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 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; Zest of 1 orange; 1/2 cup fresh orange juice; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup whole milk; 1 teaspoon vanilla extract; Zest of 1 orange (for garnish)

Highlighted under: Oven Ideas

I absolutely love making this chocolate orange sheet cake! The combination of rich chocolate and bright orange zest creates a delightful flavor profile that instantly lifts my spirits. Whenever I've served this cake at gatherings, I've received countless compliments on the delicious moistness and the perfect balance of sweetness. It’s a straightforward recipe that requires minimal prep time, making it perfect for any occasion, whether it's a casual family dinner or a festive celebration. Trust me, once you taste a slice, you'll be hooked!

Created by

Verity Langdon

Last updated on 2026-01-05T17:42:34.679Z

When I first experimented with chocolate and orange together, I was amazed at how well they complemented each other. The chocolate provides a rich backdrop while the orange zest brightens the flavor. I found that using fresh orange juice instead of bottled juice made a significant difference in taste, giving a natural acidity and freshness that elevates the entire cake.

One of my favorite tips is to let the cake cool completely before frosting it. By doing this, I achieve a smooth and perfect frosting layer that doesn't slide off. Additionally, I love topping it with a sprinkle of orange zest, which not only looks beautiful but also enhances the fresh citrus notes.

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

The Magic of Chocolate and Orange

The combination of chocolate and orange is a classic pairing that elevates desserts to a new level. The richness of the unsweetened cocoa powder in this cake forms a deep, layered flavor, while the fresh orange zest adds brightness and complexity. Zest is important here; it carries the aromatic oils that interact with the chocolate, enhancing the overall taste profile. Be sure to use a microplane or fine grater to achieve the best results, as larger pieces can create an unappealing texture in your cake.

Incorporating the orange juice contributes moistness and a touch of acidity, balancing the sweetness of the granulated sugar. When measuring the juice, ensure you’re using freshly squeezed for the best flavor. Bottled orange juice often contains preservatives that can dull the flavor, compromising the cake's delightful blend of richness and brightness. This balance is key to achieving that melt-in-the-mouth creamy texture.

Baking and Frosting Techniques

Baking the cake at 350°F (175°C) creates a perfect environment for it to rise evenly, resulting in a moist interior and a light crumb. It’s essential to monitor the baking time closely; ovens can vary, so start checking for doneness around the 25-minute mark. Insert a toothpick in the center — if it comes out with a few moist crumbs, the cake is perfect. Avoid overbaking, which can lead to dryness and a less enjoyable texture.

When it comes to frosting, achieving a smooth and creamy consistency is crucial. If your frosting appears too thick, add a little more milk, one tablespoon at a time, until you reach your desired texture. Conversely, if it's too runny, add more powdered sugar gradually. The ideal frosting should spread easily while still holding its shape when applied to the cake. A nice touch to finish off your cake is to sprinkle a bit of orange zest on top, which not only enhances its appearance but also adds an extra burst of citrus aroma.

Ingredients

Gather the following ingredients before you begin:

Ingredients for Chocolate Orange Sheet Cake

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Zest of 1 orange
1/2 cup fresh orange juice

Ingredients for Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract
Zest of 1 orange (for garnish)

Make sure to measure your ingredients accurately for the best results.

Instructions

Follow these steps to make your chocolate orange sheet cake:

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until fully combined.

Incorporate Boiling Water

Carefully stir in the boiling water (the batter will be thin). Add the orange zest and juice, mixing until just combined.

Bake the Cake

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

Cool and Frost

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Once cooled completely, prepare the frosting.

Prepare the Frosting

In a medium bowl, cream the butter, then add cocoa powder, powdered sugar, milk, and vanilla extract. Beat until smooth and creamy.

Frost the Cake

Spread the frosting over the cooled cake. Garnish with additional orange zest if desired.

Enjoy your delicious homemade chocolate orange sheet cake!

Pro Tips

For an extra punch of orange flavor, consider adding a splash of orange liqueur to the frosting.

Storage 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 need to store it longer, wrapping individual slices in plastic wrap and placing them in the freezer is a great option. This allows you to enjoy a slice whenever you crave something sweet without compromising flavor or texture. Just be sure to let it thaw in the fridge overnight for the best results.

If you're planning to frost your cake ahead of time, it’s best to wait until just before serving. Frosting can sometimes soften, absorbing moisture from the cake. If you do frost it in advance, use a room-temperature cake to help reduce condensation and maintain the frosting's integrity. For even better flavor, consider refrigerating the frosted cake for 30 minutes to set the frosting before serving.

Customizing Your Cake

This recipe offers a fantastic base to customize your cake to suit your tastes. For an added crunch, consider folding in a cup of semi-sweet chocolate chips or chopped nuts into the batter. This will bring an unexpected texture and enhance the chocolate flavor. You might also experiment with using dark chocolate cocoa powder for a richer chocolate taste, or even swap out the orange zest for another citrus like lemon for a different citrus twist.

If you're looking to make the recipe gluten-free, you can replace the all-purpose flour with a gluten-free flour blend. Ensure you add an appropriate binding agent, like a tablespoon of xanthan gum to help the cake maintain its structure. This way, you can accommodate dietary restrictions while still enjoying the decadent flavors of this chocolate orange sheet cake!

Questions About Recipes

→ Can I use gluten-free flour in this recipe?

Yes, you can substitute the all-purpose flour with a gluten-free blend, but make sure it is designed for baking.

→ How should I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 2 months.

→ What can I substitute for eggs if needed?

You can use unsweetened applesauce or a flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) as an egg substitute.