Chocolate Orange Cake first showed up in my kitchen because I had run out of eggs on a Sunday afternoon and refused to make a trip to the store. I had seen a few Depression-era cake recipes that used mayonnaise, and the idea stuck with me. The first time I mixed it, I was skeptical about the vinegar and mayo combination, but the batter came together so smoothly that I stopped worrying.
Now I make this whenever I need something that looks impressive but does not require creaming butter or separating eggs. The orange zest is my favorite part because it sits in little bursts throughout each slice, and you get that citrus hit right when the cocoa starts to feel rich.
About the Recipe
This recipe takes about an hour from start to finish, including baking time. Everything you need is likely already in your pantry except maybe the orange zest, and even that can be skipped if you are in a pinch. I make this when I need a dessert that can sit on the counter for a day or two without drying out, or when I want something that looks fancy but does not require any tricky techniques. The bundt pan gives it a bakery look, but a regular round pan works just as well if that is what you have.
Why you will love this recipe
The mayonnaise keeps the crumb soft without any creaming or whipping, and because there are no eggs, you do not have to worry about them being at room temperature or adding them one at a time. The orange juice goes in straight from the carton, and the vinegar reacts with the baking powder to give the cake lift without any fuss.
I like how the cinnamon sits in the background, not strong enough to taste directly but enough to make the chocolate feel warmer. The glaze is optional, but it does add a glossy finish that makes the cake look more deliberate if you are serving it to guests.
Chocolate Orange Cake
Cooking Tips
The batter will look thin, almost pourable, and that is normal. Do not add extra flour to thicken it or the cake will bake up dense. Make sure your oven is fully preheated before the pan goes in, otherwise the cake will spread instead of rising. If the top starts to brown too quickly, tent it loosely with foil halfway through baking.
The toothpick test is reliable here, but also check that the edges have pulled away slightly from the pan. If the glaze feels too thick, add orange juice a teaspoon at a time until it drips smoothly off a spoon.
Top Tips
- Grease the bundt pan thoroughly and dust it with cocoa powder instead of flour so you do not get white streaks on the finished cake.
- Let the cake cool in the pan for 10 minutes before flipping it out, otherwise it may stick or break apart.
- Use fresh orange juice if you can, the flavor is noticeably brighter than the bottled kind.
- The glaze sets within 15 minutes, so drizzle it right before you plan to serve or store the cake.
- This cake actually tastes better the next day once the flavors have settled, so consider making it a day ahead.
Serving and Storing Suggestions
This recipe makes about 12 to 14 slices depending on how thick you cut them. Total prep and baking time is around 60 minutes, though most of that is hands off. Serve it at room temperature with a cup of tea or coffee, or warm it slightly and add a scoop of vanilla ice cream if you want something more indulgent.
Store the cake in an airtight container at room temperature for up to three days, or wrap it tightly and freeze for up to a month. The glaze may soften slightly in storage but it will not affect the taste.
Similar Recipes
- Eggless Vanilla Sponge Cake
- Orange Loaf Cake
- Chocolate Mug Cake
- Vinegar Cake (Wacky Cake)
- Banana Chocolate Chip Cake
Nutrient Benefits
Cocoa powder contains antioxidants and a small amount of iron, though this is still a dessert and should be treated as one. Orange juice and zest add vitamin C, and the zest also brings fiber. Mayonnaise provides fat that helps your body absorb the fat-soluble vitamins in the cocoa, and because this recipe uses no eggs, it works for anyone avoiding them due to allergies or dietary preferences. Cinnamon has been shown to help regulate blood sugar in small amounts, though again, this is a sweet cake and the sugar content is high.
Chocolate Orange Cake
Ingredients
- 1 cup Cocoa Powder (unsweetened)
- 5 to 6 cups Plain Flour
- 3 cups Sugar (granulated)
- 1 1/2 cups Mayonnaise
- 2 tsp Vanilla Extract
- 1/4 cup Balsamic Vinegar
- 4 cups Orange Juice
- 1/4 cup Orange Zest (grated)
- 1 1/4 tbsp Baking Powder
- 2 tsp Salt
- 2 tsp Cinnamon Powder
For the optional glaze topping:
- 2 cups Icing Sugar
- 1/4 cup Cocoa Powder (unsweetened)
- 1/3 cup Orange Juice
Instructions
- Combine the flour, cocoa powder, sugar, baking powder, saltand cinnamon powder in a large bowl.
- Mix well until fully blended.
- Add the vanilla extract, vinegar, mayonnaise and orange juice.
- Mix for another 2 to 3 minutes.
- Add the orange zest and mix again.
- Pour this into a greased bundt pan sprinkled with some cocoa powder. If you do not have a bundt pan, use a regular cake pan.
- Place the pan into a preheated oven at 175C/350F and bake for 45 minutes.
- Insert a knife or toothpick and if it comes out clean, the cake is done.
- Remove and allow it to cool.
- To make the glaze, mix the sugar and cocoa powder in a bowl.
- Gradually add the orange juice and mix well.
- Drizzle this over the cooled cake.
- Allow it to settle and then cut into slices.
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Frequently Asked Questions
Can I use regular vinegar instead of balsamic vinegar?
Yes, white vinegar or apple cider vinegar both work. Balsamic adds a slight depth, but the difference is subtle once everything bakes. Use the same amount.
My cake sank in the middle after baking. What went wrong?
The oven temperature was likely too high, causing the outside to set before the inside finished rising. Check your oven with a separate thermometer and consider dropping the temperature by 10 degrees next time.
Can I skip the glaze and use frosting instead?
Surely. Cream cheese frosting or a simple buttercream both pair well with the orange and chocolate. Let the cake cool completely before spreading anything on top.
The batter looked too runny. Should I have added more flour?
No, the batter is supposed to be thin. Adding more flour will make the cake dry and heavy. Trust the consistency and it will bake up moist.
How do I prevent the cake from sticking to the bundt pan?
Grease every groove with softened butter or oil, then dust with cocoa powder. Let the cake cool for 10 minutes before turning it out, and tap the pan gently to loosen it.
