Chocolate Orange Reindeer Cake

Delight in the festive flavors of Chocolate Orange Reindeer Cake, a perfect centerpiece for your holiday celebrations.

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Prep Time 20

Cook Time 50

Cooling Time 20

Total Time 1 30

Servings: 10 slices

Course: Desserts

Cuisine: Holiday

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

200 g white or golden caster sugar Sweetness; substitute granulated sugar if unavailable.
200 g self-raising flour Provides structure and leavening; can replace with all-purpose flour plus baking powder (1 tsp per 100g).
50 g cocoa powder Adds rich chocolate flavor; using Dutch-process cocoa gives a deeper taste.
100 ml vegetable or sunflower oil Keeps the cake moist; melted butter can be used for a richer flavor.
250 ml whole milk Contributes to moisture and richness; any plant-based milk works as a substitute.
3 large eggs Bind ingredients together; use room temperature eggs for better mixing.
1 large orange Supplies juice and zest for brightness; a lemon or mandarin can be a nice alternative.

For the Buttercream

100 g Dairy Milk Chocolate Orange Infuses the buttercream with delightful flavor; feel free to use any chocolate for a different profile.
100 g salted butter Adds creaminess to the buttercream; unsalted butter with a pinch of salt will work too.
180 g icing sugar Provides sweetness and the right texture for buttercream.
1 tbsp boiling water Helps to incorporate cocoa powder smoothly into the buttercream.

For the Decorations

7 Dairy Milk Chocolate Orange Buttons Perfect for reindeer noses; you can swap them with any round candy.
7 Red Smarties Brightens decorations; red M&Ms or other red candies can be used as substitutes.
7 Pretzels Make adorable reindeer antlers; any similarly shaped snack will do if pretzels are not available.
14 edible eyes Optional for additional charm, these will make your cake irresistible!

Equipment

9-inch round cake tin
Mixing bowl
spatula
Microwave

Method

Step-by-Step Instructions

Preheat your oven to 160°C (fan) or 180°C (conventional) and grease a 9-inch round cake tin, lining the bottom with parchment paper.
In a large mixing bowl, combine the white caster sugar, self-raising flour, and cocoa powder. Stir them together thoroughly until well-blended.
Add in the vegetable oil, milk, and room temperature eggs to the dry mixture. Mix everything until smooth and creamy. Grate the zest of the large orange and squeeze its juice into the batter.
Carefully pour the cake batter into the lined tin, smoothing the top with a spatula. Place the tin in your preheated oven and bake for 45-50 minutes.
While the cake cools, melt the Dairy Milk Chocolate Orange in the microwave. Cream the salted butter until light and fluffy, then gradually sift in the icing sugar.
Spread the fluffy buttercream over the top and sides of the cake. Decorate with Dairy Milk Chocolate Orange Buttons, Smarties, edible eyes, and pretzels.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Ensure to store the cake in an airtight container for up to 5 days at room temperature.

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