Orange Chocolate Cake with Blood Orange Buttercream Recipe

If you’re a fan of sophisticated desserts that balance rich flavors with a fresh twist, I’ve got a treat you’re going to adore. This Orange Chocolate Cake with Blood Orange Buttercream Recipe is one of those recipes that totally stole my heart the first time I made it. Moist, deeply chocolatey cake layers paired with a bright, zesty buttercream that’s bursting with the complex sweetness of blood oranges—you’ll find that every bite is pure magic. Trust me, once you try this, you’ll want to make it again and again.

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Ingredients You’ll Need

Each ingredient in this Orange Chocolate Cake with Blood Orange Buttercream Recipe is chosen to play off each other perfectly—from the acidic brightness of citrus to the deep cocoa notes. When you shop, I recommend getting the freshest blood oranges you can find; trust me, it makes a huge difference in that frosting flavor.

• All Purpose Flour: Provides the cake’s structure, but not too much to keep it light.
• Cocoa Powder: Opt for a good quality unsweetened cocoa for richer chocolate flavor.
• Baking Soda & Baking Powder: The right leavening ensures the cake rises just enough for a perfect crumb.
• Salt: A pinch elevates all the flavors.
• Buttermilk: Adds tang and moisture, making the cake tender.
• Neutral Oil (grapeseed, olive, or avocado): Keeps the cake moist without overpowering flavors.
• Large Egg: Room temperature eggs help bind ingredients for a smooth batter.
• Brown Sugar: Gives depth and subtle caramel notes.
• Orange Zest: Freshly grated zest packs a citrus burst that really brightens the chocolate.
• Dark Chocolate (melted & cooled): Infuses intensity and richness into the cake.
• Espresso or Coffee: Enhances the chocolate flavor without making it taste like coffee.
• Egg Whites: Whisked into meringue for a light texture in the cake layers.
• Granulated Sugar: Sweetens the meringue and the buttercream.
• Unsalted Butter (room temperature): For a creamy, smooth buttercream that’s not too sweet.
• Blood Orange Juice Reduction: This concentrated flavor boost is the star of the buttercream.
• Blood Orange Zest: Adds an extra punch of citrus aroma and texture.
• Dried Orange Slices & Fresh Flowers: For a stunning, edible garnish that feels extra special.

Variations

I love experimenting with this Orange Chocolate Cake with Blood Orange Buttercream Recipe—sometimes I tweak it depending on the season or my mood. Don’t hesitate to personalize it to suit your taste or dietary needs!

• Gluten-Free Variation: I’ve swapped out the flour for a gluten-free blend and it still turns out wonderfully moist and tender.
• Dairy-Free Version: Subbing vegan butter and almond milk in the buttercream works like a charm for those avoiding dairy.
• Extra Citrus Kick: I sometimes add a teaspoon of blood orange liqueur to the frosting for parties to elevate the flavor.
• Chocolate Lovers’ Upgrade: Mixing in chocolate chips between the layers is a hit when serving chocoholics at home.

How to Make Orange Chocolate Cake with Blood Orange Buttercream Recipe

Step 1: Prep and Prepare Your Ingredients

I always start by preheating my oven and gathering all my ingredients. Make sure your eggs and butter are at room temperature–this helps everything mix smoothly. While the oven warms, simmer the blood orange juice gently until it reduces to about a quarter of its original amount; this intensifies the flavor for your buttercream. Zest both the regular and blood oranges, and melt the dark chocolate so it’s ready to fold in.

Step 2: Mix Dry Ingredients and Add Moisture

Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In another bowl, combine the buttermilk, oil, brown sugar, orange zest, egg, melted chocolate, and espresso. Pour the wet ingredients into the dry, mixing gently until just combined. The batter will be thick and luscious—just how you want it so the cake bakes up moist and full of flavor.

Step 3: Whip Egg Whites and Fold In

Whip the egg whites to soft peaks while gradually adding granulated sugar to create a glossy meringue. Gently fold the meringue into the batter in batches. This step is key to getting that light, fluffy crumb without sacrificing moisture. Be patient and use a folding motion to keep as much air in the batter as possible.

Step 4: Bake and Cool the Cake Layers

Divide the batter evenly between your prepared pans. The recipe works best with 8-inch round cake pans. Bake in a preheated oven for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once baked, let them cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Patience here will help the buttercream from melting when you frost later!

Step 5: Make the Blood Orange Buttercream

Beat together room temperature butter until creamy and fluffy. Slowly add powdered sugar (make sure you sift it first to avoid lumps!). Then blend in your cooled blood orange reduction and the zest. The key trick I learned is adding the reduction gradually so your buttercream stays thick but still bursting with tangy, vibrant orange flavor. Keep whipping until it’s light and spreadable.

Step 6: Assemble and Decorate

Place your first cake layer on the serving plate, spread a generous layer of buttercream over it, then add the second layer. Cover the entire cake with the remaining frosting. For my favorite finishing touch, I love adorning the top with dried orange slices and edible flowers—makes it look like an elegant masterpiece, even if you’re just enjoying it with family on a Tuesday.

How to Serve Orange Chocolate Cake with Blood Orange Buttercream Recipe

Garnishes

I always turn to dried orange slices for garnishing because they echo the cake’s citrus notes and add a rustic charm. Fresh, edible flowers bring a pop of color that turns this cake into an event centerpiece. Sometimes, I sprinkle a little extra orange zest on top for aroma just before serving—it’s these small touches that make the experience memorable.

Side Dishes

This cake pairs beautifully with just a simple cup of fresh coffee or a lightly brewed tea. For a special brunch, I like to serve it alongside fresh berries or a citrus fruit salad to complement the orange flavors in the cake without overwhelming your palate.

Creative Ways to Present

For parties, I’ve served this as mini cupcakes topped with the same blood orange buttercream and a tiny dried orange disk. Another fun approach is layering it in a trifle dish with whipped cream and candied nuts—guaranteed to wow your guests with the layers of color and texture.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store this cake in an airtight container in the fridge. It keeps beautifully for up to 4 days. Before serving, I recommend letting the cake sit at room temperature for about 30 minutes to soften the buttercream and release all those amazing flavors.

Freezing

I’ve frozen fully assembled cakes wrapped tightly in plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the refrigerator. The cake and frosting hold up well, just expect a slight shift in texture but no loss in flavor.

Reheating

If you want to “reheat” slices (because who doesn’t love warm cake?), I pop them in the microwave for 10-15 seconds. The buttercream softens to a silky, luscious state without melting off. Just be careful—heat it gently!

FAQs

Final Thoughts

One of the things I absolutely love about this Orange Chocolate Cake with Blood Orange Buttercream Recipe is how it manages to feel both elegant and approachable. Whether you’re baking for a special occasion or simply craving a decadent homemade dessert, this cake is a guaranteed crowd-pleaser with layers of flavor and just the right touch of citrus brightness. Give it a try—you’ll find that it’s the kind of recipe worth keeping in your baking arsenal for years to come. Happy baking, friend!

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