If you’re searching for a dessert that’s both indulgent and refreshing, look no further than this Orange Chocolate Cake! The vibrant flavours of fresh orange, the richness of chocolate, and a luscious frosting make this cake perfect for any occasion—be it a family gathering, a festive celebration, or just a treat-yourself day.
For more fruity and festive bakes, you might also enjoy my Decadent Coconut Cake or the delightful Lamingtons, both of which bring tropical flavours to your dessert table.
The orange-chocolate combo is a timeless classic. The zesty brightness of orange pairs beautifully with the deep, rich notes of chocolate, creating a flavour profile that’s both vibrant and indulgent. Whether it’s in cakes, cookies, or candies, this duo has a unique way of balancing sweetness with freshness, making it an all-time fan favourite.
Let’s dive into the ingredients, the method, and a few helpful tips to get the best out of this recipe!
Let’s gather the ingredients:
Following is a quick preview list, for a detailed list, find the recipe card below:
- Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Essence
- All-Purpose Flour
- Baking Soda and Baking Powder
- Salt
- Orange Juice: I’ve used freshly squeezed orange juice but you can also use store-bought one.
- Milk
- Orange Zest
- Cocoa Powder
- For Frosting and Decoration:
- Butter
- Powdered/Icing sugar
- Orange Essence and Orange Food Color (optional)
- Dark Chocolate and Heavy Cream
- Fresh Orange Slices(optional)
How to make Orange Chocolate Cake
Following is a quick summary of the instructions, for detailed instructions find the recipe card below:
- Prepare the Cake Batter: Cream butter and sugar, then add eggs and vanilla. Alternate adding dry ingredients and the orange-milk mixture.
- Create Marble Effect: Divide batter, mix cocoa into one part, and swirl batters together in pans.
- Bake: Bake until the skewer inserted comes out clean. Cool completely.
- Frost and Decorate: Apply frosting, pour ganache, and garnish with orange slices.
Tips for successful baking:
- All items should be at room temperature.
- Avoid the white pith when zesting oranges; it can make the cake bitter.
- Overmixing can make the cake dense. Mix until just combined
- Let the cake cool completely before frosting.
Storage:
- Room Temperature: Store in an airtight container in a cool place away from direct sunlight for up to 2 days.
- Refrigerator: Store in an airtight container and place in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer: Slice the cake into individual portions, wrap each slice tightly in plastic wrap, and then cover with a layer of aluminium foil or place in a freezer-safe bag or container. You can freeze the cake for up to 3 months. Thaw the slices overnight in the refrigerator, then let them come to room temperature before serving.
If you liked this recipe, try these!
Orange Chocolate Cake
Moist and flavourful Orange Chocolate Cake with a gorgeous marble effect! This easy recipe combines the zesty freshness of orange with the richness of chocolate, topped with creamy orange frosting and a silky chocolate ganache. Perfect for any occasion, this cake is as stunning as it is delicious!
Ingredients
Cake
- 150 g Butter (room temperature, unsalted) ⅔ cup
- 180 g Sugar(granulated) ¾ cup
- 4 Eggs (room temperature) room temperature
- 2 tsp vanilla essence
- 320 g all-purpose flour 2 2/3 cups 2⅔ cups
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 120 ml Orange juice (fresh/store-bought) ½ cup
- 60 ml Milk (room temperature) ¼ cup
- 23 g Orange zest from 2 oranges
- 5 g cocoa powder 1 tbsp
Orange Frosting
- 170 g Butter (room temperature, unsalted) ¾ cup
- 260 g powdered sugar 2 1/8 cups 2⅛ cups
- 1 tsp Orange essence
- 2 drops Orange food colour
Chocolate Ganache
- 100 g dark chocolate ½ cup
- 150 ml heavy cream ⅔ cup
- 15 g Butter (unsalted) 1tbsp
Instructions
Cake Batter
- Preheat your oven to 180°C/350°F. Grease and line two 7-inch cake pans.
- Cream butter and sugar until light and fluffy. Add eggs, followed by vanilla essence. Beat till combined.
- In a separate bowl, sift together flour, baking soda, baking powder, and salt.
- Mix orange juice with milk in another small bowl.
- Alternate adding dry ingredients and orange-milk mixture to the butter mixture, starting and ending with dry ingredients. Mix on low speed after each addition till just combined. Finish mixing with a spatula.
- Transfer 1/3rd part of the batter to a small bowl. Add orange zest to the larger portion and cocoa powder to the smaller portion.
- Pour the orange-zest batter evenly into prepared pans. Add the cocoa batter and swirl using a skewer for a marble effect.
Bake the Cake
- Bake for 45-55 minutes or until a skewer comes out clean.
- Cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Prepare frosting by beating butter till smooth and lump-free. Add the powdered sugar in 2-3 parts while mixing after each addition till creamy and smooth.
- Add orange essence and orange food colour. Mix with a spatula until smooth.
Chocolate Ganache
- Make ganache by combining hot cream and dark chocolate. Stir in butter and cool to room temperature.
Assembly and decoration
- Trim cake tops for even layers. Frost the cake and chill for 1 hour.
- Pour ganache over the top, spread, and chill for another 30 minutes. Garnish with orange slices and zest.
Notes
Notes:
Tips
- All items should be at room temperature.
- Avoid the white pith when zesting oranges; it can make the cake bitter.
- Overmixing can make the cake dense. Mix until just combined
- Let the cake cool completely before frosting.
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer: Wrap slices in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge.