Chocolate and Orange Buttercream Pound Cake
Indulge in the irresistible combination of citrus and chocolate with this Chocolate and Orange Buttercream Pound Cake—a decadent dessert perfect for any occasion. This recipe features a moist and tender pound cake infused with fresh orange zest and juice, creating a zesty, aromatic base that's wonderfully balanced by the richness of cocoa. Topped with a velvety chocolate buttercream made from melted semisweet chocolate and a hint of heavy cream, this cake is a true showstopper. With its vibrant flavors and stunning presentation, it's easy to make yet sophisticated enough to impress guests. Serve it as a centerpiece at your next gathering or enjoy it as a luxurious treat with your afternoon coffee.
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Recipe Information
Ingredients
- 230 grams unsalted butter, softened
- 200 grams granulated sugar
- 50 grams brown sugar
- 4 pieces large eggs
- 300 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 2 tablespoons orange zest
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- 240 grams powdered sugar
- 100 grams unsalted butter, softened (for frosting)
- 2 tablespoons heavy cream
- 100 grams semisweet chocolate, melted and cooled
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a standard loaf pan, or line it with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined.
Fold in the orange zest, orange juice, and vanilla extract using a spatula, ensuring everything is evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the chocolate buttercream, beat 100 grams of softened butter in a bowl until creamy.
Gradually add the powdered sugar and cocoa powder, beating on low speed until incorporated.
Mix in the heavy cream and melted semisweet chocolate. Beat on medium-high speed for 2-3 minutes until fluffy.
Once the cake is completely cooled, spread the chocolate buttercream evenly over the top with an offset spatula.
Garnish with additional orange zest or chocolate shavings, if desired. Slice and serve!
Nutrition Facts
Calories |
6360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.8 g | 432% | |
| Saturated Fat | 203.4 g | 1017% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1509 mg | 503% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 805.4 g | 293% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 544.5 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 482 mg | 37% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
