I discovered this recipe for a moist, chocolate cake layered with bright orange flavor—featuring a velvety crumb infused with orange zest and juice, finished with a creamy chocolate‑orange ganache. It delivers rich chocolate balanced by citrus freshness, all in under an hour.
Why You’ll Love This Recipe
I love how this recipe achieves bakery-quality flavor without fuss. The balance of rich cocoa and vibrant orange zest is perfection—like enjoying a chocolate candy with sunshine inside. The texture is unbelievably soft and stays moist for days, thanks to additions like Greek yogurt or sour cream in the batter. I also appreciate that it’s versatile enough to serve as layer cakes, cupcakes, or loaf slices.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All‑purpose flour
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Cocoa powder
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Granulated sugar
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Baking powder & baking soda
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Salt
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Fresh orange zest
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Fresh orange juice
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Orange extract (optional)
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Orange liqueur or Grand Marnier (optional)
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Eggs
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Buttermilk
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Vegetable oil
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Sour cream or Greek yogurt
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For frosting: bittersweet chocolate, heavy cream, unsalted butter, powdered sugar, extra orange zest and extract
directions
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I preheat my oven to 350 °F (175 °C), grease two 8‑inch round cake pans, line with parchment, and dust the sides with cocoa powder.
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I rub orange zest into the sugar by hand until fragrant—this releases essential oils and intensifies the orange flavor.
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In a bowl, I whisk together dry ingredients: flour, cocoa, baking soda, baking powder, and salt.
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Separately, I beat wet ingredients: oil, eggs, orange juice, buttermilk, Greek yogurt (or sour cream), orange extract, and optional orange liqueur.
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I fold dry into wet just until combined to avoid overmixing and preserve texture.
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I divide batter between pans and bake for about 30 minutes until a toothpick comes out clean.
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Meanwhile, I prepare chocolate orange ganache by heating cream and butter, pouring over chopped bittersweet chocolate, whisking until smooth, then stirring in powdered sugar, zest, and extra orange extract.
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After cooling, I frost the cake with ganache and use extra zest or orange slices as garnish for a final citrus touch.
Servings and timing
I get about 12 servings from this cake. Prep takes approximately 30 minutes, baking around 30 minutes, plus cooling and ganache finishing time—about 1 hour 45 minutes total.
Variations
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I sometimes swap sour cream for Greek yogurt or add a splash of orange liqueur for depth.
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I can make cupcakes instead—same batter, baked for about 20 minutes.
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I’ve added a layer of orange marmalade between cake layers for extra citrus punch.
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I occasionally finish with candied orange slices or a dust of powdered sugar instead of ganache.
storage/reheating
I store cake in an airtight container in the refrigerator for up to 4–5 days. It stays moist and flavors meld over time. If it’s chilled, I let slices sit at room temperature for about 20 minutes before serving for best taste. Ganache helps maintain richness.
FAQs
What if I don’t have sour cream or Greek yogurt?
I use just buttermilk sometimes and the cake still turns out moist. You can also substitute plain yogurt.
Can I skip the orange liqueur?
Definitely—I often leave it out and rely on orange extract, zest, and juice for plenty of brightness.
Can I make this gluten‑free or dairy‑free?
I haven’t experimented fully, but for dairy‑free I’d try plant‑based yogurt and milk. For gluten‑free, a 1:1 flour blend might work, though texture may vary.
Can I make this ahead of time?
Yes—I bake and cool layers ahead, store them wrapped in the fridge, and frost just before serving. It holds beautifully if sealed well.
Why rub sugar with orange zest?
I find that rubbing zest into sugar releases essential oils, boosting aroma and flavor in the finished cake. It’s a simple step with a big payoff.
Conclusion
I’ve made this Healthy Chocolate Orange Cake countless times, and it never fails. Its balance of rich chocolate and bright citrus, plus velvety texture, keeps everyone coming back for another slice. Elegant enough for celebrations yet simple enough for weeknight baking—I always consider it a go‑to dessert when I want something memorable yet easy.
Print
Healthy Chocolate Orange Cake
- Total Time: 45 minutes (excluding cooling)
- Yield: 12 slices
Description
A moist, indulgent chocolate cake infused with bright orange flavor and topped with a creamy orange‑scented frosting—rich yet made with wholesome ingredients and ready in about 45 minutes.
Ingredients
2 cups (265 g) wholemeal flour or all‑purpose flour
⅔ cup (60 g) unsweetened cocoa powder
2 tsp baking soda
½ tsp baking powder
½ tsp salt
Zest of ½–1 orange (about 1 Tbsp)
½ cup (120 ml) fresh orange juice
½ cup (120 ml) whole milk (or plant‑based)
1½ cups (300 g) granulated sugar or natural sweetener
½ cup (120 ml) vegetable oil (olive, canola or neutral)
2 large eggs, room temperature
1½ tsp pure vanilla extract
1 cup (240 ml) hot coffee or hot water (optional, to intensify chocolate)
For the frosting:
1 cup (2 sticks / 226 g) unsalted butter, room temperature
1 Tbsp orange zest
Unsweetened cocoa powder, about 1 cup (90 g)
4–5 cups (500–600 g) powdered sugar, sifted
3–5 Tbsp fresh orange juice
Pinch of salt
Instructions
Preheat oven to 350 °F (175 °C). Grease and line two 8‑inch or three 6‑inch round cake pans.
Whisk flour, cocoa powder, baking soda, baking powder, salt, and orange zest in a bowl.
In another bowl combine sugar with orange zest (if zest isn’t mixed dry), then whisk in orange juice, milk, oil, eggs, vanilla, and hot coffee or water until smooth.
Pour wet ingredients into dry and stir until just combined. Divide batter among prepared pans.
Bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs—do not overbake to maintain moistness.
Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
To make frosting, beat butter until smooth. Add orange zest and cocoa powder until combined. Gradually add powdered sugar and orange juice, mixing until light and fluffy. Season with salt to taste.
Stack and frost cakes once fully cooled. Decorate with extra zest, orange slices, or shaved chocolate. Chill briefly for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
