Chocolate Orange Traybake Cake – A Zesty, Crowd-Pleasing Classic

Posted in Easter Dessert Recipes, Traybake & Bar Recipes

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What Makes This Special

This traybake balances deep cocoa flavor with the brightness of fresh orange. The batter uses both zest and juice, which keeps the crumb soft and adds real citrus fragrance.

It bakes evenly in a rectangular tin, perfect for neat squares that serve a crowd. The topping is a smooth orange icing with a hint of chocolate drizzle or curls for flair. It’s simple enough for a weekday bake and special enough for celebrations.

Great for sharing: Cuts cleanly into 16–24 squares.
Moist and tender: Oil and yogurt keep the crumb soft for days.
Bright flavor: Real orange zest and juice shine through the chocolate.
Flexible: Easy to adapt to dairy-free or gluten-free needs.

Ingredients

For the cake:

200 g plain flour (1 2/3 cups), spooned and leveled
50 g cocoa powder (1/2 cup), unsweetened
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
200 g caster or granulated sugar (1 cup)
100 g light brown sugar (1/2 cup), packed
2 large eggs, room temperature
160 ml neutral oil (3/4 cup), such as sunflower or canola
180 g plain yogurt or sour cream (3/4 cup), room temperature
120 ml freshly squeezed orange juice (1/2 cup), from 2–3 oranges
2 tbsp finely grated orange zest (from 2 oranges)
2 tsp vanilla extract
80 ml hot coffee or hot water (1/3 cup), to bloom the cocoa

For the orange icing:

250 g icing sugar (powdered sugar) (about 2 cups), sifted
2–3 tbsp fresh orange juice, plus more as needed
1 tbsp unsalted butter, very soft (optional, for richness)
1 tsp finely grated orange zest
Pinch of salt

Optional toppings:

50 g dark chocolate, melted, for drizzling
Chocolate curls or shards
Extra orange zest for sprinkling

Equipment: 9×13-inch (23×33 cm) baking tin, baking parchment, whisk or electric mixer, mixing bowls.

Instructions

Prep the tin and oven: Heat the oven to 175°C/350°F.Line a 9×13-inch tin with baking parchment, leaving overhang for easy lifting. Lightly grease the sides.
Mix dry ingredients: In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt until evenly combined. This helps prevent lumps and gives a lighter crumb.
Combine sugars and wet ingredients: In another bowl, whisk the caster sugar, brown sugar, eggs, oil, yogurt, orange zest, orange juice, and vanilla until smooth and glossy.
Bloom the cocoa: Pour the hot coffee or hot water into the wet mixture and whisk.This intensifies the chocolate flavor and loosens the batter.
Bring it together: Add the dry ingredients to the wet. Whisk gently until just combined. The batter will be pourable—avoid overmixing to keep the cake tender.
Bake: Pour into the prepared tin and smooth the top.Bake for 22–28 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs, not wet batter.
Cool completely: Set the tin on a rack. Cool in the tin for at least 30–45 minutes, then lift out using the parchment and cool fully before icing.
Make the icing: In a bowl, whisk icing sugar, 2 tbsp orange juice, butter (if using), zest, and a pinch of salt. Add more orange juice, a teaspoon at a time, until it’s thick but spreadable.
Ice the cake: Spread the icing over the cooled cake in an even layer.If using, drizzle melted dark chocolate in thin lines and swirl lightly. Finish with curls or extra zest.
Slice and serve: Let the icing set for 20–30 minutes. Cut into squares—16 for generous pieces, up to 24 for smaller bites.

How to Store

Room temperature: Keep in an airtight container for 2–3 days.The icing helps lock in moisture.
Refrigerator: Store up to 5 days if your kitchen is warm. Bring to room temperature before serving for best texture.
Freezer: Freeze un-iced squares, well wrapped, for up to 2 months. Thaw overnight in the fridge and ice fresh before serving.
Advance prep: Bake the cake a day ahead.Ice on the day you plan to serve for a clean finish.

Health Benefits

This is a treat, but there are a few bright spots. Cocoa contains flavonoids, which are antioxidants that may support heart health. Oranges bring vitamin C and natural citrus oils for a fresh, uplifting aroma.

Using oil and yogurt gives moisture without heavy butter, and yogurt adds a bit of protein and calcium.

That said, it’s still cake. Enjoy in moderation and pair with fruit or a cup of tea to make a satisfying snack without overdoing portion sizes.

What Not to Do

Don’t skip the zest: It carries most of the orange aroma. Juice alone won’t deliver the same punch.
Don’t overmix: Once the flour goes in, mix gently.Overworking the batter can make the cake dense.
Don’t overbake: Check early. A dry chocolate cake loses its charm fast.
Don’t ice while warm: The icing will melt and slide off. Cool completely for a smooth finish.
Don’t drown the icing: Add orange juice slowly.You want a thick, spreadable consistency, not a glaze that runs.

Alternatives

Dairy-free: Swap yogurt for a thick dairy-free yogurt or coconut yogurt. Ensure your chocolate drizzle is dairy-free.
Gluten-free: Use a 1:1 gluten-free baking flour blend with xanthan gum. Mix gently and let the batter rest 5 minutes before baking.
Orange extract boost: Add 1/2 tsp orange extract if your oranges are mild.Still use zest for best flavor.
Chocolate chips: Fold 100 g (2/3 cup) dark chocolate chips into the batter for chocolate pockets.
Ganache topping: Replace the orange icing with a thin dark chocolate ganache and finish with candied orange peel.
Less sugar: Reduce total sugar by up to 20% without major texture changes. Keep the brown sugar for moisture.
Wholemeal twist: Swap 1/3 of the plain flour for fine wholemeal flour for a heartier crumb.

FAQ

Can I use bottled orange juice?

Fresh juice and zest give the best flavor. Bottled juice works in a pinch, but don’t skip the zest or the cake will taste flatter.

What if I don’t have a 9×13-inch tin?

Use two 8-inch square tins and start checking at 18–20 minutes.

You can also use a deep 9-inch square tin, but the bake time will be longer.

Why add hot coffee?

Hot liquid blooms the cocoa for a deeper chocolate flavor. Coffee enhances chocolate notes without making the cake taste like coffee. Hot water works too.

Can I make this ahead?

Yes.

Bake the cake a day before, wrap tightly, and ice on the day of serving. The flavors actually settle and improve overnight.

How do I avoid a dry cake?

Measure flour accurately, don’t overmix, and don’t overbake. Pull the cake when a toothpick has a few moist crumbs.

The yogurt and oil also help keep it tender.

Can I turn this into cupcakes?

Yes. Fill liners two-thirds full and bake at 175°C/350°F for 16–20 minutes. Ice with the same orange icing or a buttercream.

Is there a way to make the icing chocolate-orange?

Whisk 1–2 tbsp sifted cocoa powder into the icing and thin with extra orange juice as needed.

Finish with zest for brightness.

What chocolate percentage works best for the drizzle?

Go for 60–70% dark chocolate. It balances the sweetness of the icing and complements the orange flavor.

Can I replace oil with butter?

You can, but the texture will be slightly denser and may dry faster. If you prefer butter’s flavor, melt it and let it cool before mixing.

How many does this serve?

A 9×13-inch traybake yields 16 large squares or up to 24 small bites, depending on how you slice it.

Wrapping Up

This Chocolate Orange Traybake Cake is the ultimate easy bake: bold flavor, tender crumb, and a bright citrus finish.

It scales well, slices neatly, and always gets compliments. Keep it classic with orange icing or dress it up with chocolate swirls and zest. However you finish it, you’ll have a tray of reliable, feel-good cake ready to share.