Name: Chocolate and Orange Vanilla Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Cuisine: European/Western
Ingredients: 4 large eggs (room temperature, separated); 120 grams unsalted butter (1/2 cup, room temperature); 120 grams oil (1/2 cup); 2 teaspoons vanilla extract; 300 grams granulated sugar (1 ½ cups); 350 grams all-purpose/plain flour (12.3 oz, 2 ¾ cups); 40 grams cornstarch (1.4 oz, 1/3 cup); ½ teaspoon salt; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 300 grams buttermilk (1 ¼ cups, room temperature); zest of one large orange (1 tablespoon); 100 ml freshly squeezed orange juice (3.5 oz); Zest of one large orange (1 tablespoon) [included above in cake]; 60 grams unsalted butter (1/4 cup); 100 grams granulated sugar (1/2 cup); 1 large egg (60 g); 1 large egg yolk; 150 grams granulated sugar (3/4 cup, 5.3 oz); 20 grams cocoa powder (0.7 oz, 3 tablespoons) – Dutch processed preferred; 35 grams all-purpose flour (5 tablespoons, 1.23 oz); 250 ml milk (1 cup); 200 grams unsalted butter (7.5 oz, softened); 60 grams quality dark chocolate (2 oz, melted and cooled); pinch of salt; 1 teaspoon vanilla extract; 100 grams heavy cream (3.5 oz); 100 grams semi-sweet chocolate (3.5 oz, chopped); 1 teaspoon honey (optional, for shine)

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Introduction

This Chocolate and Orange Vanilla Cake is a delightful blend of rich chocolate, zesty orange, and smooth vanilla flavors. Layered with creamy chocolate buttercream and tangy orange curd, it’s a perfect dessert for any special occasion or simply to satisfy your sweet cravings.

The image shows a three-layer cake with light yellow sponge layers and dark brown chocolate frosting between each layer. The outside is fully covered with the same chocolate frosting, which is smooth but has thick drips running down one side. On top, the cake is decorated with dried orange slices, small pieces of dark chocolate, green leaves, and yellow flowers placed around the edges. The cake sits on a shiny gold cake board on a white marbled surface with a blurred background featuring white flowers in a vase. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs (room temperature and separated)
120 grams unsalted butter (1/2 cup, room temperature)
120 grams oil (1/2 cup)
2 teaspoons vanilla extract
300 grams granulated sugar (1 ½ cups)
350 grams all-purpose/plain flour (12.3 oz, 2 ¾ cups)
40 grams cornstarch (1.4 oz, 1/3 cup)
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
300 grams buttermilk (1 ¼ cup, room temperature)
100 ml freshly squeezed orange juice (3.5 oz)
Zest of one large orange (1 tablespoon)
1 large egg (60 g)
1 large egg yolk
100 grams granulated sugar (1/2 cup)
60 grams unsalted butter (1/4 cup)
35 grams all-purpose flour (5 tablespoons, 1.23 oz)
150 grams granulated sugar (3/4 cup, 5.3 oz)
20 grams cocoa powder (0.7 oz, 3 tablespoons, dutch processed preferred)
250 ml milk (1 cup)
200 grams unsalted butter (7.5 oz)
60 grams quality dark chocolate (2 oz, melted and cooled)
Pinch of salt
100 grams heavy cream (3.5 oz)
100 grams semi-sweet chocolate (3.5 oz, chopped)
1 teaspoon honey (optional, for shine)

Instructions

Step 1: Preheat your oven to 180°C (350°F). Grease three 20 cm (8-inch) springform pans, line them with baking paper, and grease the paper as well.
Step 2: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3: Using a mixer with a paddle attachment, beat the butter and sugar on medium-high speed until creamy, about 2-3 minutes. Scrape down the bowl as needed. Add the oil, then beat in the egg yolks and vanilla extract on high speed for 1 minute.
Step 4: On low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (dry-wet-dry-wet-dry).
Step 5: Beat the four egg whites on high speed until stiff peaks form. Gently fold the egg whites into the cake batter with a rubber spatula.
Step 6: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 20 minutes to avoid overbaking.
Step 7: Let the cakes cool in the pans for 20 minutes. Then remove the springform pans and cool completely. Do not remove the baking paper yet.
Step 8: For the orange curd, combine orange zest, orange juice, butter, and sugar in a heatproof bowl set over simmering water. Stir occasionally as the butter begins to melt.
Step 9: Beat together the egg and egg yolk in a small bowl. Gradually whisk a few tablespoons of the warm orange mixture into the eggs, then return the egg mixture to the bowl. Whisk continuously for 9-10 minutes until thick and glossy, scraping the sides regularly. Cool completely and refrigerate for at least 2 hours.
Step 10: For the chocolate buttercream, melt the dark chocolate in 30-second bursts in a microwave, stirring until smooth. Let cool to room temperature.
Step 11: In a small saucepan, whisk together flour, cocoa powder, sugar, milk, and salt. Simmer over medium heat, whisking often until thickened like pudding, about 1-2 minutes. Cover with plastic wrap touching the surface to prevent a skin and cool to room temperature.
Step 12: Beat butter in a bowl until fluffy and light, about 5 minutes. Add the cooled pudding a tablespoon at a time, mixing well between additions. Beat in the melted chocolate and vanilla until smooth and fluffy.
Step 13: Level the cake layers with a cake leveler or serrated knife if needed.
Step 14: Place one cake layer on a plate. Spread one-third of the chocolate buttercream evenly, making a border. Fill the center with orange curd, being careful not to overfill. Repeat with the second layer, buttercream, and curd. Top with the final layer.
Step 15: Spread the remaining buttercream over the top and sides of the cake. Chill the cake in the fridge for about 30 minutes.
Step 16: For the chocolate ganache, place chopped semi-sweet chocolate and honey (if using) in a bowl. Heat heavy cream until it just starts to simmer, then pour over the chocolate. Let sit for 2-3 minutes, then stir until smooth and pourable.
Step 17: Using a teaspoon, apply ganache around the edges of the chilled cake to create drips, then pour and spread ganache evenly over the top.
Step 18: Refrigerate the cake, wrapped in cling film. Remove at least 30 minutes before serving to soften slightly.

Tips & Variations

Use room temperature ingredients for smoother batter and better volume.
For a more intense orange flavor, add an extra teaspoon of orange zest to the batter.
Replace buttermilk with regular milk plus a teaspoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Use high-quality dark chocolate for the buttercream and ganache for best flavor.
Let the cake layers cool completely before assembling to avoid melting the buttercream or curd.

Storage

Store the cake covered in the refrigerator for up to 4 days. For best texture and flavor, let the cake sit at room temperature for about 30 minutes before serving. Leftover slices can be wrapped tightly and frozen for up to 2 months; thaw in the fridge overnight.

How to Serve

A three-layer yellow cake with light texture is covered in smooth dark chocolate frosting between each layer and all around the outside. The top has dark chocolate dripping down the sides and is decorated with thin dried orange slices, dark chocolate pieces, light green leaves, and bright yellow flowers. The cake sits on a golden board placed on white parchment over a wooden cutting board, set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers, orange curd, and chocolate buttercream can all be prepared a day or two in advance. Assemble the cake on the day you plan to serve for the freshest taste.

Can I substitute the orange juice with another fruit juice?

While orange juice provides a unique citrus flavor, you can experiment with lemon or grapefruit juice for a different twist. Keep in mind the flavor and sweetness will change accordingly.