You’ll love this decadent chocolate orange cake–it’s like a terry’s chocolate orange, but in cake form!
Yes, you can make a stunning chocolate orange cake using a cake mix and canned frosting! Let me show you how!
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Have you ever had a Terry’s Chocolate Orange? These sweet treats are common in stores around the Christmas holidays, and they are one of my favorites!
Or maybe you’ve had a chocolate truffle with orange filling, which is the perfect pairing of flavors.
If you haven’t had one of these treats, you may be surprised by the flavor combo of orange and chocolate. But if you know, you know.
So I decided to try a new twist on my favorite triple chocolate bundt cake and make a chocolate orange cake.
I’m happy to report it was a success!
Why You’ll Love this Chocolate Orange Bundt Cake
First of all, this cake is ridiculously easy to make! Because I know around the holidays, we don’t have a ton of extra time to make every single thing from scratch.
So for this recipe, I use doctor-up a cake mix, which results in a perfectly soft and moist chocolate cake with a hint of orange flavor.
And did I mention that this cake is topped off with an orange-flavored chocolate glaze (made with a can of frosting)?? YUM!
Not only is it easy to make, but it’s delicious! It’s a rich, decadent chocolate cake infused with orange extract, then topped with a seriously good chocolate orange frosting.
This is sure to become a holiday tradition in your family!
More Holiday Dessert Ideas:
How to Make a Chocolate Orange Cake with Cake Mix
Although the preparation is simple, you’ll love how pretty the finished product is! Your guests will never know it isn’t a from-scratch cake!
Ingredients You’ll Need:
- Devil’s food cake mix
- Sour cream
- Vegetable oil
- Hot water
- Orange extract
- Optional: Mini chocolate chips
- Can of pre-made chocolate frosting
How to Make It:
Make the Batter. First, you’ll combine the cake mix, sour cream, vegetable oil, and eggs. Mix just to combine. Then, you’ll add the hot water and orange extract. Beat together for a couple more minutes.
Bake. Next, you’ll pour the batter into a prepared bundt pan. I grease the pan and dust it with cocoa powder, so you don’t get white flour residue on the finished cake. Bake for about 35-40 minutes.
Cool and frost. Last, you’ll let the cake cool in the pan before inverting onto a serving plate. Then, take your can of frosting and scoop it into a microwave safe bowl.
Microwave it for 10 seconds, then add some orange extract and microwave for another 10 seconds. Continue in 5-second intervals, until the frosting is melted and easily drizzled.
Spoon the frosting over the cake and serve!
Here are some answers to common questions about this easy cake:
Can I Make Cupcakes with this Recipe?
Yes! You can definitely make cupcakes with this recipe. Prepare the batter as detailed in the instructions, then divide among 24 paper cupcake liners in muffin pans. Bake at 350F for about 15-20 minutes.
Can I Make Loaves of Chocolate Orange Bread?
Of course! Cake mix batters lend themselves pretty well to being baked in different pans. Simply divide the batter among two loaf pans if you want to turn this into a quickbread!
Are There Other Variations I Can Make?
Yes! One easy variation is to try a different type of cake mix. Most brands make more than one type of chocolate cake mix, so you can change it up.
You could top the cake with a simple homemade ganache if you want to skip the canned frosting. You could also try a cream cheese frosting with the orange extract added.
Feel free to garnish with fresh orange slices, slices of a Terry’s Chocolate Orange, or some candied orange slices for an extra special treat!
- For the Cake:
- 15.25-oz devil's food cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup hot water
- 1 TBSP orange extract
- Optional: 1/2 cup mini chocolate chips
- For the Frosting Glaze:
- 1 can of pre-made chocolate frosting
- 1/2 tsp orange extract
- Preheat oven to 350F. Grease a bundt pan and dust it lightly with cocoa powder or flour.
- In the bowl of a stand mixer fitted with a paddle attachment, combine cake mix, sour cream, vegetable oil, and eggs. Mix on low speed until combined.
- Add hot water and orange extract and mix on low speed until combined, then increase speed to high for two minutes.
- If using chocolate chips, decrease mixer speed to low and add them to the batter, mixing just until incorporated.
- Pour batter into prepared pan. Bake for 35-40 minutes or until a cake tester inserted in the middle comes out clean.
- Allow to cool in the pan before inverting onto a serving plate.
- Prepare frosting glaze by transferring pre-made frosting to a microwave-safe bowl. Microwave for 10 seconds, then stir. Add orange extract and microwave for another 10 seconds, then stir. Continue microwaving in 5-second intervals until frosting is the consistency where it can be easily drizzled over the cake.
- Drizzle frosting over the cooled cake and let set before serving.
- For chocolate cakes, I prefer to dust my pan with cocoa powder because it matches the color of the cake better than flour, but you can use flour (or baking spray) if preferred.
- Orange extract can be found in the baking aisle of most grocery stores.
Amount Per Serving: Calories: 254Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 229mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to pin this to your holiday dessert board on Pinterest so you can save it for later!