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Sublime Chocolate Orange Cake Recipe

This simple chocolate orange cake recipe is loaded with orange and chunks of chocolate. A poundcake, is so easy to make and served with orange or chocolate frosting makes this irresistable!


Looking for a great dessert? This simple chocolate orange cake is not only perfect for Halloween it is perfect for well, just about anything.

To be honest, I’ve never really been a fan of citrus in dessert but I must be honest. I loved this simple chocolate orange cake with its orange flavor.

Yes, this is just a pound cake, but really it is a great orange cake recipe that is served with orange buttercream frosting on the side that has been flavored with orange zest.

Of course you could dye the orange frosting orange, which would make this a great Halloween cake.

Make sure to drizzle a little chocolate glaze on top of that!

You could also make chocolate frosting and the orange frosting and let everyone slather on their fave.

Really, being a frosting lover that’s the way I would go, but I hear that their are those who prefer their cakes more frosting free.

No, I don’t claim to understand those folks, but I guess they are out there lurking wherever the ghosts and goblins hang out.

Chocolate Orange Cake with bowl of frosting

No need for cake layers, this cake batter is poured into a loaf pan to scent the house with its magical aroma.

Of course, you could slice this cake throught the middle to make a layer cake and perhaps spread some chocolate frosting in the middle, but who am I to suggest something so amazing?

Secrets to Making Chocolate Orange Cake:

A few secrets…I didn’t add chocolate chips.

I added dark orange flavored chocolate from a chocolate bar, that I chopped into dark chocolate chunks.

I added in orange zest and the juice of fresh navel oranges and even oranges that I caramelized in the oven along with dried candied oranges from Trader Joes.

You might think this was so full of orange that it would be too much.

But NO! This cake topped with candied orange slices was a winner from the get go!

And I’m not saying that easily-being the kind of person who is not easily taken by citrus desserts.

Just trying to up the ante on this orange chocolate cake!

Now Manservant on the other hand love citrus everything.

His favorite snacks are chocolate covered orange peels or sticks.

Not me. I generally prefer decadent chocolate all on its own.

But, let’s eat cake, shall we?

How To Make Chocolate Orange Cake-Poundcake Style:

Begin by making sure that all ingredients are at room temperature, specifically the butter and the large eggs.

Now grease your 9 x 5″ loaf pan with lotsof butter. Like 1 to 2 tablespoons of butter to help your cake achieve a really golden crust.

Line a sheet pan with parchment paper and arrange a sliced orange that has been cut into 1/4 ” slices on the pan in a single layer.

Bake the oranges for about 20 to 30 minutes or until they are golden brown. They will not brown evenly and you may need to flip them halfway through.

They won’t dry out completely and there will be some crisp parts and some that haven’t cooked quite the way through.

If they have browned too much and some look burnt, throw those parts away and cut up the rest into small pieces.

In an electric mixer, cream 1 cup of the room temperature butter with white sugar or caster sugar if you can find it.

(Caster sugar is extra fine granulated sugar.)

Cream until mixture is pale, for 6 to 8 minutes.

Add the room temperature eggs, one at a time, before adding the next.

In a separate bowl combine the cake flour and kosher salt.

With the mixer on low speed gradually add the dry ingredients, the fresh orange juice, the chopped charred oranges and the chopped orange chocolate bar, along with some zest from the orange peel.

Chocolate Orange Cake

Mix until just combined and then scrape into the buttered loaf pan.

Bake until a skewer inserted into the center of the cake emerges clean or for about 45 to 60 minutes.

Let the cake sit in the pan about 20 minutes before removing to a wire cooling rack to finish cooling.

Make the buttercream frosting by combining powdered sugar, room temperature unsalted butter, kosher salt and vanilla extract.

I stirred in a bit more fresh orange juice and some orange zest until the frosting was the consistency that I wanted.

Definitely no need for orange extract in this cake.

Like I mentioned above you could frost the top of the cake. You could frost the sides of the cake.

You could slice this cake in half and frost the middle interior of the cake.

Or you could be totally crazy and serve this cake with just orange frosting, just chocolate frosting or heck why not? Both!

Love chocolate ganache? That works, too! And this chocolate cake recipe is pretty good, too!

Chocolate Orange Poundcake on platter with bowl of frostin

This is a great moist cake that is a wonderful change from a plain poundcake.

If you are looking for more of a chocolate cake, then frost with chocolate or even add some unsweetened cocoa powder to the batter.

Leftovers can be stored in plastic wrap or in an airtight container.

This simple orange poundcake is perfect for any Fall holiday and also is great during the holiday season.

Top with pretty candied orange slices and you have a gift ready for delivery.

Imagine this tied up with a bow and delivered with a mason jar of icing.

Now those are all friends we can use!

Orange Chocolate Poundcake

Need Some More:

Cream Cheese Pound Cake

Cream Cheese Pound Cake

Cornmeal Olive Oil Cake

Cornmeal Olive Oil Cake

Easy Pumpkin Bread

Pin 6 Pumpkin Bread

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Chocolate Orange Cake

Orange Chocolate Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 45 Minutes
  • Total Time: 45 minutes
  • Yield: 8 Servings 1x
  • Category: Dessert
  • Cuisine: American


This delectable chocolate and orange pound cake is studded with orange flavored dark chocolate chunks, caramelized baked orange slices and candied orange along with orange zest and orange juice. Manservant can’t recommend it enough!


Units Scale

1 c unsalted butter plus 1 to 2 T for greasing the pan

2 medium juice oranges or 2 Navels (1 sliced into 1/4″ slices with seeds removed and the other zested and with the juice squeezed)

1 1/2 c sugar

5 large eggs

1 1/2 c plus 2 T cake flour

1 t kosher salt

1 3 to 4 oz chocolate bar with orange, chopped (I used one from Trader Joe’s)

1/3 c Chopped Candied Orange (optional)


8 T unsalted butter, at room temperature

8 oz powdered sugar

1/2 t kosher salt

1 t vanilla extract

2 T orange juice or milk

orange zest to taste


Preheat oven to 350. Position a rack in center of oven. Grease a 9 x 5 loaf pan with 1 to 2 T of butter.

Line a sheet pan with parchment paper and arrange the orange slices on it. Bake until the oranges are golden brown, flipping halfway through about 30 to 45 minutes. They should be crispy and charred around the edges. Some will be moist and some will be crisp. That is OK. Place on a cutting board and chop when cool.

In the bowl of a stand mixer fitted with the whisk attachment, beat 1 c butter and the sugar on medium speed until the mixture is fluffy and pale, 6 to 8 minutes.

Add the eggs, one by one, beating each one in before adding the next.

Combine the flour and salt in a large measuring cup. With the mixer on medium-low, add the flour mixture, the fresh squeezed oj, the chopped charred oranges, a tablespoon of orange zest and the chopped chocolate bar. Mix until just combined.

Scrape the batter into the buttered loaf pan and tap the pan on the conter to settle the batter. Place on center rack in preheated oven and bake until golden brown. Mine took almost an hour but yours may only take 45 minutes or less. Skewer inserted should come out clean. Remove pan form oven and let cake cool in pan for 20 minutes. Then unmold on a wire rack to cool completely.

Serve with candied orange slices on top.


In a stand mixer combine room temperature butter with powdered sugar until fluffy. Beat in the salt, vanilla and oj until frosting consistency. Stir in orange zest to taste.


Thanks Alex Guarnaschelli.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Saturday 28th of January 2023

This is OMG-decadent-good. I just made it yesterday but I have some questions! I made it as per your recipe and the orange layering of flavors in the cake is so, so good. I even bought a Ghirardelli Orange Dark Chocolate bar although I think next time I could just use regular dark chocolate since the orange in the dough is plenty. The charred oranges came out very nicely although I ended up cutting away some but not all of the rind parts, I was just concerned they would make the cake too chewy. But a lot got put into it too.

Juice is one question since you mentioned juice from 1 orange. Mine made about 1/2 cup. I put it all in but I think maybe it was too much. Can you mention what you think the juice measurement should be? 1/4, 1/3 cup?

The other question is the baking time. I went up to an hour at 350 and it was still very gooey in the middle. I lowered the oven to 325 and let it go another 15 minutes. It tastes wonderful but I wonder if it's still a little dense and not quite finished. I wonder if it would bake better at 375 for 45 minutes to an hour and cover the top so it doesn't brown too much?

Made the frosting with milk, not more orange since I thought the flavor in the cake was so good already!! It could be excellent unfrosted too, or I might sprinkle some chocolate pieces or chips on top next time. Thanks for a great recipe.


Saturday 28th of January 2023

Thanks for writing! It is a good cake, isn't it? I think you had a big orange and since baking is scientific and subjective at the same time, I would say about 1/4 c of juice is enough, so you probably had a bit more than you needed. Because you had a very moist cake on your hands, I am guessing that is why it took longer to bake. By lowering the temperature, I think you did the right thing, but I am thinking this all boils down to the fact that you probably had too much oj!  This cake does brown a lot, hence the caramelization and you wouldn't want to miss out on that, so I would probably only cover it if it really began to seem burnt, though there is nothing wrong with the top and sides being a bit crusty. Think frosting! And I am love your ideas if you don't feel like frosting it. Thanks for the nice comments!

Healthy World Cuisine

Tuesday 1st of November 2022

Chocolate and orange are such a delicious pairing. Can't wait to make one or maybe two so that I can freeze one for the holidays.


Monday 31st of October 2022

I was looking for a simple but tasteful orange cake recipe and I am happy I clicked to check what you were cooking. Definitely making it. How much baking powder should I add in all purpose flour? Because you have used cake flour.


Monday 31st of October 2022

@Abbe, I do use baking powder even if in pound cake when making gluten free. Thanks for the quick reply.


Monday 31st of October 2022

Baking powder is not often used in a poundcake. If substituting all-purpose flour for cake flour, I would try this: Use 2 tablespoons less AP flour per cup of cake flour, and add 2 tablespoons of corn starch per cup. Cake flour is lighter than all purpose so the cornstarch lightens it up. Make sure to mix well and sift if possible.

Thanks for writing!

Linger A Little, Kristy

Friday 28th of October 2022

Oh! My! Goodness! There is so much yumminess going on in this recipe. It looks and sounds crazy good and is perfect for the Fall. The photos alone show how moist this pound cake is. It is definitely going in my "cake" recipe repertoire. Thanks for sharing Abbe.