Terry’s Chocolate Orange Cake!

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A Three-Layer Chocolate Orange Cake with Terry’s Chocolate Orange Buttercream Frosting!

So… this beauty HAS HAPPENED. Yes, that’s right… this is a DELICIOUS three-layer moist and scrumptious chocolate and orange cake, with Terry’s Chocolate Orange Buttercream frosting sandwiched between. Basically, my idea of heaven in a cake. Every bite is the most delicious thing I can imagine.

My utterly delicious and favourite cake ever, my Terry’s Chocolate Orange Drip Cake, is available in my first ebook, but I wanted to make a simpler version for you guys. Also, the pure amount of requests for something like this is slightly mental. Like, I can’t cope with the requests.

This does basically look like a carbon copy of my Nutella Cake, my Lemon & Blueberry cake, my Neapolitan Cake and so on… let’s just say that my style of decorating has changed this year and I love the ‘buttercream poop’ style as my Fiancé says. I say little round dollops or similar, but he says poops. Either way, I think it looks very satisfying.

The sponges for this beauty are a Chocolate Victoria Sponge style, with a little more cocoa powder in comparison to other chocolate cakes on my blog because I wanted it to be a really deep flavour. This deep flavour contrasts SO well with the Orange Zest and makes it such a wonderful flavour! Orange Extract is a good alternative if you don’t want to use fresh oranges, use two teaspoons worth!

The Terry’s Chocolate Orange Buttercream is a bit of an odd one because its utterly delightful, but can be damn difficult to make sometimes. If you use a Milk Terry’s Chocolate Orange, it can work, but it’s much more likely to split in comparison to the Dark Terry’s. The thing about using the Dark Terry’s is by the time you’ve put it in the buttercream, it tastes like you’ve used the Milk Terry’s anyway!

I would completely and wholeheartedly recommend using the DARK Terry’s Chocolate Orange, or use plain Dark Chocolate Orange and a good quality Orange Extract. For all those people who are going to whine and moan that they don’t like Dark chocolate… give me a break. Trust me, it tastes AMAZING once in the Buttercream Frosting.

Recently, as most people in the UK will know, Tesco was doing a sale on Terry’s Chocolate Orange at 75p each which is practically unheard of… so I invested in quite a few. TWENTY FIVE of the beauties to be precise, but as I say, it was an investment. I figured as its coming up to Christmas, I would get through a fair few of them!

I do have FIFTEEN or so Terry’s Chocolate Orange recipes on here already, which might seem a smidge over the top. However, my Terry’s Chocolate Orange Cheesecake, my Terry’s Chocolate Orange Cookies, and my Terry’s Chocolate Orange Tart are genuinely all some of my favourites. All in the top ten recipes on my blog!

I would say that maybe the photos on this page aren’t my favourites, but you can see the pure Terry’s Chocolate Orange joy in the photos with the insane amount of segments on top. I realise having 21 segments on top of a cake is a bit much, but I thought it made it look funky! Plus, more than one segment per slice then.

I love this cake best on the day its made, but later on, its nice to microwave a slice for 10-15 seconds and have it slightly warm. Or, to keep it fresh and moist for longer, you can even add an Orange Drizzle on top! Use the Juice of 2 Oranges, and 75g of Caster Sugar mixed together and drizzled between the three sponges!

Terry's Chocolate Orange Cake!

A Three-Layer Chocolate Orange Cake with Terry's Chocolate Orange Buttercream Frosting!
5 from 6 votes
Print Pin Rate
Category: Cake
Type: Layer Cake
Keyword: Chocolate, Terry's
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 15 Slices
Author: Jane's Patisserie


For the Cake!

  • 400 g Unsalted Butter/Stork
  • 400 g Light Brown Sugar
  • 325 g Self Raising Flour
  • 75 g Cocoa Powder
  • 8 Medium Eggs
  • Zest of 2 Oranges

For the Frosting!

  • 350 g Unsalted Butter (not stork)
  • 700 g Icing Sugar
  • 250 g DARK Terry's Chocolate Orange

For the Decoration!

  • Terry's Chocolate Orange
  • Sprinkles


For the Cake!

  • Preheat your oven to 180C/160C Fan, and line three 8"/20cm cake tins with parchment paper. Leave to the side for now!
  • Beat your Butter and Sugar together until light and fluffy!
  • Add in the Flour, Cocoa Powder, Eggs, and Orange Zest and beat until smooth!
  • Split evenly between the three tins, and bake in the oven for 25-30 minutes.
  • Check its cooked by using a skewer, it should be clean! Leave to cool in the tins for 10 minutes, and then on a wire rack to cool fully.

For the Frosting!

  • Make sure your Unsalted Butter is at room temperature. 
  • Beat the butter until its smooth and supple, and gradually add in your icing sugar. 
  • Whilst doing this, melt your DARK Terry's Chocolate Orange carefully until smooth! 
  • Beat the Butter and Icing Sugar for a few minutes until its really lovely and smooth.
  • Add in your melted Dark Terry's Chocolate Orange and beat again. If the mix is a bit hard, or way too thick, add in 1-2tbsp of boiling water. Don't do this straight away, make sure you beat the buttercream first as it might not need it.
  • Once all together, don't beat for too long or it might split.

For the Decoration!

  • Get your first layer of cake, and pipe little dollops of Buttercream onto it. I do this with a large round nozzle, piping directly downwards! 
  • Do this all over, and then add the second layer, and repeat. Add the third layer of cake, and pipe the rest of the Buttercream on top! I do it all over, then add another ring to sandwich the Slices between.
  • I put 21 segments on top and alternated two Milk Chocolate slices and one Dark Chocolate slice all the way around to use up the rest of the second Dark Terry's Chocolate Orange, but you can do what you want. 
  • Sprinkle over your fave sprinkles, and enjoy! 


  • The Dark Terry's Chocolate Orange is much better to use for the Buttercream compared to the Milk!
  • As mentioned in my Terry's Chocolate Orange Cupcakes, normal Milk Terry's is more likely to split in buttercream.
  • If you can't find Dark Chocolate Orange, use 250g of Dark Chocolate and 2tsp Orange Extract instead!
  • Decoration wise, you can use Milk, or Dark, or anything else Chocolate Orange themed like Lindt!
  • You can make a smaller version of this cake using 
    • 300g Butter, 300g Sugar, 250g Self Flour, 50g Cocoa Powder, 6 Medium Eggs and baking for 30-35 minutes in to 8"tins. 
  • This cake will last for 3 days at room temperature!
Nutrition Facts
Terry's Chocolate Orange Cake!
Amount Per Serving
Calories 564 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 26g163%
Cholesterol 194mg65%
Sodium 48mg2%
Potassium 177mg5%
Carbohydrates 91g30%
Fiber 2g8%
Sugar 71g79%
Protein 6g12%
Vitamin A 1375IU28%
Calcium 57mg6%
Iron 1.5mg8%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Recipes on my Recipes Page!

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Iky
    September 23, 2020 at 6:27 am

    Hi Jane

    Instead of using stork butter which other brand of butter works best for cakes?

    • Jane's Patisserie
      September 23, 2020 at 7:57 am

      For cake sponges I only ever use stork, or block unsalted butter x

  • Tammy
    September 8, 2020 at 9:45 pm

    Hi Jane!
    What type of nozzle do you use for the buttercream frosting to make the ‘poops’ so perfect? 🤣
    Thanks x

    • Jane's Patisserie
      September 9, 2020 at 8:43 am

      Just a round nozzle, or just snip the end off a disposable piping bag!

  • Shane
    September 8, 2020 at 8:02 pm

    5 stars
    Loved this recipe 😋
    I would like to try this using white chocolate orange, what would u recommend?

    • Jane's Patisserie
      September 11, 2020 at 8:51 am

      So the best frosting definitely comes from using the dark terry’s as mentioned – but it should still work okay! You may need less though so about 175-200g x

  • Sara
    August 7, 2020 at 1:02 pm

    Hi Jane,

    I wanted to make this cake using 6” tins so it’s not as big but still keeping 3 layers. What would you reduce the recipe and cooking time down by?

    • Jane's Patisserie
      August 7, 2020 at 3:16 pm

      A 6″ cake is roughly 2/3 of the recipe, but I’m unsure on the baking times – maybe check at about 20 minutes?!

  • Megan Emma Mackenzie
    August 1, 2020 at 9:06 pm

    Hi Jane. I plan to make this cake for my daughters birthday party – a week today! Think it will go down well with both adults and children. But I wanted to cover it in white fondant. Would you recommend a vanilla buttercream under the fondant? I just don’t want the chcolate showing through until we cut into it! Thank you.

    • Jane's Patisserie
      August 2, 2020 at 11:44 am

      If you don’t want to see chocolate buttercream between the cake and fondant then definitely use a different one x

  • Haleemah
    July 27, 2020 at 2:29 am

    Hi Jane. I’m planning on baking this cake this week but I can’t find Dark Terry’s Chocolate Orange in any of the shops. Would the buttercream work if I used dark chocolate orange Lindy instead?

  • Becky
    July 26, 2020 at 5:37 pm

    hi, could you use the sponge recipe for a full 9 inch cake?

  • Bethany
    June 21, 2020 at 1:25 pm

    5 stars
    Yet another great recipe! I’ve made quite a few of your recipes in lock down and they are all so so nice. I made this two tier cause I didn’t want to go as big, but again I couldn’t stop eating it. Also made the syrup to moisten the sponges and this made it extra moist and delish!! Love chocolate cake, and this is one of the best I’ve tasted.

  • Miranda
    June 20, 2020 at 7:05 pm

    Hi Jane,
    I was wondering what your thoughts are on using oil instead of butter to get a really moist chocolate cake mine have a tendency to be dry and I tried a recipe with oil a while ago and it worked great and didn’t dry out in the fridge but really want to try out this recipe for my dad’s 70th (the drip version in your ebook) but don’t want to ruin it swapping in oil if you think it won’t work?
    Look forward to your thoughts and love your recipes!
    Many thanks x

    • Jane's Patisserie
      June 21, 2020 at 3:31 pm

      I tend to find dry cakes are purely from over baking – and chocolate cakes often just bake a smidge quicker! You could try oil, but for this sort of sponge I don’t usually do that so I have never tried it! Typically I believe you use 3/4 of the amount of butter in oil! xx

  • izzy
    June 18, 2020 at 9:34 pm

    hiya jane! this might be a silly question… but do i need to wait for the chocolate to cool before adding to the buttercream? and can i use caster sugar if its the only type i have? thankyou!

    • Jane's Patisserie
      June 19, 2020 at 7:40 pm

      Hiya – yes you will want the chocolate cooled somewhat! And I wouldn’t use caster for buttercream – that can be quite unpleasant! x

  • Steph
    June 13, 2020 at 8:07 pm

    Could I use orange extract instead of orange zest and if so how much would you recommend please?

    • Jane's Patisserie
      June 13, 2020 at 9:49 pm

      Yes for sure! I usually use 1.5tsps for my ideal taste!

  • Holly
    June 8, 2020 at 9:10 am

    Good morning, how can I make this as a two layer rather than 3? Xx

    • Jane's Patisserie
      June 8, 2020 at 12:39 pm

      That’s mentioned in the notes! x

    • Holly
      June 8, 2020 at 2:07 pm

      Ahh apologies, thank you Jane! 🙂 can’t wait to bake it
      ! Xx

  • Ashton
    May 20, 2020 at 9:45 am

    Would this recipe work as a drip cake like some of your others? xx

    • Jane's Patisserie
      May 20, 2020 at 1:13 pm

      It can do if you want to – my terry’s drip cake recipe is in my first ebook though. x

  • rebecca meades
    May 4, 2020 at 3:53 pm

    5 stars
    Jane’s recipes have been recommend to my by a friend. With very little experience of cook these recipes are super easy and have had some amazing outcome!!! Love the results and love the unique recipes!! Amazing

  • Paula
    May 3, 2020 at 10:32 pm

    5 stars
    Made this for my daughter’s 18th birthday, in lockdown so we didn’t have to share it! Just as well, it was delicious! If you like chocolate orange, you must try it!

  • Lorraine Booth
    May 3, 2020 at 8:34 pm

    OMG the flavour of this cake is awesome I’m making my daughters wedding cake next year and trying out different recipes to decide what cakes to make this one is a winner and will definitely be one of the tiers ot eas so easy to make my kitchen smelt amazing and the taste of this cake is unbelievable, give it a go

  • Toni
    April 6, 2020 at 9:04 pm

    Hi Jane!
    I’m looking at using this recipe over the weekend for a cake I’ve got to do. I plan on using a deep 6” tin and doing 3 layers, but I only have 1 tin – can I make the whole mix and bake 1/3 at a time and leave the remaining mix to wait or should I use the smaller quantity and divide that by 3 and make each mix separately (I hope this makes sense)

    Thank you!

    • Sami
      June 28, 2020 at 4:40 pm

      I also would like to know the answer on this. Did Kane come back to you? Xx

    • Keeley Burgess
      August 13, 2020 at 1:59 pm

      5 stars
      Hi Jane, in the cake recipe instead of using zest from two oranges could I just use orange flavouring?

    • Jane's Patisserie
      August 13, 2020 at 2:28 pm

      Yes definitely! I would use 1.5-2tsps! X

  • Nicole
    March 8, 2020 at 10:45 pm

    5 stars
    Also can you put chopped up Terry’s chocolate orange in this one? I would love to use the exact recipe of the loaf cake with the extract and chopped up choc in a three layer version of this cake?

  • Nicole
    March 8, 2020 at 10:23 pm

    Can I use orange extract instead of orange zest like in your loaf version of this cake?

  • Sienna
    March 7, 2020 at 12:10 pm

    Hi Jane! It it possible to make this cake ,or even any cake, into a gluten cake just by swapping the flour for gluten free flour? Xx

    • Jane's Patisserie
      March 7, 2020 at 8:45 pm

      Generally yes – but sometimes I think xantham gum can be good – check out my GF/DF chocolate cake for tips!

  • Hannah
    September 14, 2019 at 6:24 pm

    Hi Jane,
    I’m making this for my son’s birthday party. What kind of container do you use to store it? Last time I trialled it I had to cut it up to fit it into what I had at home. I’m really struggling to find anything that will fit!
    Thank you

    • Jane's Patisserie
      September 14, 2019 at 7:03 pm

      The best thing to do is to buy a cake box online, or from amazon! They’re usually a thin card material, and at least 6″ tall which usually fits! x

  • Sharon
    August 30, 2019 at 1:57 pm

    If I divide the mix into 2 layers instead of 3 how long should I bake each layer for?

    • Jane's Patisserie
      August 30, 2019 at 6:40 pm

      I’m not 100% sure I’m afraid, but at least 45-50 minutes I would say?

  • As-Sabiruun
    May 16, 2019 at 7:37 pm

    Hi Jane!
    I hope you are well. Thank you for sharing! Love all your recipes. I was just wondering, which sugar did you use for this cake? Is it brown cane sugar or packed?

    Thank you!

    • Jane's Patisserie
      May 17, 2019 at 9:25 am

      In the UK we just have Light Brown Sugar that comes in soft/muscovado and I use either of those.

  • Alex Theodosiou
    April 5, 2019 at 4:22 pm

    Hi, can you please advise if I do the cake in 2 x 9 inch tins, what ratio of ingredients shall I use? Thanks in advance! X

    • Jane's Patisserie
      April 5, 2019 at 5:13 pm

      Technically for a straight increase from an 8″ to a 9″ you use 1.3x the recipe, but that’s for three layers, so theoretically you can leave the recipe as is, and just bake it into the 2x 9″ tins, but obviously, it wouldn’t be as high, and the timings might be slightly different x

  • Laura
    February 25, 2019 at 7:31 pm


    Can you use the frosting recipe to cover the cake rather than just being inbetween the layers?


  • Becky Dando
    November 6, 2018 at 4:15 pm

    I am planning on making this cake using the smaller quantities, to have 2 sponges rather than 3.
    What quantities would you use for the frosting for 2 sponges?

    • Jane's Patisserie
      November 6, 2018 at 10:03 pm

      Use 2/3 of the recipe for the frosting x

    • Becky Dando
      November 7, 2018 at 12:42 pm

      Thank you so much x

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