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Chocolate Orange Reindeer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 108 reviews
  • Author: Lauren
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 80 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

This festive Chocolate Orange Reindeer Cake is a delightful blend of rich cocoa and fresh orange zest and juice, creating a fudgy yet light sponge. Topped with a luscious chocolate orange buttercream and decorated with playful reindeer faces made from chocolate buttons, Smarties, pretzels, and edible eyes, this cake is sure to impress your guests with both its flavor and whimsical appearance. Perfect for holiday celebrations, it balances indulgence with a fresh citrus zing.

Ingredients

Scale

For the Cake:

  • 300 g White or golden caster sugar
  • 250 g Self-raising flour
  • 50 g Cocoa powder
  • 200 ml Vegetable or sunflower oil
  • 100 ml Whole milk
  • 3 large Eggs (at room temperature)
  • 1 large Orange (juice and zest)
  • 100 g Dairy Milk Chocolate Orange (chopped)

For the Buttercream:

  • 100 g Salted butter (at room temperature)
  • 180 g Icing sugar
  • 1 tbsp Cocoa powder
  • 1 tbsp Boiling water

For Decoration:

  • 7 Dairy Milk Chocolate Orange Buttons
  • 7 Red Smarties
  • 7 Pretzels
  • 14 Edible eyes

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 180°C (160°C fan) or 350°F (320°F fan). Grease and line two 20cm round cake tins with baking parchment to ensure an easy release after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the self-raising flour and cocoa powder to remove any lumps and incorporate air, then stir in the caster sugar evenly.
  3. Combine Wet Ingredients: In another bowl, beat the eggs lightly, then add the vegetable or sunflower oil, whole milk, orange juice (freshly squeezed from the large orange), and grated orange zest. Mix thoroughly to combine all wet ingredients.
  4. Make the Cake Batter: Gradually add the wet mixture into the dry ingredients, stirring carefully to create a smooth batter without overmixing. Fold in the chopped Dairy Milk Chocolate Orange gently to spread chocolate pieces evenly.
  5. Bake the Cakes: Divide the batter evenly between the prepared tins. Bake in the preheated oven for about 50 minutes or until a skewer inserted into the center comes out clean. Remove from oven and set aside to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
  6. Prepare the Chocolate Orange Buttercream: Beat the softened salted butter until light and creamy. Gradually add the icing sugar and cocoa powder, continuing to beat until fully combined. Stir in 1 tablespoon boiling water to loosen the consistency, creating a smooth, spreadable buttercream.
  7. Assemble the Cake Layers: Once the cakes are completely cool, spread a layer of chocolate orange buttercream over one cake layer. Place the second cake layer on top and apply a thin crumb coat of buttercream around the sides and top. Chill briefly to set.
  8. Final Frosting and Decoration: Apply a final thick layer of buttercream on top of the cake and smooth out. To create the reindeer faces, stick the Dairy Milk Chocolate Orange Buttons as noses, affix edible eyes above each nose, place Red Smarties as cheeks, and use pretzels on top of each face as antlers. Arrange these decorations evenly around the cake surface for a festive look.
  9. Serve: Allow the decorated cake to set slightly before slicing. Serve at room temperature for optimal flavor and texture.

Notes

  • This Christmas-themed cake combines the rich flavors of chocolate with the bright zestiness of fresh orange for a perfect holiday treat.
  • The cake’s sponge is fudgy yet light, striking a balance that’s ideal for festive celebrations.
  • Using Dairy Milk Chocolate Orange gives a creamy, smooth chocolate flavor distinct from regular chocolate bars.
  • The reindeer decoration adds a fun, whimsical touch, perfect for family gatherings and holiday parties.
  • Ensure eggs are at room temperature before mixing for a smoother batter and better rise.
  • You can substitute pretzels and Smarties with other edible decorations if desired, such as candy canes or chocolate drops.
  • Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Nutrition

  • Serving Size: 1 slice (approx. 100g)
  • Calories: 360 kcal
  • Sugar: 32 g
  • Sodium: 150 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 75 mg

Find it online: https://tastyrates.com/chocolate-orange-reindeer-cake-recipe/