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–+ servings
A chocolate orange cake frosted with chocolate frosting and garnished with dried orange slices.
4.67 stars (3 ratings)

Moist and Easy Chocolate Orange Cake

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 12 people
This Moist and Easy Chocolate Orange Cake is made from layers of fluffy yet decadent chocolate cake that is infused with fresh orange zest and orange juice baked in the batter. Sandwiched between the layers is a rich and easy to make chocolate buttercream that is also used to frost the outside of the cake. Simple yet impressive, any chocolate lover will love this cake!
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Ingredients

  • 2 ½ cups (500 g) granulated sugar
  • 2 tbsp (2 tbsp) orange zest, plus 1 more for garnish
  • 2 ½ cup (312.5 g) all purpose flour
  • 1 cup (86 g) cocoa powder
  • 2 tsp (2 tsp) baking soda
  • 1 tsp (1 tsp) baking powder
  • ¼ tsp (0.25 tsp) salt
  • 3 (3) eggs, at room temp
  • 1 cup (240 g) buttermilk, room temp
  • 2 tsp (2 tsp) vanilla
  • 1 cup (180 g) orange, juice cooled
  • ⅓ cup (78.86 ml) oil

Instructions
 

  • White sugar with orange zest on top.
    Preheat the oven to 350° F. In a large bowl or in the bowl of a hand or stand mixer fitted with the paddle attachment combine the 2 ½ cup sugar, and zest the orange over it.
  • Dry ingredients for a chocolate cake.
    Then add the 2 ½ cup flour, 1 cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and ¼ tsp salt. Mix on low speed or whisk lightly to combine.
  • With the mixer on low speed or with a wooden spatula add in room temp eggs one at a time and mix until fully combined.
  • Slowly pour in the 1 cup milk, 2 tsp vanilla, 1 cup orange juice and ⅓ cup oil. Mix on medium speed or mix by hand for 1 minute until evenly combined.
  • Chocolate orange cake batter in 2 8" pans.
    Spray 2, 8” round cake pans with baking spray that contains flour. Pour the batter into the prepared cake pans evenly, and bake for 35-40 minutes or until the tops are set and the cake starts to pull off from the sides. Cool.
  • Assemble the cake. Place one cake on a cake board or serving tray. Fill with chocolate buttercream frosting or fudge frosting.. Place the other cake on top and frost the whole cake. You can use the back of a spoon and swoop it over the frosting for an easy way to frost.
  • Top with chocolate dipped oranges or orange zest as garnish. You can also add more orange zest on top of the chocolate filling for the cake before placing the other cake down.
  • See the post for how to make dried orange slices in the oven.

Notes

You can make this cake in a 6" version by baking the same batter in 3 6 inch cake pans. Check after 28 minutes. 
Serving: 1slice, Calories: 365kcal, Carbohydrates: 69g, Protein: 6g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 43mg, Sodium: 305mg, Potassium: 210mg, Fiber: 4g, Sugar: 44g, Vitamin A: 130IU, Vitamin C: 9mg, Calcium: 70mg, Iron: 2mg
Course: Cake, Cakes, Dessert
Author: Sam Adler
Cuisine: American, Anything
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