Chocolate Orange Sheet Cake

Name: Chocolate Orange Sheet Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1½ tsp baking powder; 1½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; Zest of 1 orange; 1 cup powdered sugar; 2 tbsp fresh orange juice; 1 tsp orange zest

Highlighted under: Sweet Planning

I absolutely love making Chocolate Orange Sheet Cake for all sorts of gatherings! The rich chocolate flavor perfectly complements the zest of fresh oranges, creating a delightful treat that everyone seems to enjoy. It's simple to prepare and beautifully moist, making it an ideal dessert to impress guests without spending hours in the kitchen. Trust me, once you combine the chocolate and orange in this sheet cake, you’ll find yourself reaching for a second slice—a perfect blend of flavors that simply can’t be resisted.

Created by

Blythe Rowland

Last updated on 2026-01-05T21:33:34.178Z

During my first attempt at this recipe, I was amazed at how the citrus notes really made the chocolate sing. I decided to add a hint of orange zest to the cake batter, and the result was extraordinary. The addition of fresh zest not only enhances the flavor but also creates a lovely aroma while baking, filling the kitchen with warmth and nostalgia for birthdays and special moments.

I learned that to elevate this cake even further, a drizzle of orange glaze on top adds a shiny finish and makes each bite more memorable. It’s the details like this that bring layers of flavor and texture, ensuring you’ll be asked for the recipe!

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 Flavor Pairing

Combining chocolate and orange creates a symphony of flavors, where the deep richness of cocoa complements the bright, citrusy notes of orange zest. This balance is essential in achieving a cake that is not too sweet but has a refreshing edge, making each bite a delightful experience. I recommend using freshly grated zest—it's more aromatic and flavorful than pre-packaged alternatives, enhancing the overall taste of your cake significantly.

The inclusion of orange juice in the glaze not only adds sweetness but also contributes acidity, which cuts through the richness of the chocolate. This contrast keeps the dessert from being overly heavy, allowing for a perfectly balanced finishing touch. Feel free to experiment with the amount of zest in both the cake and glaze, as increasing it can amplify the citrus character, making it more pronounced.

Perfecting Your Baking Technique

When mixing the batter, it’s important to combine the wet and dry ingredients until just integrated. Overmixing can lead to a dense cake, as it develops gluten in the flour, leading to less tender crumbs. A good tip is to stop mixing once you no longer see dry flour—some small lumps are perfectly okay and will bake out during cooking.

Temperature plays a crucial role in baking. Ensuring your oven is correctly preheated to 350°F (175°C) before placing the cake inside will help achieve a uniform rise and prevent sinking. I always recommend checking the cake a few minutes before the minimum baking time; factors like oven variances and pan material can affect cooking time and might require slight adjustments.

Storage and Serving Suggestions

To store leftover Chocolate Orange Sheet Cake, let it cool completely before wrapping it in plastic wrap or placing it in an airtight container. This keeps it moist for up to three days at room temperature or up to a week in the refrigerator. If you prefer to enhance the cake's flavor, letting it sit for a day allows the flavors to meld beautifully, creating an even tastier dessert experience.

For serving, consider pairing the cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Adding a light dusting of cocoa powder or additional orange zest on top enhances presentation and flavor. If you’re hosting a gathering, serving the cake in a decorative platter can elevate its appeal and encourage everyone to indulge in a slice—or two!

Ingredients

For the Cake

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

For the Orange Glaze

1 cup powdered sugar
2 tbsp fresh orange juice
1 tsp orange zest

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Mix Dry Ingredients

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

Combine Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.

Add Boiling Water and Zest

Carefully stir in the boiling water and orange zest until smooth. The batter will be thin.

Bake the Cake

Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

While the cake is cooling, mix the powdered sugar, fresh orange juice, and orange zest in a bowl until smooth.

Glaze the Cake

Once the cake has cooled, pour the orange glaze over the top and spread it evenly.

Slice and Serve

Cut into squares and serve. Enjoy the wonderful combination of chocolate and orange!

Enjoy!

Pro Tips

For an extra pop of flavor, consider adding chocolate chips mixed with orange zest into the batter. They’ll melt into gooey pockets and enhance the cake's taste.

Ingredient Substitutions

If you're looking for a gluten-free version of this cake, you can substitute all-purpose flour with a gluten-free 1:1 baking blend. This will retain similar textures and flavors, ensuring you won't miss out on the delightful combination of chocolate and orange. Always remember to check that your cocoa powder is free from gluten contamination if necessary.

For a dairy-free alternative, you can replace the whole milk with almond milk or oat milk, and use a neutral oil like coconut or canola instead of vegetable oil. The texture of the cake remains moist and flavorful, maintaining that luscious experience that makes this dessert a favorite.

Troubleshooting Common Issues

If your cake sinks in the middle after baking, this is often a sign of underbaking or excess liquid in the batter. Ensure you bake it until a toothpick comes out clean and check the measuring accuracy of your wet ingredients, particularly the boiling water. Reduce slightly if you're concerned about a watery batter, but do remember that the batter is meant to be thin for the best texture.

Overly dry cake can be caused by overbaking or too much flour. To fix this, make sure to measure flour properly—spoon it into your measuring cup instead of scooping directly from the bag, which can compact it and lead to using too much. If you have a kitchen scale, this is a good instance to weigh flour, as it ensures greater accuracy.

Scaling the Recipe

This Chocolate Orange Sheet Cake recipe is quite easy to scale up or down. If you want to double it for a larger gathering, you can simply use two baking pans simultaneously. Just be aware that baking times may vary slightly. Keep an eye on both cakes, as they might not bake at the same rate due to differences in pan material and spacing in the oven.

For a smaller gathering, you can halve the recipe and bake in an 8x8 inch pan. The bake time may also decrease, so start checking for doneness about 5-10 minutes earlier than the original recipe suggests. Adjusting the size lets you enjoy the delightful blend of flavors without leftovers if that's your preference.

Questions About Recipes

→ Can I use different citrus fruits for the glaze?

Absolutely! Lemons or limes can also be used for a zesty twist.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I make this as cupcakes instead?

Yes, this batter works wonderfully for cupcakes; just adjust the baking time to about 20 minutes.

→ Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend for a delicious gluten-free version.