Chocolate Orange Snack Cake

Name: Chocolate Orange Snack Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¾ cup unsalted butter, softened; 3 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; Zest of 1 orange; Juice of 1 orange; 1 cup unsalted butter, softened; 4 cups powdered sugar; ¼ cup cocoa powder; 2 tbsp orange juice; Zest of 1 orange; 2 tbsp milk (if needed for consistency)

Highlighted under: Home-Baked Happiness

I have a sweet spot for combining flavors that you wouldn’t expect to go together, and this Chocolate Orange Snack Cake is the perfect example. When I first tasted the rich chocolate paired with a hint of zesty orange, it felt like a revelation! The cake is moist, fluffy, and just sweet enough, making it an ideal treat for any time of day. Whether I’m enjoying a slice with my afternoon coffee or serving it at a gathering, this delightful snack cake always gets rave reviews from family and friends.

Created by

Erin Wallace

Last updated on 2026-02-07T18:53:36.520Z

Ever since I tried chocolate and orange together, I knew I had to create a dessert that showcased this duo. Balancing the richness of chocolate with the brightness of orange zest creates an incredible taste sensation. I experimented several times before getting it just right, paying close attention to how much zest to add for that uplifting character without overpowering the chocolate.

This Chocolate Orange Snack Cake quickly became a staple at our gatherings; the aroma of baking chocolate and citrus fills the kitchen, making it hard to resist sneaking a taste before it's fully cooled. Trust me—this cake is a crowd-pleaser!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

Each ingredient in this Chocolate Orange Snack Cake plays a crucial role in creating the perfect texture and flavor. The all-purpose flour provides structure, while the unsweetened cocoa powder contributes that rich chocolate depth. For the moisture and tenderness of the cake, the combination of buttermilk and unsalted butter is essential. The buttermilk also adds a subtle tang that perfectly complements the sweetness of the cake, making each bite delightful.

The use of fresh orange zest and juice brings brightness to the chocolate's richness. Zest contains essential oils that pack a punch of citrus flavor without adding extra liquid, while the juice enhances the cake’s moisture. If you don’t have fresh oranges on hand, you can substitute with a high-quality orange extract for a similar effect, but fresh is always best for flavor.

Frosting Tips and Techniques

For the frosting, achieving a smooth and creamy texture is key. Start by beating the softened butter until it's light and fluffy—this usually takes about 2-3 minutes. Gradually add in the powdered sugar and cocoa powder and mix on low speed to avoid a sugar cloud. Once combined, increase the speed to medium and add the orange juice and zest. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.

When frosting your cake, consider using an offset spatula for better control and a professional finish. Begin by applying a thin layer of frosting to seal in any crumbs, then add a thicker layer on top and along the sides. This technique, known as crumb-coating, helps create a smooth surface for the final coat of frosting, enhancing both the appearance and taste of your cake.

Storing and Serving Suggestions

This Chocolate Orange Snack Cake can be stored at room temperature for up to three days when wrapped tightly to prevent it from drying out. If you need longer storage, place the frosted cake in an airtight container and refrigerate it, where it will last for about a week. You can also freeze the unfrosted cake for up to three months. Just ensure it’s wrapped well in plastic wrap and foil; let it thaw in the fridge the night before serving.

For serving, dust the top of the cake with additional cocoa powder or powdered sugar for an elegant touch. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, which adds a coolness that contrasts nicely with the cake’s rich chocolate and zesty orange flavors. If you’re feeling adventurous, try adding a few orange segments on top for a fresh garnish!

Ingredients

Gather these ingredients before you start:

For the Cake

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 cup buttermilk
Zest of 1 orange
Juice of 1 orange

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup cocoa powder
2 tbsp orange juice
Zest of 1 orange
2 tbsp milk (if needed for consistency)

Make sure you have everything ready before you start baking!

Instructions

Follow these steps to create your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, beat the butter until creamy. Add eggs one at a time, beating well after each. Stir in vanilla, buttermilk, orange zest, and orange juice.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the cake cool for at least 10 minutes before removing it from the pan. Once cool, frost with the chocolate-orange frosting made from the remaining ingredients.

Once you're done, enjoy your homemade cake!

Pro Tips

For an extra burst of flavor, you can sprinkle some orange zest on top of the frosting before serving.

Variations to Try

If you're looking for a twist on the classic flavors, consider mixing in white chocolate chips or chunks for a delightful contrast against the dark chocolate base. The sweetness of white chocolate pairs beautifully with the zesty orange, adding another layer of flavor and texture to the cake.

For a richer flavor profile, you might swap out the unsweetened cocoa powder for dark cocoa powder. This will deepen the chocolate taste, giving your cake a more intense flavor that pairs wonderfully with the bright citrus notes of orange.

Troubleshooting Common Issues

If your cake sinks in the middle, it may have been underbaked or not mixed properly. Always use a toothpick to test for doneness. It should come out clean or with a few moist crumbs. Additionally, ensure you're measuring your ingredients accurately; too much liquid can lead to a dense cake.

If your frosting turns out too runny, you can add more powdered sugar to thicken it. Alternatively, chilling the frosting for about 15 to 20 minutes can help firm it up if it's too soft for easy spreading.

Questions About Recipes

→ Can I substitute the buttermilk?

Yes, you can use regular milk mixed with a tablespoon of vinegar as a buttermilk substitute.

→ How should I store the cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze this cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Just wrap it tightly in plastic wrap and foil before freezing.

→ What can I use instead of cocoa powder?

You can use carob powder as a cocoa powder substitute, but it may alter the taste slightly.