Irresistible Chocolate‑Orange Glaze Cake Recipe

Let me paint the picture: rich, fudgy chocolate cake with a glossy citrus glaze that zings across your tongue. Now imagine it came from your oven.

I’ve been baking versions of this chocolate-orange cake since I could see over the kitchen counter. My grandmother made a killer orange pound cake, and we’d zest citrus together every holiday season—her trick was to always smell the zest. If it didn’t punch you in the face with fragrance, she’d toss it and start over. This chocolate-orange glaze cake? It’s my modern take on her magic. And trust me, it’s a keeper.

Why You’ll Love This Recipe

Easy to Make even for Beginners

• No fancy mixers or chef hats needed.
• One bowl for dry, one for wet. That’s it.
• Bakes fast, cools fast, and makes you look like a pro.

Balanced Chocolate‑Citrus Flavor

• Deep, rich cocoa flavor meets sharp, fresh orange.
• The citrus lightens things up—so it’s not just sweet, it’s bright.

Visually Appealing with Glossy Glaze

• That mirror-like drizzle? Pure cake couture.
• Makes a simple bake look like a pâtisserie special.

Versatile for All Occasions

• Birthday? Check.
• Sunday brunch? Absolutely.
• Tuesday night because you need cake? Always yes.

Ingredients for the Ultimate Chocolate-Orange Glaze Cake

Main Cake Ingredients:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¾ cup granulated sugar
• 1 ½ tsp baking powder
• 2 large eggs (room temperature)
• ½ cup unsalted butter (melted and slightly cooled)
• Zest of 1 large orange
• ⅓ cup fresh orange juice
• ½ cup dark chocolate chips

For the Glaze:

• 1 cup powdered sugar
• 3–4 tbsp heavy cream

All quantities listed again in the printable recipe card below.

How to Make the Best Chocolate-Orange Glaze Cake (Step-by-Step)

1. Preheat Oven – 350°F (175°C), Prep the Cake Pan

• Start by preheating your oven to 350°F (175°C). You want it fully hot when the batter goes in—baking in a cold oven = sad, flat cake.
• Prep your pan: Use an 8″ round or square pan. Grease it thoroughly with butter or nonstick spray, then line the bottom with parchment paper.
• Why parchment? It prevents sticking and gives you that clean, confident lift-out after baking.

2. Mix Dry Ingredients – Flour, Cocoa, Sugar, Baking Powder

• In a large mixing bowl, sift together:
  
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ cup granulated sugar
  • 1½ tsp baking powder
• Sift. Always. Cocoa powder tends to clump, and those lumps will not disappear in the batter. Sifting also adds air for better texture.
• Whisk it lightly after sifting to make sure everything’s evenly combined.

3. Mix Wet Ingredients – Eggs, Melted Butter, Orange Juice, Zest

• In a separate bowl, crack in 2 large eggs (room temperature) and whisk until slightly frothy—about 30 seconds.
• Slowly add ½ cup of melted, cooled butter. It should be warm, not hot—hot butter can scramble your eggs.
• Stir in ⅓ cup of fresh orange juice and the zest of 1 large orange.
• Pro tip: Zest before juicing. It’s nearly impossible to zest a squeezed orange without slipping and swearing.

4. Combine Wet & Dry – Mix Gently, Avoid Overmixing

• Make a well in the center of your dry mix and pour the wet mixture into it.
• Use a spatula or wooden spoon to fold the two together. Start from the outside and fold toward the center.
• Mix until just combined—no dry streaks, but stop as soon as it looks uniform.
• Why stop here? Overmixing develops gluten, and gluten gives you chewy bread—not tender cake.

5. Add Chocolate Chips – Fold In

• Gently fold in ½ cup of dark chocolate chips. Don’t stir vigorously—fold like you’re tucking them in.
• This keeps the batter light and fluffy while distributing chips evenly.
• If chips tend to sink in your bakes, toss them in a teaspoon of flour first—it helps suspend them in the batter.

6. Bake – 25–30 Minutes, Toothpick Test for Doneness

• Pour the batter into your prepared pan, smoothing the top with a spatula.
• Bake on the center rack for 25–30 minutes. Every oven’s different, so start checking at 25.
• Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), you’re golden.
• Don’t overbake! Chocolate cake dries out fast. That toothpick test is your lifeline.

7. Glaze – Mix Powdered Sugar and Cream, Drizzle After Cake Cools

• Let the cake cool completely on a wire rack before glazing. Glazing a warm cake = sad runoff.
• In a small bowl, whisk together:
  • 1 cup powdered sugar
  • 3–4 tablespoons heavy cream
• You’re looking for a pourable consistency—thick enough to coat a spoon, thin enough to drizzle.
• Need more gloss? Microwave the glaze for 5 seconds. It’ll pour smoother and set shinier.
• Drizzle generously over the top, letting it cascade naturally down the sides. For extra flair, do a second drizzle once the first sets slightly.

You Must Know

This isn’t just a dessert—it’s a power move.
It says, “Yeah, I baked. Yeah, it’s incredible.”
From beginner to seasoned baker, this cake hits every mark: easy, elegant, and it delivers. Honestly? You’ll make it once, then be “the chocolate-orange cake person” in your circle. Own it.

Perfecting the Cooking Process

• Room-temp eggs: Cold eggs can curdle the batter. Let them chill out on the counter first.
• Zest properly: Use a microplane, not a cheese grater. You’re after that fragrant outer skin, not the bitter white stuff.
• Don’t peek: Resist opening the oven door early. You’ll drop the temp and mess with the rise.
• Cool before glazing: This one’s non-negotiable. Warm cake + glaze = puddle.

Add Your Touch

Wanna freestyle a little? Here’s how:

• Nuts: Toss in a handful of chopped almonds or hazelnuts for crunch.
• Zest swap: Lemon zest instead of orange gives it a new zing.
• Salted caramel drizzle: On top of or instead of the glaze? Yes and yes.
• Boozy version: A tablespoon of orange liqueur in the glaze? Classy move.

Storing & Reheating

• Room temp: 2–3 days in an airtight container.
• Fridge: Up to a week, but bring it to room temp before serving. Cold cake is sad cake.
• Freezer: Wrap slices in plastic wrap and foil, freeze up to 3 months.
• Reheating: Room temp is best, or 5 minutes at 300°F to bring it back to life.

Chef’s Helpful Tips

• Always sift your cocoa powder—lumps kill the vibe.
• Let the glaze set for 10–15 minutes before slicing to avoid a gooey mess.
• If you want super clean glaze drips, use a piping bag or a spoon with precision.
• Baking in a loaf pan? Add 5–10 minutes to the bake time. Watch it like a hawk.

Related and More Irresistible Chocolate-Orange Glaze Cake Recipe

• Try this moist healthy chocolate zucchini cake for a veggie-packed twist.
• Craving more chocolate? These banana chocolate chip cookies are a must.
• Love fruity cakes? Check out the bourbon peach upside-down cake.

FAQs About Chocolate-Orange Glaze Cake

Make This Chocolate-Orange Glaze Cake Yours

There it is: a rich, punchy, citrus-kissed chocolate cake that’s almost too easy. It’s the kind of bake that earns gasps, even though you barely broke a sweat. Try it once, then put your own spin on it. Add nuts, booze, berries—go wild.

And hey, if you bake it and love it, share your creation. Let’s make the world a little more glazed and chocolatey.
Want more recipes like this? Visit my Pinterest page for baking ideas, kitchen tips, and sweet inspiration!

Irresistible Chocolate‑Orange Glaze Cake Recipe

Print Recipe

Rich, fudgy chocolate cake meets zesty citrus glaze in this show-stopping, easy-to-make dessert that will make you the go-to cake person in your circle.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¾ cup granulated sugar
• 1 ½ tsp baking powder
• 2 large eggs (room temperature)
• ½ cup unsalted butter (melted and slightly cooled)
• Zest of 1 large orange
• ⅓ cup fresh orange juice
• ½ cup dark chocolate chips
• 1 cup powdered sugar
• 3–4 tbsp heavy cream

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8″ round or square pan with parchment paper.
2. Sift together flour, cocoa powder, sugar, and baking powder in a large bowl.
3. In another bowl, whisk eggs, then slowly add melted butter. Stir in orange juice and zest.
4. Pour wet ingredients into dry. Fold gently until just combined.
5. Fold in dark chocolate chips.
6. Pour into prepared pan and smooth the top. Bake for 25–30 minutes. Check with a toothpick—look for moist crumbs, not wet batter.
7. Let cake cool completely on a wire rack.
8. Whisk powdered sugar and heavy cream until pourable. Drizzle glaze over cooled cake and let set before serving.

Notes

Zest your orange before juicing. Sift your cocoa. Let the cake cool completely before glazing for best results. Add nuts or orange liqueur for a personal touch.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 28g
• Sodium: 140mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 65mg

Keywords: chocolate, orange, glaze, cake, dessert, citrus, easy, baking