Chocolate Snack Cake with Orange Buttercream
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!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dessert, snack
Cuisine: American
Keyword: chocolate cake, orange buttercream, snack cake recipe
Servings: 9 servings
Calories: 653kcal
Author: MaryAnn Dwyer
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
Chocolate Cake
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.
Orange Buttercream
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.
Calories: 653kcal | Carbohydrates: 97g | Protein: 4g | Fat: 30g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 263mg | Potassium: 174mg | Fiber: 2g | Sugar: 82g | Vitamin A: 696IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg