Name: Chocolate Orange Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups granulated sugar; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 1/2 cup freshly squeezed orange juice; 2 tablespoons orange zest; 1 teaspoon vanilla extract; 1 cup boiling water or hot coffee; Optional: 1/2 cup dark chocolate chips or chunks; Optional: 1/2 teaspoon orange extract (for enhanced flavor)

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This chocolate orange cake is a rich, moist, and decadent dessert that combines the deep flavor of cocoa with the bright, zesty notes of orange. I love how each slice brings a balance of sweet, citrusy freshness and indulgent chocolate—it’s a bold twist on a classic chocolate cake that’s perfect for any special occasion or whenever I want to treat myself.

Chocolate Orange Cake

Why I Love This Recipe

I love how the orange flavor shines through the chocolate without overpowering it. The zest and juice give the cake a natural citrus aroma and tang that elevates the chocolate flavor beautifully. It’s not just delicious—it looks impressive too, especially when I glaze it or top it with candied orange slices. It’s perfect for holidays, dinner parties, or whenever I want to bake something a little extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Whole milk
Vegetable oil
Freshly squeezed orange juice
Orange zest
Vanilla extract
Boiling water or hot coffee (for added richness)
Optional: dark chocolate chips or chunks
Optional: orange extract for enhanced flavor

Directions

I preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, I beat the sugar and eggs until light and fluffy, then add the milk, oil, orange juice, orange zest, and vanilla extract.
I combine the wet and dry ingredients until just mixed, then stir in the hot water or coffee to thin the batter and deepen the flavor.
I pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
I let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
I frost the cake with chocolate ganache, orange buttercream, or a simple dusting of powdered sugar, depending on the occasion.

Servings and timing

This recipe makes one 2-layer 8-inch cake, which serves about 10–12 people. It takes approximately 20 minutes to prepare and 30–35 minutes to bake. I always allow extra time for cooling and frosting.

Variations

Sometimes I add orange extract for a stronger citrus kick or fold in chocolate chips for added texture. I’ve also made this into a bundt cake or loaf, adjusting the baking time accordingly. For a dairy-free version, I substitute the milk with almond milk and use dairy-free chocolate. When I want something truly elegant, I top the cake with candied orange peel or a shiny chocolate glaze.

storage/reheating

I store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. I bring it to room temperature before serving for the best flavor and texture. If I’ve frosted it with ganache or buttercream, I keep it chilled in warmer months. For longer storage, I freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

FAQs

Can I use bottled orange juice instead of fresh?

I prefer fresh orange juice for the best flavor, but bottled works in a pinch. I make sure it’s not from concentrate and has no added sugar.

What frosting goes best with chocolate orange cake?

I love using a dark chocolate ganache or orange-infused buttercream. Even a cream cheese frosting with a hint of orange zest is delicious.

Can I make this cake ahead of time?

Yes, I often bake the layers a day ahead and store them tightly wrapped. I frost the cake just before serving for the freshest taste.

How do I enhance the orange flavor?

I use both orange juice and zest, and sometimes add a few drops of orange extract to boost the flavor even more.

Can I make this into cupcakes?

Absolutely. I divide the batter into lined cupcake tins and bake for 18–22 minutes. It makes about 24 cupcakes.

Conclusion

This chocolate orange cake has quickly become one of my favorite desserts to bake and share. It’s bold, flavorful, and just the right amount of indulgent. Whether I serve it at a party or enjoy it with a cup of coffee, it’s always a hit—and the citrus twist keeps it feeling fresh and exciting every time