Mary Berry Chocolate Orange Cake​ Recipe

This zesty Mary Berry Chocolate Orange Cake combines rich cocoa powder and fresh orange zest in a simple all-in-one sponge, made with soft butter and self-raising flour. The result is a wonderfully moist and fragrant cake with a tender crumb, perfectly complemented by a rich chocolate orange buttercream. It’s a perfect crowd-pleasing cake for a birthday party or afternoon tea any time of year, making a beautiful two-layer cake for 8-10 people.

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Mary Berry Chocolate Orange Cake Ingredients

For the Chocolate Orange Cake:

• 1 ½ cups self-raising flour
• 1 cup caster (superfine) sugar
• 1 cup unsalted butter, very soft, plus extra for greasing
• 4 large eggs
• 2 tbsp milk
• ⅓ cup unsweetened cocoa powder
• 2 tsp baking powder
• Zest of 1 large orange

For the Chocolate Orange Buttercream:

• ¾ cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• ⅓ cup unsweetened cocoa powder, sifted
• 2-3 tbsp fresh orange juice

How To Make Mary Berry Chocolate Orange Cake

1. Prepare the tins: Preheat your oven to 350°F (180°C / 160°C Fan). Grease two 8-inch (20cm) round cake tins and line the bases with circles of parchment paper.
2. Combine all cake ingredients: Place all the cake ingredients into a large mixing bowl: the self-raising flour, sugar, very soft butter, eggs, milk, cocoa powder, baking powder, and the finely grated orange zest.
3. Beat until smooth: Using an electric hand mixer or a stand mixer on a medium speed, beat all the ingredients together for about 2 minutes. Scrape down the sides of the bowl midway through to ensure everything is incorporated. The final batter should be smooth and well-combined.
4. Bake the cakes: Divide the mixture evenly between the two prepared tins and level the tops with a spatula. Bake for 25-30 minutes, or until the cakes have risen and a skewer inserted into the center comes out clean.
5. Make the buttercream: While the cakes cool completely on a wire rack, prepare the icing. In a large bowl, beat the softened butter until it is smooth and pale. Gradually add the sifted powdered sugar and cocoa powder, beating well. Add 2 tablespoons of fresh orange juice and beat on high speed until the buttercream is light, fluffy, and spreadable. Add a little more juice if needed.
6. Assemble the cake: Place one of the cooled cake layers on a serving plate. Spread just under half of the buttercream on top. Place the second cake layer on top and use the remaining buttercream to cover the top and sides of the cake, making swirls with a palette knife.

Recipe tips

• Use Fresh Orange Zest: For the best, most vibrant flavor, use the zest from a fresh, unwaxed orange. The oils in the fresh zest provide a fragrance and taste that you can’t get from bottled extracts.
• Ensure Butter is Very Soft: The success of the all-in-one method relies on the butter being at room temperature and very soft. This allows it to cream instantly with the other ingredients, creating a smooth, uniform batter.
• Don’t Overbake the Cake: To achieve that classic moist and tender Mary Berry crumb, be careful not to overbake. Start checking for doneness at the 25-minute mark. The cakes are ready as soon as a skewer inserted into the middle comes out clean.
• Cool Cakes Completely Before Icing: This is a golden rule of cake making. Even a slightly warm cake will cause your beautiful buttercream to melt into a greasy puddle. Patience is key!

What To Serve Chocolate Orange Cake

This cake is a star in its own right and is perfectly delicious served as is with a cup of hot tea or coffee. If you want to add a decorative and flavorful touch, you can garnish the top of the cake with some chocolate curls, candied orange peel, or thin segments of fresh orange just before serving.

How To Store Chocolate Orange Cake Leftovers

Room Temperature: Store the cake in an airtight container at room temperature for 3-4 days. The buttercream will help to keep the sponge moist and fresh. Freeze: The unfrosted cake layers freeze brilliantly. Once cooled, wrap each layer tightly in a double layer of plastic wrap, followed by a layer of foil. They will keep in the freezer for up to 3 months. Thaw fully at room temperature before frosting and assembling.

Mary Berry Chocolate Orange Cake Nutrition Facts

• Serving size: 1 slice (1/10th of cake)
• Calories: 485 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Sugars: 40g
• Sodium: 310mg
• Total Carbohydrate: 55g Protein: 6g

Frequently Asked Questions

• Can I use orange extract instead of fresh orange zest? You can, but the flavor of fresh zest is far superior. If you must use extract, add about 1 teaspoon of good-quality orange extract to the cake batter and about ½ teaspoon to the buttercream, tasting as you go.
• How can I make the orange flavor in the icing stronger? For a bigger citrus punch in your buttercream, use fresh orange juice to loosen the icing instead of milk. You can also add a small amount of finely grated orange zest directly into the buttercream for an extra burst of fragrance and flavor.
• Can I bake this recipe in a loaf tin? Yes, this batter can be baked in a 2lb (900g) loaf tin. You will need to extend the baking time significantly, likely to around 50-60 minutes. Make sure to line the loaf tin well and test for doneness with a long skewer before removing it from the oven.

Try More Recipes:

• Mary Berry Chocolate Mousse Cake​ Recipe
• Mary Berry Chocolate Loaf Cake​ Recipe
• Mary Berry Chocolate Sponge Cake Recipe