Orange Cocoa Cake With Orange Buttercream Frosting
A rich and flavorful chocolate cake layered with bright orange buttercream frosting, perfect for celebrations or special occasions for those who love citrus and chocolate combinations.
Ingredients
Instructions
- Grease 3 (8 or 9-inch) cake pans; line with wax paper and set aside.
- Stir together cocoa and boiling water in a bowl until smooth; set aside.
- Cream butter, shortening, sugar, salt, and vanilla in a large bowl until light and fluffy.
- Add eggs; beat well.
- Stir 1 1/2 teaspoons baking soda into 1 cup buttermilk; add alternately with flour to the creamed mixture.
- Measure 1 2/3 cups batter into a small bowl.
- Stir in 3 tablespoons buttermilk, 1/8 teaspoon baking soda, orange peel, and orange extract.
- Pour this orange-flavored batter into one prepared pan.
- Blend cocoa mixture into the remaining batter in the large bowl. Divide evenly into the other two pans.
- Bake at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes for 10 minutes in the pans.
- Remove from pans and cool completely.
- Place the chocolate layer first, spread with Orange Buttercream Frosting.
- Top with the orange layer and spread with frosting.
- Finally, place the top chocolate layer and spread the entire cake with frosting.
Tips & Substitutions
For a more intense orange flavor, consider adding a bit of orange zest to the batter and frosting. If you don't have buttermilk, you can substitute with regular milk by adding a tablespoon of vinegar or lemon juice per cup. This cake can also be made with gluten-free flour for gluten-free diets, making it a versatile option for gatherings.
Serving Suggestions
This Orange Cocoa Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more refreshing experience, serve with fresh fruit or alongside a light salad such as a Three-Vegetable Gratin. It's perfect for birthday parties, celebrations, or as an afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and microwave for about 10-15 seconds until just warm, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Cocoa Cake With Orange Buttercream Frosting contains roughly 601 calories, with 5g protein, 46g carbohydrates, and 43g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 734mg per serving (32% of the Daily Value).
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 regular cocoa powder instead of Hershey cocoa?
Yes, you can use any unsweetened cocoa powder in this recipe. However, Hershey cocoa is known for its rich flavor, so if you use another brand, you might notice a slight difference in taste. Make sure to choose a high-quality cocoa for the best results.
How do I make the frosting more orange-flavored?
To enhance the orange flavor of the buttercream frosting, add more orange extract or a bit of fresh orange juice along with the powdered sugar. Be careful with the liquid; add it gradually to maintain the right consistency for spreading.
Can I bake this cake as one large layer instead of three?
Yes, you can bake this cake as one large layer. Just increase the baking time to about 35-45 minutes, checking for doneness with a toothpick. Keep in mind that the texture may differ slightly compared to layered cakes, but it will still be delicious!
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).