Chocolate Orange Cake
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.
Servings: 12 servings
Calories: 320kcal
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.
Nutrition
Calories: 320kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 181mg | Potassium: 139mg | Fiber: 2g | Sugar: 31g | Vitamin A: 392IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg