Indulge in a truly remarkable dessert experience with this exquisite Chocolate Snack Cake with Orange Buttercream. This recipe delivers a cake that is undeniably decadent and rich, perfectly complemented by a smooth, creamy, and irresistibly refreshing orange buttercream. Prepare your taste buds for a moist, fluffy, and utterly delightful treat that promises to be a new favorite!
Embrace the Indulgence: A Chocolate Orange Love Story
Today is a day for pure enjoyment, a moment to set aside any dietary restrictions and truly savor something special. Consider this your official “cheat day,” a delicious secret just between us. Because, without a doubt, you absolutely must experience this cake!
For as long as I can remember, the harmonious pairing of chocolate and orange has captivated my palate. If you’ve yet to discover this incredible flavor combination, you are in for an extraordinary treat. And this particular cake? It takes that classic pairing to an entirely new level of deliciousness. The deep, bittersweet notes of chocolate find their perfect match in the bright, zesty essence of fresh orange, creating a symphony of flavors that is both comforting and exhilarating.
Why This Chocolate Snack Cake Will Become Your Go-To Dessert
There’s an undeniable magic in the contrast and synergy found in this chocolate snack cake. Imagine a dark, rich, and utterly decadent chocolate cake with a crumb so moist and fluffy it practically melts in your mouth. Now, picture that perfectly balanced by a tangy, sweet, and subtly tart orange buttercream. This smooth, creamy frosting, bursting with fresh citrus notes, invigorates the senses and creates a flavor profile that is simply irresistible. It’s a combination that never fails to tantalize and satisfy, leaving you craving just one more slice.
I recently whipped up this cake for our dear friends, Dan and Rose, during their visit, and it received nothing but rave reviews. It’s the kind of dessert that impresses without requiring hours of elaborate preparation or intricate decorating skills. As regular readers of my blog know, I often find myself a bit challenged when it comes to fancy cake decorating. That’s precisely why this simple square pan cake is such a delightful discovery. It’s incredibly straightforward to bake, and even easier to frost, making it perfect for bakers of all skill levels, especially when you need a delicious dessert without the fuss.
Even though I adore the simplicity of this snack cake, I must hint at another exciting creation coming your way soon – a stunning layer cake that is not only incredibly delicious but also beautifully presented. It required just a touch more effort, but the results were absolutely worth it, and I can’t wait to share it with you all!
The beauty of this chocolate snack cake recipe lies in its accessibility. Chances are, you already have most, if not all, of the ingredients for this delightful treat right in your pantry. Even if you don’t have buttermilk on hand, don’t fret! It’s incredibly simple to make a homemade substitute, and I’ve included the quick method in the notes below. Utilizing fresh, high-quality ingredients, especially when it comes to the orange zest and juice, truly makes a difference in achieving that vibrant, authentic flavor that sets this cake apart.
Key Ingredients for Your Perfect Chocolate Orange Creation
Crafting this remarkable cake requires a selection of readily available ingredients, ensuring both convenience and exceptional flavor. For the incredibly moist and flavorful chocolate cake, you’ll need:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder (opt for a high-quality cocoa for a deeper chocolate flavor)
- Baking powder and baking soda (for perfect lift and tender crumb)
- Salt (to balance the sweetness)
- Egg (at room temperature for better emulsion)
- Buttermilk (the secret to a tender, moist cake)
- Vegetable oil (contributes to the cake’s moistness)
- Vanilla extract (enhances overall flavor)
- Hot brewed coffee (intensifies the chocolate flavor without making the cake taste like coffee)
And for the star of the show, the luscious Orange Buttercream:
- Unsalted butter (room temperature is crucial for a smooth frosting)
- Freshly grated orange zest and juice (for that bright, authentic orange punch)
- Confectioners’ sugar (for a silky-smooth texture)
- Milk (to achieve the perfect spreading consistency)
- Salt (a pinch to balance the sweetness)
I simply had to include a photo of the cake before it was fully decorated, just so you could truly appreciate the generous amount of fresh orange zest visibly speckled throughout the buttercream. That’s a testament to how loaded it is with pure, invigorating orange flavor!
You are going to be absolutely captivated by how rich, moist, and wonderfully fluffy this chocolate cake turns out. However, I have a strong feeling that the orange buttercream is truly what will steal your heart and leave you utterly amazed! I’m not exaggerating when I say I want to spread it on everything. Its texture is incredibly smooth and creamy, boasting a fantastic, vibrant orange flavor that makes it incredibly refreshing. We achieve this intense citrus experience by incorporating both fresh orange zest and freshly squeezed orange juice, giving you a delightful double dose of orange goodness in every bite.
Many of you expressed immense enjoyment with my Chocolate Orange Bundt Cake recipe from some time ago, so I have no doubt that you will cherish this snack cake just as much, if not more. I sincerely hope you folks give this incredible recipe a try! Enjoy every single, delightful mouthful!
Essential Tips for Baking Success and Storage
To ensure your Chocolate Snack Cake with Orange Buttercream turns out perfectly every time, here are a few invaluable cook’s notes and baking insights:
A Few Cook’s Notes for Chocolate Snack Cake with Orange Buttercream:
- Homemade Buttermilk Substitute: If you find yourself without buttermilk in the fridge, there’s no need to make an extra trip to the store. You can easily whip up a homemade version. Simply combine 1/2 cup of regular milk (dairy or non-dairy works) with 1 1/2 teaspoons of fresh lemon juice or white vinegar. Give it a quick whisk and then let the mixture stand for five minutes. During this time, the milk will curdle slightly, achieving the acidity and consistency needed for your recipe. This substitute works beautifully to tenderize the cake crumb.
- Buttercream Storage: Should you have any glorious orange buttercream leftover (a rare occurrence, perhaps!), it stores exceptionally well. Simply transfer it to an airtight container and refrigerate for up to one week. For longer storage, it can be frozen for up to three months. When you’re ready to use frozen buttercream, thaw it in the refrigerator overnight, then bring it to room temperature and re-whip it with a stand mixer or hand mixer until it’s light, fluffy, and smooth again. You might need to add a splash more milk or a tiny bit of confectioners’ sugar if it seems too stiff or too loose after re-whipping.
- Room Temperature Ingredients: For both the cake batter and the buttercream, ensure your butter, eggs, and buttermilk (or homemade substitute) are at room temperature. This allows for better emulsification, resulting in a smoother, more uniform batter and a lighter, fluffier frosting. Cold ingredients can lead to a lumpy batter and a dense cake.
- Don’t Overmix: When combining your wet and dry ingredients for the cake, mix just until they are incorporated. Overmixing can develop the gluten in the flour too much, leading to a tough and dry cake. A few small lumps are perfectly fine!
- Cooling the Cake: It’s absolutely crucial to allow the chocolate cake to cool completely on a wire rack before attempting to frost it. Attempting to spread buttercream on a warm cake will cause the frosting to melt and slide right off, creating a messy situation and potentially altering the texture of your frosting. Patience is key for a beautifully iced cake.
More Delicious Cake Recipes to Enjoy
If you loved this recipe, be sure to explore some of our other delightful cake creations:
Bright & Zesty Lemon Layer Cake
Effortless & Fun Twinkie Bundt Cake
Comforting Applesauce Cake with Vanilla Bean Frosting
Chocolate Snack Cake with Orange Buttercream
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Ingredients
Chocolate Cake
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 large egg, room temperature
- ½ cup buttermilk
- ⅓ cup vegetable oil
- 1 tsp. vanilla extract
- ½ cup hot brewed coffee
Orange Buttercream
- 1 cup unsalted butter, room temperature
- 2 tsp. freshly grated orange zest
- 4-4 ½ cups confectioners’ sugar
- 2 Tbsp. freshly squeezed orange juice
- 1 Tbsp. milk
- ¼ tsp. salt
Instructions
Chocolate Cake
- Preheat oven to 350 degrees F (175 degrees C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides to easily lift the cooled cake. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined. In a separate medium bowl, whisk together the wet ingredients: egg (ensure it’s at room temperature), buttermilk, vegetable oil, and vanilla extract.
- Slowly add the buttermilk mixture to the dry ingredients, mixing on low speed or by hand until just incorporated. Be careful not to overmix. Then, slowly pour in the hot brewed coffee and continue mixing until the batter is smooth. Pour the finished batter evenly into the prepared 8×8-inch pan.
- Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean with no wet batter. Let the cake cool completely on a wire rack in the pan before attempting to frost it. Cooling completely is crucial to prevent the buttercream from melting.
Orange Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and fresh orange zest on medium speed for 2 minutes until light and fluffy. This step helps to infuse the butter with the vibrant orange flavor. Turn the mixer down to low speed and gradually add the confectioners’ sugar and salt, mixing until just combined.
- Add the freshly squeezed orange juice and milk. Increase the mixer speed to high and continue to beat for another two minutes. The buttercream should become wonderfully light, airy, and fluffy with a beautiful creamy texture.
- If needed, add more milk, one teaspoon at a time, until you reach your desired smooth, spreadable consistency. Once the cake has cooled completely, frost generously with the vibrant orange buttercream.
Notes
- Homemade Buttermilk: If you don’t have buttermilk on hand, you can easily make a quick substitute at home. Just combine 1/2 cup of regular milk with 1 1/2 teaspoons of lemon juice or white vinegar. Whisk it together thoroughly and then let it stand for five minutes at room temperature before using it in your recipe. This slight curdling will provide the necessary acidity.
- Storing Leftover Buttercream: Any extra orange buttercream is precious and can be saved! Store it in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze it for up to three months. When ready to use, thaw it in the fridge, then bring to room temperature and re-whip until smooth and fluffy again.
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