Ingredients
- Dry Ingredients: 1 ¾ cups all-purpose flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt.
- Wet Ingredients: ½ cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 1 tbsp orange zest, 1 tsp vanilla extract.
- Buttermilk Mixture: ½ cup buttermilk, ½ cup freshly squeezed orange juice.
- Glaze: 1 cup powdered sugar, 2 tbsp orange juice, 1 tbsp cocoa powder.
Instructions
- Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. This ensures a smooth, lump-free batter.
- Beat softened butter and sugar until fluffy. Add eggs one at a time, then mix in orange zest and vanilla.
- Gradually add dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with flour.
- Pour batter into a greased 9-inch pan and bake at 350°F (175°C) for 30-35 minutes.
- While cooling, whisk glaze ingredients and drizzle over the cake. Garnish with orange slices for a stunning finish!
Notes
- Use fresh orange zest for maximum flavor.
- Room-temperature ingredients blend more smoothly.
- Don’t overmix the batter to avoid a dense cake.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280 Kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg