Chocolate Orange Sheet Cake

Name: Chocolate Orange Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup hot water; Zest of 1 orange; 1/4 cup fresh orange juice; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup fresh orange juice; Zest of 1 orange; 1 teaspoon vanilla extract

Highlighted under: Oven Kitchen

When I discovered the combination of chocolate and orange, I knew I had to create something special. This Chocolate Orange Sheet Cake is a delightful surprise for the taste buds. The rich chocolate flavor pairs perfectly with the bright, zesty orange. As I baked this cake, the warm, inviting aroma filled my kitchen, making it impossible to resist. It's a simple yet impressive dessert that’s perfect for any occasion—be it a family gathering or an afternoon treat. Trust me, once you try it, you'll be coming back for seconds!

Created by

Winifred Calder

Last updated on 2026-01-05T20:53:34.449Z

Creating this Chocolate Orange Sheet Cake was a delightful experiment in my kitchen. I wanted a dessert that was not only chocolatey but also had a vibrant edge, and that’s where the orange zest came in. Mixing the citrus with the dense chocolate batter created a beautiful balance that I simply adored.

During the baking process, I discovered that adding a splash of orange juice to the frosting enhanced its flavor immensely. It’s that little detail that makes all the difference, turning an ordinary frosting into an extraordinary one. This is a cake I proudly share with friends and family!

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

The Magic of Chocolate and Orange

The combination of chocolate and orange isn't just a delightful pairing; it's a culinary match made in heaven. The richness of cocoa is brightened by the acidity of fresh orange juice and zest, creating a symphony of flavors on your palate. This dynamic duo enhances the cake's overall profile, making it a sensory experience that is both comforting and invigorating.

In this recipe, the freshly grated orange zest is particularly important. It not only adds an aromatic quality but also infuses the cake with a vibrant flavor that freshens up the chocolate. If you're looking to experiment, consider using blood orange or Meyer lemon zest for a different but equally delicious twist!

Perfecting Your Cake Texture

Achieving the right texture in a sheet cake is essential, and this recipe makes it simple. The use of buttermilk contributes to a moist, tender crumb, which contrasts beautifully with the rich frosting. Make sure to mix the batter gently—overmixing can lead to a dense cake. Stir until just combined and avoid overworking the gluten in the flour.

Another key factor to a perfect bake is ensuring your oven is at the correct temperature. An oven thermometer can be a handy tool to verify accuracy. Bake the cake until a toothpick inserted into the center comes out clean, indicating it's set but still moist. Overbaking can dry out the cake, so keep an eye on it during the last few minutes.

Ingredients

Gather the following ingredients to make the chocolate orange sheet cake:

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
Zest of 1 orange
1/4 cup fresh orange juice

For the Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup fresh orange juice
Zest of 1 orange
1 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your delicious cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, orange zest, and orange juice. Mix the wet ingredients into the dry until just combined, then carefully stir in the hot water.

Bake the Cake

Pour the batter into a greased and floured sheet pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before frosting.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well. Finally, add the orange juice, zest, and vanilla extract, beating until smooth and fluffy.

Frost the Cake

Once the cake has cooled, spread the frosting evenly over the top. Enjoy your delicious Chocolate Orange Sheet Cake!

Make sure to let the cake cool completely before adding frosting to avoid melting!

Pro Tips

For a deeper orange flavor, you can add more zest or even a hint of orange extract to the cake batter and frosting.

Frosting Mastery

The frosting is the crowning glory of your Chocolate Orange Sheet Cake. To achieve a creamy, fluffy consistency, make sure your unsalted butter is at room temperature before mixing. It should feel soft to the touch but not melted. This step is crucial as it allows for better incorporation of air, giving your frosting that light texture.

If the frosting is too thick after adding the powdered sugar and cocoa powder, add a teaspoon of orange juice at a time to achieve your desired spreadability. On the flip side, if the frosting turns out too runny, adding a little more powdered sugar will thicken it up nicely while maintaining that rich chocolate flavor.

Storage and Make-Ahead Tips

If you're preparing in advance, the cake itself can be made up to two days ahead of serving. Once it’s completely cooled, wrap it tightly in plastic wrap and store it at room temperature. This keeps the cake fresh and moist. Frosting can also be prepped a day in advance and stored in the fridge. Just remember to let it come to room temperature and re-whip before using to get that luscious texture back.

For longer storage, you can freeze the unfrosted cake. Wrap it securely in plastic wrap, followed by aluminum foil. It can last up to three months in the freezer. When ready to serve, allow it to thaw overnight in the fridge or on the counter for a few hours before frosting to keep the integrity of the cake intact.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. Just keep it covered at room temperature.

→ Can I freeze the cake?

Absolutely! Once cooled, you can wrap the cake tightly in plastic wrap and freeze it for up to 3 months.

→ What can I substitute for buttermilk?

You can make a homemade substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

→ How do I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.