Zesty orange and rich chocolate come together in every irresistible bite of this Spiced Orange Cake with Dark Chocolate Buttercream. Swirled batters bake into beautiful layers, while a decadent chocolate buttercream ties it all together.
Spiced Orange Cake with Dark Chocolate Buttercream
Makes 1 (8-inch) cake
Ingredients
- 1 (13.25-ounce) box spice cake mix
- 2 cups whole milk, divided
- 1 cup unsalted butter, melted and divided
- 6 large eggs, divided
- 1 tablespoon lightly packed orange zest
- 1 (13.25-ounce) box chocolate fudge cake mix
- Dark Chocolate Buttercream (recipe follows)
- Garnish: mandarin orange wedges, cinnamon sticks
Instructions
- Preheat oven to 350°. Lightly spray 3 (8-inch) round cake pans with baking spray with flour. Line pans with parchment paper.
- In a medium bowl, stir together spice cake mix, 1 cup milk, ½ cup melted butter, 3 eggs, and orange zest until just combined.
- In another medium bowl, stir together chocolate cake mix, remaining 1 cup whole milk, remaining ½ cup melted butter, and remaining 3 eggs until just combined.
- Alternately spoon batters into prepared pans. Using a knife, swirl batters in a zigzag pattern.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes. Let cool completely in pans on wire racks.
- Remove from pans, and level cooled cakes if desired. Spread Dark Chocolate Buttercream between layers and on top and sides of cake. Garnish with oranges and cinnamon sticks, if desired.
Dark Chocolate Buttercream
Makes about 6 cups
Ingredients
- 1½ cups unsalted butter, softened
- 1½ cups Dutch process cocoa powder
- 5¾ cups confectioners’ sugar, sifted
- ¾ cup plus 2 tablespoons heavy whipping cream
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cocoa at low speed until well combined. Add confectioners’ sugar, 1 cup at a time, alternately with cream, 1 tablespoon at a time, beating just until combined after each addition. Add salt and vanilla. Increase mixer speed to medium-high, and beat until smooth, about 1 minute. Increase mixer speed to high, and beat until soft and spreadable. Reduce mixer speed to low, and beat for 1 to 2 minutes to release any air bubbles. Use immediately, or cover with plastic wrap, pressing wrap directly onto surface of buttercream, until ready to use.
