Chocolate Orange Sheet Cake

Name: Chocolate Orange Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 2 tablespoons orange zest; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup cocoa powder; 1/3 cup milk; 1 teaspoon vanilla extract; 1 tablespoon orange zest

Highlighted under: Everyday Baking Favorites

I absolutely love making this Chocolate Orange Sheet Cake whenever I want to impress guests or treat my family to something special. The combination of rich chocolate and bright orange zest creates a delightful contrast that keeps everyone coming back for more. I find that baking it in a sheet pan not only simplifies the process but also allows for even baking, ensuring a moist and fluffy cake. This dessert is perfect for any occasion, and the leftovers, if there are any, taste even better the next day!

Created by

Chloe Baker

Last updated on 2026-01-05T20:09:34.439Z

When I first decided to experiment with chocolate and orange, I didn't expect such a harmonious blend of flavors. After several tests, I discovered that using fresh orange zest truly elevates the chocolate, making each bite unforgettable. The zesty aroma that fills my kitchen while it bakes is just the cherry on top!

One of the key tips I learned during my baking journey is to carefully fold the ingredients together when making the batter. This technique helps retain the cake's light texture, allowing it to rise beautifully in the oven. Trust me, your friends will be asking for the recipe!

Why You'll Love This Cake
Rich chocolate flavor paired with fresh orange zest
Moist and fluffy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The combination of all-purpose flour and cocoa powder serves as the cake's foundation, providing structure and the delightful chocolate flavor. Opting for unsweetened cocoa powder ensures the cake isn’t overly sweet while still delivering a rich taste. The use of both baking powder and baking soda creates that perfect rise, resulting in a cake that's both moist and fluffy. Remember, using fresh baking soda and powder is crucial; they lose potency over time, which can lead to a dense cake.

Buttermilk plays a significant role in this recipe, not only contributing to the tenderness of the cake but also enhancing the flavor. If you don't have buttermilk on hand, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. This acidity reacts with the baking soda, adding that extra lift and helping achieve that melt-in-your-mouth texture.

Techniques for Perfecting Your Cake

When mixing your batter, be cautious not to overmix after adding the wet ingredients. This can develop gluten in the flour and lead to a tougher cake. Stir until just combined, which ensures that the cake remains light and airy. Adding boiling water to the batter is a game-changer; it not only helps dissolve the cocoa powder completely but also activates the cocoa, resulting in a deeper flavor profile.

When it comes to baking, placing the cake in the center of the oven is key for even cooking. Avoid opening the oven door until the 25-minute mark to prevent temperature fluctuations. A toothpick should come out clean when inserted in the center of the cake, which indicates it’s fully baked. If you notice your cake dome slightly, that’s perfectly normal; once it cools, it’ll settle.

Ingredients

Gather all the ingredients before you start for smoother preparation.

For the Cake

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 tablespoons orange zest

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
1 tablespoon orange zest

Make sure to have all the ingredients at room temperature for the best mixing results!

Instructions

Preheat your oven and prepare your baking pan before starting the mixing process.

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 13x18 inch sheet pan.

Mix Dry Ingredients

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

Combine Wet Ingredients

In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

Combine All Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the boiling water and orange zest until the batter is smooth.

Bake the Cake

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

Make the Frosting

While the cake is baking, beat the softened butter in a bowl. Gradually add the powdered sugar and cocoa powder, alternating with milk, until smooth. Stir in the vanilla and orange zest.

Frost the Cake

Once the cake has cooled completely, spread the frosting evenly over the top of the cake.

Serve and Enjoy

Cut the cake into squares and serve with fresh orange slices if desired.

Allow the cake to set for a few minutes before serving to help the frosting firm up.

Pro Tips

For an extra citrus punch, you can add a splash of orange juice to the frosting for a unique flavor twist.

Storage and Make-Ahead Tips

To keep your Chocolate Orange Sheet Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to make it ahead of time, you can bake and frost the cake a day in advance. Just ensure it’s completely cooled before icing and cover it well. For longer storage, consider freezing it without frosting. Wrap the cake tightly in plastic wrap and then aluminum foil, and it will last up to three months in the freezer.

If you’re planning to freeze leftovers, I recommend cutting the cake into squares before freezing for easier serving later. Simply thaw them overnight in the refrigerator when you’re ready to enjoy. For a quick treat, pop them in the microwave for about 10 seconds to bring back some of that warm, fresh-baked goodness.

Serving Suggestions

This cake is fantastic on its own, but you can elevate it even further by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs wonderfully with the rich chocolate flavor. Additionally, consider garnishing with candied orange slices for a touch of elegance and a flavor boost that complements the orange zest in the cake.

For those who enjoy a bit of crunch, sprinkle some chopped nuts, like toasted almonds or walnuts, on top of the frosting. This adds not only a delightful texture contrast but also a nutty flavor that enhances the overall experience. You can also drizzle some chocolate sauce or orange glaze over the top for an extra layer of decadence.

Questions About Recipes

→ Can I use a different type of citrus?

Yes! You can substitute lemon or lime zest for orange for a different flavor profile.

→ How should I store leftovers?

Store the leftover sheet cake in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this cake?

Absolutely! Wrap individual portions tightly and freeze for up to 3 months. Thaw before serving.

→ What can I use instead of buttermilk?

If you don't have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar and letting it sit for 5 minutes.