There is perhaps no flavor combination more nostalgic and sophisticated than dark chocolate paired with bright, zesty orange. If you are a fan of those foil-wrapped chocolate oranges found in stockings during the holidays, this moist Chocolate Orange Layer Cake is going to become your new obsession.
This isn’t just a chocolate cake with a hint of citrus; it is a celebration of the two flavors. We start with incredibly moist, dark chocolate sponge layers infused with fresh orange zest, then smother them in a silky, whipped chocolate orange buttercream. Topped with glistening candied orange slices, this cake looks like a masterpiece but is surprisingly achievable for home bakers.
Table of Contents
Why You’ll Love This moist Chocolate Orange Layer Cake
- Intense Flavor Profile: We use the “zest-rubbing” technique to release essential oils into the sugar, ensuring the orange flavor permeates every crumb, cutting through the richness of the cocoa.
- Stay-Moist Texture: The use of oil rather than just butter, combined with buttermilk, guarantees a crumb that stays tender and moist for days.
- Showstopper Decoration: The rope-piped border and candied slices make it look professionally made, yet the techniques are beginner-friendly.
- Versatile: Perfect for Christmas dessert, Easter brunch, or a sophisticated birthday party.
Ingredients
To achieve that bakery-style texture and deep flavor, precision is key. Here is what you will need:
For the moist Chocolate Orange Layer Cake
- All-Purpose Flour: Provides the structure. You can also use cake flour for a slightly tighter crumb.
- Sugar & Fresh Orange Zest: You will need granulated white sugar and the zest of 2 large naval oranges.
- Cocoa Powder: Dutch-processed cocoa powder is non-negotiable here; it provides a darker color and a smoother, less acidic chocolate flavor.
- Leavening Agents: A mix of baking powder and baking soda to ensure a good rise.
- Buttermilk: Room temperature. This adds tang and tenderness.
- Vegetable Oil: Ensures the cake remains moist even when refrigerated.
- Hot Coffee: Hot liquid blooms the cocoa powder, intensifying the chocolate flavor (you won’t taste the coffee).
- Eggs: Large, room temperature eggs for structure.
For the Chocolate Orange Buttercream
- Unsalted Butter: Softened to room temperature.
- Powdered Sugar: Sifted to avoid gritty frosting.
- Dark Chocolate: High-quality chocolate (60-70%), melted and cooled.
- Orange Extract: A high-quality extract prevents us from watering down the frosting with juice.
- Heavy Cream: To adjust consistency for piping.
For the Candied Oranges (Garnish)
- Naval Oranges: Thinly sliced.
- Sugar & Water: To create the simple syrup for candying.
Instructions
Follow these steps to build your layer cake.
1. Prepare the Orange Sugar
Preheat your oven to 350°F (175°C). In a small bowl, combine your granulated sugar and fresh orange zest. Use your fingers to rub the zest into the sugar until it resembles wet sand and is incredibly fragrant. This releases the oils and maximizes flavor.
2. Mix the Wet and Dry Ingredients
In the bowl of a stand mixer, whisk together the flour, orange-infused sugar, cocoa powder, baking soda, baking powder, and salt. In a separate jug, whisk the eggs, buttermilk, oil, and vanilla.
3. Create the Batter
Pour the wet ingredients into the dry. Mix on low speed until just combined. Slowly stream in the hot coffee while the mixer is running on low. The batter will be very thin and liquid—this is normal!
4. Bake the Layers
Divide the batter evenly between three 8-inch cake pans lined with parchment paper. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow them to cool completely in the pans.
5. Make the Buttercream
Beat the butter until pale and fluffy (about 5 minutes). Gradually add the powdered sugar and cocoa powder. Once incorporated, pour in the cooled melted chocolate and orange extract. Whip on high speed for 3 minutes until silky.
6. Serve
Stack the cake layers with a generous layer of frosting between each. Coat the outside in a semi-naked or full coverage style. Use a 1M piping tip to pipe a rope border (as seen in the photo) around the top. Insert candied orange slices into the frosting swirls.
Expert Tips for Success
- Room Temperature Ingredients: Ensure your eggs, buttermilk, and butter are at room temperature. Cold ingredients will cause the batter to curdle and the buttercream to split.
- Don’t Skip the Coffee: Even if you don’t like coffee, use it. Hot water works in a pinch, but coffee adds a depth to chocolate that makes it taste “more chocolatey.”
- Cool the Melted Chocolate: When making the frosting, make sure your melted chocolate is cool to the touch (but still liquid) before adding it to the butter. If it’s hot, it will melt your butter and create a soupy mess.
- Slicing the Oranges: For the garnish, slice the oranges as thinly as possible. If they are too thick, the pith will be bitter even after candying.
Variations
- Chocolate Orange Ganache: Instead of buttercream, cover the cake in a dark chocolate ganache (1:1 ratio of chocolate to cream) infused with orange zest for a richer, truffle-like finish.
- Gluten-Free: Swap the all-purpose flour for a high-quality 1:1 Gluten-Free Baking Flour blend. The moisture in this cake adapts well to GF flours.
- Grand Marnier Soak: For an adult version, brush the baked cake layers with Grand Marnier or Cointreau syrup before frosting for an extra boozy kick.
Frequently Asked Questions
Can I make the cake layers ahead of time? Yes! Wrap the cooled cake layers tightly in plastic wrap and store them in the freezer for up to one month. Frozen layers are actually easier to frost.
Why is my buttercream grainy? This usually happens if the powdered sugar wasn’t sifted or if the melted chocolate seized when hitting cold butter. Ensure everything is at room temperature and sift your dry ingredients.
Do I have to candy the oranges? No, you can use fresh orange slices, dried orange chips, or even chocolate shavings. However, fresh slices should be added just before serving to prevent the juice from weeping into the frosting.
Moist Chocolate Orange Layer Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
- In a small bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingertips until fragrant and moist.
- In the bowl of a stand mixer, whisk together the flour, orange sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Reduce speed to low and slowly pour in the hot coffee. The batter will be very liquid. Mix until just combined.
- Divide batter evenly among prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the Frosting: Beat the butter on high speed until pale and creamy (5 minutes). Gradually add powdered sugar and cocoa powder on low speed.
- Add the melted (cooled) chocolate and orange extract. Whip on high speed for 3 minutes. Add heavy cream 1 tablespoon at a time until desired consistency is reached.
- Assembly: Spread frosting between layers and coat the outside of the cake. Use a piping bag with a 1M star tip to pipe a rope border on top. Decorate with candied orange slices.
Notes
Cocoa Powder: For the darkest color and richest flavor, use a high-quality Dutch-processed cocoa (like Valrhona or Guittard).
