without feeling weighed down.
The science behind this beauty comes straight from baking fundamentals. According to King Arthur Baking Company, adding acidic ingredients like orange juice to cake batter activates baking soda and helps create an incredibly tender crumb. That’s not just theory—you’ll taste the difference.
Nutritional Peek (Per Slice, Based on 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 5g |
| Carbohydrates | 68g |
| Fat | 27g |
Ingredients You’ll Need for Chocolate Orange Cake Recipe
Let’s gather everything for this moist chocolate orange cake—and trust me, using fresh oranges makes all the difference here!
For the Chocolate Orange Cake
| Amount | Ingredient |
|---|---|
| 1/2 Cup (120ml) | Fresh squeezed orange juice from about 2 large oranges (Don’t even think about using bottled—fresh is everything here!) |
| 1/2 Cup (120ml) | Whole milk, room temperature |
| 1 2/3 Cups (340g) | Granulated sugar |
| 1 Tbsp | Orange zest from about 1/2 large orange (This is where the magic lives) |
| 2 Cups (265g) | All purpose flour |
| 2/3 Cup (60g) | Unsweetened cocoa powder, natural or Dutch-processed |
| 2 tsp | Baking soda |
| 1 tsp | Baking powder |
| 1/2 tsp | Salt |
| 1/2 Cup (120ml) | Vegetable oil |
| 2 large | Eggs, room temperature |
| 1 1/2 tsp | Pure vanilla extract |
| 1 Cup (240ml) | Hot coffee or hot water (Coffee deepens the chocolate—but water works if you prefer!) |
For the Chocolate Orange Buttercream
| Amount | Ingredient |
|---|---|
| 2 Cups (452g) | Unsalted butter, room temperature |
| 1 Tbsp | Orange zest from about 1/2 large orange |
| 1 Cup (90g) | Unsweetened cocoa powder, natural or Dutch-processed |
| 5 1/2 Cups (660g) | Powdered sugar |
| 5 Tbsp (75ml) | Whole milk, room temperature |
| 1 Tbsp (15ml) | Fresh squeezed orange juice from about 1/4 large orange |
| Pinch | Salt, or to taste |
Garnishes
| Amount | Ingredient |
|---|---|
| 2 | Orange slices (candied or fresh), quartered |
| 1-2 tsp | Fresh orange zest |
Chocolate Orange Cake Recipe Equipment
Essential:
- Three 6-inch or two 8-inch cake pans
- Stand mixer or hand mixer (either works beautifully)
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling racks
- Offset spatula for frosting
Optional but helpful:
- Cake comb for that gorgeous textured finish
- Piping bag with Wilton tip 1M
- Cardboard cake circles
- Kitchen scale for precision
How to Make This Chocolate Orange Cake Recipe
Making this chocolate orange cake recipe is easier than you’d think—just follow along and we’ll create something spectacular together!
Make the Chocolate Orange Cake
Step 1: Preheat your oven to 350ºF (177ºC). Grab those chocolate and orange cake pans and spray the sides with baking spray, then press a parchment paper circle into the bottom of each one. This little step prevents sticking disasters—learned that the hard way!
Step 2: In a small jar or liquid measuring cup, whisk together the fresh squeezed orange juice with the whole milk. Set it aside and don’t panic when it starts looking weird. It’ll curdle over the next few minutes, and that’s exactly what we want. That curdling creates buttermilk magic that makes your cake impossibly tender.
Step 3: Using your stand mixer with the paddle attachment (or a hand mixer with a large bowl), mix the sugar and orange zest together until it smells absolutely incredible, about 1 minute.
The sugar draws out the essential oils from the zest—this is where flavor happens. Add the flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until everything’s combined.
Step 4: Add the vegetable oil, eggs, vanilla, and that curdled orange-milk mixture. Mix on low speed until just combined. Now here’s the part that freaks people out: with the mixer still on low, add the hot coffee (or hot water if you’re skipping the coffee) in a slow stream.
Turn the mixer to medium and beat until smooth, about 2 minutes. Yes, the batter will be ridiculously thin—like, “Is this supposed to be soup?” thin. Trust the process!
Step 5: Pour the batter into your prepared pans. It’ll be very liquidy, so pour carefully (maybe over the sink if you’re as messy as me). Bake for 32-36 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the layers cool in the pan for about 5 minutes—this helps them firm up without sticking. Then turn them out onto a wire rack or flat surface to cool completely to room temperature before frosting. Patience here pays off!
Make the Chocolate Orange Buttercream
Step 6: With your hand mixer or stand mixer’s paddle attachment, cream the butter with the orange zest on medium-high until the butter becomes light, fluffy, and pale, about 5 minutes. Don’t rush this step—properly creamed butter makes all the difference in texture.
Step 7: Scrape down the bowl and paddle thoroughly. Add the cocoa powder, half of the powdered sugar, and half of the milk. Here’s a pro trick: cover the bowl with a clean kitchen towel before turning the mixer on low speed. This prevents the powdered sugar snowstorm that usually happens in kitchens.
Remove the towel after about 30 seconds and continue mixing on low until everything’s well combined.
Step 8: Add the rest of the powdered sugar, remaining milk, orange juice, and salt. Continue mixing on low speed until smooth and creamy, scraping down the bowl and paddle as needed. Taste it—you might want a tiny pinch more salt to balance the sweetness.
Assembly
Step 9: Once your chocolate and orange cake layers are completely cool (seriously, don’t skip this or your buttercream will melt into a sad puddle), level them to your desired height using a serrated knife or cake leveler. Add a swipe of chocolate orange buttercream onto a cardboard cake circle and place the first cake layer on top—this helps it stick.
Step 10: Fill and stack the cake with generous amounts of buttercream between each layer, then apply a thin crumb coat all over the outside. This seals in the crumbs. Pop that crumb-coated beauty into the refrigerator for at least 30 minutes to let everything set firm.
Step 11: To create that stunning design you see in photos, reserve about 1/2 cup of buttercream for piping on top. Use the rest to generously frost the entire cake, then run a cake comb around the sides to create those gorgeous scalloped waves. Refrigerate for another 15+ minutes to firm up the frosting.
Step 12: Place all the remaining buttercream into a piping bag fitted with Wilton tip 1M and pipe beautiful swirls around the top edge of the cake. Tuck quartered orange slices between each swirl, then use a microplane to zest fresh orange peel over everything. Stand back and admire your masterpiece!
Pro Tips & Guidance for the Perfect Chocolate and Orange Cake
After making this chocolate orange cake dozens of times, here’s what I’ve learned:
- Room temperature ingredients matter. Cold eggs and milk don’t incorporate smoothly and can make your chocolate and orange cake dense. Set everything out 30-60 minutes before baking.
- Don’t overmix once you add the wet ingredients. Mix just until combined to keep that tender crumb.
- The coffee trick is real. Hot coffee intensifies chocolate flavor without making it taste like coffee. According to the science explained by Serious Eats, caffeine helps our taste buds perceive chocolate compounds more intensely.
- Zest before you juice. Once an orange is juiced, it’s slippery and impossible to zest. Learn from my frustration.
- Cool completely before frosting. I can’t stress this enough. Even slightly warm layers will melt your buttercream into oblivion.
- Make it ahead. Bake the layers the day before, wrap them tightly, and refrigerate. They’ll actually be easier to frost!
Troubleshooting Guide
Cake layers came out dry: Your oven might run hot—try reducing temperature by 25°F next time. Also check you didn’t overbake (go by the toothpick test, not just the timer).
Batter seems too thin: Don’t worry! This batter is supposed to be very liquidy. That’s what creates the incredibly moist texture. Resist the urge to add more flour.
Buttercream won’t come together: Your butter might be too cold. Let it sit at room temperature a bit longer, then beat it again. If it’s too soft and soupy, pop it in the fridge for 10 minutes, then rewhip.
Layers stuck to the pan: Next time, make sure you’re using both baking spray AND parchment circles. That combo is foolproof. Let them cool a full 5 minutes before turning out.
Orange flavor too subtle: Add an extra teaspoon of zest to both the chocolate and orange cake and frosting. Fresh, vigorously zested oranges make all the difference compared to tired supermarket oranges.
Variations & Twists
This moist chocolate orange cake is amazing as-is, but here are some fun ways to make it your own:
- Dark Chocolate Intensity: Use dark cocoa powder and add 1/2 cup mini chocolate chips to the batter
- Triple Orange: Add 1/2 tsp orange extract to the cake batter for even more citrus punch
- Blood Orange Beauty: During winter months, use blood oranges for stunning ruby-colored juice and a slightly different flavor profile
- Gluten-Free Version: Swap the all-purpose flour with a 1:1 gluten-free baking blend
- Boozy Upgrade: Brush the cooled layers with Grand Marnier or Cointreau before frosting
- Lighter Frosting: Make a cream cheese frosting with orange instead of the buttercream
For more citrusy inspiration, my green tea latte with whipped cream has a similar fresh, bright quality that might spark ideas!
Serving, Storage & Reheating
Serving: This chocolate and orange cake is perfect at room temperature. Let it sit out for about 30 minutes before serving if it’s been refrigerated—the buttercream will soften beautifully. Slice with a sharp knife, wiping it clean between cuts for perfect portions.
Storage: Cover and refrigerate for up to 5 days. The moisture from the orange juice actually keeps this cake tender even after several days. You can also leave it at room temperature for up to 2 days if your kitchen isn’t too warm.
Freezing: Wrap individual slices or the whole unfrosted cake layers in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature.
Reheating: Honestly, this cake is perfect cold, at room temperature, or gently warmed. If you want a slice slightly warm, microwave for 10-15 seconds max.
No-Waste Kitchen Magic
Don’t toss those orange remnants! Here’s how to use every bit:
- Leftover orange halves: Toss them cut-side down on a hot grill or under the broiler for a caramelized topping for yogurt or ice cream
- Extra zest: Freeze it in a small container or mix it with sugar to make orange-scented sugar for tea or other baking
- Crumbly cake scraps: Blitz them into crumbs and freeze for future trifle layers or cake pops
- Leftover buttercream: Pipe it onto graham crackers for quick sandwich cookies, or thin it with a bit of milk to drizzle over brownies
Chocolate Orange Cake recipe FAQs
Can I freeze this chocolate orange cake recipe?
Absolutely! Wrap the frosted cake or individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving for the best texture.
Can I make this chocolate orange cake ahead of time?
Yes! Bake the layers up to 2 days ahead, wrap them tightly, and refrigerate. You can even freeze them for up to a month. The buttercream can be made up to a week ahead and stored in the refrigerator—just let it come to room temperature and rewhip before using.
What can I substitute for the coffee in this recipe?
Hot water works perfectly fine! The coffee enhances the chocolate flavor without adding coffee taste, but if you’re avoiding caffeine or just don’t want to brew coffee, hot water will still give you an incredibly moist cake.
Why is my chocolate orange cake batter so thin?
That’s exactly how it should be! The thin batter is the secret to this cake’s incredibly moist texture. Don’t add extra flour—trust the recipe and you’ll be rewarded with the most tender cake you’ve ever made.
Can I make this as a sheet cake instead of layers?
Sure! Pour the batter into a greased 9×13-inch pan and bake for 35-40 minutes. You won’t get those gorgeous layered photos, but you’ll still have all that delicious chocolate orange flavor. Frost it right in the pan for easy serving.
Do I have to use fresh orange juice, or can I use bottled?
I really, really encourage you to use fresh. The bright, vibrant flavor of fresh orange juice is what makes this cake special. Bottled juice often tastes flat and can have a slightly bitter aftertaste. Squeeze those oranges—it takes five minutes and makes all the difference!
Let’s Celebrate This Beauty!
There’s something truly special about a chocolate orange cake recipe that makes people pause mid-conversation just to savor another bite. This isn’t just dessert—it’s an experience, a moment of “wow, someone really made this for me?” Whether you’re celebrating something big or just Tuesday, this chocolate and orange cake delivers joy in every layer.
I’d absolutely love to see how your cake turns out! Drop a comment below with your results, any tweaks you made, or questions that pop up while you’re baking. And please, please share photos—there’s nothing I love more than seeing your beautiful creations. Tag me on social media so I don’t miss them!
Before you go, if you’re feeling ambitious after conquering this showstopper, my easy recipe for chocolate cake with coffee is another crowd-pleaser you’ll want in your recipe box.
Chocolate Orange Cake
Ingredients
Equipment
Method
- Preheat your oven to 350ºF (177ºC). Grab those cake pans and spray the sides with baking spray, then press a parchment paper circle into the bottom of each one.
- In a small jar or liquid measuring cup, whisk together the fresh squeezed orange juice with the whole milk. Set it aside and don’t panic when it starts looking weird. It’ll curdle over the next few minutes, and that’s exactly what we want.
- Using your stand mixer with the paddle attachment (or a hand mixer with a large bowl), mix the sugar and orange zest together until it smells absolutely incredible, about 1 minute. Add the flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until everything’s combined.
- Add the vegetable oil, eggs, vanilla, and that curdled orange-milk mixture. Mix on low speed until just combined. With the mixer still on low, add the hot coffee (or hot water) in a slow stream. Turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be ridiculously thin.
- Pour the batter into your prepared pans. Bake for 32-36 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the layers cool in the pan for about 5 minutes, then turn them out onto a wire rack or flat surface to cool completely to room temperature before frosting.
- With your hand mixer or stand mixer’s paddle attachment, cream the butter with the orange zest on medium-high until the butter becomes light, fluffy, and pale, about 5 minutes.
- Scrape down the bowl and paddle thoroughly. Add the cocoa powder, half of the powdered sugar, and half of the milk. Cover the bowl with a clean kitchen towel before turning the mixer on low speed. Remove the towel after about 30 seconds and continue mixing on low until everything’s well combined.
- Add the rest of the powdered sugar, remaining milk, orange juice, and salt. Continue mixing on low speed until smooth and creamy, scraping down the bowl and paddle as needed.
- Once your cake layers are completely cool, level them to your desired height using a serrated knife or cake leveler. Add a swipe of chocolate orange buttercream onto a cardboard cake circle and place the first cake layer on top.
- Fill and stack the cake with generous amounts of buttercream between each layer, then apply a thin crumb coat all over the outside. Pop that crumb-coated beauty into the refrigerator for at least 30 minutes to let everything set firm.
- Reserve about 1/2 cup of buttercream for piping on top. Use the rest to generously frost the entire cake, then run a cake comb around the sides to create those gorgeous scalloped waves. Refrigerate for another 15+ minutes to firm up the frosting.
- Place all the remaining buttercream into a piping bag fitted with Wilton tip 1M and pipe beautiful swirls around the top edge of the cake. Tuck quartered orange slices between each swirl, then use a microplane to zest fresh orange peel over everything.
