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Chocolate Orange Cake

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 30 min
  • Yield: 12 servings
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2 tablespoons unsalted butter, softened

1/2 cup plus 1 tablespoon unsweetened cocoa powder 

3 cups all-purpose flour 

1 1/2 cups granulated sugar 

2 teaspoons baking soda 

1 teaspoon salt 

1 teaspoon ground cinnamon 

2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest

3/4 cup mayonnaise 

2 tablespoons balsamic vinegar 

1 teaspoon vanilla extract 

Chocolate Glaze:

1 cup confectioners' sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons freshly squeezed orange juice 


Special equipment:
a Bundt pan
  1. For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
  2. In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
  3. For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

Cook’s Note

You can substitute 2/3 cup plain Greek yogurt for the mayonnaise.