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+ servings
close up of chocolate and buttercream layers in slice of chocolate orange cake

Chocolate Orange Cake

Author: Gail Ng
This chocolate orange cake has fudgy cake layers of orange-infused chocolate cake with a silky and creamy dark chocolate buttercream frosting
5 from 10 votes
Prep Time 1 hr 45 mins
Cook Time 40 mins
Total Time 2 hrs 25 mins
Yield 1 3-layer 6” cake
Category Dessert
Cuisine American



  • 200 g all-purpose flour
  • 75 g cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 115 g unsalted butter, melted
  • 100 g flavourless oil
  • 100 g granulated sugar
  • 100 g brown sugar
  • 2 large eggs, room temperature
  • 200 g orange juice, freshly squeezed
  • 1 tablespoon orange zest
  • 145 g milk, dairy or non-dairy


  • 430 g unsalted butter, room temperature
  • 185 g powdered sugar
  • 50 g dark chocolate, melted
  • orange and green gel food colouring, optional



  • Preheat oven to 350°F and line the bottoms of three 6” cake pans with a round of parchment paper. Set aside.
  • In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, whisk together melted butter, oil, granulated sugar, and brown sugar, and eggs until combined.
  • Add half of the flour mixture to the butter mixture and whisk together until just combined.
  • In a measuring cup, add in the orange juice, orange zest, and milk. Pour half of this orange juice mixture into the batter and whisk until just combined.
  • Add in the remaining flour mixture and then the orange juice mixture, whisking in between additions until just combined and the batter is smooth and glossy.
  • Divide the batter into your three lined cake pans until about ⅓ full (I portioned out about 360g of batter into each pan).
  • Bake cakes for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  • Let cakes cool in the pans for 10-15 minutes or until cool enough to handle. Run a knife around the edges of the cake pan. Invert the cake pans to release the cake layers onto a wire rack or parchment paper and let them cool completely while upside down before assembling cake.


  • In the mixing bowl of a stand mixer, use the paddle attachment to beat softened butter on medium-high speed for 10 full minutes until it becomes very creamy and pale in colour.
  • Add in the powdered sugar and beat on medium-high speed for another 10 minutes, scraping down the bowl when needed. If you’d like to colour your buttercream for decorating, remove a few spoons of buttercream at this point and transfer them to small bowls. Add gel food colouring and stir to mix thoroughly. Set aside.
  • To the rest of the buttercream, add in the melted dark chocolate. Beat again for 5 minutes until thoroughly mixed. Finish by smearing the buttercream around the bowl with a spatula to get rid of air bubbles.

Assembling the cake

  • Lay down one cake layer on a turntable. Spread an even layer of buttercream on top with an offset spatula. Place the second cake layer on top. Repeat with all your cake layers.
  • Spread a thin crumb coat of buttercream on the top and sides of the cake and use a bench scraper to remove the excess. Chill in the fridge for 10 minutes until firm.
  • Spread a final layer of buttercream on the cake and smooth with a bench scraper.
  • Transfer the remaining buttercream and coloured buttercream to piping bags fitted with piping tips of your choice. Pipe your design on your cake.


Calories: 7787kcal | Carbohydrates: 632g | Protein: 61g | Fat: 589g | Saturated Fat: 316g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 200g | Trans Fat: 18g | Cholesterol: 1515mg | Sodium: 2781mg | Potassium: 2710mg | Fiber: 37g | Sugar: 416g | Vitamin A: 14774IU | Vitamin C: 108mg | Calcium: 742mg | Iron: 29mg
Keywords chocolate, chocolate cake, chocolate orange cake, dark chocolate orange cake, terrys chocolate orange cake
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