Chocolate Orange Blossom Cake

Chocolate Orange Blossom Cake


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The ultimate indulgence, this moist cake has a hint of orange mixed with devil's food cake.

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  • Cake:
  • 1 18 1/4 oz. box devil's food cake mix
  • 1 1/4 C. buttermilk
  • 1/2 C. oil
  • 3 large eggs
  • 3 Tbs. orange liqueur or 1 Tbs. orange extract
  • 1 C. mini semisweet chocolate chips
  • Frosting:
  • 4 sticks (2 cups) butter, softened
  • 2 7 oz. jars or 1 16 oz. tub marshmallow cream (such as Marshmallow fluff or Creme)
  • 2 C. confectioners' sugar
  • 2 tsp. vanilla extract
  • 1/4 C. grated orange zest from 3 to 4 oranges
  • 2 Tbs. orange juice

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Heat oven 350 degrees. You'll need two 9x2-in. round cake pans coated with nonstick spray. Beat cake mix, buttermilk, oil, eggs and liqueur in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl beat on medium speed 2 minutes. Stir in chocolate chips. Pour into prepared pans.

Bake 28-32 minutes until a wooden pick inserted in centers of cakes comes out clean. Cool in pans on a wire rack 10 minutes, invert on rack, turn right side up and cool completely.

To make frosting, beat butter in a large bowl with a mixer on medium speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioners' sugar, vanilla, orange zest and juice. Increase speed to high and beat 3-4 minutes until fluffy makes 5 C.

Place 1 cake layer on a serving plate. Spread with 1 C. frosting. Top with remaining cake layer. Spread top and sides with remaining frosting. Decorate with cut orange slices.

From: Womans Day magazine April 1, 2007 edition

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