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This chocolate orange cake is super moist and packed with fresh orange flavor from real orange juice and zest. It’s a simple single-layer cake with a soft, tender crumb and rich chocolate flavor, finished with a creamy chocolate orange frosting that makes the combination irresistible.
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Pin ItMy family went absolutely crazy for this cake, eating it straight from the pan. The orange flavor really comes through in every bite, and it’s genuinely one of my favorite dessert recipes — right up there with my family-favorite chocolate cake. It’s one of those cakes I make when I want something easy but still a little special.
Why You’ll Love This Cake
Rich Chocolate + Bright Orange Flavor: Orange zest and juice bring vibrant citrus notes that balance the deep chocolate flavor.
Moist, Tender Texture: Oil, milk, and sour cream create a soft crumb that stays moist for days.
Easy to Make: Simple ingredients and straightforward steps — no fancy equipment needed.
Flexible Pan Options: Bake as a sheet cake, round layers, or in 8-inch pans.
Chocolate Orange Cake Ingredients
This chocolate orange cake is made with simple ingredients you can find at any grocery store.
Granulated Sugar: White sugar sweetens the cake and balances the cocoa and citrus. You can substitute monk fruit sweetener if preferred.
All-Purpose Flour: Provides structure for the cake. Whole wheat flour or a 1:1 gluten-free baking flour also work; measure carefully for best results.
Unsweetened Cocoa Powder: Classic cocoa powder (like Hershey’s) gives a rich chocolate flavor. Any unsweetened cocoa powder will work.
Baking Soda + Baking Powder: Both leavening agents help the cake rise and create a light, tender crumb.
Large Eggs: Use large eggs for proper structure and moisture.
Whole Milk: Adds richness and moisture. You can substitute 2% milk if needed.
Vegetable Oil: Keeps the cake exceptionally moist. Canola oil works well too. Coconut oil can be used but will slightly alter the flavor.
Vanilla Extract: Use pure vanilla extract for the best flavor.
Boiling Hot Water: Blooming the cocoa with hot water deepens and intensifies the chocolate flavor.
Orange Juice + Zest: Fresh orange juice and zest provide bright, natural citrus flavor. If blood oranges are in season, they work beautifully here too.
How to Make Chocolate Orange Cake
1. Preheat the oven to 350°F and grease your pan.
2. In a large bowl, whisk together the dry ingredients.
3. In a separate bowl, whisk the wet ingredients, then combine with the dry mixture.
4. Stir in the boiling water until the batter is smooth and glossy.
5. Bake until a toothpick inserted in the center comes out clean.
6. Cool completely before frosting.
Sour Cream Orange Buttercream
I’ve altered my favorite sour cream chocolate frosting for this cake! The recipe is cut in half, and we have added 2 tbsp of orange zest and 1 tbsp of orange juice. It goes so well with this cake! You can also make a classic buttercream frosting and add orange juice and zest.
Finish the cake with a sprinkle of fresh orange zest or a few dehydrated orange slices for a beautiful citrus garnish.
Chocolate Orange Cake Variations
Nutty Crunch: Fold chopped walnuts or pecans into the batter.
Gluten-Free: Use a 1:1 gluten-free baking flour.
Chocolate Ganache Topping: Swap the frosting for a simple chocolate ganache.
Chocolate Chip Boost: Stir 1 cup chocolate chips into the batter or sprinkle over the frosting.
Mocha Twist: Add a few tablespoons of instant espresso powder to deepen the chocolate flavor.
I love serving this cake with a fresh fruit platter or a simple fruit and cheese board — and pairing it with one of my orange juice cocktail recipes.
FAQs
We prefer fresh orange juice and a lot of orange zest for this recipe. However, you can also use the orange extract for a subtle flavor.
This cake can be made ahead of time. Prepare the cake according to instructions and allow it to cool completely before wrapping it tightly in plastic wrap and refrigerating for up to 3 days. You can freeze the cake for up to 3 months; ensure it’s completely sealed in an airtight container or wrap.
One of the main reasons for a dry chocolate orange cake is over-baking. Pay attention to the baking time and leave it in the oven briefly. Another factor that can contribute to a dry cake is the recipe itself. A good chocolate orange cake recipe should have enough sugar for moisture and a tenderizing agent like milk, oil, and eggs. Fortunately, my recipe has all these components, ensuring your cake turns moist and delicious.
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Chocolate Orange Cake
Ingredients
Chocolate Orange Cake Batter
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup orange juice
- 5 tbsp orange zest
- 3/4 cup boiling water
Chocolate Sour Cream Frosting
- 4 ounces unsalted butter
- 4 ounces bittersweet chocolate
- 1 1/2 cups powdered sugar, confectioners sugar
- 4 ounces sour cream
- 2 tbsp orange zest
- 1 tbsp orange juice
Instructions
Chocolate Orange Cake
- Preheat the oven to 350 degrees.
- Measure the dry ingredients (including the sugar) into a mixing bowl. If using a stand mixer, use the fitted bowl for the dry ingredients.
- In another bowl or liquid measuring cup add all of the wet ingredients (including the orange zest and juice) except the boiling water which gets added at the end.
- With the mixer on low, slowly add the wet ingredients to the dry ingredients. Scrape down the sides and bottom of the bowl to make sure everything is mixing. Turn the mixer to medium for about 30 seconds, then back to low.
- With the mixer on low, slowly add 3/4 cup of boiling water. The batter will have a liquid texture to it and that’s how you want it to be.
- A 9×13 baking pan is perfect for this cake. Oil it well and use some parchment paper on the bottom so the cake will be easy to remove.
- Bake for 30 minutes until the cake has risen in the center.
Chocolate Orange Sour Cream
- Over low heat, melt the butter and chocolate together in a small saucepan until the chocolate is melted.
- Pour into an electric mixer with the whisk attachment on low speed.
- Add in the vanilla and powdered sugar and whisk. It will get really thick, but keep whisking. Make sure to scrape the bottom of the bowl, so you don’t have lumps of chocolate in your finished frosting.
- Add in the sour cream, orange juice, and zest, and continue to whisk until smooth. It might curdle but whisk through the curdle to get a smooth texture.
- Once the cake is cooled, you can add this decadent frosting over the top.
Video
Notes
- If you want to make this recipe into cupcakes, here’s how you can do it:
- Preheat the oven to 350 degrees F and line a cupcake tin with paper liners.
- Follow the exact instructions for making the cake batter.
- Fill each cupcake liner 2/3 full with batter and bake for about 15 minutes.
- Let the cupcakes cool completely before frosting them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How can I thicken the sour cream topping.. I dont have any more icing sugar. can i use cream?
The ingredients list says to add 3/4 cup boiling water, but the instructions say 1 cup. Which is it?
Thank you for letting us know! It’s 3/4 cup and we will change it in the directions. Appreciate it!