Why You’ll Love Moist Chocolate Orange Cake Recipe
This cake is a delightful balance of rich chocolate and tangy orange. It’s incredibly moist thanks to a combination of oil, coffee, and orange juice, and the chocolate orange buttercream adds a luxurious finish that elevates every bite. Plus, the whole cake comes together in one bowl for easier prep and cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
• Flour
• Cocoa powder
• Baking powder
• Baking soda
• Granulated sugar
• Eggs
• Vegetable oil
• Freshly squeezed orange juice
• Hot coffee
• Kosher salt
• Orange zest
• Vanilla extract
For the chocolate orange buttercream:
• Unsalted butter
• Powdered sugar
• Cocoa powder
• Melted and cooled chocolate
• Orange zest
• Vanilla extract
Directions
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Preheat your oven to 180°C (350°F) and prepare two 8‑inch cake pans with parchment paper.
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In a large mixing bowl, combine the orange juice, eggs, vegetable oil, vanilla extract, sugar, and orange zest; mix until fully incorporated.
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Add the flour, salt, baking powder, and baking soda. Sift in the cocoa powder, and mix again until combined.
-
Pour in the hot coffee and stir until the batter is smooth.
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Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Allow the cakes to cool completely before frosting.
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For the buttercream, beat room‑temperature butter until light and fluffy. Gradually add powdered sugar and cocoa powder, mixing until smooth.
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Add the melted, cooled chocolate, orange zest, and vanilla. Continue mixing until creamy.
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Assemble the cake by spreading a portion of the buttercream between the layers, then frost the entire cake. Finish with additional orange zest or fresh orange slices if desired.
Servings and timing
• Servings: 12 slices
• Prep time: 20 minutes
• Bake time: 30 minutes
Storage/Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze the cake, wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before serving.
FAQs
What makes this cake so moist?
The combination of vegetable oil, orange juice, and hot coffee keeps the cake tender and moist throughout.
Can I use store‑bought orange juice?
Freshly squeezed orange juice gives the best flavor, but you can use bottled in a pinch.
Can I substitute the coffee?
Coffee enhances the chocolate flavor but you can replace it with hot water if preferred.
How do I store leftover cake?
Keep it covered in the fridge for up to 5 days.
Can I freeze this cake?
Yes, wrap the cooled cake airtight and freeze for up to 3 months.
Do I need Dutch‑process cocoa powder?
Dutch cocoa gives a deeper flavor, but natural cocoa works fine too.
Why is orange zest important?
Orange zest adds concentrated citrus aroma and flavor that brightens the cake.
Can I make this gluten‑free?
You can swap in a gluten‑free flour blend to make it gluten‑free.
How do I know when the cake is done?
A toothpick inserted in the center comes out clean or with just a few moist crumbs.
Can I make cupcakes instead?
Yes, you can bake the batter as cupcakes, adjusting baking time accordingly.
Conclusion
This Chocolate Orange Cake is a show‑stopping dessert with a perfect balance of rich chocolate and refreshing citrus. It’s moist, flavorful, and topped with a luscious chocolate orange buttercream. Whether you’re baking for a special occasion or just a weekend treat, this cake delivers delicious results every time.
Moist Chocolate Orange Cake
- Total Time: 55 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This chocolate orange cake is a moist and rich layered cake made with real orange zest and juice, paired with a decadent chocolate ganache frosting for a perfect balance of citrus and chocolate flavors.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (75g) cocoa powder
- 2 cups (400g) granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) orange juice
- 2 tbsp orange zest
- 1 tsp vanilla extract
- 1 cup (240ml) boiling water
- 200g dark chocolate, chopped (for ganache)
- 200ml heavy cream (for ganache)
- 1 tbsp orange zest (for ganache)
Instructions
- Preheat the oven to 350°F (180°C) and grease and line two 8-inch cake pans.
- In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, orange juice, orange zest, and vanilla extract. Mix until well combined.
- Gradually add boiling water while mixing until fully incorporated. The batter will be thin.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the ganache, heat heavy cream until just boiling, then pour over chopped chocolate and let sit for 5 minutes.
- Stir until smooth and glossy. Add orange zest and mix in.
- Frost the cooled cakes with the orange chocolate ganache and stack them as desired.
- Decorate with orange slices, zest, or chocolate shavings if desired. Serve and enjoy!
Notes
- Use freshly squeezed orange juice for the best flavor.
- You can make the cake layers a day ahead and refrigerate.
- The ganache thickens as it cools—chill briefly if needed before frosting.
- Use high-quality cocoa and chocolate for richer taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
