Chocolate Orange Cake Delights

Name: Chocolate Orange Cake Delights
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ 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 buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; Zest of 1 large orange; ¼ cup fresh orange juice; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ⅓ cup unsweetened cocoa powder; ¼ cup fresh orange juice; 1 teaspoon vanilla extract

Highlighted under: Quick Dessert Ideas

When I first paired rich chocolate with zesty orange, I never imagined it would create such a heavenly dessert. These Chocolate Orange Cake Delights are my go-to for celebrations and cozy evenings alike. The vibrant citrus flavor elevates the decadent chocolate, making each bite a delightful surprise. As I perfected this recipe over time, I learned that using freshly grated orange zest truly enhances the flavor, so I always keep some oranges on hand. Trust me, once you try this, you’ll want to share it with everyone you know.

Created by

Emily

Last updated on 2026-01-30T00:57:29.025Z

As I dived into creating the Chocolate Orange Cake Delights, I realized the magic lies in balancing the flavors. Adding orange juice alongside the zest not only imparts moisture but also intensifies the citrus experience. Each time I bake these, the enticing aroma fills my kitchen with warmth and happiness.

Over the years, I've discovered that allowing the cake to cool completely before frosting yields a firmer texture, making it easier to slice. This cake truly shines when served with a dollop of whipped cream or a scoop of vanilla ice cream alongside it.

You Will Love This Recipe Because
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The combination of all-purpose flour and cocoa powder in this recipe provides a rich base for the cake, which is crucial for achieving that moist and fluffy texture. The buttermilk not only adds a slight tang but also helps, thanks to its acidity, to promote a lighter crumb. If you don't have buttermilk on hand, I recommend subbing with milk mixed with a tablespoon of vinegar or lemon juice, letting it sit for a few minutes to sour before using.

Freshly grated orange zest plays a pivotal role in this recipe. It not only enhances the overall flavor but also provides a refreshing contrast to the chocolate. It’s much more aromatic compared to dried zest, so always opt for fresh when you can. To easily zest an orange, use a microplane or a fine grater, ensuring you only grab the outer skin to avoid the bitter white pith beneath.

The use of boiling water in the batter is a key technique that amplifies the cocoa powder’s flavor. It helps bloom the chocolate, intensifying its richness in every bite. Don’t worry about the runny batter; the added moisture ensures a tender cake. If you’re pressed for time, just use hot tap water, but boiling really maximizes that chocolate hit.

Frosting Finesse

The frosting for this cake, while rich, requires a delicate balance of butter and sugar. Be sure to soften your butter adequately, but not melted. The ideal consistency is creamy and slightly fluffy—it should hold peaks when you lift the beater, but still be spreadable. If your frosting appears too thick, a teaspoon of milk can help achieve the desired smoothness.

Another tip I have is to ensure the cocoa powder is well combined with the powdered sugar before adding in any liquids. This prevents clumps that can disrupt the smoothness of the frosting. Mix these dry ingredients first, and then incorporate the orange juice gradually for a glossy finish.

For an added citrus kick, consider incorporating a bit of orange zest into the frosting itself. Just a teaspoon can elevate the cake's overall flavor profile. When decorating, I like to create a rustic look with a spatula, allowing for a few swirls, but feel free to get creative with your presentation!

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ½ 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 buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Zest of 1 large orange
¼ cup fresh orange juice

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
⅓ cup unsweetened cocoa powder
¼ cup fresh orange juice
1 teaspoon vanilla extract

Instructions

Instructions

Follow these steps to create your Chocolate Orange Cake Delights:

Prepare the Cake Batter

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the eggs, buttermilk, oil, vanilla extract, orange zest, and orange juice. Pour the wet ingredients into the dry ingredients and mix until combined. Finally, stir in the boiling water until the batter is smooth.

Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

Make the Frosting

Beat the softened butter in a mixing bowl until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add orange juice and vanilla extract, and beat until smooth and spreadable.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate, add a layer of frosting, and then place the second cake on top. Frost the top and sides of the cake, ensuring an even layer.

Your Chocolate Orange Cake Delights are now ready to be enjoyed!

Pro Tips

For an extra touch, garnish with orange slices or chocolate shavings before serving.

Serving Suggestions

These Chocolate Orange Cake Delights are best served at room temperature or slightly chilled, which allows the flavors to bloom. For a special touch, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream paired with a twist of orange peel to mirror the cake’s flavor.

Hosting a gathering? Cut the cake into smaller, bite-sized pieces for a more elegant presentation. Drizzling a little chocolate ganache on the plate can also create visual appeal, and who doesn’t enjoy an extra layer of chocolate? Pair with a robust coffee or a flavored herbal tea to balance the sweetness.

If you're feeling adventurous, consider adding a layer of candied orange peel on top of the frosting. It not only adds a delightful chewy texture but also accentuates the sweet and zesty elements, impressing your guests with your attention to detail!

Storage and Make-Ahead Tips

You can easily make these cakes ahead of time. Once cooled, wrap the layers tightly in plastic wrap and refrigerate for up to 3 days or freeze for several weeks. When ready to serve, simply thaw the cake layers in the fridge overnight and then frost them the next day for maximum freshness.

If you have leftover frosted cake, store it in an airtight container in the refrigerator for up to a week. You may find that the flavors deepen as it sits, lending even more complexity to this already sensational dessert.

If you're preparing for a special event, consider baking the cake and frosting it a day in advance. Just remember to keep it well covered to maintain moisture. When it’s time to serve, let the cake sit at room temperature for about 30 minutes before cutting to allow for an even texture.

Questions About Recipes

→ Can I substitute buttermilk?

Yes, you can use milk mixed with a tablespoon of vinegar or lemon juice as a substitute for buttermilk.

→ How should I store the cake?

The cake can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.

→ Can I freeze the cake?

Absolutely! You can freeze the cake before frosting, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months.

→ What can I use instead of orange juice?

You can substitute orange juice with another citrus juice, like lemon or lime, for a different flavor profile.