This Chocolate Orange Cake has the perfect blend of chocolate and orange flavor! Three SUPER moist chocolate orange cake layers topped with a fluffy chocolate buttercream makes this layer cake recipe a show stopper!
When I say SUPER moist... I mean it.. This has got to be one of my all time favorite chocolate cake recipes. SOOOO good.
HOW TO MAKE CHOCOLATE ORANGE CAKE
This cake is a super simple cake to throw together but nobody will ever know!
To start, you will want to prepare three 8-inch round cake pans by spraying generously with non-stick spray and place a round of parchment paper in the bottom of each one. Set those aside and preheat your oven to 350 degrees F.
In the bowl of a stand mixer, you will want to combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
In a large glass measuring cup, add the eggs, milk, vegetable oil, orange extract, orange zest. Whisk together with a fork. With the mixer on low speed, slowly pour the wet ingredients into the dry mixture and slowly increase speed and mix until the ingredients are well combined.
Scrape the sides and bottom of the mixing bowl. Pour the orange soda into a microwave safe bowl or measuring glass and microwave for about 45 seconds until hot. With the mixer on low speed, slowly pout in the soda. Mix until just combined.
Divide the batter evenly between the three baking pans and gently tap on the counter to release any air bubbles. Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes then transfer the cakes to a wire rack to cool completely.
CHOCOLATE ORANGE BUTTERCREAM
I can eat this buttercream with a spoon! It is so fluffy and delicious and pairs so well with the chocolate cake layers.
You will want to start with room temperature butter. Cream that in a stand mixer for about 2-3 minutes or until smooth and there are no lumps remaining. Add half of the powdered sugar and unsweetened cocoa powder and mix until just combined. Scrape the sides and bottom of the bowl often.
Add the orange extract, vanilla, and heavy whipping cream and mix until combined. Add the remaining half of the powdered sugar and mix well. Once the dry ingredients are combined, if you fill like you need to add more heavy cream feel free to do so! I would recommend adding about 1-2 tablespoons at a time until you get desired consistency.
HOW TO DECORATE CHOCOLATE ORANGE CAKE
I chose to keep the decorating on this layer cake to a minimum. I smoothed on the chocolate orange buttercream and then simply piped a few swirls across the top of the cake then topped with fresh orange slices.
Feel free to get creative and add on extras like:
- chocolate orange candy
- maraschino cherries
- orange zest
- chocolate ganache or chocolate shavings
- ..or whatever else you heart desires!
RECIPE TIPS AND SUBSTITUTIONS
- I highly recommend refrigerating or even freezing your cake layers before assembling. This will help keep the cake together better and you will get less crumbs in your frosting.
- Be careful not to overmix your cake mix or you will get a thin/dense cake.
- You can substitute the orange extract for freshly squeezed orange juice if you like! I love the orange extract because you don't have to use a lot to get that nice orange flavor.
- You can leave the orange extract out of the frosting to have a more chocolate flavor.
- If you don't have orange soda, you can replace with water (heat according to directions).
IF YOU LOVE THIS CHOCOLATE ORANGE CAKE RECIPE AS MUCH AS I DO, MAKE SURE YOU SHARE IT WITH YOUR FRIENDS ON FACEBOOK AND PINTEREST SO THEY CAN MAKE IT TOO!
Also, if you have a free minute, leave a star rating below to let me know your feedback!
MORE CAKE RECIPES YOU WILL LOVE!
- FERRERO ROCHER CAKE
- EASY BUTTERSCOTCH CAKE
- EASY GERMAN BLACK FOREST CAKE
- OLD FASHIONED COCA COLA CAKE
- BANANA PUDDING CAKE
- STRAWBERRY CRUNCH CAKE
Chocolate Orange Cake
- three 8-inch cake pans
- parchment paper
- Stand Mixer
- piping bag and Wilton 1M piping tip, optional
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoon orange extract
- 1 tablespoon orange zest
- 2 eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 cup orange crush soda or water
- 2 cups unsalted butter softened
- 8 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ⅔ cup heavy whipping cream
- 2 teaspoon orange extract
- Preheat your oven to 350 degrees/F and prepare three 8-inch cake pans by spraying generously with non-stick spray and line the bottom of each pan with a round of parchment paper.
- In the bowl of a stand mixer equipped with a whisk attachment, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- Add in the eggs, milk, vegetable oil, orange extract, and orange zest. Mix until there are no dry spots remaining.
- Add in the soda or water last and mix on low speed. Slowly increase to high for 1-2 minutes.
- Divide the batter evenly between the three cake tins and bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean.
- Remove from the oven and allow the cakes to cool completely on a wire rack.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the butter on high speed for 4-5 minutes until fluffy.
- Add the Nutella and mix until just combined. Scrape the sides and bottom of the bowl .
- Add half of the powdered sugar and the cocoa powder and mix on low speed until combined. Add the remaining powdered sugar and mix until there are no dry spots remaining.
- Slowly pour in the heavy cream and orange extract. Mix on low speed until combined then slowly increase the speed to high for 4-5 minutes. Don’t skimp on the creaming time. Mix until you have a fluffy, spreadable consistency.
- If needed, use a large serrated knife to remove the domes off of the cake layers.
- Place one cake layer face down on a serving tray or cake stand and top with about 1 ½ cups frosting and smooth. Repeat with the remaining cake layers.
- Once you place the last cake layer on, smooth a thin layer of frosting all over the cake sealing in the crumbs. Refrigerate for 15-20 minutes.
- Remove from the refrigerator and cover the cake in the remaining buttercream, reserve about 1 cup of frosting if you want to pipe swirls on the top of the cake.
- Add the remaining frosting to a piping bag with a Wilton 1M tip and pipe swirls around the top of the cake. Top each swirl with a fresh orange slice.
- Refrigerate until ready to serve.
- Keep the cake stored in an air tight container for up to three days.