This Chocolate Snack Cake with Orange Buttercream is decadent and rich with a smooth and creamy orange buttercream that’s to die for! It’s a moist, fluffy, refreshing cake that’s sure to tickle your taste buds!
Today is not the day to be on a diet. Just sayin’.
And if you are, let’s call today a cheat day and keep it between us because you guys have to make this cake! I’ll never tell. Pinky swear!
I’ve been a fan of the chocolate orange flavor combination for like ever. If you’ve never tried it, you’re truly missing out. And this cake? Sooooo good!
Why Chocolate Snack Cake you ask?
There’s just something special about that dark, rich, decadent, moist and fluffy chocolate cake with that tangy, sweet, tart, smooth orange buttercream that never fails to tickle my taste buds!
I made this cake a few weeks backs when our friends Dan and Rose were in town visiting and it got rave reviews.
And if you’re a regular follower of the blog, you know I’m a little challenged when it comes to cake decorating, so this little square pan number, is right up my alley. Super easy to make and even easier to decorate!
Although I have to say, I’ve got a beauty of a layer cake heading your way in a few weeks that is not only incredibly delicious, but pretty too. It took just a smidge more effort, but I did it and I can’t wait to share!
I bet you’ve already got all the ingredients for today’s little beauty in your pantry already. And if you don’t have the buttermilk in your fridge, you can make in homemade. I’ve included the homemade version in the notes below. ↓
Chocolate Snack Cake Ingredients
- all-purpose flour
- granulated sugar
- cocoa powder
- baking powder, baking soda, salt
- vegetable oil
- vanilla extract
- hot coffee
- unsalted butter
- orange zest and juice
- confectioners’ sugar
I had to include a photo of the cake pre-sprinkled so you could check out all that orange zest in the buttercream. ↑ It’s loaded with so much orange flavor!
You guys are going to love how rich and moist and fluffy this cake is, but I think the orange buttercream will blow you away! I literally want to spread it on everything. It’s smooth and creamy with a fantastic orange flavor that makes it so refreshing. It’s got fresh orange zest and orange juice, so it’s double the orange flavor.
So many of you really enjoyed my Chocolate Orange Bundt Cake recipe from a while back, so I know you’ll love this one just as much. Hope you folks give the recipe a go! Enjoy!
A Few Cook’s Notes
If you don’t have buttermilk, you can make it at home from scratch.
Just combine 1/2 cup milk with 1 1/2 teaspoons of lemon juice. Whisk it together and then let it stand for five minutes before using it in your recipe.
If you have any extra orange buttercream, it will keep in the fridge for one week in an airtight container or in the freezer for up to three months.
More Delicious Cake Recipes to Enjoy
- 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
- 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
- Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper. Set aside.
- In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together egg, buttermilk, vegetable oil and vanilla.
- Slowly add the buttermilk mixture to the dry ingredients just until incorporated, then slowly mix in the hot coffee until incorporated. Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted in center of cake comes out clean. Let cool on wire rack before frosting.
- In a stand mixer fitted with paddle attachment, beat butter and orange zest on medium speed for 2 minutes. Turn the mixer down to low and slowly add the confectioners' sugar and salt.
- Add the orange juice and milk and continue to beat on high speed for two minutes until light and fluffy.
- Add more milk, if needed, to get to good spreading consistency. Frost cooled cake.
- If you don’t have buttermilk, you can make it at home from scratch. Just combine 1/2 cup milk with 1 1/2 teaspoons of lemon juice. Whisk it together and then let it stand for five minutes before using it in your recipe.
- If you have any extra orange buttercream, it will keep in the fridge for one week in an airtight container or in the freezer for up to three months.