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If you’re looking for a dessert that hits the sweet spot between comfort and sophistication, the Chocolate Orange Traybake Cake is your perfect match. This easy-to-make cake brings together the deep richness of cocoa with the vibrant, citrusy brightness of orange—a flavor combination that’s both timeless and unexpected. Whether you’re serving it for a casual family gathering, potluck, or just treating yourself to a midday pick-me-up, this cake offers the ideal balance of indulgence and refreshment.

Traybakes are beloved for a reason: they’re simple, feed a crowd, and don’t require the layering or intricate decoration of a traditional cake. But don’t let the simplicity fool you—this Chocolate Orange Traybake is a showstopper in flavor. With a moist crumb, a velvety chocolate-orange glaze, and a subtle zest that lingers on the palate, it’s a cake that impresses without the stress.

The combination of chocolate and orange might seem fancy or even holiday-inspired, but it’s versatile enough to be enjoyed year-round. From spring brunches to fall potlucks, this cake adapts easily. You can keep it plain for an everyday treat or dress it up with ganache, candied orange slices, or even a light dusting of powdered sugar for something a bit more elegant.

What You’ll Need: Ingredients and Tools for the Perfect Chocolate Orange Traybake

One of the best parts about baking this Chocolate Orange Traybake Cake is its simplicity. You won’t need any fancy gadgets or hard-to-find ingredients—just basic pantry staples, a few fresh items, and your standard baking tools. That’s what makes this cake so appealing for home bakers of all levels.

Dry Ingredients

1 ¾ cups (220g) all-purpose flour – The base of the cake. Be sure to spoon and level it for accuracy.
½ cup (50g) unsweetened cocoa powder – Use a good-quality cocoa powder for deep, rich chocolate flavor. Dutch-processed or natural both work.
1 ½ teaspoons baking powder – Helps give the cake its lift.
½ teaspoon baking soda – Reacts with the orange juice and buttermilk to add tenderness.
¼ teaspoon salt – Enhances overall flavor.

Wet Ingredients

1 cup (200g) granulated sugar – Sweetens the cake without overpowering the citrus.
½ cup (110g) packed light brown sugar – Adds moisture and a subtle caramel note.
¾ cup (170g) unsalted butter, melted and slightly cooled – For richness and a tender crumb.
2 large eggs, at room temperature – Bind everything together and help with structure.
¾ cup (180ml) buttermilk – Adds tang and helps activate the leavening agents for a soft texture.
¼ cup (60ml) fresh orange juice – Use freshly squeezed for the best citrus flavor.
1 tablespoon orange zest – Intensifies the orange aroma throughout the cake.
1 teaspoon pure vanilla extract – Rounds out the flavors and complements the chocolate.

Optional Glaze (Highly Recommended)

1 cup (120g) powdered sugar – For sweetness and a smooth texture.
2 tablespoons unsweetened cocoa powder
2 tablespoons orange juice
1 tablespoon melted butter – For richness.
Zest of one orange – For garnish and flavor pop.

Recommended Tools

9×13-inch baking pan – A standard traybake size.
Mixing bowls (2) – One for wet ingredients, one for dry.
Whisk and spatula – For mixing without overbeating.
Zester or fine grater – To get the orange zest.
Electric mixer (optional) – Speeds things up, especially for creaming the butter and sugar.
Cooling rack – To help the cake cool evenly before glazing.

This list is flexible—don’t stress if you’re missing a tool or two. What matters most is fresh citrus, good cocoa, and the right balance of wet and dry. Once you’ve gathered your ingredients, you’ll be well on your way to baking a traybake that’s bursting with chocolate-orange goodness.

How to Make Chocolate Orange Traybake Cake (with Full Measurements)

Making this Chocolate Orange Traybake Cake is refreshingly simple, even if you’re new to baking. The batter comes together quickly, and with a few helpful tips, you’ll be well on your way to baking a soft, rich, and citrusy cake that tastes just as stunning as it looks.

Here’s your step-by-step guide—with full measurements—to guarantee success from the first try.

🧁 Ingredients Recap:

Dry Ingredients:

1 ¾ cups (220g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

1 cup (200g) granulated sugar
½ cup (110g) packed light brown sugar
¾ cup (170g) unsalted butter, melted
2 large eggs (room temperature)
¾ cup (180ml) buttermilk
¼ cup (60ml) fresh orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract

For the Glaze (Optional but Delicious):

1 cup (120g) powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons orange juice
1 tablespoon melted butter
Zest of 1 orange for garnish

🔪 Step-by-Step Instructions:

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper or lightly butter and dust with flour to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

Flour
Cocoa powder
Baking powder
Baking soda
Salt

This helps distribute the leavening agents evenly and prevents clumping later.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together:

Granulated and brown sugars
Melted butter (make sure it’s cooled a bit)
Eggs
Buttermilk
Orange juice
Orange zest
Vanilla extract

Whisk until smooth and slightly frothy.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or a whisk, fold the two together gently. Don’t overmix—stop when the flour streaks disappear. The batter should be rich and slightly thick.

Step 5: Bake

Pour the batter into your prepared pan. Smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool the cake in the pan on a wire rack for about 15 minutes, then remove from the pan and allow to cool completely before glazing.

🥄 Making the Glaze (Optional but Worth It)

In a small bowl, whisk together:

Powdered sugar
Cocoa powder
Orange juice
Melted butter

Stir until smooth and pourable. If too thick, add a teaspoon of orange juice at a time until it reaches your desired consistency. Drizzle over the cooled cake and top with fresh orange zest for a burst of citrus and visual flair.

🍽 Final Touches

Let the glaze set for about 15–20 minutes before slicing. Serve warm for a gooey, rich experience or chilled for a firmer, denser texture.

This traybake is as satisfying to make as it is to eat. Once you try it, you’ll understand why chocolate and orange are such a beloved duo.

🍰 Serving and Storage Tips: Getting the Most Out of Every Slice

One of the best things about a traybake cake is how versatile and convenient it is. Whether you’re serving this Chocolate Orange Traybake to a large group or sneaking a slice as a late-night treat, there are plenty of ways to keep it fresh, serve it creatively, and even repurpose leftovers (if you have any!).

🍽 How to Serve Chocolate Orange Traybake

1. Room Temperature or Warm:
This cake tastes amazing at room temperature, but warming it slightly for 10 seconds in the microwave makes it even more indulgent. The chocolate gets just a little gooey, and the orange zest becomes more aromatic.

2. Add a Topping:

A dollop of whipped cream or vanilla Greek yogurt pairs beautifully with the richness of the chocolate.
For a more decadent dessert, serve it with a scoop of vanilla or chocolate chip ice cream.
Want to lean into the citrus? A small spoonful of orange marmalade on the side adds a punch of extra zest.

3. For Brunch or Coffee Time:
Cut into smaller squares and serve as a side sweet for brunch or alongside coffee. Its balance of rich and bright flavors makes it a perfect pairing for strong brews or black tea.

🧊 Storage Tips

Room Temperature:
Once completely cooled, store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm or humid, you might want to store it in the fridge to prevent spoilage.

Refrigeration:
Refrigerate in a sealed container for up to 5 days. Let it come to room temperature or warm gently before serving to bring back the soft texture.

Freezing:
Yes, this cake freezes beautifully! Wrap individual slices or the entire unglazed cake in plastic wrap, followed by foil or a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature. You can add the glaze fresh after thawing for the best texture.

🍱 Packing for Lunches or Picnics

Cut into squares and wrap them in parchment or wax paper. The traybake holds up well in lunchboxes and picnic baskets. It doesn’t crumble easily and keeps its shape, making it an ideal grab-and-go dessert.

🍴 Creative Ways to Use Leftovers

Cake Parfaits: Layer chunks of the cake with whipped cream and orange slices in small jars for a quick dessert.
Chocolate Orange French Toast (Yes!): Use a slice of leftover cake as the “bread” in a quick pan-fried French toast—decadent and delicious.
Crumb Topping: Crumble leftover cake over a bowl of yogurt or fruit for a sweet snack or breakfast.

Mistakes to Avoid: Common Pitfalls When Baking Chocolate Orange Traybake Cake

Even though this Chocolate Orange Traybake Cake is beginner-friendly, a few common baking mistakes can sneak in and affect the final result. Let’s walk through the most frequent errors home bakers make—and how to easily avoid them—so your traybake turns out moist, flavorful, and beautifully baked every time.

1. Using Bottled Orange Juice Instead of Fresh

One of the defining characteristics of this cake is its bright, natural citrus flavor. Bottled juice often contains preservatives and lacks the punch of fresh juice, which can dull the flavor. To get the most out of the orange element, always use freshly squeezed juice and freshly grated zest. The zest contains oils that give a real aromatic boost.

2. Overmixing the Batter

It’s tempting to keep mixing until everything looks perfectly smooth, but overmixing develops the gluten in the flour, which can make the cake tough instead of tender. Once the wet and dry ingredients are combined and no flour streaks remain, stop mixing immediately. Gentle folding with a spatula is your best friend here.

3. Using Cold Ingredients

Cold eggs, milk, or butter can affect how your batter comes together. They can cause uneven mixing or even curdling. Let your eggs, buttermilk, and orange juice come to room temperature before starting. This helps the batter emulsify properly and results in a smoother, more evenly baked cake.

4. Skipping the Pan Prep

Neglecting to grease or line your pan is a fast track to a cake disaster. This traybake needs a well-prepped pan for easy release. Use parchment paper or butter/flour method to make sure your cake comes out cleanly. Don’t skip this, even if your pan claims to be non-stick!

5. Not Testing for Doneness Properly

Every oven behaves differently. Relying solely on time can lead to overbaking or underbaking. Start checking your cake at the 30-minute mark by inserting a toothpick into the center. It should come out with a few moist crumbs—not raw batter. Overbaking will dry it out, so check early and check carefully.

6. Pouring Glaze on a Warm Cake

If you pour the chocolate-orange glaze on while the cake is still warm, it will melt and run off, leaving you with a soggy or uneven top. Be patient and wait until the cake is fully cool before applying the glaze. This ensures it sets beautifully and holds its texture.

7. Forgetting the Orange Zest in the Batter or Glaze

This tiny step adds an incredible burst of flavor. Don’t forget it, and don’t substitute with bottled orange extract—it doesn’t have the same complexity. Use a fine zester and only zest the outer bright orange part of the skin (the white pith underneath is bitter).

8. Overcrowding the Flavor Profile

The chocolate-orange balance is delicate. While it’s fun to experiment with add-ins like chocolate chips or spices, avoid adding too many at once. This recipe shines with its simplicity. Stick to the flavor balance unless you’re intentionally experimenting.

Avoiding these simple pitfalls will help you bake a Chocolate Orange Traybake that not only looks professional but tastes bakery-quality. The result? A dessert that earns rave reviews from everyone lucky enough to try it.

🧠 Tips and Tricks: Pro Baker Secrets for the Best Chocolate Orange Traybake Cake

If you want to take your Chocolate Orange Traybake from “really good” to “absolutely unforgettable,” a few small baking hacks can make all the difference. Whether you’re baking for a special occasion or just to treat yourself, these expert tips will help elevate your cake to the next level—without making the process harder.

1. Double Zest, Single Juice

Zest your oranges before you juice them, and use extra zest if you really want that citrus flavor to shine. You can even rub the zest into the granulated sugar before adding it to the batter to release its natural oils—this enhances the aroma and ensures the flavor is evenly distributed throughout the cake.

2. Upgrade Your Cocoa Powder

The cocoa you choose has a huge impact on the final taste. Go for a high-quality, unsweetened cocoa powder—Dutch-processed gives a deeper, more mellow flavor, while natural cocoa adds brightness. Both work well in this recipe, depending on your preference.

3. Add a Touch of Coffee (Optional)

A tiny splash (1 teaspoon) of strong brewed decaf coffee or espresso can deepen the chocolate flavor without making the cake taste like coffee. It’s a well-known trick that enhances cocoa’s richness. Make sure it’s cooled and only use a little!

4. Sift Dry Ingredients for a Lighter Texture

Take the extra step to sift your flour and cocoa powder—it makes a noticeable difference. It aerates the mixture and prevents clumps, which helps ensure an even, soft crumb.

5. Use Buttermilk Substitutes If Needed

No buttermilk? No problem. Make your own by mixing ¾ cup milk with 2 teaspoons of white vinegar or lemon juice. Let it sit for 5–10 minutes, and you’ve got a perfect buttermilk replacement that will still give your cake a tender texture.

6. Customize Your Glaze

Want a shinier finish? Add a teaspoon of light corn syrup to your glaze. Want more citrus? Replace the cocoa powder in the glaze with powdered sugar and double the orange juice for a bright orange drizzle. You can even sprinkle a little sea salt or shaved chocolate over the glaze for contrast.

7. Decorate with Style

For special occasions, top your traybake with candied orange slices, chocolate curls, or even edible flowers. It transforms this simple sheet cake into a centerpiece-worthy dessert.

8. Pre-Slice Before Glazing (For Neat Edges)

If you’re going for clean presentation, try slicing the cooled cake before glazing, then spooning or piping glaze over each individual piece. This prevents glaze from cracking when you slice later.

9. Make It Ahead

This cake keeps beautifully. You can bake it a day ahead and glaze it the next morning. In fact, the flavors develop more overnight, making it even better the next day.

10. Store Orange Zest in the Freezer

Zesting citrus can feel like a chore if you’re in a rush. Zest your oranges ahead of time and freeze the zest in small portions. It keeps for months and saves time next time you bake.

Suggestions: Variations and Creative Ideas for Your Chocolate Orange Traybake Cake

Once you’ve mastered the classic Chocolate Orange Traybake, you might feel inspired to experiment. Good news: this recipe is highly adaptable! From texture changes to flavor upgrades, you can tweak it to suit seasonal ingredients, dietary needs, or your own creative flair. Below are several ways to reinvent the traybake while staying true to its irresistible chocolate-orange charm.

1. Turn It Into a Layer Cake

Want to elevate this traybake for a birthday or celebration? Bake the batter in two 8-inch round pans and stack them with a layer of orange chocolate ganache or whipped cream in the middle. The flavor remains the same, but the presentation feels much more festive.

2. Make It Vegan

It’s easy to adapt this traybake into a plant-based version without sacrificing flavor or texture. Here’s how:

Replace eggs with flaxseed eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes)
Use plant-based milk with vinegar or lemon juice as a buttermilk alternative
Substitute butter with vegan margarine or neutral oil
Use a dairy-free glaze or a simple dusting of powdered sugar instead

This version is ideal for sharing at mixed-diet gatherings.

3. Add Chocolate Chips or Chunks

Want extra gooeyness? Fold in ½ cup of semi-sweet or dark chocolate chips to the batter before baking. They’ll melt into little pockets of indulgence throughout the cake. For a bit of crunch, go with mini chocolate chunks or chopped chocolate instead of chips.

4. Infuse with Spice for a Holiday Twist

To make this traybake feel cozy and winter-ready, try adding warm spices:

1 tsp cinnamon
½ tsp nutmeg
A pinch of ground clove or allspice

These spices complement the orange beautifully and make the cake perfect for Thanksgiving, Christmas, or cold-weather gatherings.

5. Gluten-Free Adaptation

Swap the all-purpose flour for a good-quality gluten-free baking blend. Make sure your cocoa powder and baking powder are also gluten-free (they often are, but double-check). The result will be slightly more crumbly but still rich and satisfying.

6. Use Blood Oranges or Mandarins

Change up the citrus! Blood oranges bring a raspberry-like depth and a gorgeous pink hue to the glaze, while mandarins offer a slightly sweeter flavor. Use whatever is fresh and in season.

7. Turn Into Cupcakes

Spoon the batter into lined cupcake tins and bake at 350°F for 18–22 minutes. Top with a swirl of orange chocolate buttercream or drizzle the glaze over the top. Great for parties or individual servings.

8. Chocolate Orange Brownie Hybrid

For a fudgier, brownie-like result, reduce the flour by ¼ cup and add an extra egg yolk. The cake will be denser with a richer bite—a perfect mix between brownie and sponge cake.

9. Serve with Seasonal Fruit

Pair slices with fresh berries, cherries, or orange segments for an extra layer of brightness. In summer, a scoop of frozen yogurt and fruit on the side makes it a light yet indulgent dessert.

10. Add a Crunch Element

Top the glaze with toasted chopped hazelnuts, almonds, or pistachios for contrast in texture and taste. It adds a gourmet flair and balances the softness of the cake.

These ideas can help breathe new life into your baking and ensure that every time you make this traybake, it feels a little different and special. Once you’ve got the base recipe down, the possibilities are wide open!

❓ FAQ: Chocolate Orange Traybake Cake Questions, Answered

When trying a new recipe, it’s natural to have questions—especially one as versatile and flavorful as this Chocolate Orange Traybake Cake. Below, I’ve answered some of the most common queries that come up so you can bake with confidence and clarity.

❓ Can I make this cake ahead of time?

Yes, absolutely. This traybake actually tastes better the next day because the flavors deepen and meld. Just be sure to wrap it tightly in plastic wrap or store it in an airtight container. Add the glaze the day you’re serving it for the freshest presentation.

❓ Can I freeze it?

Yes, and it freezes very well. For best results, freeze the unglazed cake. Wrap it in plastic wrap and foil, or store it in a freezer-safe bag for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator or on the counter for a few hours. Add the glaze once it’s thawed.

❓ What if I don’t have buttermilk?

You can easily make a substitute: mix ¾ cup of milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5–10 minutes until it curdles slightly. This homemade version works just as well and helps create a tender crumb.

❓ Can I use store-bought orange juice?

While it’s convenient, freshly squeezed orange juice is always better. Store-bought versions can taste flat or overly sweet and won’t provide the same depth of flavor. Plus, fresh zest is key—so if you’re already using real oranges for zest, go ahead and juice them!

❓ How long does the glaze take to set?

The glaze will begin setting after 15–20 minutes at room temperature. If you’re short on time, you can pop the glazed cake in the fridge for 10 minutes to help it firm up faster. Once set, it creates a thin, fudgy layer over the cake.

❓ Can I make this into cupcakes or muffins?

Yes! This batter works beautifully for cupcakes. Just fill lined cupcake tins ¾ full and bake for 18–22 minutes at 350°F. You’ll get about 18 cupcakes from one batch. Adjust glaze amounts accordingly.

❓ Why did my cake sink in the middle?

A few culprits:

The oven door was opened too early during baking
The batter was overmixed
Your baking powder/soda might be expired

Make sure your leavening agents are fresh and only mix until just combined.

❓ Is it okay to skip the glaze?

Definitely. The cake is rich and moist enough to stand on its own. A light dusting of powdered sugar can be an elegant alternative if you prefer something less sweet.

❓ Can I use orange extract?

You can use orange extract sparingly (no more than ½ teaspoon) if you don’t have fresh zest, but the flavor won’t be quite the same. Zest offers more natural complexity and brightness.

❓ What’s the best way to store leftovers?

Room temperature for 3 days in an airtight container is fine. For longer storage, refrigerate (up to 5 days) or freeze (up to 2 months). Always let the cake return to room temperature before serving for the best texture.

Conclusion: The Sweet Simplicity of Chocolate Orange Traybake Cake

There’s something incredibly comforting about a traybake cake. It doesn’t demand perfection—it welcomes creativity, offers flexibility, and delivers all the rich, tender flavor of a layer cake with half the effort. And when it comes to flavor pairings, chocolate and orange are timeless companions. In this recipe, that pairing is elevated with fresh zest, high-quality cocoa, and a simple glaze that ties it all together.

What makes this Chocolate Orange Traybake Cake so appealing is how approachable it is for home bakers. Whether you’re brand new to baking or someone who’s been folding flour for years, this cake strikes the perfect balance between ease and elegance. You don’t need any special equipment, and the ingredients are all likely to be in your kitchen already—or easy to find at any grocery store.

Yet despite its simplicity, the results are nothing short of exceptional. The cake is soft and moist, with a deeply chocolatey base that’s lifted by a bright zing of citrus. The glaze adds just the right touch of sweetness and sheen, making it perfect for serving at birthdays, brunches, holidays, or even casual get-togethers. It also holds up beautifully to adaptations—whether you’re going gluten-free, vegan, or simply swapping out the citrus to match the season.