This Chocolate Orange Loaf Cake brings together two of my favorite flavors in one irresistible treat that’s been winning hearts in kitchens across America for generations. There’s something magical about that first bite when rich chocolate meets bright, zesty orange.
I’ll never forget the first time I made this cake for my Sunday family gathering. The whole house filled with the most incredible aroma – chocolate and orange dancing together in perfect harmony. My grandchildren couldn’t stop asking for seconds, and even my pickiest eater cleaned his plate. That’s when I knew this recipe had to become a staple in my collection. The secret lies in using real orange extract and baking it low and slow, just like my grandmother taught me with her pound cakes. Time to get our hands floury and create something truly special.
Why This Chocolate Orange Loaf Cake Belongs in Your Recipe Box
This delightful cake combines the best of both worlds – it’s fancy enough for special occasions but simple enough for a Tuesday afternoon treat. I’ve been perfecting this recipe for years, and what I love most is how it brings people together around the kitchen table.
Uses everyday pantry ingredients you likely already have on hand
Comes together in just 20 minutes of prep time on busy evenings
Delivers consistently moist, flavorful results every single time
Features Terry’s Chocolate Orange pieces for an extra burst of flavor
Creates that perfect tender crumb with rich buttercream frosting
Adapts beautifully for gift-giving or potluck gatherings
There’s something so satisfying about pulling this golden-brown loaf from the oven, knowing you’ve created something that tastes like it came from a fancy bakery but was made with love in your own kitchen.
Understanding Your Key Ingredients
Butter: I always choose unsalted butter at room temperature – it creams beautifully with the sugar and gives the cake its tender, melt-in-your-mouth texture.
Orange extract: This is where the magic happens. Real orange extract (not essence) provides that bright, authentic citrus flavor that makes this Chocolate Orange Loaf Cake so special.
Self-raising flour: Creates the perfect rise and light texture, though you can substitute with all-purpose flour and extra baking powder if needed.
Cocoa powder: I prefer good-quality unsweetened cocoa for rich chocolate flavor without overwhelming sweetness.
Terry’s Chocolate Orange: These iconic chocolate pieces add delightful bursts of chocolate-orange flavor throughout every bite.
Eggs: Large eggs at room temperature blend smoothly and help create the cake’s beautiful structure.
Caster sugar: This finer sugar creams perfectly with butter and dissolves completely for a smooth batter.
How to Make Chocolate Orange Loaf Cake Step by Step
Step 1. Preheat your oven to 160°C Fan/180°C/350°F and grease a 2lb loaf tin – I’ve learned that proper preparation prevents sticking every time.
Step 2. Cream the softened butter and caster sugar with an electric mixer until light and fluffy, about 3-4 minutes – this step creates the cake’s tender texture.
Step 3. Add orange extract, eggs, and milk, whisking until completely smooth – Betty’s tip: room temperature ingredients blend much easier.
Step 4. Gently whisk in the flour, baking powder, and cocoa powder until just combined – overmixing can make the cake tough.
Step 5. Fold in the chopped Terry’s Chocolate Orange pieces carefully to distribute them evenly throughout the batter.
Step 6. Pour mixture into your prepared loaf tin and bake for one hour, or until a skewer comes out clean – the low temperature ensures it stays moist.
Step 7. While the cake cools, make your buttercream by mixing butter, icing sugar, cocoa powder, and orange extract until smooth and pipeable.
Step 8. Once completely cool, pipe or spread the chocolate orange buttercream on top for that bakery-perfect finish.
Step 9. Decorate with remaining Terry’s Chocolate Orange pieces and sprinkles if desired – this Chocolate Orange Loaf Cake is as beautiful as it is delicious.
Keeping This Loaf Cake Fresh
I typically store this cake in an airtight container at room temperature, where it stays perfectly moist for 3-4 days. The buttercream actually helps seal in the cake’s moisture, so don’t worry about it getting dry.
For longer storage, this cake freezes beautifully. I wrap individual slices in plastic wrap and store them in freezer bags for up to 3 months. Betty’s freezing method works well because you can grab a slice anytime you need a quick dessert. The buttercream can be frozen separately in a sealed container.
For the best texture, I reheat frozen slices by letting them thaw at room temperature for about an hour. If you’re in a hurry, a quick 10-15 seconds in the microwave works too, though I prefer the natural thaw method for maintaining that perfect crumb.
Chocolate Orange Loaf Cake
A moist chocolate sponge cake flavored with orange extract, packed with Terry’s Chocolate Orange pieces, and topped with rich chocolate orange buttercream
Preheat the oven to 160°C Fan/180°C/350°F/Gas Mark 4 and grease and line a 2lb loaf tin.
Mix together the butter and caster sugar using an electric mixer until light and fluffy.
Add the orange extract, eggs and milk and whisk in until smooth.
Whisk in the flour, baking powder and cocoa powder until fully combined.
Fold in the chopped up Terry’s Chocolate Orange pieces.
Pour the mixture into the loaf tin and bake for an hour, or until a thin skewer inserted in the center comes out clean. Leave to cool fully.
To make the buttercream, mix together the butter, cocoa powder and icing sugar until they start to combine, then add the orange extract and milk and mix until smooth.
Put buttercream into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula.
Decorate with the remaining Terry’s Chocolate Orange pieces and sprinkles if desired.
Notes
Make sure all ingredients are at room temperature before starting. Use good quality orange extract for best flavor. Store in airtight container for 3-4 days.
Perfect Partners for Chocolate Orange Loaf Cake
Fresh berries – strawberries or raspberries provide a bright, tart contrast to the rich chocolate-orange flavors
Vanilla ice cream – the cool creaminess balances the cake’s intensity perfectly
Hot coffee or tea – especially English Breakfast or Earl Grey, which complement the orange notes beautifully
Whipped cream with orange zest – doubles down on the citrus theme while adding lightness
Toasted nuts – chopped almonds or hazelnuts add a delightful crunch
Fresh orange segments – enhance the orange flavor and add a fresh, juicy element
The beauty of this cake is its versatility – it’s equally at home at a fancy dinner party or a casual family gathering. For a complete dessert spread, try pairing it with berry crumble bars for variety.
FAQs
Can I substitute the orange extract with orange zest? Absolutely. I recommend using the zest of two large oranges in place of the extract – just make sure to zest only the orange part, avoiding the bitter white pith.
What if my Terry’s Chocolate Orange pieces sink to the bottom? To prevent sinking, chop them into smaller, chocolate chip-sized pieces and lightly dust them with flour before folding into the batter – this helps them stay suspended.
Can I make this cake ahead of time? Yes. The cake actually tastes better the next day as the flavors meld together. I often make it a day ahead for special occasions and add the buttercream just before serving.
My buttercream is too stiff – what should I do? Simply add milk one teaspoon at a time until you reach the desired consistency. Betty’s solution is patience – sometimes it takes a few extra minutes of mixing to achieve the perfect texture.
Can I use a different size loaf tin? For a 1lb loaf tin, halve all the ingredients. The baking time will be shorter, so start checking with a skewer after 40 minutes.
