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.

Plus, we've perfected three buttercream recipes too, click here for our expert tips.

Best Buttercream Frosting Recipe

Nutritional Information

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