Orange Infused Decadent Chocolate Cake

Orange Infused Decadent Chocolate Cake


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This incredibly moist cake is a classic flavor pairing of juicy citrus and rich chocolate, topped with an easy-to-make orange buttercream that will have your guests asking for seconds, and your recipe!

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Time needed

30 min preparation + 45 min cooking

Serving Size / Yield

10 servings


  • For the cake:
  • 1/2 C. cocoa powder
  • 3 C. flour
  • 1 1/2 C. sugar
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 2 C. orange juice
  • 2 T. orange zest
  • 3/4 C. mayonnaise
  • 2 T balsamic vinegar
  • 1 tsp. vanilla extract
  • For the Frosting:
  • 1 C. softened butter
  • 4 C. powdered sugar
  • pinch of salt
  • 1 tsp. vanilla extract
  • 2 T. milk
  • 3 T. orange marmalade

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In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, and cocoa using an electric mixer on low speed. Once the dry ingredients are well blended, add the orange juice, mayo, vinegar, and vanilla and mix for 2 minutes. Fold in the orange zest using a spatula, then pour the batter into two 8 inch round cake pans or a 9X13 pan. Bake the cake for 45 minutes at 350 degrees, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan before turning onto a cooling rack. Make sure the cake is cooled completely before frosting. To make the frosting, use an electric mixer to beat the butter until smooth. Add in the powdered sugar, milk, vanilla, and salt. Increase the mixer speed to high and mix for 3 minutes, until smooth and combined. Fold in the marmalade and orange zest until well distributed. Frost the cake with a light layer of the orange buttercream and serve.

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