Chocolate Orange Cake
Chocolate Orange Cake made with orange zest and orange juice, no extracts! Everything mixes in one bowl, and the chocolate orange cake gets topped with a homemade chocolate and orange ganache.
This chocolate orange cake is one of my favorite Bundts! It’s super moist and deeply chocolatey, but it’s the fresh orange juice and zest that really make it pop. I skip the extracts in this chocolate orange cake and stick to the real stuff so the orange citrus flavor stays natural and balanced next to the chocolate, even in the glaze.
How to make Chocolate Orange Cake
These step-by-step photos show how to make an easy chocolate orange cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chocolate Orange Cake Recipe
1. Combine the dry ingredients with the wet
Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, orange zest, orange juice, and vanilla to the bowl.
2. add the orange chocolate cake batter until to a Bundt pan
Bake until a toothpick comes out clean. Cool in the pan, then transfer to a rack to cool fully.
3. Make the chocolate orange glaze
Warm the cream just to a simmer, then remove from heat and stir in chocolate chips and orange zest until silky and smooth.
4. Glaze the cake and garnish
Let the chocolate orange ganache cascade down the sides before slicing and serving.
Pro-Tip: You can make your own buttermilk! Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of whole milk, give it a stir, and let it sit for 5-10 minutes. Boom, homemade buttermilk.
Full chocolate orange cake recipe
Chocolate Orange Cake Recipe
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Equipment
Ingredients
For the Chocolate Orange Cake:
- 2 cups all purpose flour
- 1 â…“ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder optional
- 2 teaspoons baking powder aluminum free
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- ½ cup avocado oil
- 2 tablespoons orange zest
- ½ cup orange juice freshly squeezed
- 1 teaspoon vanilla extract
For the Orange Chocolate Ganache:
- ½ cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon orange zest
Instructions
For the Cake:
- Preheat the oven to 350°F (177°C). Generously spray a 2-cup bundt pan with nonstick baking spray, making sure to get into all the grooves.
- In a large mixing bowl, add 1â…“ cups white granulated sugar and 2 tablespoons orange zest. Use your fingertips to gently rub the zest into the sugar for about 30 seconds, until the sugar feels slightly damp and smells fragrant. This helps release the orange oils and infuse the cake with more citrus flavor.
- To the same bowl, add 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Add optional 1 tablespoon instant espresso powder if using. Whisk everything together until well combined.
- To the same bowl, add 3 large room-temperature eggs, 1 cup room-temperature buttermilk, ½ cup avocado oil, 2 tablespoons orange zest, ½ cup freshly squeezed orange juice, and 1 teaspoon vanilla extract. Whisk or mix until the batter is smooth and fully combined, scraping the sides of the bowl as needed.
- Pour the batter evenly into the prepared bundt pan and tap it gently on the counter a few times to release any air bubbles. Bake in the center of the oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully invert it onto a wire rack to cool completely before glazing.
For the Ganache:
- In a small saucepan, heat ½ cup heavy cream over medium heat until it begins to simmer (small bubbles will form around the edges). Remove the saucepan from the heat and immediately add ½ cup semisweet chocolate chips and 1 tablespoon orange zest. Stir until the chocolate is fully melted and the mixture is smooth and glossy.
- Let the glaze cool for a few minutes until it slightly thickens but is still pourable. Drizzle the glaze over the cooled cake, letting it drip naturally down the sides.
- Slice and serve the cake, garnishing with a little extra orange zest or fresh orange slices if desired.
Notes
- Pick good oranges. Look for ones that feel heavy for their size, that means they’re juicy. The skin should be smooth and bright.
- Wash your oranges before zesting. You don’t wanna rub wax or dirt into your batter!
- Zest before you juice. It’s waaay easier to zest a whole, firm orange than a squishy one you’ve already juiced.
- Avoid the white pith. Use a microplane, zester, or even the fine side of a box grater, but don’t dig too deep. That bitter layer under the peel won’t do your easy chocolate orange cake any favors.
- Get the most juice out. Roll the orange on the counter with your palm and give it a little pressure. Then microwave it for 15-20 seconds to really loosen up the juice.
- Don’t skip the cooling time! Let the cake rest in the pan for at least 10 minutes before flipping it out so it holds its shape.
- Room Temp: Store the unglazed cake tightly wrapped in plastic wrap at room temperature for up to 3 days.
- Fridge: Once glazed, it’s best to keep the cake in the fridge. Cover it well to keep it from drying out. It’ll stay fresh for about 4-5 days.
- Freezer: Freeze the unglazed cake (whole or sliced) tightly wrapped in plastic wrap and foil. It’ll keep for up to 2 months.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Make This Recipe Yours
- Switch Up the Oil: I like using avocado oil for its neutral taste, but you can use olive oil, canola oil, coconut oil, or any oil, honestly.
- Make It Vegan: Swap the eggs with flax eggs (3 tablespoons of ground flaxseed mixed with 9 tablespoons of water), use a plant-based milk mixed with vinegar or lemon juice for the buttermilk, and choose a dairy-free chocolate for the glaze.
- Add Some Crunch: Fold in ½ cup of chopped walnuts, pecans, or sliced almonds into the batter right before baking.
- Extra Chocolate Fix: Stir in ½ cup of mini chocolate chips or chopped dark chocolate into the batter.
- Citrus Lovers, Lean In: Add a bit more zest to the batter (up to 2 tablespoons) for a bolder orange punch.
- Toppings & Garnishes: After glazing your chocolate orange bundt cake, you can sprinkle the top with orange sugar, flaky sea salt, or even crushed candied orange peel.
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Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Quick Recipe Help and Common Questions
How do I keep my cake moist?
Don’t overbake it! Start checking around 50 minutes. Measure your flour the right way (spoon and level, don’t pack it in), and mix the batter just until combined.
My bundt cakes always stick! What can I do?
Grease the pan well, then dust it with a mix of flour and cocoa powder. Make sure you get into all the grooves!
Can I turn this chocolate orange cake recipe into a layer cake?
Yup, this makes two 8-inch round layers. Bake for 30-35 minutes and line the pans with parchment paper.
