Chocolate Chip Orange Cake
Indulge in the perfect harmony of citrus and chocolate with this Chocolate Chip Orange Cake, a delightful dessert that’s both zesty and sweet. Bursting with the vibrant flavor of fresh orange juice and aromatic orange zest, this moist and tender cake is studded with rich semi-sweet chocolate chips for a decadent twist. The cake’s buttery base is balanced with a touch of vanilla, creating layers of flavor in every bite. With just 20 minutes of prep time and a golden bake finish in under an hour, it's the ideal dessert for gatherings, brunches, or an indulgent treat any time of day. Serve it with a delicate dusting of powdered sugar on top for a bakery-worthy presentation. This easy-to-make recipe is perfect for citrus lovers seeking a unique chocolate dessert that will wow your taste buds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsalted butter
- 3 large eggs
- 0.5 cups fresh orange juice
- 1 tablespoon orange zest
- 0.5 cups milk
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, orange zest, and orange juice.
Reduce the mixer to low speed and alternately add the dry flour mixture and milk to the wet ingredients, starting and ending with the flour. Mix just until combined; do not overmix.
Gently fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for an optional garnish before serving.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 232 mg | 10% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 42.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 86 mg | 2% | |
*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.
