Why You’ll Love Moist Chocolate Orange Cake Recipe
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The combination of chocolate and orange creates a lovely balance — deep cocoa richness with a refreshing citrus zing.
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It’s made in one bowl (yes, really) for easy prep.
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The texture is moist and tender, and the chocolate‑orange buttercream frosting adds a smooth, decadent finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Granulated sugar
• Eggs
• Vegetable oil
• Freshly squeezed orange juice
• Hot coffee
• Salt
• Orange zest
• Vanilla extract
For the chocolate‑orange buttercream frosting:
• Unsalted butter
• Powdered (confectioners’) sugar
• Cocoa powder
• Melted semisweet (or dark) chocolate, cooled
• Orange zest
• Vanilla extract
Directions
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Preheat your oven to 180 °C (350 °F). Line two 8‑inch (about 20 cm) round cake pans with parchment paper.
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In a large mixing bowl, whisk together the orange juice, eggs, vegetable oil, vanilla extract, granulated sugar, and orange zest until well combined.
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Add the flour, salt, baking powder, baking soda, and sifted cocoa powder. Mix until combined.
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Stir in the hot coffee and mix just until the batter is smooth — do not overmix.
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Divide the batter evenly between the two prepared pans. Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
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To make the buttercream: using a mixer, beat the softened butter until light and fluffy. Add half of the powdered sugar and the cocoa powder, mix until combined; then add the rest of the sugar and mix until smooth. Fold in the cooled melted chocolate, then stir in the orange zest and vanilla extract until smooth and creamy.
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Frost the cake: place one cake layer on your serving plate, spread a layer of buttercream on top, then place the second layer and frost the top and sides. For a rustic look, smooth the sides unevenly and swirl the top. Optionally decorate with fresh orange slices or extra orange zest.
Servings and timing
This recipe yields about 12 slices. Prep time takes around 20 minutes, bake time is about 25–30 minutes, and total time (including cooling and frosting) may take roughly 1.5 to 2 hours.
Variations
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Use natural cocoa powder instead of Dutch‑process for a slightly lighter cocoa flavor.
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Substitute vegetable oil with canola oil or another neutral‑tasting oil.
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For a different frosting, try chocolate ganache or a chocolate whipped‑cream frosting instead of buttercream.
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You can turn the batter into cupcakes — just divide batter and frosting accordingly.
Storage/Reheating
Store the cake in the refrigerator, covered with plastic wrap or foil — it will keep for up to 5 days. For longer storage you can freeze the cooled cake (whole or in slices) in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQs
How do I get the layers to bake evenly?
Weigh the batter and divide it evenly between the pans. Using cake‑strips (or wrapping the pans in damp cloth) helps the layers bake flat instead of domed.
Can I skip the coffee in the cake?
Yes — but the coffee enhances the chocolate flavor. It won’t taste like coffee, so it’s worth keeping if you want deeper chocolate richness.
Can I use natural cocoa powder instead of Dutch‑process?
Yes — natural cocoa powder works fine, though the chocolate flavor might be a bit lighter or slightly different in tone.
Can I make this cake without butter (for dairy‑free)?
You could try substituting butter with a vegan butter for the frosting, though the texture and flavor may vary.
Can I use store-bought orange juice instead of fresh?
You can — but freshly squeezed orange juice (and fresh zest) gives a brighter, more fragrant orange flavor that pairs beautifully with the chocolate.
How do I avoid a dry cake?
Don’t overmix the batter, and be careful not to overbake. Also, using oil (instead of butter in the cake batter) helps keep the cake moist.
Can I make cupcakes instead of a layer cake?
Yes — the batter and frosting divide well into cupcakes. Adjust baking time accordingly (usually shorter).
Can I use a different frosting (like ganache)?
Absolutely — you can swap the buttercream for chocolate ganache, whipped‑cream frosting, or even a simple dusting of powdered sugar for a lighter dessert.
How should I store leftover cake?
Keep it chilled in the fridge, covered with wrap or foil, for up to 5 days. For longer storage, freeze slices in an airtight container — they’ll keep up to 3 months.
Can I make this gluten-free or egg-free?
You can try — substitute the flour with a gluten-free blend, and replace eggs with an alternative like applesauce. Note that texture and rise may vary.
Conclusion
This Moist Chocolate Orange Cake is a deliciously balanced dessert — rich chocolate meets bright citrus for a treat that feels both indulgent and fresh. Easy to prepare in one bowl, yet impressive enough for a special occasion, it makes a wonderful dessert for family, friends, or any celebration. Its moist crumb and luscious chocolate‑orange frosting make it a crowd-pleaser — worth baking again and again.
