Super Moist Chocolate Orange Cake Recipe You’ll Love

This easy chocolate orange cake is rich, moist and delicious, with gentle bursts of citrus throughout.

Zesty orange peel, fresh orange juice, a hint of marmalade and orange-flavoured chocolate combine with cocoa and a touch of coffee to create a full, layered flavour that will please chocolate-orange lovers and newcomers alike.

The sponge is super moist and actually improves a little after resting, making it ideal for baking ahead of an occasion.

Key ingredient notes and substitutions

Please refer to the recipe card below for the full ingredient list and quantities.

Cake ingredients

Buttercream ingredients

Light brown sugar

Light brown sugar adds a richer, slightly caramel note compared with white sugar. If you don’t have it, regular brown sugar is a suitable substitute.

Cocoa powder

For the best chocolate depth, use a high-quality unsweetened cocoa powder if possible. Any cocoa powder will work, but Dutch-processed varieties give a smoother, more rounded flavour.

Eggs

Bring eggs to room temperature for about an hour before baking so they blend smoothly into the batter. To speed this up, place eggs in warm water for 10 minutes.

Strong black coffee

A strong instant coffee or espresso dissolved in hot water enhances the chocolate without tasting like coffee. Brewed coffee can be used if you prefer, just make it slightly stronger than usual.

Orange juice and zest

Fresh orange juice is ideal, but bottled juice works too. The zest of one orange provides natural aromatic oils; reduce or omit it if you prefer a gentler orange note.

Orange chocolate

Use any orange-flavoured chocolate you enjoy, such as orange milk chocolate or dark orange chocolate. You can reserve extra pieces for decoration if you like.

Marmalade (smooth or fine-cut)

Marmalade adds a subtle citrus lift and a little extra moisture between the layers. It’s optional — omit if you’re not a fan — but it complements the orange theme nicely.

Baking tins

This recipe uses 2 x 8-inch (20cm) round pans. Alternatively, use 3 x 6-inch tins to make a taller three-layer cake.

Step-by-step instructions

To make the sponges

1. Preheat the oven to 180C / 350F / gas mark 4.

2. Line the bottoms of two 20cm (8″) pans with parchment circles and lightly grease the sides.

3. In a large bowl, combine light brown sugar, all-purpose flour, cocoa powder, baking powder, bicarbonate of soda and salt.

4. Whisk thoroughly to break up lumps, especially in the brown sugar.

5. Lightly beat the eggs in a small bowl.

6. Add the eggs, sour cream, prepared coffee, orange juice, oil, vanilla and orange zest to the dry ingredients.

7. Using an electric hand mixer on low speed, mix until just combined — avoid overmixing.

8. Divide the batter evenly between the two tins (approximately 700g per tin if you weigh it). Tap each tin gently to release air bubbles.

9. Bake for about 35 minutes, or until a tester inserted in the centre comes out with only a few moist crumbs. The tops should feel springy.

10. Cool the cakes in their tins for 10 minutes, then loosen the edges with a palette knife.

11. Invert the cakes onto a wire rack, remove the parchment and cool completely before decorating.

Make the chocolate orange buttercream

1. Place softened butter and sifted icing sugar in a mixer bowl.

2. Beat on medium-high until light and fluffy, about 5 minutes.

3. Add melted orange chocolate and sifted cocoa powder, then beat until smooth and combined.

4. Add orange juice one tablespoon at a time until the buttercream reaches a spreadable consistency. Adjust the amount to suit your preference.

Assembling the cake

1. Spread a thin layer of marmalade on the first cake, then a layer of buttercream. Top with the second cake.

2. Cover the top and sides with the remaining buttercream and smooth for a neat finish.

3. Decorate as desired — chocolate shavings, orange slices or other embellishments work well.

Decoration ideas

• Candied orange peel.
• Chocolate shavings, chips or curls.
• Fancy piping or textured buttercream finishes.
• Dehydrated orange slices.
• Fresh orange segments or thin slices.
• Swap the orange buttercream for a glossy chocolate ganache if you prefer.
• Serve with lightly whipped cream on the side.

Storage

Store the cake in an airtight container at room temperature or in the fridge for 3–4 days. The flavours deepen over time, so it’s ideal for making a day ahead.

Freezing the cake

You can freeze unfrosted cooled sponges for up to three months:

• Ensure cakes are completely cool to avoid condensation.
• Wrap each cake tightly in several layers of plastic wrap.
• Place the wrapped cakes in an airtight container for extra protection.

Thaw frozen cakes at room temperature for a few hours before decorating with fresh buttercream.

Top Tips

Weigh your ingredients

A digital kitchen scale gives the most consistent results — essential for even layers and accurate baking.

Scrape the bowl

Scrape the bottom and sides of the bowl while mixing so no dry pockets of flour remain.

Even cake heights

Weigh the batter into each tin to achieve equal heights — aim for around 700g per 20cm tin.

Sift icing sugar and cocoa

Sifting ensures a smooth, lump-free buttercream and makes decorating easier.

Make cakes easier to frost

Chill cakes in the freezer for an hour or two before frosting to make them firmer and easier to handle.

Avoid a cloud of icing

Start the mixer on low and consider covering the bowl with a tea towel or pressing the butter into the sugar first to prevent dusting.

Deal with a dome

If a cake domes during baking, flip it while warm or trim the dome with a serrated knife for an even surface.

FAQ