This chocolate orange cake recipe is an easy cake mix hack that turns out incredibly moist and fluffy, finished with a rich chocolate ganache. It looks impressive without being complicated.
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Why You’ll Love This Chocolate Orange Cake
I’ll be honest… orange and chocolate isn’t usually my first choice for dessert. I’ll eat it, sure, but it’s not a flavor combo I normally reach for. My husband, however, absolutely loves it, which is why I made this orange & chocolate cake in the first place. And somehow, it completely won me over.
Even as someone who’s on the fence about a chocolate and orange, I couldn’t stop reaching for another slice. The cake is incredibly soft and fluffy, with a citrus flavor that’s noticeable but never overpowering. It’s special enough for occasions like Valentine’s Day or winter holidays, yet simple and cozy enough to bake just because. Here's why you'll love this easy orange cake:
- Easy but impressive
- Super moist, tender crumb
- Balanced orange flavor
- Rich chocolate ganache
Ingredient Information And Substitutions
- Yellow Cake Mix- This recipe uses a classic yellow cake mix as the base. Any standard brand works well here, I prefer Duncan Hines.
- Instant Vanilla Pudding Mix- Adds moisture and gives the cake that soft, bakery-style texture. Vanilla keeps the flavors balanced.
- Eggs- I know it seems like a lot but the extra eggs help create structure and richness. Large or extra-large eggs both work.
- Vegetable oil- Keeps the cake moist without adding flavor. Canola oil is an easy substitute.
- Warm water- Helps everything blend smoothly and evenly. Milk can be used for a slightly richer crumb.
- Orange extract- Gives a consistent orange flavor throughout the cake. Orange oil can work, but reduce the amount to ¼ teaspoon since it’s stronger. You'll need some for the ganache as well.
- Orange zest- Adds fresh citrus flavor and aroma.
- Heavy cream- Creates a rich, smooth ganache. You can substitute full fat coconut milk cream if needed.
- Chocolate chips- Balances the sweetness of the cake. Dark chocolate cips are a good alternative.
How To Make This Chocolate And Orange Cake
Step 1- Preheat the oven and mix the cake batter.
Set your oven to 325 degrees F. Add all of the cake ingredients to a large mixing bowl. Mix until everything is smooth and well combined.
Step 2- Prepare the pan and pour.
Grease your bundt or loaf pan well, then pour the batter evenly into the pan.
Step 3- Bake the cake.
Bake for about 1 hour. Start checking around the 50-minute mark, since oven temperatures can vary.
Step 4- Cool and unmold.
Once baked, let the cake cool completely. Carefully flip it onto a serving plate before adding the ganache.
Step 5- Heat the cream.
Place the heavy cream in a saucepan over medium heat. Stir often and heat just before it starts to boil, then remove from the heat.
Step 6- Make the ganache.
Add the chopped chocolate to a heat-safe bowl and pour the hot cream over it. Whisk until smooth, then stir in the orange extract.
Step 7- Let it thicken and finish.
Let the ganache sit for about 10 minutes to thicken slightly, then drizzle it over the cooled chocolate orange cake.
Frequently Asked Questions
This recipe keeps things simple by starting with a cake mix and enhancing it with orange extract and fresh zest. Everything is mixed in one bowl, baked until set, and finished with a chocolate ganache once cooled.
Yes. You can bake the chocolate & orange cake a day in advance and add the ganache once it has fully cooled. It holds up really well and actually tastes great the next day.
No. The orange flavor is noticeable but balanced. It adds brightness without tasting artificial or overpowering.
Tips For Making This Orange Bundt Cake
- Don’t over-mix the batter. Mix just until everything is combined to keep the cake light and tender.
- Trust the process mixing the ganache- it's going to seem like the chocolate and heavy cream are splitting as you whisk but it will slowly come together into a smooth ganache, so take your time and trust the process.
- If you can't get the ganache smooth- it's ok, it just means your cream needed to be a tad hotter. Zap it in the microwave in 10-15 second increments, whisking between until smooth.
- If the ganache sits too long, it will thicken into a spreadable consistency. That’s not a bad thing, but it’s best for drizzling while still pourable. You can gently warm it to loosen it back up if needed.
- 2 loaf pans work well for this cake too. Start checking it a bit earlier, since the bake time can vary depending on the pan.
- Ingredients to prep ahead- Zest the orange and chop the chocolate (if needed) before starting to make things easier.
- Leftovers and storage- Store covered in the fridge for up to 3 days. Let slices sit at room temperature briefly before serving.
What To Serve With This Easy Orange Cake Recipe
If you’re putting together a dessert spread, this cake pairs best with lighter options that balance the rich chocolate and citrus flavors. Here’s a mix of creamy, fresh, and simple desserts that help round everything out without competing with the cake:
- Apple Yogurt Parfait With Granola
- Rolo Pretzel Bites
- Blueberry Lemon Dump Cake
- Chocolate Cheesecake Stuffed Strawberries Recipe
Other Cake Mix Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Chocolate Orange Cake Recipe
Equipment
- sharp knife
Ingredients
For the cake:
- 1 yellow cake mix I like Duncan Hines
- 3.7 ounces instant vanilla pudding (2 small boxes)
- 5 large eggs
- ¾ cup vegetable oil
- 1 cup warm water
- 1 teaspoon orange extract
- 1 Tablespoon orange zest
For the ganache:
- ⅔ cup heavy cream
- 1 cup chocolate chips chopped
- 1 teaspoon orange extract
Instructions
For the cake:
- Preheat the oven to 325 degrees F. Spray a bundt pan with cooking spray.
- Add cake mix, instant pudding mixes, vegetable oil, water, orange extract and orange zest.Mix until just combined.
- Pour batter into prepared bundt.
- Bake uncovered for 50 minutes to 1 hour until a cake tester comes out clean.
- Cool completely, flip it onto a plate and drizzle with the chocolate ganache (see the recipe below).
For the ganache:
- Place chocolate chips in a medium bowl and set aside.
- Heat the heavy cream over medium heat. Stir it frequently so that it doesn't scald, until it's at the point just before it just begins boiling (it'll be beginning to simmer). Remove from the heat.
- Pour the hot cream over the chocolate chips and let it sit for a few minutes.
- Add orange extract and whisk slowly until it starts to come together as a thick ganache and the chocolate has fully melted and combined into the heavy cream (it takes a moment so be patient and keep whisking).
- Drizzle over the cooled cake and serve immediately.
Video
Notes
- Don’t over-mix the batter. Mix just until everything is combined to keep the cake light and tender.
- Trust the process mixing the ganache- it's going to seem like the chocolate and heavy cream are splitting as you whisk but it will slowly come together into a smooth ganache, so take your time and trust the process.
- If you can't get the ganache smooth- it's ok, it just means your cream needed to be a tad hotter. Zap it in the microwave in 10-15 second increments, whisking between until smooth.
- If the ganache sits too long, it will thicken into a spreadable consistency. That’s not a bad thing, but it’s best for drizzling while still pourable. You can gently warm it to loosen it back up if needed.
- 2 loaf pans work well for this cake too. Start checking it a bit earlier, since the bake time can vary depending on the pan.
- Ingredients to prep ahead- Zest the orange and chop the chocolate (if needed) before starting to make things easier.
- Leftovers and storage- Store covered in the fridge for up to 3 days. Let slices sit at room temperature briefly before serving.
Nutrition
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