Recipe: Chocolate Orange Cake


I will be the first to say that I’m not a fan of chocolate cake, the icing I love but not chocolate cake if that makes sense lol. When I was a young girl and would attend birthday parties, I would cringe everytime someone would cut the cake and it was chocolate, it would spoil my day lol. Years later, my godmother would make yellow cake with chocolate icing and I would frown and turn the other way but one day she told me to try it. Knowing that I didn’t like chocolate cake or icing. I tried it one day out of desperation and fell in LOVE! So yes now I do like yellow cake and chocolate icing and its so good! Saw this Chocolate Orange Cake recipe online and wanted to share with you….

Chocolate Orange Cake

Serves 8-10


Orange Cake

2 eggs
1 cup sugar
2 ¼ cup all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
2 tablespoons Cara Cara orange zest
½ cup fresh squeezed Cara Cara orange juice
½ cup sourcream
1 teaspoon vanilla

Chocolate Buttercream Frosting

3 sticks butter, softened
2/3 cup unsweetened cocoa powder
4 cups powdered sugar, sifted
4-5 tablespoons milk
½ teaspoon orange oil
To make cake:

Preparation: Heat oven to 350 degrees F. Line bottom of two 8×2 inch round cake pans with parchment paper. Lightly cover each pan with bake spray; set aside.

In a stand mixer bowl, fitted with the whisk attachment add in eggs and sugar, beat for about 5 minutes or until mixture is pale and thick and ribbons forms on itself when whisk attachment is lifted.

In another large bowl add in flour, baking soda, baking powder, and salt; mix to combine. In a medium bowl add in the olive oil, lemon peel, lemon juice, and buttermilk; mix to combine.

Add the vanilla to the beaten egg mixture on low speed until just combined. With the mixer still on low add the dry and wet ingredients in three additions, starting with dry and ending with wet. Evenly divide batter between the two prepared pans.

Bake until a toothpick inserted near the centers comes out free of wet batter, about 25-30 minutes. Remove from oven and let cakes cool in pans on wire racks for 10 minutes before removing cake from pans. Transfer to a wire rack to cool completely.

To make frosting:

In stand mixer bowl beat butter and cocoa powder on low with the paddle attachment until just combined, then turn mixer to high and beat for about a minute. Add in one cup of sugar at time, alternating with the 1 tablespoon of milk. After each addition beat on low until just combined, then turn mixer to high and beat for 30 seconds. Add in orange oil and beat until fully incorporated.


Recipe and Images by Bakers Royale

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