Moist Chocolate Orange Cake

Why You’ll Love Moist Chocolate Orange Cake Recipe

This cake is incredibly moist and tender, with a delightful balance between deep chocolate and refreshing orange tones. The single‑bowl batter makes it easy to prepare, while the smooth chocolate orange buttercream adds a decadent finish that’s perfect for celebrations or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Cocoa powder
Baking powder
Baking soda
Granulated sugar
Eggs
Vegetable oil
Fresh orange juice
Hot coffee
Kosher salt
Orange zest
Vanilla extract

For the chocolate orange buttercream:
Butter
Powdered sugar
Cocoa powder
Vanilla extract
Melted semisweet chocolate
Orange zest

Directions

1. Preheat your oven to 180°C (350°F) and line two 8‑inch cake pans with parchment paper.

2. In a large mixing bowl, combine the orange juice, eggs, vegetable oil, sugar, orange zest, and vanilla extract. Stir until well mixed.

3. Add the flour, salt, baking powder, and baking soda, then sift in the cocoa powder. Mix until evenly combined.

4. Pour in the hot coffee and stir gently until the batter is smooth but not overmixed.

5. Divide the batter evenly between the prepared pans and bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cakes cool completely before frosting.

To make the chocolate orange buttercream:

1. Beat room‑temperature butter until light and fluffy.

2. Gradually add powdered sugar and cocoa powder, mixing until smooth.

3. Stir in the cooled melted chocolate, orange zest, and vanilla until fully combined.

4. Spread or pipe the buttercream between the layers and around the outside of the cooled cake.

Servings and timing

This recipe makes approximately 12 slices.
Prep time: about 20 minutes
Cook time: about 30 minutes
Total time: about 50 minutes

Storage/Reheating

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Freeze unfrosted cake layers for up to 3 months; thaw before frosting and serving. To refresh slices, let them come to room temperature before eating.

FAQs

What kind of cocoa powder should I use?

Dutch‑process cocoa powder gives a richer flavor, but natural cocoa powder works well too.

Can I taste the coffee in the cake?

No — the hot coffee enhances the chocolate flavor without adding noticeable coffee taste.

Can I make this cake in a bundt pan?

Yes, you can use a bundt pan; adjust the baking time and check for doneness accordingly.

Can I use bottled orange juice?

Freshly squeezed orange juice offers the best flavor, but bottled juice can be used in a pinch.

Is this cake suitable for a celebration?

Absolutely — its striking flavor and decorative buttercream make it great for special occasions.

How do I get even cake layers?

Using cake strips or weighing the batter between pans helps ensure even baking.

Can I make this dairy‑free?

Replace the butter with a non‑dairy alternative and ensure dairy‑free chocolate for the frosting.

How can I intensify the orange flavor?

Add extra orange zest to the batter or frosting for a more vibrant citrus taste.

Can I turn this into cupcakes?

Yes — divide the batter among cupcake liners and adjust baking time accordingly.

What’s the best way to serve this cake?

Serve at room temperature after frosting, optionally garnished with fresh orange slices or extra zest.

Conclusion

This moist chocolate orange cake is a wonderfully balanced dessert that’s both rich and refreshing. With its chocolate orange buttercream and straightforward preparation, it’s sure to become a favorite for birthdays, holidays, or anytime you crave something special.