Chocolate Orange Loaf Cake

This loaf cake is rich, moist, and filled with the perfect blend of chocolate and orange. The sweet citrus notes brighten the deep cocoa flavor, making every bite taste fresh and indulgent. I baked it one afternoon with a cup of tea nearby, and it felt like the coziest little treat.

I love how simple it is to make—no mixer needed, just whisk, pour, and bake. The orange zest gives it that lovely aroma, and the chocolate glaze on top makes it feel bakery-worthy. It’s the kind of cake that feels both fancy and homemade.

If you love desserts with a touch of elegance, this Chocolate Orange Loaf Cake is perfect. Let’s bake it together—you’ll love how soft, rich, and perfectly balanced it tastes.

Why You’ll Love This Recipe

• Perfect Flavor Pairing: The citrus brightness of orange cuts through rich chocolate for a balanced taste.
• Moist and Tender: Yogurt and sour cream create an incredibly soft texture that stays fresh for days.
• Easy to Make: Simple mixing method with no special techniques required.
• Double Chocolate: Both semi-sweet and dark chocolate chips give layers of chocolate flavor.
• Make-Ahead Friendly: Bakes in one loaf pan and keeps well wrapped at room temperature.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: About 70 minutes

Servings: This recipe makes one 9×5-inch loaf, which serves 10-12 slices. Perfect for sharing or enjoying throughout the week.

Difficulty: Easy. Great for beginners who want an impressive result with simple steps.

Required Kitchen Tools

• 9×5-inch loaf pan
• Mixing bowls (medium and large)
• Whisk
• Electric mixer or wooden spoon
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack
• Zester or grater

Ingredients for Chocolate Orange Loaf Cake

This loaf cake uses pantry staples combined with fresh orange to create a bakery-quality treat. The combination of dairy ingredients keeps the cake moist while the orange zest provides natural flavor.

For the Cake:

• Flour: 2 cups all-purpose flour, spooned and leveled
• Baking Powder: 2 teaspoons for proper rise
• Salt: 1/2 teaspoon to enhance flavors
• Sugar: 3/4 cup granulated sugar for sweetness
• Orange Zest: Zest from 2 medium oranges for bright citrus flavor
• Orange Juice: 1/2 cup freshly squeezed for moisture and tang
• Yogurt: 1/2 cup plain whole milk yogurt for tenderness
• Sour Cream: 1/4 cup for richness and moisture
• Eggs: 2 large eggs at room temperature
• Butter: 1/2 cup melted and slightly cooled
• Semi-Sweet Chocolate Chips: 3/4 cup
• Dark Chocolate Chips: 1/2 cup
• Vanilla Extract: 1 teaspoon

For the Glaze:

• Light Corn Syrup: 2 tablespoons for shine
• Honey: 1 tablespoon for natural sweetness
• Dark Chocolate Chips: 1/4 cup for drizzling

Variations for Chocolate Orange Loaf Cake

• All One Type of Chocolate: Use all semi-sweet or all dark chocolate chips based on your preference.
• Add Nuts: Fold in 1/2 cup chopped walnuts or pecans for crunch.
• Orange Glaze Instead: Skip chocolate glaze and make an orange glaze with powdered sugar and orange juice.
• Espresso Boost: Add 1 teaspoon instant espresso powder to deepen chocolate flavor.
• Greek Yogurt: Substitute regular yogurt with Greek yogurt for extra protein and tang.

How to Make Chocolate Orange Loaf Cake Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 350 degrees. Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper for easy removal.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set this aside while you prepare the wet ingredients.

3. Combine Wet Ingredients

In a large bowl, whisk the sugar and orange zest together with your fingers to release the oils. Add orange juice, yogurt, sour cream, eggs, melted butter, and vanilla extract. Whisk until smooth and well combined.

4. Bring It Together

Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Do not overmix. Fold in the semi-sweet and dark chocolate chips, saving a few for topping if desired.

5. Bake the Cake

Pour batter into the prepared loaf pan. Smooth the top and sprinkle with reserved chocolate chips. Bake for 50-55 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.

6. Cool Completely

Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before glazing.

7. Make the Glaze

In a small microwave-safe bowl, combine corn syrup, honey, and chocolate chips. Microwave in 20-second bursts, stirring between each, until smooth. Drizzle over the cooled loaf.

Serving and Decoration

Serve slices of this chocolate orange loaf cake at room temperature or slightly warmed. The cake looks beautiful with a simple chocolate drizzle, but you can also add candied orange peel on top for an elegant touch. Dust with powdered sugar for a rustic presentation, or serve alongside whipped cream for dessert.

This loaf pairs wonderfully with morning coffee, afternoon tea, or as a light dessert after dinner. The orange flavor makes it refreshing enough for warm weather but cozy enough for cooler months.

How to Store Chocolate Orange Loaf Cake

• Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days.
• Refrigerator: Store wrapped cake in the fridge for up to 7 days. Bring to room temperature before serving.
• Freezer: Wrap individual slices or the whole loaf in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Tips and Tricks for Success

• Room Temperature Ingredients: Eggs and dairy should be at room temperature for better mixing and a smoother batter.
• Fresh Orange: Always use fresh orange zest and juice rather than bottled for the best flavor.
• Do Not Overmix: Stir just until flour disappears to keep the cake tender.
• Check Early: Start checking for doneness at 50 minutes, as ovens vary.
• Cool Before Glazing: A warm cake will cause the glaze to run off instead of setting nicely.

Nutrition

Nutrient	Per Slice (1/12 of loaf)
Calories	285
Total Fat	12g
Saturated Fat	7g
Cholesterol	55mg
Sodium	180mg
Total Carbohydrates	41g
Dietary Fiber	2g
Sugars	25g
Protein	5g

Chocolate Orange Loaf Cake FAQs

Can I use frozen orange juice? Fresh is best for this recipe. Frozen concentrate has a different flavor and may affect the texture.

Why is my loaf cake dry? Overbaking is the most common cause. Check at 50 minutes and remove when a toothpick has moist crumbs, not completely clean.

Can I make muffins instead? Yes. Divide batter among 12 muffin cups and bake for 20-25 minutes at 350 degrees.

What if I do not have sour cream? Use an additional 1/4 cup yogurt or substitute with an equal amount of Greek yogurt.

How do I know when the cake is done? A toothpick inserted in the center should come out with a few moist crumbs. The top should spring back when lightly pressed.