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Delicious Chocolate Orange Sheet Cake

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Scrumptious chocolate orange sheet cake with luscious chocolate orange buttercream in a gorgeous sheet cake!
Servings 12 Slices
Author Mandy Merriman - Baking with Blondie

Ingredients

Chocolate Orange Sheet Cake

  • 2/3 cup sour cream room temperature
  • 1/3 cup vegetable oil
  • 3/4 cup buttermilk room temperature
  • 3 whole large eggs room temperature
  • 1 Tablespoon vanilla
  • 1 teaspoon orange extract or emulsion
  • 1 15.25oz Box Chocolate Fudge Cake Mix sifted

Chocolate Orange Buttercream

  • 1 whole chocolate orange
  • 1/2 cup heavy cream + more if needed at the end to thin out buttercream
  • 3 sticks (or 1 1/2 cup) unsalted butter left out at room temperature for about 10 minutes
  • 1 pinch salt
  • 1 Tablespoon vanilla
  • 1/2 tablespoon orange extract/emulsion
  • 1/4 cup cocoa powder
  • 5 cups powdered sugar

Garnishes

  • 1-2 whole chocolate oranges some left in wedges, some chopped up
  • 2-3 Tablespoons orange shavings/zest

Instructions

For the Chocolate Orange Cake

  • Preheat the oven to 325 degrees. Prep a 9x13 baking pan with baking spray or a swipe of shortening with a dust of flour to prevent sticking. Set aside. *If using a decorative cake scraper, make sure to use a 9x13 pan that fits the scraper.
  • In a large bowl, hand-whisk together all the ingredients except for the cake mix. Sift in the cake mix and gently stir to combine. Spread evenly into the prepared cake pan. Bake for 25-27 minutes, then let cool completely before adding on the buttercream.

For the Chocolate Orange Buttercream

  • In a small bowl, combine the whole chocolate orange and heavy cream. Melt in the microwave for 30 seconds, then stir. Then heat for another 20 seconds or so and stir again until smooth. Set aside to cool.
  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the salt, vanilla, orange extract, a small splash (About 1/4 cup) heavy cream, and cocoa powder. Whip up to combine, then add in the melted chocolate orange mixture. Whip up again, then slowly add in the powdered sugar with the mixer speed on low. When everything has been incorporated, change the mixer to the highest speed and whip up for 1-2 minutes. Add 1 1/2 cups of the buttercream to a piping bag fitted with a large french piping tip. Set aside.
  • Spread on the buttercream onto the cooled cake, then use a decorative cake scraper to make the smeared pattern on the top of the buttercream across the cake top. Add on the chocolate orange slices/wedges, then pipe on the buttercream border. Sprinkle on the chopped chocolate orange and orange zest. Enjoy!