Bake this irresistible Chocolate-Strawberry-Orange Wedding Cake at home. Made with orange juice, chocolate, cake flour and cocoa. Easy step-by-step inst…
This Chocolate-Strawberry-Orange Wedding Cake relies on simple, everyday ingredients such as sifted cake flour, unsweetened cocoa powder, baking soda and salt. It comes together quickly and makes 4 servings, at about 3838 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Chocolate-Strawberry-Orange Wedding Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.
Updated Jun 30, 2026
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1
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 350F.
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2
Butter one 5-inch-diameter cake pan with 2-inch-high sides, one 8-inch-diameter cake pan with 2-inch-high sides and one 12-inch-diameter cake pan with 2-inch-high sides.
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3
Dust pans with flour; line bottoms with parchment.
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Combine 1/3 cup orange juice and 2 ounces unsweetened chocolate in heavy small saucepan.
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Stir mixture over medium-low heat until chocolate melts.
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Remove from heat.
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Gradually mix in 1 2/3 cups orange juice.
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8
Sift 3 cups flour, 2/3 cup cocoa, 2 teaspoons baking soda, 1 teaspoon salt and 1/2 teaspoon baking powder into medium bowl.
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using electric mixer, beat 1 cup (2 sticks) butter and 3 cups sugar in large bowl until blended (mixture will look grainy).
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Add 4 eggs, 1 at a time, beating to blend after each.
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Beat in 1 tablespoon orange peel and 1 tablespoon vanilla extract.
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Add dry ingredients alternately with orange juice mixture in 3 additions each, beating well after each addition.
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Mix in 1 cup chocolate chips.
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Transfer 1 cup plus 2 tablespoons batter to prepared 5-inch pan, 3 cups batter to prepared 8-inch pan and remaining batter (about 6 cups) to 12-inch pan.
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Place 5-inch and 8-inch pans on center rack of oven.
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Place 12-inch pan on lower rack of oven.
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Bake cakes until tester inserted into center comes out clean, about 35 minutes.
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Transfer cakes in pans to racks and cool completely.
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Mark 4-inch diameter circle on one 6-inch-diameter cardboard cake round.
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Cut out marked circle.
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Mark 7-inch-diameter circle on one 8-inch-diameter cardboard cake round.
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Cut out marked circle.
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Mark 11-inch-diameter circle on one 12-inch-diameter cardboard cake round.
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Cut out marked circle.
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Cut around sides of 5-inch-cake to loosen.
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Place 4-inch cardboard over pan.
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Hold cardboard and pan together; turn cake out onto cardboard.
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Peel off parchment.Wrap cakes on its cardboard in foil.
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29
Repeat turning out, peeling off parchment and wrapping cakes in foil, using 7-inch cardboard for 8-inch cake and 11-inch cardboard for 12-inch cake.
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Using remaining ingredients, make 1 more batch of cake batter and bake 3 more cake layers as described above.
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Cool cakes in pans.
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Cover cakes in pans tightly with foil.
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(Can be prepared ahead.
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Let stand at room temperature up to 1 day or double-wrap all cake layers and freeze up to 1 week.
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Bring cake layers to room temperature before using.)
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Place first 12-inch cake on its cardboard on work surface.
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Spread 2 3/4 cups ganache over top of cake and all the way to edge.
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Spread 2/3 cup jam over ganache, leaving 1/2-inch chocolate border at edge.
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Drop 1 3/4 cups white chocolate frosting by spoonfuls over jam.
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Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge.
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Rub some cocoa powder over second 12-inch cardboard.
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Cut around sides of second 12-inch cake to loosen.
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Place cardboard, cocoa side down, over pan.
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Turn cake out onto cardboard.
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Peel off parchment.
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Carefully slide cake off cardboard and onto filling on first 12-inch cake.
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Refrigerate.
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Place first 8-inch cake on its cardboard on work surface.
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Spread 1 cup ganache over top all the way to edge.
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Spread 1/4 cup jam over, leaving 1/2-inch chocolate border at edge.
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51
Drop 1 cup white chocolate frosting by spoonfuls over jam.
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52
Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge.
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53
Rub some cocoa over second 8-inch cardboard.
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Cut around sides of second 8-inch cake to loosen.
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55
Place cardboard, cocoa side down, over pan.
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Turn cake out onto cardboard.
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57
Peel off parchment.
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58
Slide cake off cardboard and onto filling on first 8-inch cake.
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59
Refrigerate.
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60
Place first 5-inch cake on its cardboard on work surface.
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61
Spread 1/2 cup ganache over top of cake and all the way to edge.
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62
Spread 2 tablespoons jam over, leaving 1/2-inch chocolate border at edge.
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63
Drop 1/3 cup white chocolate frosting by spoonfuls over jam.
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64
Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge.
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65
Rub cocoa over second 6-inch cardboard.
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Cut around sides of second 5-inch cake to loosen.
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67
Place cardboard, cocoa side down, over pan.
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Turn cake out onto cardboard.
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69
Peel off parchment.
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70
Slide cake off cardboard and onto filling on first 5-inch cake.
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Chill all cakes 1 hour to set filling.
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Place 12-inch tiered cake on its cardboard on revolving cake stand.
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Spread 2 2/3 cups frosting over top and sides of cake as a first coat.
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Refrigerate cake.
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75
Place 8-inch tiered cake on its cardboard on cake stand.
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76
Spread 1 1/4 cups frosting over top and sides of cake as a first coat.
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77
Refrigerate cake.
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78
Place 5-inch tiered cake on its cardboard on cake stand.
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79
Spread 3/4 cup frosting over top and sides of cake as a first coat.
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80
Refrigerate all cakes until first coats of frosting set, about 1 hour.
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81
(Cakes can be made to this point up to 1 day ahead; cover and keep refrigerate.)
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82
Prepare second batch of frosting, using remaining frosting ingredients and following directions for first batch.
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Spoon 2 cups frosting into pastry bag fitted with small star tip.
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Place 12-inch cake on its cardboard on large flat platter.
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Place platter on cake stand.
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86
Using icing spatula, spread 2 1/2 cups frosting over top and sides of cake; smooth top.
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87
Using filled pastry bag, pipe decorative border around top edge of cake.
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88
Refrigerate cake on platter.
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89
Place 8-inch cake on its cardboard on cake stand.
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90
Using icing spatula, spread 1 1/2 cups frosting over top and sides of cake; smooth top.
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91
Using pastry bag, pipe decorative border around top edge of cake.
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92
Refrigerate cake on its cardboard.
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93
Place 5-inch cake on its cardboard on cake stand.
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94
Using icing spatula, spread 3/4 cup frosting over top and sides of cake; smooth top.
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95
Using pastry bag, pipe decorative border around top edge of cake, spooning more frosting into bag if necessary.
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96
Refrigerate cake on its cardboard.
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97
Keep all cakes refrigerated until frosting sets, about 2 hours.
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98
(Can be prepared 2 days ahead.
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Cover loosely; keep refrigerated.)
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100
Place 12-inch cake on platter on work surface.
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101
Press 1 wooden dowel straight down into and completely through center of cake.
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102
Mark dowel 1/4 inch above top of frosting.
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103
Remove dowel and cut with serrated knife at marked point.
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104
Cut 4 more dowels to same length.
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105
Press 1 cut dowel back into center of cake.
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106
Press remaining 4 cut dowels into cake, positioning 3 1/2 inches inward from cake edges and spacing evenly.
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107
Place 8-inch cake on its cardboard on work surface.
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108
Press 1 dowel straight down into and completely through center of cake.
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109
Mark dowel 1/4 inch above top of frosting.
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110
Remove dowel and cut with serrated knife at marked point.
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111
Cut 3 more dowels to same length.
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112
Press 1 cut dowel back into center of cake.
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113
Press remaining 3 cut dowels into cake, positioning 2 1/2 inches inward from edges and spacing evenly.
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114
Using large metal spatula as aid, place 8-inch cake on its cardboard atop dowels in 12-inch cake, centering carefully.
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115
Gently place 5-inch cake on its cardboard atop dowels in 8-inch cake, centering carefully.
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116
Using citrus stripper, cut long strips of orange peel from oranges.
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117
Cut strips into long segments.
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118
To make orange peel coils, wrap peel segment around handle of wooden spoon; gently slide peel off handle so that peel keeps coiled shape.
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Garnish cake with orange peel coils, ivy or mint sprigs, and some berries.
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120
(Assembled cake can be made up to 8 hours ahead.
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Let stand at cool room temperature.)
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122
Remove top and middle cake tiers.
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Remove dowels from cakes.
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Cut top and middle cakes into slices.
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125
To cut 12-inch cake: Starting 3 inches inward from edge and inserting knife straight down, cut through from top to bottom to make 6-inch-diameter circle in center of cake.
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126
Cut outer portion of cake into slices; cut inner portion into slices and serve with strawberries.
* 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.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 25 ingredients. The key ingredients include: 4 cups orange juice, room temperature, 4 ounces unsweetened chocolate, finely chopped, 6 cups sifted cake flour, 1 1/3 cups unsweetened cocoa powder, and more.
Yes, Chocolate-Strawberry-Orange Wedding 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.