Orange-Chocolate Cake
A moist orange-chocolate cake with a hint of cinnamon, topped with rich chocolate icing, perfect for gatherings and celebrations with vibrant citrus and decadent flavors.
Ingredients
Instructions
- Spray a 10-inch tube pan or 13 x 9 x 2-inch baking pan with nonstick coating and dust with unsweetened cocoa powder. Set aside.
- In a large bowl, combine cake mix, yogurt, orange peel, orange juice, egg, egg whites, cooking oil, cinnamon, and 1/2 cup water.
- Beat with an electric mixer on low speed for 4 minutes.
- Pour the batter into the prepared pan.
- Bake in a 350°F (175°C) oven for 40 to 50 minutes for the tube pan or 35 to 40 minutes for the sheet pan, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes.
- Remove the cake from the pan if using a tube pan and cool completely.
- Drizzle with chocolate icing before serving.
Tips & Substitutions
For a lighter texture, try substituting half of the cooking oil with unsweetened applesauce. If you don’t have yogurt, sour cream or buttermilk can work as substitutes. Adding a pinch of salt can enhance the flavors further. To intensify the chocolate flavor, consider mixing in some chocolate chips into the batter. This cake pairs beautifully with Basic Instant Frosting for an extra indulgent finish.
Serving Suggestions
Serve the Orange-Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement the flavors. Fresh berries or a citrus salad can add a refreshing contrast. This cake is perfect for dessert or as a sweet treat alongside a cup of coffee or tea, making it an excellent choice for brunch or gatherings.
Storage & Reheating
Store any leftover Orange-Chocolate Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it, where it can last up to a week. To reheat, simply microwave a slice for about 15-20 seconds or warm it in an oven set to low for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Chocolate Cake contains roughly 10 calories, with 0g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of citrus instead of orange?
Yes, you can substitute orange juice and peel with lemon or lime for a different flavor profile. Keep in mind that this will change the overall taste, making it more tart. Adjust the sugar if necessary to balance the flavors.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If batter sticks to the toothpick, bake for a few more minutes and check again.
Can I freeze the cake?
Absolutely! To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving, and drizzle with chocolate icing just before enjoying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).