Jamie Oliver Chocolate And Orange Cake

There’s something magical about the flavor combo in this Jamie Oliver Chocolate And Orange Cake. The rich, velvety chocolate base meets a fresh citrus zing for a cake that’s equal parts indulgent and refreshing. I made it for a casual weekend treat, and honestly, I was surprised by how easy and foolproof it was to pull off. (inspired by Jamie Oliver)

Ingredients Needed

For the Cake:

• 6 tablespoons (85 grams) butter, at room temperature
• ¾ cup (145 grams) brown sugar
• 2 tablespoons (25 grams) white sugar
• 1 large egg + 1 egg yolk
• Zest of half a large navel orange (~1 teaspoon)
• 1 cup (130 grams) flour
• ½ cup (40 grams) cocoa powder
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¾ cup whole milk
• ½ teaspoon white vinegar

For the Chocolate Orange Frosting:

• 8 tablespoons (113 grams) unsalted butter, softened
• ½ teaspoon fresh navel orange zest
• 1 tablespoon fresh orange juice
• ½ cup (40 grams) cocoa powder
• 1½ cups (168 grams) powdered sugar
• 2 ounces semisweet chocolate, melted and slightly cooled

How To Make Jamie Oliver Chocolate And Orange Cake

Prep the Pan and Oven:
Start by preheating your oven to 350°F (180°C). Spray an 8-inch round or square baking pan with non-stick spray and set it aside.

Make the Cake Batter:
In a large mixing bowl, beat together the butter, brown sugar, and white sugar until it’s smooth and creamy—about a minute. Add the egg, egg yolk, and fresh orange zest, then beat again until the mixture is light and well combined.

In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and sea salt. Pour this dry mix into your wet ingredients and mix just briefly to start blending it together.

Stir the vinegar into the milk, then pour this mixture into the bowl. Beat gently until everything is well incorporated and smooth. Don’t overmix—just until you see no dry streaks.

Bake the Cake:
Pour the batter into your prepared pan and smooth the top. Bake for 20–22 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs. Let the cake cool completely in the pan before frosting.

Make the Frosting:
In a clean bowl, combine softened butter, orange zest, orange juice, cocoa powder, and powdered sugar. Use an electric mixer to beat until fluffy. Then slowly add the melted chocolate and mix again until it becomes smooth and creamy.

Frost the Cake:
Spread the frosting over your cooled cake in generous swirls. For an extra citrus pop, drizzle a bit more fresh orange juice over the top before serving.

Why I Love This Recipe

This cake came together on a rainy Saturday afternoon when I just wanted something comforting but not too heavy. The orange zest gives it a brightness that lifts the richness of the chocolate beautifully. Everyone who tried it (even the “not-a-cake-person” types) went back for seconds. It’s one of those clever bakes that feels fancy but is actually very doable.

Recipe Tips

• Use fresh orange zest—it makes a world of difference in flavor.
• Make sure your butter and eggs are at room temperature for a smoother batter.
• Don’t overbeat the batter once the flour goes in, or you risk a dense cake.
• Want extra moisture? Brush a bit of orange juice on the warm cake before frosting.
• For a twist, try using dark chocolate or even a flavored chocolate bar in the frosting.

How To Store This Jamie Oliver Chocolate And Orange Cake

At Room Temperature

Store in an airtight container for up to 3 days. Keep it in a cool spot to avoid melting the frosting.

In the Fridge

Wrap the cake well or store in a container to keep it moist and fresh for up to 1 week.

In the Freezer

Wrap slices tightly in plastic wrap and foil, then freeze for up to 3 months. Defrost overnight in the fridge.

Reheating

To serve warm, wrap a slice in foil and pop it in the oven at 300°F (150°C) for 4–6 minutes. Or microwave for 20–30 seconds on medium power.

Nutrition Facts (per serving)

• Calories: 161
• Carbs: 9g
• Protein: 2g
• Fat: 14g
• Sugar: 8g
• Fibre: 1g
• Sodium: 293mg

Let’s Answer a Few Questions!

Can I make this cake ahead of time?
Totally! Bake and store it covered at room temp or in the fridge. Just frost it right before serving.

What if I don’t have white vinegar?
You can use lemon juice or apple cider vinegar instead—it helps activate the baking soda.

Can I skip the frosting?
Sure! It’s still delicious as a plain chocolate-orange cake or topped with a light dusting of powdered sugar.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. Just don’t overmix and you’ll get a great texture.

Try More Recipes:

• Jamie Oliver Gluten-Free Apple Crumble
• Jamie Oliver Gluten-Free Strawberry And Raspberry Crumble
• Jamie Oliver Apple And Rhubarb Crumble