Ina Garten Chocolate Orange Cake

This one caught me off guard. I expected rich. I didn’t expect refreshing. But that’s what makes it special. Ina layers orange zest into both the batter and the frosting, and the result is a cake that’s chocolate-forward with a citrus lift—elegant without trying too hard.

Here’s how I got it just right.

What Most Get Wrong

It’s easy to overwhelm the orange. Ina avoids that by using zest, not juice, in the cake itself. The juice only shows up in the frosting—and just enough to soften the cocoa and tie the whole thing together. No extract. No fake flavors. Just fresh citrus and good chocolate.

Ingredients That Pulled Weight

• Butter (6 tbsp + 8 tbsp for frosting) – Make sure it’s truly at room temp. Too cold, and the batter won’t come together smoothly.
• Brown sugar (¾ cup) + white sugar (2 tbsp) – The combo gives moisture and structure. I tried all brown once and it came out gummy.
• Egg + extra yolk – That extra yolk gives the crumb richness and helps it stay tender.
• Orange zest (1 tsp in cake + ½ tsp in frosting) – Use a microplane. No white pith, just zest.
• Cocoa powder (½ cup in cake + ½ cup in frosting) – Dutch-processed gives the deepest color and flavor.
• Flour (1 cup) – I spoon and level mine to avoid compacting. Too much = dry.
• Milk + vinegar (¾ cup + ½ tsp) – This acts like buttermilk. It keeps the cake soft and light.
• Semisweet chocolate (2 oz, melted) – Just for the frosting. It rounds everything out.

What I Changed (Safely)

• Added a pinch of espresso powder to the batter – Doesn’t taste like coffee, just boosts the chocolate.
• Used blood orange zest – Slightly more floral and dramatic. It’s beautiful in winter.
• Tried it as cupcakes – Baked at 350°F for 16–18 mins. Worked perfectly.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Cake sank in the middle	Underbaked or overmixed	Mix just until combined and test at 20 mins
Frosting too stiff	Cocoa and sugar weren’t sifted	Sift everything and add a splash of milk if needed
Zest made it bitter	Included pith while zesting	Use a light hand and only take the orange part

How to Make Ina Garten’s Chocolate Orange Cake

1. Preheat oven to 350°F. Grease an 8-inch pan and line with parchment if you want extra insurance.
2. Cream together:
   • 6 tbsp room temp butter
   • ¾ cup brown sugar
   • 2 tbsp white sugar
   Beat until fluffy, about 1 minute.
3. Add:
   • 1 egg + 1 egg yolk
   • 1 tsp orange zest
     Beat until fully combined.
4. Sift together:
   • 1 cup flour
   • ½ cup cocoa powder
   • ¾ tsp baking powder
   • ¼ tsp baking soda
   • ½ tsp fine sea salt
   Sprinkle over the wet ingredients.
5. In a small cup, mix:
   • ¾ cup whole milk
   • ½ tsp white vinegar
   Add to the bowl and mix until just combined.
6. Pour into the prepared pan. Bake 20–22 minutes. A toothpick should come out with just a few moist crumbs.
7. Cool completely before frosting.
8. For the frosting, beat together:
   • 1 stick butter
   • ½ tsp orange zest
   • 1 tbsp orange juice
   • ½ cup cocoa powder
   • 1½ cups powdered sugar
   • 2 oz melted semisweet chocolate (cooled slightly)
   Mix until smooth and creamy. Frost and garnish with more zest if desired.

Tips I Always Use

• Melt the chocolate first so it can cool while you prep everything else.
• Don’t over-zest—the frosting doesn’t need more than ½ tsp or it gets too sharp.
• Use a serrated knife to cut clean slices once frosted.

How I Store It

• Room Temp: Covered, it’s fine for a day.
• Fridge: Keeps 3–4 days. Let slices sit out for 15 mins before serving for the best texture.
• Freezer: Wrap slices in wax paper, then foil. Thaws beautifully.

Quick Questions, Real Answers

Q: Can I double this for a layer cake?
A: Yes. Double everything and bake in two 8-inch pans. Check for doneness at 20–25 minutes.

Q: What if I don’t have fresh oranges?
A: Skip it. Don’t use bottled juice or dried zest. Just make it a pure chocolate cake—it still works.

Q: Is this kid-friendly?
A: Totally. The orange is subtle. You can even leave it out of the frosting if needed.

Try More Recipes:

• Ina Garten New York Cheesecake
• Ina Garten Orange Pound Cake
• Ina Garten Fresh Peach Cake