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 cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; Zest of 1 large orange; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/4 cup cocoa powder; 1/4 cup heavy cream; 1 tsp vanilla extract; Zest of 1 orange

Highlighted under: Sweet Baking Favorites

I absolutely love making this Chocolate Orange Sheet Cake whenever I have a gathering or a sweet craving. The combination of rich chocolate and the fresh brightness of orange zest creates a deliciously unique flavor that I just can't resist. It’s simple to prepare and fills the kitchen with an inviting aroma. Plus, this sheet cake is perfect for sharing with friends and family. I promise it will be the star of any dessert table!

Created by

Lauren Mitchell

Last updated on 2026-01-05T17:29:34.790Z

When I first tried making a chocolate cake infused with orange, I was pleasantly surprised by how well the two flavors complemented each other. The key to achieving that perfect balance is using fresh orange zest, which enhances the chocolate's richness without overpowering it. I learned that gently folding in the dry ingredients helps to maintain the cake's light, airy texture.

Another tip that works wonders is allowing the cake to cool completely before frosting it. This prevents the frosting from melting and makes for a beautifully layered dessert. Once served, I often watch as friends and family dive in, enthused by that delightful fusion of flavors!

        Why You'll 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 Importance of Incorporating Boiling Water

In this Chocolate Orange Sheet Cake, adding boiling water to the batter serves a specific purpose that enhances the final product. It helps bloom the cocoa powder, releasing its deeper flavors and ensuring that the chocolate flavor is rich and pronounced. This technique also hydrates the dry ingredients, yielding a moist and tender crumb. Make sure to gradually mix in the water while the mixer is running to ensure even distribution and avoid splattering.

If you find that the batter seems too thin after adding the boiling water, don’t worry! This thin consistency is actually beneficial, as it allows steam to form during baking, creating a light and fluffy texture. Your cake will rise beautifully and have that delightful melt-in-your-mouth quality that everyone enjoys.

Choosing the Right Frosting

The frosting for this cake is a delightful combination of creamy butter and rich cocoa, balanced with the citrusy brightness from the orange zest. This balance not only enhances the overall flavor profile but also complements the authentic chocolate taste. When mixing your frosting, ensure that the butter is at room temperature; this will help you achieve a smooth, airy texture without any lumps.

For a slightly different take, consider swapping out some of the heavy cream for sour cream. This substitution will give your frosting a tangy edge, adding an interesting layer to the cake’s flavor. Just remember to adjust the sweetness slightly, as the sour cream can lend a more subtle sweetness compared to heavy cream.

Storage and Serving Suggestions

Once your Chocolate Orange Sheet Cake is frosted and cooled, it can be stored covered at room temperature for up to three days. If you want to keep it longer, consider refrigerating it, where it will last for about a week. Just make sure to let it come to room temperature before serving; this will revive the amazing flavors and textures that make this cake so pleasing.

For an equally enjoyable serving experience, I love pairing this cake with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess of both complements the rich chocolate and citrus notes perfectly. If you’re feeling adventurous, you can even drizzle some melted dark chocolate over the top for an indulgent finish!

Ingredients

For the Cake

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

For the Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/4 cup cocoa powder
1/4 cup heavy cream
1 tsp vanilla extract
Zest of 1 orange

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.

Mix Dry Ingredients

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients and mix on medium speed until well combined.

Incorporate Boiling Water

Slowly add boiling water to the batter and mix until smooth. The batter will be thin.

Add Orange Zest

Gently fold in the orange zest until evenly distributed.

Bake the Cake

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

Cool and Frost

Allow the cake to cool completely before preparing the frosting. For the frosting, beat the butter until creamy, then gradually add powdered sugar and cocoa powder, alternating with heavy cream. Mix in the orange zest.

Decorate

Spread the frosting evenly over the cooled cake and decorate as desired.

Pro Tips

For an extra burst of flavor, try adding a splash of fresh orange juice to the cake batter. You can also customize the frosting by adding a little vanilla extract or even some melted chocolate for a richer taste.

Key Ingredient Notes

The use of whole milk in this recipe plays a crucial role in achieving a moist cake with a tender crumb. Milk adds richness and helps develop the cake's structure, allowing it to rise while ensuring a soft texture. If you're aiming for a dairy-free version, almond milk can be a suitable substitute, though it may slightly alter the flavor profile.

Orange zest is essential in this cake as it provides a natural burst of flavor without any added acidity. Be sure to use fresh oranges for zesting, as the oils in the fresh peel contribute to a more vibrant taste. Avoid using dried zest, as it lacks the essential oils that enhance the cake's flavor.

Troubleshooting Baking Issues

If you notice that your cake is sinking in the middle as it cools, it could be due to underbaking. Make sure to conduct the toothpick test at the 30-minute mark and check for moist but clean results. If necessary, extend your baking time in small increments of 2-3 minutes until fully cooked.

On the other hand, if the edges of your cake appear overdone while the center is still not cooked, it might be an issue with your oven temperature being too high. An oven thermometer can help you determine the accuracy of your oven’s temperature, ensuring even baking across the entire cake.

Scaling the Recipe

If you want to scale this recipe for a larger gathering, you can double the ingredients, but make sure to use a larger pan or multiple pans. Adjust the baking time accordingly, as larger cakes or multiple layers may require additional baking time to ensure that they are cooked thoroughly. Always keep an eye on the cakes and use the toothpick method to test for doneness.

For a smaller portion, you can halve the recipe and use an 8-inch square pan instead of a sheet cake pan. This will yield a thicker cake that’s perfect for a more intimate dessert experience. Just remember to monitor the baking time closely, as a smaller cake will cook faster than a larger one.

Questions About Recipes

→ Can I use a different type of citrus fruit?

Yes, lemon or lime zest can also work well in this recipe for a different flavor profile.

→ How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Absolutely! You can freeze the un-frosted cake for up to 3 months. Just wrap it tightly in plastic wrap.

→ What can I use instead of eggs?

You can substitute the eggs with flaxseed meal mixed with water or use applesauce for an egg-free version.