The moment you slice into this chocolate buttercream cake, the aroma of deep cocoa and sunny orange rises with it, and the first bite is pure comfort.
I love bringing this cake out for weekend treats or cozy weeknight celebrations because it feels special yet stays approachable.
SaveOne taste of the jammy orange marmalade against the dark chocolate layers and you will understand why this cake has become my kitchen staple.
Chocolate Buttercream Cake With Orange Marmalade And Orange Liqueur Recipe
Ingredients
Chocolate Cake Layers
Orange Marmalade Filling
Orange Liqueur Buttercream
Finish
Instructions
- Preheat and prep the pans
Preheat your oven to 350 degrees Fahrenheit and grease two 8 inch round cake pans, then line the bottoms with parchment paper and lightly grease the parchment.
- Whisk dry ingredients together
In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is evenly blended with no streaks of cocoa.
- Combine wet ingredients
In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla until smooth and slightly frothy.
- Mix batter and add coffee
Pour the wet ingredients into the dry ingredients and mix until mostly combined, then carefully pour in the hot coffee and oil the batter will bubble vigorously as you stir it to a smooth consistency.
- Bake the layers evenly
Divide the batter evenly between the two prepared pans, smooth the tops with a spatula, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes completely
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool fully before frosting.
- Make the orange liqueur buttercream
In a large bowl, beat the softened butter until smooth, then gradually add the powdered sugar, orange liqueur, vanilla, and salt, followed by cream as needed until the buttercream is light, fluffy, and spreadable.
- Assemble and fill the cake
Place one cake layer on a serving plate, spread a thin layer of orange marmalade mixed with orange liqueur and zest, then top with the second layer and gently press so the filling reaches the edges.
- Crumb coat and chill
Apply a thin crumb coat of buttercream over the entire cake, chill for 15 minutes to set it, then add a final generous coat and smooth the sides and top.
- Garnish and serve
Finish the cake with a light dusting of orange zest and small dots of marmalade if you like, slice, and enjoy the balance of chocolate richness and bright citrus.
Substitutions and variations
- If you do not like coffee, use hot water mixed with 1 teaspoon of espresso powder for a similarly deep chocolate flavor.
- Marmalade is ideal for its gentle bitterness and citrus slices, but orange jam or seedless orange curd works well too.
- Use any neutral flavored liqueur or an extra tablespoon of orange juice if you prefer to skip the orange liqueur.
- This cake can be made dairy free by using a plant based butter and unsweetened plant based milk.
- For a gluten free version, swap in a high quality gluten free all purpose flour blend with xanthan gum.
Chloe's tips
- For a stronger orange flavor, brush each cake layer with a little orange liqueur before adding the marmalade.
- Warm the marmalade very gently and stir in the liqueur so it spreads easily without tearing the cake.
- Always level the cooled cake layers with a serrated knife for a tidy, even finish.
- If the buttercream becomes too stiff, add a little more cream a teaspoon at a time while mixing.
- Let the assembled cake rest at room temperature for about 10 minutes before serving for cleaner slices.
How to store it
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- Bring the cake back to room temperature or gently reheat in the microwave for a few seconds before serving for the best texture.
- Freeze the unfrosted cake layers for up to 1 month and frost once fully thawed.
Serving suggestions
Serve this cake in elegant slices and enjoy the aroma of orange and chocolate with every forkful.
- Pair with a cup of coffee or a glass of dessert wine
- Top with a few candied orange peels for extra texture
- Dust with powdered sugar right before serving
Frequently asked questions
Can I make the cake layers ahead of time?
Yes, bake and cool the layers fully, then wrap them tightly and store at room temperature for up to 1 day or freeze for up to 1 month.
What if I do not have orange marmalade on hand?
Use orange jam or orange curd and boost the citrus notes with a little extra orange zest and juice.
How do I prevent a dry cake?
Do not overmix the batter, measure flour correctly, and avoid overbaking; the coffee enhances flavor while keeping the crumb moist.
Can I make this cake completely alcohol free?
Yes, omit the orange liqueur and use extra orange juice or zest along with a splash of vanilla for depth.
Let's get cooking!
This chocolate buttercream cake with orange marmalade and orange liqueur is meant for slow savoring and sharing, so go ahead, celebrate the little moments, and enjoy every fragrant, joyful slice.
