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5
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6
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Chocolate Orange Cake
This moist chocolate orange cake is hands down one of the best cakes I've ever eaten. It's so simple to make, tastes fantastic, and combines two of my absolute favorite flavors.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Resting Time
2
hours
hrs
Course:
chocolate, Dessert
Cuisine:
American
Servings:
12
slices
Calories:
350
kcal
Author:
Tonje
Ingredients
Cake
▢
1 ½
cup
sugar
▢
2 ⅓
cup
all-purpose flour
▢
6
tablespoons
cacao powder
▢
2
teaspoons
baking soda
▢
⅔
cups
orange juice
▢
1
cup
water
▢
⅔
cup
vegetable oil
▢
1
teaspoon
vanilla extract
▢
2
teaspoons
vinegar
Icing
▢
1 ¾
cup
powdered sugar
▢
1
teaspoon
orange extract
▢
½
teaspoon
orange zest
▢
5
ounces
unsalted butter
(softened to room temperature)
Instructions
Preheat the oven to 360
°
F / 180
°
C.
Combine sugar, flour, cacao powder and baking soda in a mixing bowl.
1 ½ cup sugar,
2 ⅓ cup all-purpose flour,
6 tablespoons cacao powder,
2 teaspoons baking soda
Combine water, orange juice, vegetable oil, vanilla extract and vinegar in a separate mixing bowl.
⅔ cups orange juice,
1 cup water,
⅔ cup vegetable oil,
1 teaspoon vanilla extract,
2 teaspoons vinegar
Add the wet ingredients to the dry ingredients, and stir to combine.
Line two 8-inch cake pans with parchment paper, and divide the cake batter between the two.
Bake the cake for about 30 minutes, or until a toothpick inserted into the middle comes out clean.
Leave the cakes to chill for about 20 minutes in their pans, then carefully remove them and place them on a cooling rack until completely cooled.
Make the buttercream frosting by combining powdered sugar, butter, orange zest and orange extract in a bowl, and whisking until stiff.
1 ¾ cup powdered sugar,
½ teaspoon orange zest,
5 ounces unsalted butter,
1 teaspoon orange extract
Add about ⅔ of the frosting sandwiched between the two cakes, and spread the remaining frosting on top and on the sides of the cake.
Video
Notes
If you want to add a full, thick coat of frosting all over the cake, you can multiply the frosting ingredients by 1 ½.
You can refrigerate the cake for up to 3 days.
The base of the cake can be frozen, but only if the frosting has not been added. Thaw the frozen cake in the fridge overnight before use.
Nutrition
Calories:
350
kcal
|
Carbohydrates:
64
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
25
mg
|
Sodium:
186
mg
|
Potassium:
92
mg
|
Fiber:
2
g
|
Sugar:
43
g
|
Vitamin A:
323
IU
|
Vitamin C:
7
mg
|
Calcium:
11
mg
|
Iron:
2
mg