Description
This Moist Chocolate Orange Cake combines rich chocolate and zesty orange flavors for a delightful dessert!
Ingredients
Scale
- 1 3/4 cups Flour
- 1 3/4 cups Sugar
- 3/4 cup Unsweetened Cocoa Powder
- 1 cup Buttermilk
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/2 cup Oil
- 1/2 cup Fresh Squeezed Orange Juice
- 1/2 cup Hot Water
- 2 large Eggs
- 1 tsp Orange Extract
- 1 tsp Orange Zest
- 1 1/2 cups Butter (softened)
- 1 cup Unsweetened Cocoa Powder
- 5 cups Powdered Sugar
- 1 tbsp Orange Juice
- 1/2 tsp Orange Extract
Instructions
- Preheat your oven to 350°F (175°C) and let it get nice and toasty.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. If you have a flour sifter, this is the perfect moment to use it—your batter will thank you later!
- In another mixing bowl, beat together the oil, eggs, buttermilk, orange zest, orange juice, and orange extract for about a minute until everything is smooth and happy.
- Now, gently stir the dry ingredients into the wet mixture until just combined. Pour in the hot water and mix again—the batter will look thin, but that’s exactly what you want! It means your cake will come out extra moist and delicious.
- Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Divide the batter evenly between the pans.
- Bake for 25 to 27 minutes, or until a toothpick poked in the center comes out clean. Let the cakes cool completely before adding your favorite frosting!
- In a mixing bowl, whip together the butter, cocoa powder, powdered sugar, orange juice, and orange extract until the frosting is smooth, light, and fluffy—it should look super creamy and spreadable.
- If it feels too thick, go ahead and add a splash of cream or milk until it’s just right.
- Once your cakes are completely cooled and out of the pans, it’s time to frost! Spread a generous layer of frosting between each cake layer and all around the outside.
- To finish it off with a little flair, top the cake with sweet dried oranges dipped in chocolate, gorgeous and delicious!
Notes
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
- This cake can be made ahead of time and freezes well—just wrap it tightly in plastic wrap.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg