Chocolate-Strawberry-Orange Wedding Cake – a delicious recipe with orange juice, chocolate, cake flour, cocoa, baking soda, salt. Easy to follow and perfect for any occasion.
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Position 1 rack in center and 1 rack in bottom third of oven and preheat to 350F.
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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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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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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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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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Drop 1 cup 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 over second 8-inch cardboard.
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Cut around sides of second 8-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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Slide cake off cardboard and onto filling on first 8-inch cake.
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Refrigerate.
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Place first 5-inch cake on its cardboard on work surface.
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Spread 1/2 cup ganache over top of cake and all the way to edge.
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Spread 2 tablespoons jam over, leaving 1/2-inch chocolate border at edge.
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Drop 1/3 cup 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 cocoa over second 6-inch cardboard.
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Cut around sides of second 5-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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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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Place 8-inch tiered cake on its cardboard on cake stand.
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Spread 1 1/4 cups frosting over top and sides of cake as a first coat.
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Refrigerate cake.
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Place 5-inch tiered cake on its cardboard on cake stand.
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Spread 3/4 cup frosting over top and sides of cake as a first coat.
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Refrigerate all cakes until first coats of frosting set, about 1 hour.
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(Cakes can be made to this point up to 1 day ahead; cover and keep refrigerate.)
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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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Using icing spatula, spread 2 1/2 cups frosting over top and sides of cake; smooth top.
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Using filled pastry bag, pipe decorative border around top edge of cake.
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Refrigerate cake on platter.
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Place 8-inch cake on its cardboard on cake stand.
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Using icing spatula, spread 1 1/2 cups frosting over top and sides of cake; smooth top.
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Using pastry bag, pipe decorative border around top edge of cake.
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Refrigerate cake on its cardboard.
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Place 5-inch cake on its cardboard on cake stand.
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Using icing spatula, spread 3/4 cup frosting over top and sides of cake; smooth top.
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Using pastry bag, pipe decorative border around top edge of cake, spooning more frosting into bag if necessary.
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Refrigerate cake on its cardboard.
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Keep all cakes refrigerated until frosting sets, about 2 hours.
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(Can be prepared 2 days ahead.
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Cover loosely; keep refrigerated.)
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Place 12-inch cake on platter on work surface.
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Press 1 wooden dowel straight down into and completely through center of cake.
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Mark dowel 1/4 inch above top of frosting.
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Remove dowel and cut with serrated knife at marked point.
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Cut 4 more dowels to same length.
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Press 1 cut dowel back into center of cake.
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Press remaining 4 cut dowels into cake, positioning 3 1/2 inches inward from cake edges and spacing evenly.
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Place 8-inch cake on its cardboard on work surface.
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Press 1 dowel straight down into and completely through center of cake.
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Mark dowel 1/4 inch above top of frosting.
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Remove dowel and cut with serrated knife at marked point.
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Cut 3 more dowels to same length.
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Press 1 cut dowel back into center of cake.
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Press remaining 3 cut dowels into cake, positioning 2 1/2 inches inward from edges and spacing evenly.
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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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Gently place 5-inch cake on its cardboard atop dowels in 8-inch cake, centering carefully.
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Using citrus stripper, cut long strips of orange peel from oranges.
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Cut strips into long segments.
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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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(Assembled cake can be made up to 8 hours ahead.
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Let stand at cool room temperature.)
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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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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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Cut outer portion of cake into slices; cut inner portion into slices and serve with strawberries.
* Per serving · 4 servings · Values may vary.
No additional tips available.
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.