This chocolate orange layer cake is one I love making when I want a dessert that feels both rich and refreshing. The deep cocoa flavor pairs beautifully with bright citrus, and the combination of creamy buttercream, mandarin segments, and glossy chocolate ganache always creates a show-stopping finish.
Why You’ll Love This Recipe
I love how this cake brings together bold chocolate with vibrant orange in every bite. I get a moist, tender crumb from the coffee-infused chocolate batter, and the orange filling adds a burst of freshness that keeps the cake from feeling too heavy. I also enjoy the dramatic ganache drip that gives the whole dessert a bakery-quality look without requiring difficult techniques.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chocolate cake layers
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot coffee
For the creamy orange filling
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup heavy cream or milk
1 tablespoon orange zest
1/4 cup orange juice
1 (15-ounce) can mandarin orange segments, drained and patted dry
For the chocolate ganache (drip)
1/2 cup heavy cream
4 ounces semi-sweet or dark chocolate, chopped
For the white buttercream frosting (outer coat)
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1/2 cup heavy cream or milk
1 teaspoon vanilla extract
For garnish
Chocolate shavings or curls
Orange slices or segments
Directions
I preheat my oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and flouring them.
I whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt together.
I add the buttermilk, oil, eggs, and vanilla, mixing until smooth.
I stir in the hot coffee, then divide the batter among the pans.
I bake for 30–35 minutes, cool the cakes in the pans for 10 minutes, then cool completely on racks.
Make the orange filling:
6. I beat the butter until fluffy, then gradually add powdered sugar.
7. I mix in the vanilla, cream, orange zest, and orange juice until creamy.
Make the white buttercream:
8. I beat the butter, add powdered sugar gradually, and mix in the cream and vanilla until smooth.
Assemble the cake:
9. I place the first cake layer down, spread orange buttercream on top, then add mandarin segments.
10. I repeat with the second layer, then place the final layer on top.
11. I frost the entire cake with the white buttercream and chill it briefly.
Make the ganache:
12. I pour hot cream over chopped chocolate, let it sit, then whisk smooth.
13. I let it cool slightly before using.
Decorate:
14. I pour the ganache onto the center of the cake, letting it drip down the sides.
15. I finish with chocolate shavings and orange slices, then chill until serving.
Servings And Timing
I usually get about 12 servings from this three-layer cake. From start to finish, including cooling and decorating, I set aside about 2 hours, with roughly 45 minutes being active work time.
Variations
I sometimes add a teaspoon of orange extract to the chocolate batter for extra citrus aroma.
I switch the mandarin segments for fresh blood orange slices during their season.
I occasionally flavor the outer buttercream with a bit of orange zest if I want a more citrus-forward frosting.
I replace the chocolate ganache with white chocolate ganache for a brighter, sweeter finish.
Storage/Reheating
I keep the cake covered in the refrigerator for up to 4 days. If I want the slices to taste freshly made, I let them sit at room temperature for about 20 minutes before serving so the buttercream softens. I freeze individual slices wrapped tightly for up to 2 months and thaw them in the fridge overnight.
FAQs
How do I keep the cake layers moist?
I rely on the hot coffee and buttermilk in the batter, which help create moisture and tenderness without making the cake dense.
Can I bake the cake layers ahead of time?
I often bake them a day early, wrap them well, and refrigerate or freeze them until I’m ready to assemble.
Can I use fresh oranges instead of canned mandarins?
I can, but I make sure to pat them very dry so they don’t make the filling watery.
How do I make the ganache drip cleanly?
I let the ganache cool until it’s thick but still pourable; this helps me control how far the drips fall.
Can I turn this recipe into cupcakes?
I can divide the batter into cupcake tins and bake for about 18–20 minutes, then fill and frost them the same way.
Conclusion
I find this chocolate orange layer cake to be a perfect balance of elegance and comfort. The rich chocolate, creamy frosting, and bright citrus flavors come together beautifully, and the ganache drip always adds the final touch that makes the cake look as impressive as it tastes.
This rich and refreshing chocolate orange layer cake features moist coffee-infused chocolate layers, a bright orange buttercream filling with mandarin segments, and a dramatic chocolate ganache drip, finished with a smooth white buttercream frosting.
Total Time:2 hours
Yield:12 servings
Ingredients
For the chocolate cake layers:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot coffee
For the creamy orange filling:
1 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup heavy cream or milk
1 tablespoon orange zest
1/4 cup orange juice
1 (15-ounce) can mandarin orange segments, drained and patted dry
For the chocolate ganache:
1/2 cup heavy cream
4 ounces semi-sweet or dark chocolate, chopped
For the white buttercream frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup heavy cream or milk
1 teaspoon vanilla extract
For garnish:
Chocolate shavings or curls
Orange slices or segments
Instructions
Preheat the oven to 350°F (175°C) and grease and flour three 8-inch cake pans.
Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, oil, eggs, and vanilla, mixing until smooth.
Stir in the hot coffee until combined, then divide batter among prepared pans.
Bake for 30–35 minutes, let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the orange filling: Beat butter until fluffy. Gradually add powdered sugar. Mix in vanilla, cream, orange zest, and orange juice until smooth.
For the white buttercream: Beat butter, add powdered sugar gradually, then mix in cream and vanilla until fluffy.
To assemble: Place one cake layer on a serving plate. Spread with orange buttercream and add mandarin segments. Repeat with second layer. Top with third layer.
Frost the entire cake with the white buttercream and chill for 20–30 minutes.
For the ganache: Heat cream until just boiling, pour over chopped chocolate, let sit 1–2 minutes, then whisk until smooth. Let cool slightly.
Pour ganache onto center of cake, letting it drip down the sides.
Decorate with chocolate shavings and orange slices. Chill until ready to serve.
Notes
Use room temperature ingredients for better mixing and texture.
Cool cake layers completely before assembling to prevent melting the filling.
Ganache should be pourable but not hot for neat drips.
Pat any fresh or canned fruit dry to avoid soggy layers.
For clean slices, chill the cake before slicing and wipe the knife between cuts.
