Leo Chocolate Orange Cake
Betty Crocker Contributor
Updated Sep 14, 2024
Be bold, little Leo! Your fiery personality can come to life with full zest and zeal in this Chocolate Orange Cake recipe.The flavors of rich chocolate and bright oranges are perfect for celebrating a day dedicated to you. Though strong, these flavors — like you — are also vibrant and cheerful! Why not bring together a strong and sweet cake that expresses your horoscope highlights? Today might be all about you, but this cake is perfect for sharing with loved ones.
Leo Chocolate Orange Cake
- Prep Time 45 min
- Total 2 hr 0 min
- Servings 12
- Ingredients 16
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- Zest from 2 navel or Cara Cara oranges
- 1/2 cup freshly squeezed orange juice (subbed in for 1/2 cup orange juice)
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 eggs
Vanilla Buttercream Frosting
- 3 cups (6 sticks) unsalted butter, room temperature
- 9 cups powdered sugar
- 1 teaspoon kosher salt
- 4 teaspoons vanilla extract
- 3/4 cup heavy cream
- Orange Betty Crocker™ gel food colors
- Pink Betty Crocker™ gel food colors
Toppings
- Betty Crocker™ 6-Cell All Holiday Decorating Decorating Decors Pink Sprinkles, for decorating
- Betty Crocker™ 6-Cell All Holiday Decorating Decorating Decors Orange Sprinkles, for decorating
- Maraschino cherries, for decorating
Instructions
-
Step1Heat oven to 350ºF. Grease bottom of 2 8” heart-shaped or round cake pans.
-
Step2In a large mixing bowl, combine the cake mix and orange zest. Rub between your fingers to evenly distribute the orange zest.
-
Step3Beat cake mix, orange zest, orange juice, water, vegetable oil, and eggs with an electric mixer on medium speed until combined. Divide the batter evenly between pans.
-
Step4Bake 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
-
Step5In a large mixing bowl, beat the butter, powdered sugar, and salt on low speed until smooth.
-
Step6Stir in the vanilla extract and heavy cream and beat until combined. Increase speed to medium and beat until fluffy.
-
Step7Set aside 5 cups of buttercream frosting. Tint 2 cups light orange and 2 cups hot pink by adding food gel a few drops at a time and stirring between each addition until the desired color is reached. Leave 1 cup white.
-
Step8Tint the remaining buttercream frosting dark orange by adding food gel a few drops at a time and stirring between each addition until the desired color is reached.
-
Step9Frost cake as desired.
![]()
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
