Can I make this as cupcakes instead?

Absolutely! Divide the batter among 24 cupcake liners and bake for 18-22 minutes. The frosting recipe makes enough for cupcakes too.

What if I don't have buttermilk?

Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.

Can I use orange extract instead of fresh orange?

Fresh orange juice and zest provide the best flavor, but you can substitute 1-2 teaspoons of orange extract if needed. Reduce other liquids slightly.

How do I know when the cake is properly done?

A toothpick inserted in the center should come out with just a few moist crumbs. The cake should also start pulling slightly away from the sides of the pan.

Can I make this cake ahead for a party?

Yes! Bake the layers up to 2 days ahead and store wrapped at room temperature. Frost the day of serving for the best appearance and taste.

What's the best way to get smooth frosting?

Make sure your butter is properly softened (not melted) and beat it well before adding other ingredients. Sift the powdered sugar if it's lumpy, and add liquids gradually.

Chocolate Orange Cake Recipe: Moist & Citrusy Delight

Description

Chocolate Orange Cake is an irresistible dessert with rich chocolate layers and zesty orange flavor that delights every bite.

Ingredients

Scale

For the Cake:

1¾ cups all-purpose flour
1½ cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
Zest of 2 large oranges
⅓ cup fresh orange juice
1 cup hot coffee (or hot water)

For the Orange Chocolate Frosting:

½ cup unsalted butter, softened
3 cups powdered sugar
¼ cup cocoa powder
¼ cup fresh orange juice
1 tablespoon orange zest
2 tablespoons heavy cream

Substitution Options:

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend
Dairy-free: Substitute buttermilk with non-dairy milk plus 1 tablespoon lemon juice
Vegan: Use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and plant-based milk
Lower sugar: Reduce granulated sugar to 1¼ cups for a less sweet version

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Instructions

Prepare Pans and Oven
Preheat oven to 350°F (175°C). Grease and cocoa dust two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sift cocoa if needed to remove lumps.
Combine Wet Ingredients
In a separate bowl, whisk eggs until smooth. Add buttermilk, oil, vanilla, orange zest, and orange juice. The mixture may look slightly curdled – this is normal.
Make the Batter
Pour wet ingredients into dry ingredients and stir until just combined. Slowly add hot coffee while mixing. The batter will be thin.
Bake the Cake Layers
Divide batter evenly between pans. Bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Tops should spring back lightly.
Cool Completely
Let cakes cool in pans for 10 minutes, then transfer to wire racks. Cool fully before frosting.
Prepare the Frosting
Beat butter until light and fluffy. Gradually add powdered sugar and cocoa powder, alternating with orange juice and cream. Stir in orange zest last.
Assemble and Frost
Place one cake layer on a serving plate. Spread frosting evenly. Add the second layer and frost the top and sides. Use an offset spatula for smooth coverage.

Prep Time: 20m
coolling time: 45m
Cook Time: 30m
Category: Dessert
Cuisine: American

Nutrition

Calories: 385 calories
Fat: 12g
Carbohydrates: 68g
Fiber: 4g
Protein: 6g