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Cake iced using chocolate butter cream with chocolate and orange ruffles around the edge and stripes on the side

Chocolate Orange Cake

Beautifully simple chocolate orange cake
Prep Time 10 mins
Cook Time 20 mins
Icing Time 20 mins
Total Time 50 mins


For the cake

  • 200 g golden caster sugar
  • 200 g unsalted butter
  • 4 large eggs
  • 200 g self raising flour
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 orange grated zest only
  • 2 tbsp milk

For the buttercream

  • 125 g unsalted butter at room temperature
  • 400 g icing sugar sifted
  • 3-4 tbsp milk
  • 3 tbsp cocoa powder (optional) sifted
  • 1 tsp vanilla extract (optional)
  • food colouring (optional)


For the cake

  • Pre-heat the oven to 190C/170C fan/gas mark 5. Grease and line two 20cm round cake tins.
  • Beat together the golden caster sugar and butter until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the orange zest and milk.
  • Sift in the flour, baking powder and cocoa powder and then gently fold into the mixture.
  • Divide evenly between the two cake tins and then bake for 20 minutes (or until a skewer inserted into the centre comes out clean).

For the buttercream

  • Beat the butter for a few minutes until light and fluffy.
  • Gradually sift in the icing sugar and continue beating after each addition.
  • Mix in either the cocoa powder or vanilla extract, along with any food colourings you would like to use.


Depending on how you plan to decorate your cake, you might need to make two batches of icing. The single batch should cover and fill the whole cake with a thin layer buttercream. Or it will give you a thick filling and thick layer on top, leaving the sides bare. I made two batches to ensure I had enough for the ruffles on top. For the second batch, I substituted the cocoa powder for a teaspoon of vanilla extract and some food colouring paste.
Keyword cake, chocolate, orange