Chocolate and Orange Buttercream Pound Cake Recipe

Name: Chocolate and Orange Buttercream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup cocoa; 1 tablespoon instant coffee; 1 cup granulated sugar; ½ cup softened butter; 4 eggs; ¼ cup milk; 1 teaspoon vanilla; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups all-purpose flour; ½ cup softened butter; ½ cup very cold heavy cream; ¼ cup orange marmalade or ¼ cup marmalade; 1 cup whipping cream, for topping; 1 can mandarin orange, drained,for topping

Servings: persons

½ cup cocoa
1 tablespoon instant coffee
1 cup granulated sugar
½ cup softened butter
4 eggs
¼ cup milk
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups all-purpose flour
½ cup softened butter
½ cup very cold heavy cream
¼ cup orange marmalade or ¼ cup marmalade
1 cup whipping cream, for topping
1 can mandarin orange, drained,for topping

1
Preheat oven to 350 degrees.
2
Place wax paper on ungreased bottom of a 91/2x51/2 inch loaf pan.
3
CHOCOLATE CAKE: Put all ingredients in a large bowl.
4
Beat 5 minutes with electric mixer, starting at low speed and increasing to high when flour is no longer visible.
5
Pour into pan and bake 45-50 minutes or until center of cake springs back when touched lightly with your fingertip.
6
Cool 10 minutes and loosen sides with metal spatula.
7
Cool completely on a cake rack then slice horizontally into 3 layers.
8
ORANGE CREAM: Cream butter at high speed with electric mixer until light in color.
9
Add heavy cream, 1 tbsp at a time, beating well after each addition.
10
Add orange jam 1 tbsp at a time.
11
Spread mixture between cake layers.
12
TOPPING: Pour whipping cream in a bowl and freeze 40 minutes before beating.
13
Beat at high speed with electric mixer for 2-3 minutes or until thick and spreadable.
14
Use to ice layer cake.
15
Drizzle with liquid chocolate over icing (like stripes).
16
Decorate top center with canned mandarin oranges.
17
Chill until ready to serve.

1306

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup cocoa, 1 tablespoon instant coffee, 1 cup granulated sugar, ½ cup softened butter, and more.

Yes, Chocolate and Orange Buttercream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate and Orange Buttercream Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions