Devil’s food cake with orange frosting

Devil’s food cake with orange frosting

  • serves 10
  • A little effort

This version of devil’s food cake is made with oil rather than butter, and has orange added to the flavour. It’s a cake that cuts neatly and works well as a base for all sorts of icing.



  • light muscovado sugar 100g
  • golden caster sugar 150g
  • cocoa 50g
  • self-raising flour 225g
  • baking powder ½ tsp
  • eggs 2
  • rapeseed or grapeseed oil 125ml
  • oranges 2, both zested and 1 juiced
  • dark chocolate 50g, melted and cooled


  • butter 250g
  • icing sugar 500g
  • oranges 2, both zested and 1 juiced


  • Step 1

    Heat the oven to 160c/fan 140/gas 3. oil and line 2 × 20cm cake tins with tight-fitting bases. put the sugars in the bowl of a mixer and sift over the cocoa, flour and baking powder. mix the eggs with the oil and orange zest in a jug and add the mix to the bowl and beat a couple of times. put the orange juice in the jug and add enough water to make 250ml, add this to the bowl.

  • Step 2

    Beat the ingredients slowly to mix everything together then add the melted chocolate. beat for 3 minutes until the mixture is smooth, it should be runnier than a normal cake mix. scoop the mixture into the cake tins, dividing it as equally as you can and level the tops.

  • Step 3

    Bake for 30 minutes or until the cakes are cooked through, test them with a skewer, it should come out clean. cool for 10 minutes in the tins and then tip out onto a wire rack.

  • Step 4

    To make the frosting, beat the butter until it is really soft, beat in the icing sugar a little at a time. add the orange zest and a splash of juice and beat until the frosting is fluffy. sandwich the cakes together with some frosting then frost the outside of the cake.

Nutritional Information

  • Kcals 733
  • Fat 37.7g
  • Carbs 94.6g
  • Fibre 2.4g
  • Protein 4.8g
  • Salt 0.8g