Chocolate Orange Cake Recipe

Oh, let me tell you about my absolute favorite creation: the irresistible Chocolate Orange Cake! Picture this: two layers of moist, decadent chocolate orange sponge, generously slathered with luscious chocolate orange buttercream. To top it all off, I adorn it with delightful Terry’s Chocolate Orange pieces and a sprinkling of zesty orange magic. Trust me, this cake is a crowd-pleaser that never fails to impress. I’ve had the pleasure of making it countless times for birthdays and special occasions, and it always receives rave reviews!

How to Make Chocolate Orange Cake

Chocolate Orange Cake

Prep Time: 45 minutesCook Time: 35 minutes
Total Time: 1 hour 20 minutesServings: 12


For the sponge

  • 350 g Butter or baking spread unsalted, softened
  • 350 g Caster sugar
  • 6 Eggs large
  • 2 tsp Orange extract
  • 1 tbsp Milk
  • 300 g Self-raising flour
  • 50 g Cocoa powder
  • ½ tsp Baking powder

For the buttercream

  • 250 g Butter unsalted, softened
  • 450 g Icing sugar
  • 50 g Cocoa powder
  • 2-3 tbsp Milk
  • 2 tsp Orange extract

For decoration

  • 1 Terry’s Chocolate Orange
  • Orange sprinkles optional


  1. Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line two 8″ cake tins (that are at least 2″ deep)
  2. Make the sponge by mixing the butter (or baking spread) and caster sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer
  3. Add the eggs, orange extract, and milk, and mix until fully incorporated
  4. Add the self-raising flour, cocoa powder, and baking powder and whisk or fold in gently just until you can’t see any flour anymore
  5. Divide the mixture between the tins, use scales for accuracy if you like
  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove them from the tins and place them on cooling racks
  7. To make the chocolate buttercream mix the butter on its own until it’s smooth and creamy. Use an electric whisk or stand mixer with the paddle attachment for the best results
  8. Add the cocoa powder, icing sugar, orange extract, and milk. Mix until smooth. If the buttercream is too stiff then you can add a little more milk
  9. If the cakes have domed on top, level them off with a cake leveler or a sharp knife
  10. Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercreams onto it
  11. Add the other sponge on top and pipe or spread the remaining buttercream on top
  12. Decorate with the Terry’s Chocolate Orange pieces, and orange sprinkles if using
  13. Leftovers will keep in an airtight container in a cool place for 2-3 days

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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