Print

Orange Cake with Chocolate Buttercream and Orange Caramel

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A decadent celebration cake with tender orange-scented layers, rich dark chocolate buttercream, and glossy orange caramel. Fresh citrus balances the chocolate and buttery caramel for a bright yet indulgent dessert.

Ingredients

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Fine salt
  • Unsalted butter, softened
  • Granulated sugar
  • Large eggs
  • Fresh orange zest
  • Fresh orange juice
  • Whole milk or buttermilk
  • Vanilla extract
  • Unsalted butter, softened, for the chocolate buttercream
  • Powdered sugar
  • Unsweetened cocoa powder
  • Dark chocolate, melted and cooled
  • Heavy cream or whole milk, for the chocolate buttercream
  • Vanilla extract, for the chocolate buttercream
  • Fine salt, for the chocolate buttercream
  • Granulated sugar, for the orange caramel
  • Unsalted butter, for the orange caramel
  • Heavy cream, for the orange caramel
  • Fresh orange juice, for the orange caramel
  • Fresh orange zest, for the orange caramel
  • Fine salt, for the orange caramel
  • Fresh orange zest, optional for decorating
  • Candied orange peel, optional for decorating
  • Dark chocolate shavings, optional for decorating
  • Thin orange slices, optional for decorating

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat the softened butter and granulated sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the fresh orange zest and vanilla extract.
  4. Gradually add the dry ingredients, alternating with the fresh orange juice and milk or buttermilk. Mix only until combined.
  5. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, until lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool the cakes in their pans for about 10 minutes, then transfer them to wire racks and cool completely.
  7. To make the orange caramel, heat the granulated sugar in a heavy saucepan until melted and deep amber. Carefully add the butter, followed slowly by the warm heavy cream, stirring cautiously as the mixture bubbles. Stir in the orange juice, orange zest, and salt. Simmer briefly until smooth and slightly thickened, then cool completely.
  8. To make the chocolate buttercream, beat the softened butter until smooth and creamy. Gradually beat in the powdered sugar and cocoa powder. Add the melted and cooled dark chocolate, vanilla extract, and salt. Mix in enough heavy cream or milk to create a smooth, spreadable consistency.
  9. Place one completely cooled cake layer on a serving plate and spread with chocolate buttercream. Drizzle a small amount of cooled orange caramel over the buttercream, keeping the caramel slightly away from the edge.
  10. Place the second cake layer on top. Cover the top and sides of the cake with the remaining chocolate buttercream.
  11. Drizzle orange caramel over the top, allowing some to run naturally down the sides. Decorate with optional fresh orange zest, candied orange peel, dark chocolate shavings, or thin orange slices. Let the caramel settle before slicing.

Notes

  • Use plenty of finely grated fresh orange zest for a stronger natural citrus aroma without adding excess liquid to the batter.
  • Watch the sugar carefully when preparing the caramel and remove it from the heat once it reaches a rich amber color to prevent burning.
  • Make sure the orange caramel is cool before adding it between the cake layers so it does not melt the buttercream.
  • For stronger citrus flavor and extra moisture, brush the cooled cake layers with simple orange syrup before frosting.
  • For a darker, less sweet buttercream, use dark chocolate with a higher cocoa percentage.
  • Chopped toasted hazelnuts or almonds can be added between the layers for extra texture.
  • The cake layers and orange caramel can be prepared ahead of time. Refrigerate the caramel and gently warm it if it becomes too thick to drizzle.
  • Store the assembled cake covered in the refrigerator for up to 4 days and bring it closer to room temperature for about 30 minutes before serving.
  • Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/orange-cake-with-chocolate-buttercream-and-orange-caramel/