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 3/4 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 cup buttermilk; 1 tablespoon fresh orange zest; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 1 tablespoon fresh orange juice; 1 teaspoon vanilla extract; 2-3 tablespoons milk (as needed)

Highlighted under: Classic Baking Recipes

I absolutely love making this Chocolate Orange Snack Cake whenever I'm craving something sweet yet refreshing. The rich chocolate perfectly complements the zesty orange, creating a delightful balance that excites the taste buds. It’s an easy recipe that I can whip up in no time, perfect for a cozy afternoon treat or a festive gathering. The combination of flavors truly transforms this classic snack cake into something special, ensuring each bite is an indulgent experience that leaves everyone wanting more.

Created by

Harriet Bloom

Last updated on 2026-02-07T20:20:36.647Z

When I first experimented with combining chocolate and orange, I was pleasantly surprised by how well they complement each other. I remember hosting a small gathering, and everyone loved the cake! One detail that really made a difference was including fresh orange zest, which elevates the flavor profile significantly.

I also discovered that letting the cake cool completely allows the flavors to meld beautifully. This helps to create a denser, more flavorful cake. So, be patient—it’s worth the wait!

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

The balance of flavors in the Chocolate Orange Snack Cake heavily relies on the quality of its ingredients. Unsweetened cocoa powder provides the deep chocolate flavor that defines this cake, while fresh orange zest adds that vibrant citrus note. Using fresh ingredients, especially citrus, can greatly enhance the flavor profile, so I recommend avoiding dried or bottled alternatives to achieve that bright freshness.

Buttermilk is another key ingredient that gives the cake its moist texture. If you don’t have buttermilk on hand, you can make a substitute by mixing one cup of milk with one tablespoon of white vinegar or lemon juice. Allow it to sit for about 5-10 minutes before using; this helps mimic the acidity and thickness of buttermilk, keeping the cake light and tender.

Perfecting the Baking Process

When mixing the batter, it's vital to combine the wet and dry ingredients just until incorporated. Overmixing can lead to a dense cake rather than the light and fluffy texture we’re aiming for. The batter should be slightly lumpy; it's okay if you see a few flour streaks remaining. Also, ensure that your oven is preheated fully to 350°F (175°C) for even baking; use an oven thermometer if needed to double-check the temperature.

Baking times may vary slightly based on your oven and the pan material. Start checking for doneness at the 25-minute mark. You’ll know the cake is ready when it springs back lightly when touched and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
1 tablespoon fresh orange zest
1 teaspoon vanilla extract

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
2-3 tablespoons milk (as needed)

Instructions

Directions

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 soda, baking powder, and salt.

Cream Butter and Eggs

In another bowl, beat the softened butter until creamy. Add in the eggs, buttermilk, orange zest, and vanilla extract. Mix until smooth.

Combine Mixtures

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

Bake the Cake

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

Prepare the Frosting

In a bowl, mix the softened butter, powdered sugar, cocoa powder, orange juice, and vanilla. Add milk as needed for the desired consistency.

Cool and Frost

Once the cake has cooled completely, frost the top with the chocolate frosting. Decorate with additional orange zest if desired.

Pro Tips

For an extra citrus kick, consider adding a glaze made from powdered sugar and orange juice on top of the frosting.

Storage Tips

To store your Chocolate Orange Snack Cake, place it in an airtight container at room temperature for up to three days. If you want to extend its freshness, refrigerate it, but let it come to room temperature before serving for optimal flavor and texture. The flavors of the orange and chocolate can deepen as it sits, making it even more delightful after a day or two.

For longer storage, consider freezing the unfrosted cake. Wrap it tightly in plastic wrap and foil, then place it in a freezer-safe bag. It can last up to three months. To thaw, transfer the cake to the refrigerator overnight, then frost it just before serving.

Serving Suggestions

This Chocolate Orange Snack Cake is versatile in its serving options. It can be enjoyed plain or with the decadent chocolate frosting as specified in the recipe. For added flair, consider topping each slice with a dollop of whipped cream or a scoop of vanilla ice cream, enhancing the rich chocolate flavor and balancing it with creaminess.

If you're looking to present it at a gathering, I suggest garnishing with orange slices or additional zest for a pop of color and citrus aroma. The combination elevates the visual appeal and offers an extra hint of the delicious flavors within, making it not just a treat for the palate but also a feast for the eyes.

Questions About Recipes

→ Can I substitute the buttermilk?

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

→ How can I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and frost it when you are ready to serve.

→ Is there a dairy-free option for this cake?

You can use almond milk or oat milk in place of buttermilk and dairy-free butter for the frosting.