Chocolate Orange Cake
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Rich chocolate and bright citrus come together in this easy, one-layer Chocolate Orange Cake that’s as stunning as it is simple. Topped with a whipped dark chocolate orange buttercream, it’s a dessert that feels fancy—without the fuss. No layers to stack, no electric mixer required for the cake itself, and just one bite will have everyone asking for the recipe.
Chocolate and orange is one of those flavor combinations that often flies under the radar—but once you try it, you’ll wonder why you waited so long. This chocolate orange cake recipe is rich and moist, thanks to sour cream and brown sugar, with a splash of orange juice and fresh zest adding a burst of brightness that cuts through the richness.
This cake is baked in a single 8-inch pan, making it perfect for everyday baking or small celebrations. No layers or complicated steps—just mix, bake, cool, and frost.
The frosting is a soft, fluffy cocoa buttercream that comes together quickly and spreads like a dream. It’s not too sweet, just enough to complement the cake without overpowering that orange-chocolate balance.
If you’ve got a fresh orange and some cocoa powder, this cake might be your new go-to chocolate fix.
Table of contents
Why This Recipe Works
- Dutch-process cocoa powder creates a deep, smooth chocolate flavor.
- Orange juice and zest brighten up the cake and complement the richness. You get a wonderful natural orange flavor!
- A chocolate orange frosting brings the best flavor combination and even a brighter punch of citrus with the combination of chocolate.
- Sour cream adds moisture and a tender crumb.
- Brown sugar adds depth and keeps the cake soft, and makes for a moist cake
- No fancy tools needed for the cake—just two bowls and a whisk!
Ingredients Needed
For the Cake:
- All-purpose flour – Provides structure and a soft crumb.
- Light brown sugar – Adds moisture and a subtle molasses flavor.
- Baking soda – Helps the cake rise.
- Dutch-process cocoa powder – Gives the cake a rich chocolate flavor. I don’t recommend an unsweetened cocoa powder.
- Salt – Balances the sweetness.
- Orange juice – Adds brightness and moisture. You can use bottled orange juice or juice from fresh oranges.
- Sour cream – Keeps the cake moist and tender.
- Neutral oil – Adds moisture without affecting flavor. I recommend vegetable oil or canola oil. I don’t recommend an olive oil which can impart flavor, but will still work.
- Vanilla extract – Enhances all the other flavors.
- Egg – Provides structure and richness. Make sure your eggs are at room temperature, and always use large eggs when baking. Read my full tutorial on how to bring eggs to room temperature fast.
- Orange zest – Intensifies the citrus flavor.
For the Frosting:
- Unsalted butter – The base of the buttercream.
- Powdered sugar – Sweetens and smooths the frosting.
- Heavy cream – Helps create a creamy, fluffy texture.
- Vanilla extract – Adds warmth.
- Dutch-process cocoa powder – For that rich chocolate frosting flavor.
How to Make Chocolate Orange Cake
Preheat oven to 350°F. Grease and line an 8-inch round cake pan. I like to grease with shortening, line with parchment, then grease again and dust with flour.
Mix dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking soda, salt, and cocoa powder.
Mix wet ingredients. In another bowl, whisk together the orange juice, sour cream, oil, vanilla, egg, and orange zest.
Combine. Add the dry ingredients to the wet and whisk until just combined. Do not overmix.
Bake. Spread the cake batter into the prepared pan.
Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs and the top springs back when lightly touched.
Cool. Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Make frosting. In a stand mixer with the paddle attachment, beat butter and powdered sugar for 2–3 minutes until fluffy.
Add heavy cream and vanilla, then beat to combine.
Add cocoa powder, mix on low, then beat on medium for 5–7 minutes until fluffy.
Frost and serve. Once cooled, spread the frosting on top of the cake with an offset spatula and enjoy!
Recipe Tips
- Use room temperature ingredients for a smoother batter and better texture.
- Don’t overmix once the dry ingredients are added—this helps keep the cake tender.
- Be generous with the orange zest for a stronger citrus flavor.
- The frosting whips up best with softened butter, not melted or cold.
- For clean slices, chill the frosted cake for 10–15 minutes before cutting.
- Line the cake pan with parchment paper for easily release.
Storage Instructions
- Room Temperature: Store the cake covered for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days. Let come to room temp before serving.
- Freezer: Freeze unfrosted or frosted slices wrapped tightly in plastic and foil for up to 2 months.
Recipe Variations
- Add mini chocolate chips or chopped nuts to the batter for texture.
- Use blood orange juice or zest for a fun seasonal twist.
- Make it into cupcakes and reduce the bake time to 18–22 minutes.
- Add a teaspoon of espresso powder to the batter to deepen the chocolate flavor.
- Add orange slices on top for decoration.
Recipe FAQ
Dutch-process is preferred for its mellow flavor and color, but natural cocoa will work—just note the taste may be slightly more bitter.
A neutral oil like canola or vegetable oil works best so the citrus and chocolate can shine.
Yes! Double the cake and frosting amounts and divide the cake batter into two 8-inch cake pans to make two cake layers.
Absolutely. Bake the cake a day ahead, store covered, and frost just before serving.
It’s subtle but present. For more citrus punch, add a bit more zest or you could try adding a 1/2 teaspoon orange extract.
More Recipes To Try
Craving more chocolate? Then make sure to try my no bake chocolate cheesecake. It might just be my favorite dessert on the blog!
And if you’re craving more chocolate cake then try my chocolate peanut butter sheet cake or chocolate peppermint sheet cake!
Chocolate Orange Cake
Ingredients
For the chocolate cake:
- 1 cup (125 g) all purpose flour spooned and leveled
- 1 cup (213 g) packed light brown sugar
- ¾ teaspoon baking soda
- ⅓ cup (25 g) Dutch-process cocoa powder
- ½ teaspoon salt
- ½ cup (120 ml) orange juice
- ⅓ cup (80 g) sour cream
- ¼ cup (60 ml) neutral-tasting oil
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 Tablespoon Orange zest from zest of 1 large orange
For the frosting:
- 10 Tablespoons (141 g) unsalted butter, softened
- 1 ¼ cups (141 g) powdered sugar
- 1 Tablespoon heavy cream
- 1 teaspoon vanilla extract
- ¼ cup (21 g) Dutch-process cocoa powder
Instructions
For the chocolate cake
- Preheat oven to 350°F (180℃). Grease and line a 8-inch round cake pan. I like to grease the pan with shortening and line with parchment paper. I then grease again with shortening and dust with flour.
- In a large bowl whisk together flour, brown sugar, baking soda, salt, and cocoa powder. Set aside. 1 cup (125 g) all purpose flour 1 cup (213 g) packed light brown sugar ¾ teaspoon baking soda ⅓ cup (25 g) Dutch-process cocoa powder ½ teaspoon salt
- In a second large mixing bowl, whisk together the orange juice, sour cream, oil, vanilla, egg and orange zest. ½ cup (120 ml) orange juice ⅓ cup (80 g) sour cream ¼ cup (60 ml) neutral-tasting oil 1 teaspoon vanilla extract 1 large egg 1 Tablespoon Orange zest
- Whisk cocoa mixture into the egg mixture until the flour mixture is just incorporated. Do not overmix. Stop mixing once the last of the flour mixture has been mixed in.
- Spread batter into the prepared pan. Bake in the center of the preheated oven until a toothpick inserted comes out with a few moist crumbs and the top springs back when lightly touched, about 30 to 35 minutes. Let cool in the pan for 10 minutes then turn the cake out of the pan onto a wire rack, remove the parchment paper and allow to cool completely.
For the frosting
- While the cake is cooling, make the frosting. In the bowl of the stand mixer fitted with the paddle attachment, beat on medium speed the butter and powdered sugar until light and fluffy, about 2 to 3 minutes. 10 Tablespoons (141 g) unsalted butter, softened 1 ¼ cups (141 g) powdered sugar
- Add the heavy cream and vanilla and beat until incorporated. Add the cocoa powder and beat on low speed until incorporated. Increase speed to medium speed and beat until light and fluffy, about 5 to 7 minutes. 1 Tablespoon heavy cream 1 teaspoon vanilla extract ¼ cup (21 g) Dutch-process cocoa powder
- Once the cake has cooled, spread the frosting on top of the cake with an offset spatula. Slice and serve.
Notes
- Room Temperature: Store the cake covered for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days. Let come to room temp before serving.
- Freezer: Freeze unfrosted or frosted slices wrapped tightly in plastic and foil for up to 2 months.
