Chocolate Orange Sheet Cake

Name: Chocolate Orange Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; Zest of 1 large orange; Juice of 1 large orange; 1 cup heavy cream; 8 ounces semi-sweet chocolate, chopped; Additional orange zest for garnish

Highlighted under: Homemade Baking Inspiration

I absolutely love baking, and this Chocolate Orange Sheet Cake has quickly become one of my favorites. The combination of rich chocolate and zesty orange creates a flavor explosion that is truly unforgettable. After experimenting with various recipes, I found that mixing the zest directly into the batter really intensifies the orange flavor. With its moist texture and delightful aroma, this cake is incredibly easy to make and perfect for any occasion from casual get-togethers to special celebrations.

Created by

Thea Montgomery

Last updated on 2026-01-05T23:33:34.581Z

When I first combined chocolate and orange in a cake, I wasn't sure how the flavors would come together. To my delight, the burst of citrus perfectly balances the rich, decadent chocolate, creating a delightful treat that everyone raves about. I also discovered that adding a bit of orange juice along with the zest makes the cake even more moist!

Each time I bake this, I experiment with different icings, but the classic chocolate ganache stands out for its glossy finish and smooth texture. It not only enhances the cake's flavor but creates an elegant presentation. I can't wait to see how you put your own spin on this recipe!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Understanding the Ingredients

The balance of ingredients in this Chocolate Orange Sheet Cake is crucial for achieving that perfect texture and flavor. The combination of all-purpose flour, cocoa powder, and the right proportions of leavening agents ensures that the cake rises beautifully while maintaining a dense, moist crumb. Using whole milk not only adds richness but also reacts well with the baking soda, enhancing the cake’s softness. If you're looking for a dairy-free option, try substituting almond milk, but remember that it may slightly alter the flavor profile.

Incorporating the zest and juice of a large orange not only gives the cake a refreshing citrus burst but also interacts with the cocoa to enhance its depth. The acidity in the orange juice helps activate the baking soda, contributing to a lighter texture. Feel free to experiment with different citrus fruits like blood oranges or mandarins for unique flavor variations, but keep the citrus ratio similar to achieve the desired balance.

Perfecting the Baking Process

When baking your cake, it's important to monitor the baking time closely. Ovens can vary, and factors like the altitude can impact the baking process. Begin checking for doneness at the 30-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the cake is still wet, continue baking for an additional 3-5 minutes, but be cautious not to overbake, as this can lead to a dry cake. Look for a slight spring back when you gently press the surface as a good indicator.

Once baked, allow the cake to cool completely in the pan for at least 30 minutes. This helps maintain its moisture, as a hot cake can become gummy when you attempt to frost it. If you prefer a smoother ganache, let the cake cool in the refrigerator for 30 minutes after it has cooled to room temperature. This will firm it up a bit and make it easier to pour the ganache evenly.

Storing and Serving Suggestions

To keep your Chocolate Orange Sheet Cake freshest, store it in an airtight container at room temperature for up to three days, or refrigerate it for up to a week. If you need to prepare it ahead of time, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer-safe bag. This allows you to enjoy a slice whenever your sweet tooth calls, just remember to thaw in the fridge overnight or at room temperature for a couple of hours before serving.

For serving, I love to enhance the flavor profile further by adding a dollop of whipped cream or a scoop of vanilla ice cream alongside the cake. For a fun twist, you can also sprinkle on some crushed candied ginger or even edible flowers to elevate the presentation. The chocolate ganache may also be poured warm over individual pieces for a decadent touch.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Zest of 1 large orange
Juice of 1 large orange

For the Ganache

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
Additional orange zest for garnish

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Mix Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes. Stir in the orange zest and juice.

Incorporate Boiling Water

Carefully stir in the boiling water until the batter is smooth; it will be thin.

Bake the Cake

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Ganache

In a small saucepan, heat the cream over medium heat until it begins to simmer. Remove from heat, add chopped chocolate, and let sit for 5 minutes. Stir until smooth.

Cool and Top the Cake

Allow the cake to cool completely in the pan before pouring the ganache over the top. Garnish with additional orange zest if desired.

Enjoy!

Pro Tips

For an extra burst of flavor, consider adding orange extract to the batter. This will enhance the orange profile without altering the texture.

Troubleshooting Common Issues

If your cake seems to sink in the middle, it might be due to overmixing the batter or not allowing it to set long enough after baking. Ensure that when you're mixing, you only combine until ingredients are just incorporated. Additionally, an overly hot oven can cause the cake to rise too fast before it has a chance to stabilize, leading to collapse. Using an oven thermometer can help maintain the correct temperature.

For a cake that appears dry, be cautious about your baking time and always use a kitchen scale for precision with dry ingredients. Even slight variations in flour can lead to a significant difference in moisture. If you find yourself in a bind, you can inject a bit of simple syrup—made from equal parts sugar and water—into the cooled cake to add moisture back in.

Flavor Enhancements and Variations

Feel free to incorporate additional flavors into your cake for a personalized touch! A teaspoon of espresso powder would enhance the chocolate flavor without making it taste like coffee. Alternatively, adding a bit of almond extract can also complement the orange beautifully. Experimenting with toppings can also change the dessert experience; consider a sprinkle of sea salt or toasted nuts to create contrasting textures with the smooth ganache.

For a festive flair, try adding a splash of orange liqueur to the ganache for an adult version of this cake. This will not only enhance the orange notes but also impart a bit of sophistication. And if you're vegan, swap out eggs with flaxseed meal or applesauce and use plant-based milk and oil to create an equally delightful dessert without compromising on taste.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute all-purpose flour with a gluten-free flour blend for a gluten-free option.

→ How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to one week.

→ Can I freeze the cake?

Absolutely! Just wrap the cooled cake tightly in plastic wrap and freeze for up to three months.

→ What can I use instead of eggs?

You can use flaxseed meal or applesauce as a substitute for eggs in this recipe.