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Ina Garten Chocolate Orange Cake Recipe

Ina Garten Chocolate Orange Cake Recipe

If you’re a fan of chocolate and citrus flavors, Ina Garten’s Chocolate Orange Cake is a match made in heaven!

I love how this cake always turns out moist and flavorful, thanks to the addition of buttermilk and orange juice.

Make sure to zest the orange finely – it really helps to distribute the citrus flavor evenly throughout the batter.

I always use high-quality chocolate chunks for the best results.

This recipe is simpler than it seems, and the results are simply delicious!

How to Make Ina Garten Chocolate Orange Cake

Ingredients

  • 1 cup Butter (softened)
  • 1 ¾ cups Sugar
  • 4 Eggs
  • 1 tbsp Orange Zest
  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ cup Fresh Orange Juice
  • ¾ cup Buttermilk
  • 1 cup Cocoa Powder
  • 2 tsp Vanilla Extract

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F.

Butter and flour a 10-inch Bundt pan to prevent sticking.

Step 2:

In a large mixing bowl, beat the softened butter and sugar until fluffy and pale, about 5 minutes.

Mix in the eggs one at a time, ensuring each egg is well incorporated before adding the next.

Add the orange zest and mix well.

Step 3:

In another bowl, sift together the flour, baking powder, baking soda, cocoa powder, and salt.

Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk and orange juice.

Mix until just combined.

Add vanilla extract and stir briefly.

Step 4:

Pour the batter into the prepared Bundt pan.

Tap the pan gently on the counter to remove any air bubbles.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Step 5:

Allow the cake to cool in the pan for 10 minutes.

Carefully invert the cake onto a wire rack to cool completely before serving.

Tips and Tricks for Making This Recipe

ina garten chocolate orange cake slice

Use Fresh Orange Zest

Fresh orange zest adds a fragrant and citrusy flavor to the cake.

Use a microplane or fine grater to zest the orange carefully without reaching the bitter white pith.

Don’t Overmix Batter

Overmixing the batter can lead to a dense cake.

Mix just until the ingredients are combined and the batter looks smooth.

Check Cake Doneness

Check the cake doneness by inserting a toothpick into the center.

If it comes out clean or with a few moist crumbs, the cake is done.

Avoid opening the oven door frequently to maintain the temperature.

Cool Completely Before Serving

Allow the cake to cool completely before slicing to let the flavors settle and to make slicing easier.

Cooling helps to prevent the cake from crumbling.

Store Properly

Store any leftover cake in an airtight container at room temperature for up to three days.

This keeps the cake moist and flavorful.

Following these steps and tips will help you achieve a delicious Ina Garten Chocolate Orange Cake that’s perfect for any occasion!

What to Serve with Ina Garten Chocolate Orange Cake

Your Ina Garten Chocolate Orange Cake will shine alongside some delightful accompaniments!

Fresh Berries

A bowl of fresh berries is one of my favorite accompaniments for chocolate orange cake.

The tartness of raspberries, strawberries, and blackberries really balances the rich flavors of the cake.

Vanilla Ice Cream

Vanilla ice cream is a classic pairing that works beautifully with the cake.

The creamy, cold ice cream provides a delightful contrast in texture and temperature.

Whipped Cream

A dollop of freshly whipped cream elevates the dessert experience.

It’s light, airy, and adds just the right amount of sweetness without overpowering the cake.

Citrus Salad

A refreshing citrus salad is an unexpected but wonderful pairing.

Combine segments of orange, grapefruit, and a drizzle of honey for an invigorating side.

Spiced Nuts

Roasted spiced nuts bring a crunchy texture that complements the softness of the cake.

Think cinnamon, nutmeg, and a touch of cayenne for a mix that surprises and delights.

Espresso or Dark Coffee

A strong espresso or dark coffee pairs excellently with the cake.

The bitterness of the coffee perfectly contrasts with the sweet and tangy cake flavors.

Mascarpone Cream

Mascarpone cream mixed with a hint of orange zest adds a creamy and tangy element.

It’s rich, smooth, and marries well with the chocolate and orange notes of the cake.

Variations and Substitutions

You can have a lot of fun experimenting with different flavors and ingredients in this chocolate orange cake!

Chocolate Types

Switching out the chocolate chunks for white chocolate or dark chocolate chips can change the flavor profile significantly.

Pan Options

Use different pans!
Try mini-loaf pans for individual servings or a standard loaf pan if you don’t have a Bundt pan.

Citrus Twists

You can swap the orange zest and juice for lemon or lime for a different citrus twist.

Flour Alternatives

If you’re gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour.

Sweeteners

Try using honey or maple syrup instead of white sugar for a unique taste and added moisture.

Dairy-Free

Replace the butter and buttermilk with vegan alternatives like coconut oil and almond milk to make it dairy-free.

Get creative and make this cake your own!

How to Store Leftover Ina Garten Chocolate Orange Cake

Wrapping the Cake

Wrap your leftover chocolate orange cake in plastic wrap.

Make sure the wrap is tight around the cake to prevent moisture loss.

If you prefer, you can use aluminum foil instead.

Using Airtight Containers

Place the wrapped cake in an airtight container.

This will help keep the cake fresh and prevent any odors from the fridge affecting the taste.

Make sure the container is large enough to avoid squishing the cake.

Refrigeration Tips

Store your cake on the top shelf of your refrigerator.

The top shelf maintains a stable temperature which helps preserve the cake longer.

Avoid putting the cake in the door or near the back where temperatures can fluctuate.

Common Mistakes to Avoid

Using the Wrong Pan Size

Make sure to use the correct pan size specified in the recipe! Using a pan that’s too large or too small can affect cooking time and cake texture.

An 8-inch square or round pan is different from a 10-inch Bundt pan, and they are not interchangeable.

Overmixing the Batter

Be careful not to overmix the batter.

Once you combine the wet and dry ingredients, mix just until they are combined.

Overmixing can lead to a dense, tough cake rather than a light, airy one.

Ignoring Ingredient Temperatures

It’s important to use ingredients at the right temperature.

Butter should be room temperature for easy creaming with sugar.

Eggs should also be at room temperature to mix in smoothly.

Cold ingredients can cause the batter to curdle, affecting the final texture.

ina garten chocolate orange cake recipe hdr

Ina Garten Chocolate Orange Cake Recipe

If you're a fan of chocolate and citrus flavors, Ina Garten's Chocolate Orange Cake is a match made in heaven!
I love how this cake always turns out moist and flavorful, thanks to the addition of buttermilk and orange juice.
Make sure to zest the orange finely – it really helps to distribute the citrus flavor evenly throughout the batter.
I always use high-quality chocolate chunks for the best results.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Servings: 12

Ingredients

  • 1 cup Butter softened
  • 1 ¾ cups Sugar
  • 4 Eggs
  • 1 tbsp Orange Zest
  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ cup Fresh Orange Juice
  • ¾ cup Buttermilk
  • 1 cup Cocoa Powder
  • 2 tsp Vanilla Extract

Instructions

  • Preheat your oven to 350°F.
  • Butter and flour a 10-inch Bundt pan to prevent sticking.
  • In a large mixing bowl, beat the softened butter and sugar until fluffy and pale, about 5 minutes.
  • Mix in the eggs one at a time, ensuring each egg is well incorporated before adding the next.
  • Add the orange zest and mix well.
  • In another bowl, sift together the flour, baking powder, baking soda, cocoa powder, and salt.
  • Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk and orange juice.
  • Mix until just combined.
  • Add vanilla extract and stir briefly.
  • Pour the batter into the prepared Bundt pan.
  • Tap the pan gently on the counter to remove any air bubbles.
  • Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes.
  • Carefully invert the cake onto a wire rack to cool completely before serving.

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