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Not Just Another Chocolate Orange Cake Recipe…

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Not all chocolate orange cakes are created equal! This beauty has a surprisingly tangy white chocolate filling that works perfectly with the rich, moist cake. Whether you’re just looking for an easy chocolate orange cake recipe or something a little different to delight and surprise your loved ones, this gorgeous cake is it!

Front view of a whole chocolate orange cake on a round wire cake stand. Set on a cool grey painted wood effect backdrop, there is also a bowl of white chocolate filling, two books, dried orange segments and a light brown linen napkin in the background.

I’ve adapted this chocolate orange cake recipe from one I used to make often as a child. My Mum couldn’t remember the cake I was talking about… until she tasted it. She then exclaimed that she remembered exactly which cake it was and that she absolutely loved it!

This is something that she hadn’t eaten in over 20 years, which can only mean one thing – this cake is memorable. It’s not just any old chocolate orange cake, it’s unique. It has a distinctive flavour. One that can carry through decades and still be much loved.

Try this recipe and I guarantee you will fall in love with it just like my family and I did!

Top down view of a sliced chocolate orange cake on a wire rack, two cups of tea and a partially eaten slice of cake on a white plate with a fork. Set against a cool grey hand painted wood effect backdrop, there are also some books, dried orange segments and a light brown linen napkin in the background.

Is chocolate orange cake easy to make?

Absolutely! Much like a simple Victoria sandwich cake, this chocolate orange cake recipe uses the all in one cake method, which is one of the easiest to do. The filling is made by simply melting and mixing, with zero muscle required.

You don’t need any fancy piping or decorating techniques either. This cake looks beautiful just by spreading the filling on top!

A close up top down view of a sliced chocolate orange cake on a round wire rack. One of the slices is turned on it's side so you can see inside. Set on a cool grey hand painted wood effect backdrop, there is also a cup of tea, some small forks, dried orange segments, a light brown linen napkin and some cake crumbs in the background.

Is there Terry’s Chocolate Orange in this recipe?

No there isn’t. The chocolate part comes from the cocoa powder in the cake and the white chocolate in the filling. The orange part comes from the zest and juice of fresh oranges.

Close up front view of a hand reaching in to a sliced chocolate orange cake on a round wire cake rack with a fork. Set on a cool grey hand painted wood effect backdrop, there is also a cup of tea, 2 small forks, a light brown linen napkin and some cake crumbs in the background.

Ingredients and substitutions

Here’s where you’ll find lots of helpful information about the ingredients needed to make a delicious chocolate orange cake.

For the cake

  • Self Raising Flour – This is needed to help the cake rise. If you don’t have self raising, you can always make your own by mixing 1 tsp of baking powder with 100g of plain (all purpose) flour. Increase the amounts according to how much you need.
  • Baking Powder – Whatever you do, don’t substitute this for bicarbonate of soda. The two act very differently in baking and require different environments/ingredients to activate. You should, however, check the date to make sure your baking powder will work properly!
  • Cocoa Powder – Any brand will do, just make sure you’re using proper cocoa powder and not drinking chocolate. That will have added sugars in which could make your cake too sweet.
  • Golden Caster Sugar – I love using golden caster sugar as it adds a slight caramel flavour to your bakes. However, you can also use regular caster sugar (superfine in the US) which will work great too. Do not substitute for brown sugars as this will alter the texture of your cake.
  • Salt – We only need this for flavour, not texture, so table salt is perfect. No need to get fancy or expensive!
  • Unsalted Butter – I like to use unsalted butter as it gives you full control of the salt content. If you only have salted butter, don’t add the extra salt in the recipe or it will be too salty.
  • Eggs – Medium sized eggs are great. I like to use organic free range but other types will also work well.
  • Orange – Nice large juicy oranges please! You’ll be using the zest and juice in this recipe and it’s a big flavour ingredient, so choose well.

For the filling

  • White Chocolate – As this is a noticeable flavour in this chocolate orange cake, I recommend using the best you can afford. Cheap chocolate will work ok, but you’ll notice the difference should you chose a higher cocoa content variety such as Green and Blacks 30% white chocolate.
  • Fromage Frais – This is key to this cake’s distinctive flavour. You should be able to easily find tubs of this stuff in most supermarkets. If you can’t, you can substitute it for another sharp and tangy ingredient like a thick Greek or natural yoghurt.
A chocolate orange cake on a cake rack lined with baking paper, having a white chocolate filling smoothed over the top with a pallete knife. Set on a cool grey painted wood effect backdrop, there's also dried orange segments, a bowl of white chocolate filling, another chocolate cake layer and a light brown linen napkin in the background.

Recipe tips and troubleshooting

Here are a few tips you’ll find helpful when making this chocolate orange cake.

  • Bake your cakes in a lower section of the oven for a more level and even bake. When cake is placed on the top shelf it can can become too hot and dome in the middle.
  • When zesting the oranges, only zest the outer orange skin. You don’t want to go into the white pith as it will taste very bitter.
  • Only have chilled butter? Soften it quickly by cutting into small cubes, placing in a microwavable bowl and heating for 20 seconds.
  • It’s important to use softened butter in an ‘all in one’ cake method, otherwise you can end up with lumps of butter in the batter which will result in an uneven cake crumb.
  • If using an electric stand mixer to make the cake batter, be sure to mix on a slow speed first. Otherwise you could end up in a mushroom cloud of ingredients!
Angled front view of a slice of chocolate orange cake on a white patterned plate with a small fork and 2 dried chocolate orange segments on the side. Set against a cool grey hand painted ood effect backdrop, there is also a cup of tea, two books, a light brown linen napkin and some dried orange segments in the background.

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some helpful recipe time managing info to make your life easier.

  • The filling can be made a day in advance, but needs a minimum of 2 hours in the fridge
  • Need to bake NOW but only have chilled butter? Cut it into small cubes, place in a microwavable bowl and heat for 20 seconds. Enjoy your softened butter!
  • Once baked, the cakes will need to cool completely before decorating, which can take a few hours depending on the weather.
  • This chocolate orange cake will be at it’s best for around 2 days, but will last for up to 5.
A hand reaching in with a small fork to a sliced chocolate cake set on a round wire stand. Set on a cool grey hand painted wood effect backdrop, there is also a cup of tea, some dried orange segments, a light brown linen napkin and some cake crumbs in the background.

If you like this recipe…

…you might also like:

Easy Chocolate Orange Cake – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 10.

For the filling

  • 200g (7 oz) White Chocolate
  • 4 tbsp Orange Juice
  • 200g (3/4 Cup + 1 tbsp) Fromage Frais

For the cake

  • 200g (1 + 2/3 Cup) Self Raising Flour
  • 2 tsp Baking Powder
  • 50g (1/2 Cup) Cocoa Powder
  • 200g (1 Cup) Golden Caster Sugar
  • Pinch of Salt
  • 200g (3/4 + 1/8 Cup) Softened Butter
  • 4 x Eggs
  • Zest of 2 Large Oranges
  • 2 tbsp Orange Juice

Essential equipment

  • Large Glass Microwavable Bowl
  • Sieve
  • Electric Stand Mixer or Large Bowl with Electric Hand Whisk
  • 2 x 20cm (8″) Round Loose Bottom Cake Tins

Filling instructions

Preparation: Zest and juice both oranges. Set the zest aside for the cake and use the juice as divided between the cake and the filling.

To make the filling, break the white chocolate (200g | 7 oz) into a large glass microwavable bowl and add 4 tbsp of the freshly squeezed orange juice. Heat in the microwave in 10 second intervals, stirring well after each time, until completely melted.

Alternatively, you can place the bowl over a pan of barely simmering water and stir continuously until melted.

A glass bowl with melted white chocolate and orange juice inside on a kitchen worktop.

Next, stir through the fromage frais (200g | 3/4 Cup + 1 tbsp) and mix until fully incorporated. Chill for a minimum of 2 hours until it’s thickened and is spreadable.

Chocolate orange cake filling in a glass bowl with a spatula on a kitchen worktop.

Cake instructions

To make the cake, preheat your oven to 180ºC/Fan º170/356ºF and grease and line the 2 baking tins.

Then sieve the self raising flour (200g | 1 + 2/3 Cup), baking powder (2 tsp) and cocoa powder (50g (1/2 Cup) into the bowl of an electric stand mixer.

Alternatively, you can use a large mixing bowl and an electric hand whisk.

An electric stand mixer bowl on a kitchen worktop filled with flour, baking powder and cocoa powder.

Next, add in the caster sugar (200g | 1 Cup), pinch of salt, softened butter (200g | 3/4 + 1/8 Cup), eggs (x 4), zest of 2 large oranges and 2 tbsp freshly squeezed orange juice.

An electric stand mixer bowl on a kitchen worktop filled with all the ingredients to make a chocolate orange cake.

Mix on a low speed at first, then increase the speed and continue to mix until all the ingredients are fully blended together.

Chocolate orange cake batter in the bowl of an electric stand mixer with a green spatula on a kitchen worktop.

Divide the cake batter between the two prepared tins and smooth out as best as you can.

Two lined circular cake tins filled with chocolate orange cake batter on a kitchen worktop.

Then bake in the lower part of your oven for 18-20 mins. They’re ready when the cakes are coming away from the sides of the tins and a skewer inserted into the middle comes out clean.

Allow to cool in the tins for 10-15 minutes, then remove from the tins and peel of the baking paper. Place on a rack to cool completely before decorating.

Two baked chocolate orange cakes in lined circular tins on a cooling rack set on a kitchen worktop.

Once the cakes are completely cooled and the filling has thickened, you are ready to assemble your chocolate orange cake.

Place one cake layer onto a serving plate or cake stand, then spread over half the filling. Top with the other cake layer, then spread the remaining filling over the top.

A chocolate orange cake on a cake rack topped with baking paper, having white chocolate filling spread on top with a pallet knife. Set on a cool grey painted wood effect backdrop, there's also orange segments and a light brown linen napkin in the background.

And there you have it! The most delicious and unique chocolate orange cake in all the land! Enjoy 🙂

How to store chocolate orange cake

I always recommend storing baked goods in an airtight metal container at room temperature. Plastic containers make sugar sweat and this will alter the texture and possibly even the appearance.

This cake will be at it’s best for around 2 days, but still be delicious for up to 5 days.

Front view of white chocolate filling being spread on a chocolate orange cake set on a cake stand with a pallete knife. Set on a cool grey painted wood effect backdrop, there is also a bowl of white chocolate filling, two books, dried orange segments and a light brown linen napkin in the background.

Loved this recipe? Pin it!

Front view of a whole chocolate orange cake on a round wire cake stand. Set on a cool grey painted wood effect backdrop, there is also a bowl of white chocolate filling, two books, dried orange segments and a light brown linen napkin in the background. A text overlay says "Easy Chocolate Orange Cake".

Have you made this recipe?

Have you made this glorious chocolate orange cake? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

Like baking to be as simple as possible?

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Someone reaching in to a chocolate orange cake with a fork. Set against a cool grey wood effect backdrop, there's also a cup of tea and a light brown linen napkin scrunched up in the background.

Not Just Another Chocolate Orange Cake - Printable Recipe

Yield: 10
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Not all chocolate orange cakes are created equal! This beauty has a surprisingly tangy white chocolate filling that works perfectly with the rich, moist cake. Whether you’re just looking for an easy chocolate orange cake recipe or something a little different to delight and surprise your loved ones, this gorgeous cake is it!

Ingredients

For the filling

  • 200g (7 oz) White Chocolate
  • 4 tbsp Orange Juice
  • 200g (3/4 Cup + 1 tbsp) Fromage Frais

For the cake

  • 200g (1 + 2/3 Cup) Self Raising Flour
  • 2 tsp Baking Powder
  • 50g (1/2 Cup) Cocoa Powder
  • 200g (1 Cup) Golden Caster Sugar
  • Pinch of Salt
  • 200g (3/4 + 1/8 Cup) Softened Butter
  • 4 x Eggs
  • Zest of 2 Large Oranges
  • 2 tbsp Orange Juice

Essential equipment

  • Large Glass Microwavable Bowl
  • Sieve
  • Electric Stand Mixer or Large Bowl with Electric Hand Whisk
  • 2 x 20cm (8″) Round Loose Bottom Cake Tins

Instructions

Preparation: Zest and juice both oranges. Set the zest aside for the cake and use the juice as divided between the cake and the filling.

For the filling

  1. Break the white chocolate into a large bowl and add the fresh orange juice. Melt in 10 second intervals in the microwave, stirring well each time. (You could also do this in a bowl set over a pan of barely simmering water.)
  2. Add the fromage frais and mix well. Refrigerate for a minimum of 2 hours until thickened and spreadable.

For the cake

  1. Preheat the oven to 180ºC/Fan º170/356ºF and grease and line the 2 tins. Sieve the flour, baking powder and cocoa powder into the bowl of an electric stand mixer (or you can use a large bowl and an electric hand whisk).
  2. Add the sugar, salt, softened butter, eggs, orange zest and orange juice into the bowl. Mix on slow at first then build up to a medium speed. Continue to mix just until the ingredients are fully blended together.
  3. Divide the batter between the two tins and smooth out. Bake in the lower part of your oven for approximately 18-20 mins. It's ready when a skewer inserted into the middle comes out clean and the edges are pulling away from the sides of the tin.
  4. Allow to cool in the tins for 15 mins, then remove, peel away the baking paper and allow to cool completely before decorating.
  5. Once your cakes are completely cooled and the filling has thickened, place a cake layer on a serving plate or cake stand and smooth over half of the filling. Top with the other cake layer and smooth over the remaining filling.

Notes

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 122mgSodium: 525mgCarbohydrates: 55gFiber: 2gSugar: 36gProtein: 7g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

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Yvonne

Sunday 13th of February 2022

Sounds delicious, will make it when I have all the ingredients and 2 same size cake tins, I already have 1. Love the additional tips and reasons why you shouldn't substitute different sugars etc. Thenk you Emma

Emma

Sunday 13th of February 2022

Hi Yvonne. Haha I hear you on the matching tins front! Took me a while to get that too 😂 Glad you find the extra tips and info helpful, makes all my hard work worth while :) Emma x

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