Tried this for the first time and it turned out fantastic! Going to be on people's plates during Christmas for sure!

Name: Tried this for the first time and it turned out fantastic! Going to be on people's plates during Christmas for sure!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ½ tsp salt; 1 cup buttermilk; ½ cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; Zest of 1 orange; 1 cup unsalted butter, softened; 3 cups powdered sugar; ½ cup unsweetened cocoa powder; 2 tbsp milk; 1 tsp vanilla extract

Highlighted under: Seasonal & Festive

Created by

Emily

Last updated on 2025-12-19T17:00:58.012Z

This recipe has been a family favorite for years. It combines rich flavors and festive ingredients that brighten up any holiday table.

        Why You Will 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

      

The Magic of Chocolate and Orange

The combination of rich chocolate and vibrant orange zest creates a flavor profile that is both indulgent and refreshing. The chocolate brings a deep, satisfying richness, while the orange zest adds a bright, citrusy note that elevates the entire dessert. This unique pairing is not only delightful on the palate but also visually appealing, making it a perfect centerpiece for any festive gathering.

Using fresh orange zest instead of artificial flavorings ensures that the cake remains natural and wholesome. The zest infuses the cake with a lively aroma that welcomes everyone to the table. When baked, the orange zest softens, releasing its essential oils that permeate the cake, contributing to its moist texture and full flavor.

The Perfect Dessert for Celebrations

Whether it's Christmas, birthdays, or any special occasion, this chocolate orange cake is sure to impress your friends and family. It brings a touch of elegance to your dessert table and is versatile enough to suit both casual and formal gatherings. Each slice is a delightful experience, making it a memorable treat for all.

Moreover, this cake is not just about taste; its beautiful presentation adds to its charm. The rich, dark frosting contrasts beautifully with the bright orange zest, making it visually appealing. A well-decorated cake can be the highlight of the evening, drawing compliments from guests and creating lasting memories.

Tips for Baking Success

To ensure a successful bake, measure your ingredients accurately. Using a kitchen scale for dry ingredients can help achieve consistency in your baking. Additionally, be sure to let your butter soften at room temperature before mixing; this step is crucial for achieving that creamy texture in your frosting.

Don’t rush the cooling process! Allow your cakes to cool completely before frosting them. This prevents the frosting from melting and sliding off, ensuring a beautifully layered cake. If you're short on time, you can place the cakes in the refrigerator to speed up the cooling process.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
Zest of 1 orange

For the Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
2 tbsp milk
1 tsp vanilla extract

Combine all ingredients for the cake thoroughly before baking.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Combine Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, and orange zest until well combined.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Bake

Pour the batter evenly into the prepared cake pans and bake for 30 minutes or until a toothpick comes out clean.

Prepare the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add milk and vanilla extract, beating until smooth.

Assemble the Cake

Once the cakes are cool, spread frosting between the layers and over the top and sides of the cake.

Let the cake set for a bit before serving for the best flavor.

Storing Your Cake

If you have any leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating it, where it can last for about a week. Just be sure to cover it well to prevent it from drying out.

If you're looking to make the cake ahead of time, you can freeze the unfrosted layers. Wrap each layer tightly in plastic wrap and foil, and they can be kept in the freezer for up to three months. When ready to serve, simply thaw, frost, and enjoy!

Serving Suggestions

For an extra touch of elegance, serve this cake with a side of freshly whipped cream or a scoop of vanilla ice cream. The creamy addition balances the rich chocolate and citrus flavors perfectly, enhancing the overall dessert experience.

You can also garnish the cake with candied orange slices or a sprinkle of chocolate shavings for added visual appeal. These simple touches not only elevate the presentation but also add layers of flavor that will delight your guests.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and frost them just before serving.

→ What can I substitute for buttermilk?

You can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute.

→ How should I store leftovers?

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I use a different type of frosting?

Absolutely! This cake pairs well with cream cheese frosting or a simple whipped cream topping.