Deliciously Festive Chocolate Orange Reindeer Cake Recipe

This delightful Chocolate Orange Reindeer Cake is perfect for holiday celebrations, combining rich chocolate and zesty orange flavors.

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Prep Time 20

Cook Time 50

Cooling Time 20

Total Time 1 30

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

200 g White or Golden Caster Sugar Provides sweetness and moisture; granulated sugar is an acceptable substitute.
200 g Self-Raising Flour Gives the cake structure and lift; can be replaced with all-purpose flour plus baking powder (2 tsp per cup).
50 g Cocoa Powder Infuses the cake with rich chocolate flavor; opt for Dutch-processed cocoa for a deeper taste.
100 ml Vegetable or Sunflower Oil Keeps the cake moist; melted butter or applesauce can be used as alternatives.
250 ml Whole Milk Adds a touch of richness; any non-dairy milk works well for a lactose-free version.
3 large Large Eggs Help bind the ingredients and provide structure; egg replacements like flax or applesauce are suitable for a vegan option.
1 large Large Orange Offers zest and juice that enhances flavor; orange extract can be used if fresh oranges aren't on hand.

For the Buttercream

200 g Dairy Milk Chocolate Orange Essential for a festive buttercream flavor; any chocolate with orange can be substituted.
150 g Salted Butter Contributes creaminess to the buttercream; unsalted butter works too, just add a pinch of salt.
250 g Icing Sugar Sweetens and thickens the buttercream; corn syrup can be used to achieve desired moisture.
50 ml Boiling Water Helps emulsify the cocoa powder into the buttercream for a smooth texture.

For Decoration

100 g Dairy Milk Chocolate Orange Buttons Perfect for creating reindeer noses; regular chocolate buttons or candies are good substitutes.
50 g Red Smarties Great for decoration; you can swap them with any red candy to keep the festive spirit alive.
10 pieces Pretzels Used to create charming antlers; any plain pretzel or shaped candy can work as an alternative.
20 pieces Edible Eyes These bring life to your reindeer decoration; you can use chocolate chips or any candy eyes if necessary.

Equipment

9-inch round cake tin
Mixing Bowls
spatula
whisk
Wire Rack

Method

Preparation

Preheat your oven to 160°C fan / 180°C conventional. Grease and line a 9-inch round cake tin with parchment paper.
In a large mixing bowl, combine the white or golden caster sugar, self-raising flour, and cocoa powder. Stir until well blended.
In a separate bowl, whisk together the vegetable oil, whole milk, and large eggs until smooth. Gradually mix into the dry ingredients.
Grate the zest of one large orange and squeeze in its juice, stirring well to distribute.
Pour the prepared batter into the lined cake tin and bake for 45-50 minutes. Check for doneness.
Allow the cake to cool in the tin for about 20 minutes before transferring it to a wire rack.
Melt the chopped dairy milk chocolate orange and beat the salted butter until fluffy. Add icing sugar and melted chocolate.
Spread the chocolate orange buttercream evenly over the cooled cake.
Decorate with chocolate buttons for the nose, red Smarties for decorations, edible eyes, and pretzels as antlers.
Serve slices with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better blending. Don't overbake the cake. Use a palette knife to frost evenly for a professional look.

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