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 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; Zest of 1 large orange; 1 cup heavy cream; 8 ounces semi-sweet chocolate chips; 1 teaspoon orange extract

Highlighted under: Simple Baking Favorites

I absolutely love baking this Chocolate Orange Sheet Cake! The combination of rich chocolate and vibrant orange zest creates a dessert that is both indulgent and refreshing. As I whip up the batter, the aroma fills my kitchen, making it hard to resist sneaking a taste. This cake is perfect for gatherings, and its easy preparation means I can get it in the oven in no time. Plus, the joy of icing it with creamy ganache is a highlight I look forward to every time!

Created by

Pippa Lawson

Last updated on 2026-01-05T18:57:34.900Z

When I first combined chocolate and orange, I was amazed at how the flavors danced together. The addition of freshly grated orange zest elevates the chocolate cake from ordinary to extraordinary. One tip I've learned is to fold the zest gently into the batter at the end – it enhances the cake's texture and retains the zingy flavor.

Serving this cake at celebrations is always a hit! I love to decorate it with a light dusting of powdered sugar and a sprinkle of orange peel for a visual and flavorful pop. Each bite is a delightful experience that keeps everyone coming back for more!

        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

      

Understanding the Ingredients

The key to a moist and flavorful Chocolate Orange Sheet Cake lies in the quality of cocoa powder and fresh orange zest. Using a high-quality unsweetened cocoa powder will enhance the chocolate flavor, while freshly grated orange zest adds a vibrant, aromatic element that brightens the cake. If you're in a pinch, you can substitute a smaller amount of orange extract for the zest, but fresh zest delivers a more pronounced flavor. Remember, the zest must be finely grated to prevent any large bitter pieces from disrupting the cake's texture.

The choice of oil is also important in this recipe. Vegetable oil keeps the cake moist without adding too much flavor, and it contributes to the cake’s tender crumb. For a healthier or different flavor alternative, you can swap in applesauce for half of the oil or use melted coconut oil. Both substitutions keep the cake moist while imparting unique undertones.

Baking Tips and Techniques

When mixing the batter, it's crucial not to overmix after adding the boiling water and zest. Gently folding these ingredients in helps maintain the cake's light texture, as over-mixing can develop the gluten in the flour, resulting in a denser cake. The batter will be thin – this is expected, allowing for the perfect rise during baking. Keep an eye on the cake as it bakes; a few golden edges will form, and a toothpick inserted in the center should come out clean when done.

For the ganache, it’s essential to let the heavy cream simmer just until bubbles form at the edges – do not allow it to boil, as this could cause the chocolate to seize when combined. After pouring the hot cream over the chocolate chips, let it sit before stirring; the heat will melt the chocolate perfectly, resulting in a glossy ganache. For a unique twist, you can also add a pinch of sea salt to balance the sweetness, enhancing the overall depth of flavor.

Ingredients

Gather these ingredients to get started:

For the Cake

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Zest of 1 large orange

For the Ganache

1 cup heavy cream
8 ounces semi-sweet chocolate chips
1 teaspoon orange extract

Instructions

Follow these steps to make your delicious Chocolate Orange Sheet Cake:

Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add Wet Ingredients

Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes. Then, carefully stir in the boiling water and orange zest until smooth.

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. Let it cool completely.

Prepare the Ganache

In a saucepan, bring the heavy cream to a simmer. Pour over the chocolate chips in a bowl. Let sit for a few minutes, then stir until smooth. Add orange extract and mix well.

Frost Cakes

Once the cake has cooled, pour the ganache over the top and spread it evenly. Let it set before slicing.

Pro Tips

For an extra burst of flavor, try adding more orange zest or a splash of orange juice into the cake batter. If you prefer a stronger chocolate flavor, you can substitute dark chocolate chips for the semi-sweet ones.

Storage and Make-Ahead Tips

Once your Chocolate Orange Sheet Cake is assembled and frosted, you can store it in the refrigerator for up to five days. Cover it tightly with plastic wrap to prevent it from drying out or absorbing any fridge odors. While the ganache can harden, warming individual slices in the microwave for about 10–15 seconds will make it wonderfully gooey again just before serving!

If you wish to prepare this cake in advance, you can bake the cake layer separately and freeze it. After cooling, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. On the day you wish to serve, simply thaw it at room temperature for a couple of hours and then frost with fresh ganache just before serving to maintain the best texture.

Serving Suggestions and Variations

This cake can stand beautifully on its own, but serving it with a scoop of vanilla ice cream or a dollop of whipped cream adds a delightful contrast in texture and flavor. Drizzle more orange zest over the top for a fresh touch or mix in some candied orange peel into the ganache for an extra citrusy punch. Another variation is to add a sprinkle of sea salt on top of the ganache – it beautifully complements the chocolate and orange.

For a more festive presentation, try layering the cake with orange-infused whipped cream in between and top with chocolate shavings. This enhances the flavor profile and transforms it into an elegant dessert perfect for celebrations, making it visually appealing as well as delicious.

Questions About Recipes

→ Can I use a different frosting?

Absolutely! Cream cheese frosting or a simple chocolate buttercream would also be delicious.

→ How can I store leftovers?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Thaw in the refrigerator before serving.

→ What can I serve with it?

This cake pairs wonderfully with whipped cream, vanilla ice cream, or a cup of coffee.