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Terry’s Chocolate Orange Loaf Cake!

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A Delicious and Sweet Terry’s Chocolate Orange Loaf Cake studded with Terry’s Chocolate Orange Chunks, and a Terry’s Chocolate Orange Buttercream Frosting!

It’s getting nearer and nearer to Christmas, so the Terry’s Chocolate Orange comes out to play. Well, for me I eat them all year round, but they’re definitely a delicious Christmas treat too!

A few months ago I posted my White Chocolate & Raspberry Loaf Cake and was sorta astounded by how popular it was! I know that White Chocolate and Raspberry is such a good combo, but it blew me away!

Because of how popular the Loaf Cake was, I knew I needed to do a Terry’s Chocolate Orange Loaf Cake… and just look at it! Look at the silky smooth Terry’s Chocolate Orange Buttercream frosting, and the Christmas like sprinkles on top!

So.. for the cake. I really and completely and utterly recommend THIS LOAF CAKE TIN. I really have to write that in capitals, as I want you guys to have a look at it. Loaf cake tins can vary so much, even if they all advertise as being the same. 

For this recipe I use a 2lb loaf tin, and when I say they can vary… one was half the size to another, but apparently they were both the same size. This one, is 24.4 x 14.4 x 6.9 cm in size for specifics! 

For the cake mix, it really is quite easy which is good! I used a 250g mix for this one, compared to the 200g mix for the White Chocolate & Raspberry Loaf Cake, as this one doesn’t have any fresh fruit inside!

As its a chocolate sponge, I took out some of the flour, and added in cocoa powder. I then also used orange zest to flavour the sponge, but you can easily use orange extract instead! I prefer Valencian orange extract’s to other! 

After the cake mix is mixed, I then of course add in some chopped up Terry’s Chocolate Orange. This is completely optional, as the sponge is definitely good enough without it! When chopping up the chocolate, make sure the pieces aren’t too small otherwise they’ll dissolve into nothing! 

Baking wise, it really is easy! Whack it in the lined tin, and bake! Loaf cakes can take longer to bake, as they’re similar to Bundt Cakes in that respect! It really is worth it. The worst part I find is waiting for the cake to cool! I have no patience. 

For the decoration, I used a Terry’s Chocolate Orange Buttercream as it’s just so delicious. I would happily sit there with a spoon and eat the bowl. Honestly, it’s incredible, and I want it forever and ever. 

I used a Medium Leaf Piping Tip for the decoration, as I just love the effect. It can be a little weird to use it in the way I have, but I sort of piped continuously along widths of the cake, and then did it again I the opposite direction! It creates a wonderful waved effect and I love it! 

I used a mix of these large bronze, ruby and gold sprinkles for the decoration, along with the smaller version of the bronze, ruby and gold sprinkles! You can of course whatever you like, but I just utterly adore these sprinkles, especially for the festive season! 

I hope you guys love this recipe as much as I do! Enjoy! X

Terry's Chocolate Orange Loaf Cake!

A Delicious and Sweet Terry's Chocolate Orange Loaf Cake studded with Terry's Chocolate Orange Chunks, and a Terry's Chocolate Orange Buttercream Frosting!
4.8 from 20 votes
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Chocolate, Terry's
Prep Time: 10 minutes
Cook Time: 55 minutes
Decorating Time: 20 minutes
Total Time: 1 hour 25 minutes
Servings: 15 Slices
Author: Jane's Patisserie

Ingredients

Cake

  • 250 g Unsalted Butter/Stork
  • 250 g Light Brown Sugar
  • 200 g Self Raising Flour
  • 50 g Cocoa Powder
  • 5 Medium Eggs
  • Zest of 2 Oranges (or 2tsp orange extract)
  • 150 g Terry's Chocolate Orange (chopped)

Buttercream

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

Decoration

  • Terry's Chocolate Orange Segments
  • Melted Terry's Chocolate Orange
  • Sprinkles

Instructions

For the Cake

  • Preheat your oven to 180C/160C Fan, and line your 2lb Loaf Tin with parchment paper!
  • Beat together your Butter and Sugar until light and fluffy.
  • Add in your Self Raising Flour, Cocoa Powder, Eggs and Orange Zest and beat again till smooth and lovely!
  • Fold through the chopped Terry's Chocolate Orange!
  • Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes!
  • Leave the cake to cool in the tin for 10 minutes, and then turn onto a wire rack to cool fully!

For the Buttercream

  • Melt your Terry's Chocolate Orange until smooth, and leave to cool.
  • Beat your Butter in a mixer for a few minutes so it's really smooth.
  • Add in your Icing Sugar and beat again till smooth!
  • Add in the melted Terry's Chocolate Orange and beat again.
  • It'll be really lovely and smooth and delicious once finished!

For the Decoration

Notes

 

 

ENJOY!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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!

82 Comments

  • Lauren
    March 12, 2021 at 8:36 pm

    Hi,
    I made this cake this evening and took it out after 65 minutes, left it 10 mins in the tin as suggested but when I removed it it was still completely raw in the middle and fell apart. What did I do wrong?

    Reply
    • Jane's Patisserie
      March 15, 2021 at 12:50 pm

      Hello! that definitely sounds under baked so it will have just needed longer in the oven. Loaf cakes are like bundt cakes so can sometimes need longer. x

  • Jess
    February 26, 2021 at 5:48 pm

    4 stars
    This is a great recipe and tastes amazing! However, it did take longer than expected to cook and cool, so I’d just say make sure you have the afternoon to dedicate it to! 🙂 love this Jane!!

    Reply
  • Rosemary
    February 1, 2021 at 12:10 pm

    Hi! Love the sound of this recipe! Can I ask, if I wanted to split this recipe between 2x 1lb loaf tins, would I have to reduce the oven temperature and cooking time? Thanks,

    Reply
    • Jane's Patisserie
      February 1, 2021 at 1:21 pm

      Hey! Ah yay! And yes you would have to reduce the baking time by quite a bit, but unfortunately I have no idea how long it would take as I never baked 1lb cakes!

  • Faye
    January 27, 2021 at 11:43 am

    I don’t have any Cocoa powder, would I be able to use melted chocolate in the mix to make it a chocolate sponge please? How would that work? Thankyou x

    Reply
    • Jane's Patisserie
      January 27, 2021 at 7:50 pm

      You can do – but the quantities needed (about 200g melted choc) might make too much mix for the tin!

  • Lisa
    January 11, 2021 at 12:08 pm

    5 stars
    Hi Jane! This receipt is amazing and never ever fails me! However, now Terry’s have brought out a white chocolate version, can you tell me how I can adapt the loaf so it’s vanilla sponge and not chocolate! Thank you so much and for the amazing recipes !

    Reply
    • Jane's Patisserie
      January 11, 2021 at 5:27 pm

      Remove the cocoa powder and top up with more flour! X

  • Dean
    January 7, 2021 at 6:12 pm

    Hi, I made this cake for the 3rd time today. It tastes amazing but every time I’ve made it the entire centre has been uncooked. Today I let it bake for an extra 30 mins (1hr30mins) and still the same. Any tips?

    Reply
    • Jane's Patisserie
      January 10, 2021 at 2:15 pm

      Loaf cakes and bundt cakes can do this – but it may also be your oven if it is happening every time. You can reduce the quantities of the cake mix by 1egg/50g of the dry ingredients and see if that helps.

  • Chris
    December 29, 2020 at 7:47 pm

    2 stars
    Followed the recipe to the letter, it was alright, an easy cake to make. I didn’t get the orange come through the cake at all with zest, only slightly in the buttercream and it wasn’t very chocolatey at all.

    Reply
  • Don
    December 22, 2020 at 8:52 pm

    I made the cake today, was delicious but found the butter icing was far to thick I couldn’t even pipe it, had to spread it on top with spatula, any tips?

    Reply
    • Jane's Patisserie
      December 22, 2020 at 8:55 pm

      If your icing is too thick you just need to beat in 1-3tbsp boiling water or whole milk to smooth it out slightly x

  • Kerry
    December 13, 2020 at 9:05 am

    Hi Jane, would it be possible to make this with white Terry’s chocolate orange and if so, would it be a straight swap please? Thanks x

    Reply
    • Jane's Patisserie
      December 13, 2020 at 9:09 am

      Do you mean for the chunks inside and frosting on top? Yes it would be! x

  • Sarah
    December 12, 2020 at 12:27 pm

    Hi Jane,

    I can’t seem to locate any buttermilk for the recipe, is there an alternative I can use?

    Thanks!

    Reply
    • Jane's Patisserie
      December 12, 2020 at 5:06 pm

      This recipe does not use buttermilk!

  • Cheryl
    December 12, 2020 at 9:48 am

    5 stars
    Will this keep for longer in the fridge?

    Reply
    • Jane's Patisserie
      December 12, 2020 at 10:07 am

      I wouldn’t recommend that – the fridge will dry the cake out a lot!

  • Lila
    December 8, 2020 at 1:52 pm

    5 stars
    Made this and was lovely first time trying anything like it

    Reply
  • Katie Beal
    December 7, 2020 at 8:36 pm

    5 stars
    I’ve made this cake a few times and it is so nice! Everyone at my husbands work loved it! Very moist and the frosting is lovely!

    Reply
  • Gillian Davidson
    December 6, 2020 at 8:31 am

    5 stars
    Hi Jane, can I use this recipe in mini loaf cases? As I want to make them as gifts for all my staff x

    Reply
    • Jane's Patisserie
      December 6, 2020 at 9:47 am

      Yeah I’m sure that would be fine! X

  • Stephanie Tebbutt
    December 4, 2020 at 1:11 pm

    My loaf tin is much smaller than yours I do have a Pyrex loaf dish that is closer to the specs although still a bit smaller, would this work?

    Reply
    • Jane's Patisserie
      December 4, 2020 at 3:15 pm

      Yeah I think the pyrex dish would work, but if you aren’t sure it’s worth maybe only filling the container 2/3 full, and then making cupcakes with any spare mix x

  • Stephanie Tebbutt
    December 4, 2020 at 12:07 pm

    Hi my loaf tin is a lot smaller than the size you suggest but I have a Pyrex loaf dish of closer dimensions although still not as big would that work?

    Reply
  • Olivia
    November 28, 2020 at 9:34 pm

    Hi Jane,

    Can I use gluten free flour for this?

    Thanks

    Reply
    • Jane's Patisserie
      November 29, 2020 at 10:28 am

      You can, but I would add 3/4tsp Xantham Gum personally. Also, terry’s have a may contain gluten warning so may not be gluten free!

  • Katijha
    November 22, 2020 at 8:03 pm

    Hi Jane, this recipe was a big hit with my family and turned out amazing- just wanted to know what quantities do I use for a tray bake?

    Reply
  • Mayisha
    October 30, 2020 at 12:00 pm

    5 stars
    Hi Jane, I was wondering if it’s possible to incorporate some orange marmalade into this or would it tamper with the batter? Thanks! X

    Reply
    • Jane's Patisserie
      October 30, 2020 at 1:34 pm

      You could definitely use it for decoration, or core part of the cake out and add some and then out the cake back in – but it’s up to you! You can add marmalade to the sponge if you want but I haven’t tried that in a loaf cake before! x

  • Courtney
    October 29, 2020 at 7:41 pm

    5 stars
    Hi Jane, I have made both your Lemon drizzle load cake and now this one! But both times my load came cracked down the middle. I have a fan oven and put them both at the temperature on the recipe, please could you give me any tips to stop it from cracking? Thank you! Xx

    Reply
    • Jane's Patisserie
      October 30, 2020 at 9:30 am

      Loaf cakes often do crack and it really doesn’t matter – it’s a part of it in my opinion! x

  • Sophia Pham
    October 25, 2020 at 7:13 pm

    5 stars
    Hi Jane,

    To check if the cake is ready would you recommend using your standard skewer to see if it comes out clean? Would it come out clean as there are folded chocolate bits through it?

    Thank you for sharing this lovely recipe xx

    Reply
    • Jane's Patisserie
      October 25, 2020 at 8:38 pm

      You can do, but if you still aren’t sure you can listen to the cake – if it’s making a bubbling/crackling sound it’s still not quite finished baking! xx

  • Courtenay Crawford
    September 26, 2020 at 4:36 pm

    Hi Jane, made this lovely recipe today, my tin must be smaller than yours but the turned out ok, just the edges have slightly burnt my oven is a fan it was 160 as you instructed anything I can do to stop it burning?

    Reply
    • Jane's Patisserie
      September 27, 2020 at 9:39 am

      It may be that your oven has hot spots – that’s often the case! It may be worth lowering the level of the oven slightly, or lowering the temp by about 10 degrees! x

  • Kelly
    September 14, 2020 at 6:06 pm

    Hi Jane,

    Is there a way of adapting the buttercream to use orange extract in place of the chocolate orange?

    Thanks in advance.

    Kelly x

    Reply
    • Jane's Patisserie
      September 14, 2020 at 8:10 pm

      Yes, just use plain chocolate and 1tsp orange extract!

    • Kelly
      September 14, 2020 at 8:12 pm

      Perfect! Thank you so much!

      X

  • Elisha
    August 7, 2020 at 9:19 am

    5 stars
    Hi Jane, I would like to make the Terry’s chocolate orange buttercream for 12 cupcakes. How much ingredients would you suggest to use for this!! Thanks so much xx

    Reply
    • Jane's Patisserie
      August 7, 2020 at 9:42 am

      It might be alright with the quantities as it is, but if you like a decent amount of buttercream I’d do maybe 150g butter/300g sugar/150g Terrys! x

  • Christina
    July 10, 2020 at 10:52 am

    Hi.
    Can I use this recipe and just separate it out into 8” cake tins instead of the loaf tin? And then just change the cooking time?

    Reply
    • Jane's Patisserie
      July 10, 2020 at 3:15 pm

      Hey – yes that would work, and have at my chocolate orange layer cake for a guide on the timings!

  • Maisie
    July 2, 2020 at 5:44 pm

    5 stars
    Hi Jane!
    Love all your recipes! Have made many of your bakes.
    For this lovely chocolate orange (my fav!) loaf cake, do you think I could substitute the self raising flour with gluten free self raising flour? As the g-f flour has got xantham gum in it, but I don’t have the gum and don’t like having to use it seperately.
    I just want my cake to rise and not be so flat!

    Also – with the icing, that sounds cool to add terry chocolate orange into the buttercream as i bet the flavour is amazing! So I don’t need cocoa powder or orange extract?

    Sorry for the load of Qs!

    Thankyou,
    Maisie

    Reply
    • Jane's Patisserie
      July 2, 2020 at 7:42 pm

      Hey! So if your GF already has xantham gum in, it should just be a straight swap! And if you use the terry’s, I don’t think its necessary for anything else as you already get the good flavour! x

  • Lucinda
    June 6, 2020 at 9:39 am

    5 stars
    Thank you for responding. So just to clarify that Would that be 50g less In all the rest of the ingredients as well as the chocolate amount for both cake and buttercream?xx

    Reply
    • Jane's Patisserie
      June 6, 2020 at 12:06 pm

      That’s just for the actual sponge mix – you can reduce the buttercream as well if you want! x

  • Lucinda
    June 5, 2020 at 7:59 pm

    Hiya, I have tried to make this cake today and I found the cake over loaded the tin and raised really high, what could I do next time to prevent this please? Thank you

    Reply
    • Jane's Patisserie
      June 5, 2020 at 8:52 pm

      It may be that your tin is smaller than mine (loaf tins can vary loads even though they all are called the same size) so you may want to reduce your mixture by 1 egg/50g of the dry ingredients! x

  • Kerrie
    June 3, 2020 at 5:46 pm

    Hello 👋🏻
    I have been baking with your fabulous recipes. For this one I can’t get hold of Light brown sugar, can I use caster sugar or a fine demerara sugar?

    Reply
    • Jane's Patisserie
      June 3, 2020 at 6:50 pm

      Hey! Ahh thank you! I would use caster sugar as the replacement!!

  • Leanne
    June 2, 2020 at 8:09 pm

    5 stars
    Hey! Love your loaf cakes, but can’t get hold of soft light brown sugar! I have soft dark or caster sugar, can these be used instead, if so what ones best?
    Thanks! Xx

    Reply
    • Jane's Patisserie
      June 3, 2020 at 10:44 am

      I would use either of those! Or even a 50/50 mix! x

  • Jo
    May 6, 2020 at 10:52 pm

    Hello!
    I only have plain flour in at the moment (can’t find self-raising anywhere) so what would you recommend using as a raising agent and what quantity?
    Thanks 🙂

    Reply
    • Jane's Patisserie
      May 7, 2020 at 2:17 pm

      Hiya – you whisk in 2level tsps of baking powder per 150g of plain flour!

  • Zoe
    May 3, 2020 at 8:04 pm

    5 stars
    I’m new to baking and made this gorgeous loaf cake. Recipe so easy to follow and tasted Devine. Was a hit with my family too. 🙂 x

    Reply
  • Jemma
    April 20, 2020 at 12:00 pm

    Hi jane. I dont have enough light brown sugar and I cant find any in stores ,can I use caster sugar instead?

    Reply
  • Jessica
    April 18, 2020 at 6:14 pm

    Second recipe I’ve made from you and I’m so happy with the results 😍😍😍🤤 thank you for making lockdown a bit easier!

    Reply
  • Marilyn Rodrigues
    April 2, 2020 at 1:36 pm

    Hi Jane
    Is there any other loaf tin that you would recommend? The one you use is not available.

    Reply
  • Jennifer Stokes
    March 30, 2020 at 9:22 pm

    I love your blog. Helping me through this lockdown. I’ve made 2 of your cakes. The oreo drip cake and now this. They both look amazing but got some reason have both been a little dry.. have you any tips?
    I tested the cake and it was still a little undercooked so put it back in for around 5 mins but now it’s dry 😕
    Thanks so very much.. from a newbie baker xx

    Reply
    • Jane's Patisserie
      March 31, 2020 at 10:29 am

      Hey – so it’s over baked. Maybe lower your oven temp, or take it out a bit quicker.

  • Tash
    January 12, 2020 at 10:17 am

    Hello! I love these sprinkles but when I click the links it says ‘page not found’. Do you know where else I can get good quality sprinkles from as pretty as these ones? x

    Reply
    • Jane's Patisserie
      January 12, 2020 at 5:18 pm

      Hiya! It just means those particular sprinkles are sold out! Have a look at other sprinkles on her site as they’re all amazing! x

  • Dawn
    December 13, 2019 at 8:23 pm

    Hi this looks amazing, I want to make it as a cake for my sons birthday, can you tell me what size round or square cake tin to use?

    Reply
    • Jane's Patisserie
      December 14, 2019 at 9:37 am

      Have a look at my other chocolate orange cake recipe..!

  • Alison
    December 10, 2019 at 8:46 pm

    5 stars
    I made this last week for my work colleagues. Went down a treat! It’s a lovely recipe xx😊. Will definitely make it again! X

    Reply
  • culprit
    November 27, 2019 at 8:06 am

    5 stars
    Hello Jane, your recipe for this Terry’s chocolate orange loaf cake is an eye-catching recipe.
    Trying it to bake by my own and hope it can good enough. I got back to you if any error occurs. So thanks for this recipe.

    Reply
    • Lauri Thompson
      November 28, 2019 at 8:30 pm

      Hi there, I’m a school cookery teacher and came across this when researching Christmas recipes. Will reduce the recipe to make a smaller quantity and give this ago for the kids Christmas treat.Thanks for the idea

  • Fisayo Otokiti
    November 24, 2019 at 9:29 pm

    Can this be done as cupcakes using the same recipe? If not can you advise please. Thank you

    Reply
    • Jane's Patisserie
      November 25, 2019 at 9:00 am

      Have a look at the Chocolate orange cupcake recipe already on my blog!

  • Vanya Hunter
    November 24, 2019 at 1:32 pm

    Would like to make these. In to cupcakes…would the receipt need any tweaks? Thanks! V

    Reply
    • Jane's Patisserie
      November 25, 2019 at 9:00 am

      Have a look at the Chocolate orange cupcake recipe already on my blog!

  • Ang
    November 23, 2019 at 8:32 pm

    5 stars
    Lovely chocolatey orange cake, perfect for a wet Saturday afternoon when friends pop round. Especially when Terry’s chocolate orange is a particular favourite.

    Reply
  • Faizah
    November 23, 2019 at 7:26 pm

    Oh my this looks insane!!!!!! Cannot wait to try this! Could this also work as a traybake?

    Reply
  • Doreen Owen
    November 23, 2019 at 6:49 pm

    5 stars
    Im going to try making this tomorrow can i ask did you use milk or dark choc terrys orange in your cake mix ?
    Thankd Doreen

    Reply
    • Jane's Patisserie
      November 24, 2019 at 9:04 am

      I used a mixture, but you can use either!

  • Joanna Hawkridge
    November 23, 2019 at 8:35 am

    5 stars
    This looks amazing after the success of your Terry orange chocolate biscuits (they are delicious.)
    I will have to try it.

    Reply

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