Chocolate Orange Cake
A delightful dessert that combines rich chocolate flavor with the bright, refreshing taste of orange, featuring a moist and airy crumb.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour Sifted before measuring.
- 1 3/4 cups granulated sugar
- 3/4 cup Dutch cocoa powder High-quality for best flavor.
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Preferably at room temperature.
- 1 cup fresh orange juice Freshly squeezed recommended.
- 1/2 cup vegetable oil
- 2 teaspoons orange zest Avoid white pith.
- 1 teaspoon vanilla extract
- 1 cup boiling water Helps create a moist cake.
Frosting
- 1/2 cup room temperature butter
- 2 cups powdered sugar Sifted before measurement.
- 1/4 cup cocoa powder
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest For additional flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, orange juice, vegetable oil, orange zest, and vanilla extract, and mix on medium speed for 2 minutes.
- Carefully stir in the boiling water to the batter.
- Pour the thin batter into the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks.
Frosting
- Beat together the butter, powdered sugar, cocoa powder, orange juice, and orange zest until smooth and fluffy.
- Frost the cooled cakes generously with the buttercream.
Serving
- Slice the cake and serve topped with powdered sugar or cocoa powder, and fresh orange slices for garnish.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Use high-quality ingredients for best results. Store leftovers in an airtight container at room temperature for up to three days or refrigerate wrapped in plastic.