Orange Chocolate Cake

This post may contain affiliate sales links. Please read my disclosure policy.

This Orange Chocolate Cake is made with three layers of super moist chocolate cake and a fudgy chocolate buttercream that are all flavored with orange! The orange flavor pops just enough without being overwhelming and gives this chocolate cake a really fresh and yummy flavor!

Orange Chocolate Cake

Orange and chocolate are kind of a classic combination and yet not one that I have often. I tend to think of the chocolate covered orange candies and those just don’t really appeal to me much. However, this cake is a different story.

This Orange Chocolate Cake is super moist and chocolatey and the fresh pop of orange really compliments it. The majority of the flavor comes from the fresh orange juice and orange zest, which gives is a great natural orange flavor. Some orange extract is added as well, to help amplify the orange flavor even more. But if you don’t have orange extract, you could just leave it out. It does amp up the flavor, but there’s great flavor even without it.

The cake is frosted with a classic chocolate buttercream that is flavored with orange as well. Having orange in both the cake and frosting ensures there’s plenty of orange flavor, but it isn’t over the top. So good!

Recipe Ingredients

This cake is based on my Best Moist Chocolate Cake, so it uses a tried-and-true combination of ingredients with the addition of the orange elements. Here’s what you’ll need:

For the Orange Chocolate Cake Layers

• All-Purpose Flour: For structure.
• Sugar: To keep the cake moist and delicious.
• Cocoa Powder: Use natural, unsweetened cocoa powder for the best flavor.
• Baking Soda: You’ll need 2 teaspoons.
• Salt: Enhances the flavors in the cake.
• Eggs: Large eggs.
• Milk: I use 2%, but whole milk would be fine too.
• Vegetable Oil: For the most moist cake.
• Vanilla Extract: I always love using a little vanilla. It just softens the harshness of other flavors.
• Orange Extract: For orange flavor. But if you don’t have any or can’t find it, there’d still be plenty of orange flavor with just the orange zest and juice. This really just helps amplify the natural orange flavor of the zest and juice.
• Orange Zest: For flavor.
• Orange Juice: Also for flavor. I would recommend using fresh squeezed orange juice.

For the Orange Chocolate Buttercream Frosting

• Butter: Unsalted.
• Powdered Sugar: Gives the frosting its volume and consistency. Read more in this post about getting the right consistency with your frosting.
• Cocoa Powder: Natural, unsweetened here too.
• Vanilla Extract: I always love using a little vanilla. It just softens the harshness of other flavors.
• Orange Extract: For orange flavor.
• Orange Zest: For more orange flavor.
• Orange Juice: Also for flavor. I would recommend using fresh squeezed orange juice.

How to Make Orange Chocolate Cake

The chocolate cake couldn’t be easier to put together and the buttercream is classic. Here’s what to do:

Make the Chocolate Cakes

1. Prep for Baking: Prepare three 8-inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat the oven to 300°F. It’s a low temperature, but this is a slow-bake cake.
2. Combine Dry Ingredients: Add the flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.
3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, vanilla extract, orange extract and orange zest to the dry ingredients and mix until well combined.
4. Add Orange Juice: Add one cup of fresh orange juice and mix until well combined.
5. Bake: Divide the batter evenly between 3 cake pans and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.
6. Let Cool: Remove the cakes from the oven and allow them to cool for about 5 minutes, then transfer them to wire racks to cool completely.

Make the Frosting

1. Beat Butter: Once the cakes have cooled, add the butter to a large mixer bowl and beat until smooth.
2. Add Half of Powdered Sugar & Cocoa powder: Add about half of the powdered sugar and the cocoa powder and beat until well combined and smooth.
3. Add flavorings: Add the vanilla extract, orange extract, orange zest and 5 tablespoons of orange juice and beat until well combined and smooth.
4. Add Remaining Sugar & Juice: Add the remaining powdered sugar and beat until well combined and smooth. Add additional orange juice until it reaches the right flavor and consistency. Add salt to taste.

Build Your Cake

1. Level the Cakes: Once the cakes are cool, remove the cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
2. Assemble the First Layer: Place the first layer of cake on a cake plate. Spread about 1 cup of frosting on top and spread in an even layer.
3. Finish Layering: Add the second layer of cake and add another cup of frosting on top and spread in an even layer.
4. Frost: Frost the outside of the entire cake to finish things up. Feel free to use my tutorial for frosting a smooth cake.
5. Decorate: I decorated my cake with some piping around the top of the cake and some orange slices, but feel free to add your own spin on it.

How to Store this Cake

This cake should be stored in an airtight container at room temperature for up to 24 hours. After that, refrigerate it, but serve it at room temperature. It should be eaten within 4-5 days.

Can I Freeze Extras?

Sure you can – this cake is freezer-friendly! I’d recommend slicing it, then freezing the slices. Wrap the slices tightly in plastic wrap, then again in aluminum foil. You can freeze this cake for up to a month. Be sure to thaw it in the fridge overnight before enjoying.

More Great Chocolate Cakes

Raspberry Chocolate Layer Cake
Chocolate Covered Strawberry Cake
Black Forrest Cake
Red Wine Chocolate Cake

Print