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chocolate orange cake

This Chocolate Orange Cake is a delightful combination of rich, moist chocolate cake infused with bright orange flavor. It's perfect for any celebration or simply as a decadent treat for chocolate and citrus lovers alike.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 baking paper
  • 1 cooling rack
  • 1 toothpick or cake tester

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Zest of 1 large orange orange zest
  • ½ cup fresh orange juice
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons orange zest
  • 3-4 tablespoons heavy cream

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans, and line the bottoms with baking paper.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
  • Add the eggs, milk, vegetable oil, vanilla extract, orange zest, and orange juice to the dry ingredients. Mix on medium speed with an electric mixer for about 2 minutes until well combined.
  • Carefully stir in the boiling water; the batter will be thin. Pour the batter evenly into the prepared cake pans.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Afterward, turn the cakes out onto a cooling rack to cool completely.
  • While the cakes cool, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, beating until smooth. Add orange zest and enough heavy cream to achieve the desired consistency.
  • Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer over it. Use the remaining frosting to cover the top and sides of the cake.
  • Optional: Garnish with additional orange zest or chocolate shavings for a decorative touch.
  • Slice and serve the cake at room temperature.

Notes

For an extra burst of orange flavor, consider adding a few tablespoons of orange liqueur into the frosting.
This cake keeps well in an airtight container at room temperature for up to 3 days or can be refrigerated for up to a week.
You can also bake the cake in a single 9x13 inch pan and frost it in the pan for a simpler presentation.