Name: Chocolate Orange Cake with Blood Orange Buttercream Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: ⅔ cup all purpose flour; ½ cup cocoa powder; ⅔ teaspoon baking soda; ⅓ teaspoon baking powder; ½ teaspoon salt; ⅓ cup buttermilk; 2 tablespoons neutral oil (grapeseed, olive or avocado oil); 1 large egg (room temperature); ⅔ cup brown sugar (packed); 3 tablespoons orange zest; ¼ cup dark chocolate (melted & cooled); ⅓ cup espresso (or coffee); 3 egg whites; 1 cup granulated sugar; 1⅓ cup unsalted butter (room temperature); ¼ cup cooled blood orange juice reduction (simmer ½ cup juice on medium low until ¼ remains); Zest of 2 blood oranges; Dried orange slices; Fresh organic & food safe flowers

If you adore the classic combo of chocolate and orange, then this Chocolate Orange Cake with Blood Orange Buttercream Recipe is going to be your new favorite. Picture a moist, rich chocolate cake with that zesty citrus twist and a velvety buttercream that sings with blood orange flavor. Ready to make something impressively delicious and a little bit fancy?

A single dark brown chocolate cake layer sits in the center of a round white marble plate on a white marbled surface. On top of the cake layer is a generous, uneven spread of light beige cream frosting with a soft and fluffy texture that covers about half of the cake's top surface. The frosting is thick and slightly swirled, creating soft peaks and ridges. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Orange Cake with Blood Orange Buttercream Recipe
Top Tip
How to Serve Chocolate Orange Cake with Blood Orange Buttercream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Orange Cake with Blood Orange Buttercream Recipe

Why You'll Love This Recipe

I can’t get enough of how the bittersweet chocolate and bright citrus play off each other in this cake. Plus, the blood orange buttercream is such a showstopper—fresh, tangy, and smooth, it makes this dessert perfect for celebrations or just a moment you want to savor.

Balanced Flavors: The combination of rich cocoa, espresso, and vibrant orange zest creates a beautifully layered taste experience.
Moist & Light Texture: Whipping egg whites separately gives the cake a fluffy, tender crumb that’s not too dense.
Unique Frosting: Blood orange juice reduction elevates the buttercream, adding bright citrus punch that’s smooth and irresistible.
Beautiful Presentation: Garnished with dried orange slices and fresh edible flowers, it’s as stunning as it is delicious.

Ingredients & Why They Work

Before you dive in, let’s talk ingredients. These aren’t your everyday pantry staples—all come together to make this cake truly memorable. I’ll share why each one is a star in this chocolate orange masterpiece and how to get the best results.

Flat lay of a small mound of all purpose flour, a small pile of rich dark cocoa powder, a few beige baking soda crystals, a pinch of fine white baking powder powder, a small heap of coarse sea salt, a small white bowl filled with creamy buttermilk, a small white bowl holding golden neutral oil, one large whole brown egg with clean shell, a neat pile of packed light brown sugar, a small cluster of bright orange zest strands, a small pile of broken dark chocolate chunks, a small white bowl of dark espresso, three whole uncracked egg whites in clean shells, a small white bowl of white granulated sugar, a slab of pale yellow unsalted butter, a small white bowl containing deep red blood orange juice reduction, a small heap of vivid blood orange zest, a few dried orange slices arranged neatly, and a small bunch of fresh organic edible flowers, all arranged symmetrically in perfect proportions on simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All Purpose Flour: The foundation for the cake’s structure; it provides the right amount of gluten for a tender crumb.
Cocoa Powder: Adds deep chocolate flavor—opt for Dutch-processed for a smoother taste.
Baking Soda & Baking Powder: Together they help the cake rise perfectly and keep it airy.
Salt: Enhances all the flavors, especially the chocolate and orange notes.
Buttermilk: Adds acidity that tenderizes the crumb and complements the citrus zing.
Neutral Oil: Keeps the cake moist without overpowering any flavors; grapeseed or avocado work great.
Large Egg: Binds the batter and contributes to the cake’s rich texture.
Brown Sugar: Brings a subtle molasses undertone, enriching both flavor and moisture.
Orange Zest: Bursts of fresh citrus aroma and taste—don’t skimp here!
Dark Chocolate: Melted and cooled, it infuses the batter with luscious depth.
Espresso or Coffee: Intensifies the chocolate notes without tasting like coffee.
Egg Whites: Whipped to stiff peaks, they lighten the batter for that perfect cake texture.
Granulated Sugar: Sweetens and stabilizes the whipped egg whites.
Unsalted Butter: The base for the buttercream, softened for smooth whipping.
Blood Orange Juice Reduction: Concentrated citrus flavor that makes the frosting unforgettable.
Blood Orange Zest: Adds fresh citrus brightness straight into the buttercream.
Dried Orange Slices: Decorative and flavorful garnish that sets the cake apart visually.
Fresh Organic Edible Flowers: For a stunning, natural finishing touch that impresses every time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Chocolate Orange Cake with Blood Orange Buttercream Recipe is a wonderful base for creativity, so don’t hesitate to tailor it to your taste or occasion. Whether you want to dial up the citrus, switch up the chocolate, or make it more festive, there’s plenty of room to make this cake uniquely yours.

Vegetarian-friendly alternative: I’ve enjoyed swapping the espresso with a rich, strong brewed coffee when I want a slight variation—it still intensifies the chocolate flavor beautifully without altering the cake’s texture.
Fruit-forward twist: Adding candied blood orange peel into the batter lends a wonderful surprise of chewy citrus bursts that complement the rich chocolate nicely.
Dairy-free option: Use a plant-based buttermilk alternative and vegan butter in the frosting for a version suitable for vegan or dairy-intolerant friends.
Seasonal spin: Swap the blood orange reduction for regular orange juice reduction when blood oranges aren’t available—still bright and delicious!
Decor idea: Use edible gold leaf alongside dried orange slices and fresh flowers for a luxurious look perfect for special celebrations.

Step-by-Step: How I Make Chocolate Orange Cake with Blood Orange Buttercream Recipe

A single slice of dark chocolate cake with two thick layers, the bottom layer is rich and crumbly dark chocolate while the top layer is a smooth, creamy white frosting. On top of the frosting, there are two dried citrus slices, one bright orange and the other a deeper red, layered next to each other. A small sprig of green leaves and tiny white flowers lays beside the citrus, adding a fresh touch. The slice sits on a white plate that contrasts with the white marbled surface under it. In the background, a larger cake with similar decoration is slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350 degrees Fahrenheit. Grease and flour an 8-inch cake pan or line it with parchment paper for an easy release after baking. Taking this step ensures your cake will come out cleanly and maintain its beautiful shape—no one likes stuck cake edges!

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the all purpose flour, cocoa powder, baking soda, baking powder, and salt. Sifting not only combines these ingredients evenly but also aerates them, making your final cake delightfully light rather than dense.

Step 3: Whisk Together the Wet Ingredients

In a separate large bowl, whisk the buttermilk, neutral oil, room temperature egg, brown sugar, and orange zest until smooth and well-blended. This combination creates a luscious, citrusy base that balances the chocolate intensity perfectly.

Step 4: Melt Chocolate and Brew Espresso

Carefully melt the dark chocolate over low heat or using a double boiler until just liquified—don’t overheat or it might seize. Allow it to cool slightly before adding it to the batter. At the same time, brew your espresso (or coffee) and set it aside. The coffee notes awaken the chocolate flavor spectacularly.

Step 5: Blend Chocolate and Espresso with Wet Ingredients

Stir the cooled melted chocolate and freshly brewed espresso into your wet ingredients bowl until fully combined. You’ll notice the batter becoming rich and aromatic—this is the moment the magic truly begins!

Step 6: Whip Egg Whites to Stiff Peaks

Using a clean and dry bowl, beat the egg whites until soft peaks start to form. Gradually add the granulated sugar while continuing to whisk until stiff peaks appear. This step is crucial to add volume and lightness to your cake, ensuring it’s fluffy rather than heavy.

Step 7: Combine Dry and Wet Mixtures

Slowly fold the sifted dry ingredients into the wet batter, mixing gently just until combined. Avoid overmixing here to keep the batter airy and tender, which results in a soft crumb.

Step 8: Fold in Whipped Egg Whites

Carefully fold the beaten egg whites into the batter in three stages. Be gentle to avoid deflating the egg whites—you want to maintain all that lovely airiness! This technique ensures a moist, tender cake with the perfect texture.

Step 9: Bake Your Cake

Pour the finished batter into your prepared pan and bake for 35 minutes at 350°F. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is perfectly baked. The aroma of chocolate and orange will start filling your kitchen—pure bliss!

Step 10: Cool Before Frosting

Allow your cake to cool in the pan for 10 minutes before gently transferring it to a wire rack to cool completely. Patience here ensures your buttercream doesn’t melt and slide off when it’s time to frost.

Step 11: Make the Blood Orange Juice Reduction

Simmer ½ cup of fresh blood orange juice over medium-low heat until it reduces to ¼ cup, then let it cool completely. This concentrated reduction is packed with flavor and essential for that bright, citrusy punch in your buttercream.

Step 12: Prepare the Blood Orange Buttercream Frosting

Beat room temperature unsalted butter in a large bowl until creamy and smooth. Gradually add your cooled blood orange reduction and zest from 2 blood oranges, beating until the frosting is airy, light, and bursting with citrus aroma. If you prefer it sweeter, feel free to add some powdered sugar to taste.

Step 13: Assemble and Garnish Your Cake

Once the cake has cooled completely, spread the luscious blood orange buttercream evenly over the top and sides. Decorate with dried orange slices and fresh edible flowers for a stunning finish that’s as delightful to the eyes as it is to the palate. Slice into 8 generous portions and serve with pride!

Top Tip

Mastering the Chocolate Orange Cake with Blood Orange Buttercream Recipe is all about balancing flavors and textures – these tips will help you get the most from every ingredient and step.

Egg White Whipping: Make sure your bowl and beaters are perfectly clean and dry before whipping egg whites. I learned the hard way that even a tiny bit of grease keeps the whites from stiffening properly!
Folding Technique: Gently folding the egg whites into the batter preserves all that lovely airiness that gives the cake its moist, tender crumb – so avoid rushing this step.
Blood Orange Reduction: Don’t skip reducing the blood orange juice; this intensifies the citrus punch in the buttercream and really makes the flavor pop in every bite.
Oven Temperature & Timing: Stick closely to baking at 350°F for 35 minutes and do the toothpick test. Opening the oven too early or baking too long can dry out this luscious cake.

How to Serve Chocolate Orange Cake with Blood Orange Buttercream Recipe

A round cake with a smooth white cream layer covers the whole surface, placed on a white plate. Around the edge of the cake, there is a circle of dried orange and blood orange slices, alternating between bright orange and deep red colors with visible texture and edges. The cake sits on a white marbled surface scattered with more dried citrus slices, whole oranges, and a few soft pink flowers, creating a fresh and bright scene. photo taken with an iphone --ar 2:3 --v 7

Garnishes

The dried orange slices and fresh edible flowers give this cake a stunning, festive look. To amp up the presentation, try adding a sprinkle of finely grated dark chocolate or a few candied orange peels alongside. The contrast of textures and colors makes each slice feel like a special occasion treat.

Side Dishes

Pair your slice with a simple side of freshly whipped cream or a scoop of vanilla bean ice cream to mellow the acidity of the blood orange buttercream. For a grown-up twist, a glass of ruby port or a zesty blood orange cocktail complements the chocolate and citrus notes beautifully.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your Chocolate Orange Cake with Blood Orange Buttercream Recipe covered tightly in the refrigerator. It will keep well for up to 3 days, ensuring each slice stays moist and fresh.

Freezing

If you want to keep it longer, wrap the cake snugly with plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the fridge before serving to preserve that perfect texture and flavor.

Reheating

Since this cake is best served chilled or at room temperature to enjoy the buttercream properly, I recommend avoiding reheating. Instead, just let slices sit out for 15-20 minutes so the buttercream softens slightly before serving.

Frequently Asked Questions:

Can I substitute regular orange juice for blood orange juice?

Yes, you can use regular orange juice if blood oranges aren’t available, but keep in mind the flavor won’t be quite as vibrant or complex. The blood orange juice gives this recipe its unique tang and color in the buttercream.

What’s the purpose of folding in the egg whites?

Folding in the whipped egg whites gently aerates the batter, making the cake lighter and more tender without deflating the volume you built by beating the egg whites to stiff peaks.

Can I make this cake gluten-free?

To make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free blend suited for baking. However, you may need to adjust the liquid quantities slightly to get the right batter consistency.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake at 35 minutes. If it comes out clean or with just a few moist crumbs, the cake is ready. Avoid opening the oven too early to prevent the cake from collapsing.

Final Thoughts

This Chocolate Orange Cake with Blood Orange Buttercream Recipe has quickly become one of my favorite desserts to make for gatherings and celebrations. The rich chocolate paired with that bright, citrusy frosting creates a harmony that’s truly unforgettable. Plus, the gorgeous garnishes add a festive touch that’s sure to impress. I hope you enjoy baking and sharing this beautiful cake as much as I enjoy making it!