Chocolate Orange Reindeer Cake

Chocolate orange reindeer cake is a festive showstopper that’s as fun to decorate as it is delicious to eat. This moist chocolate sponge is infused with fresh orange zest and juice, topped with silky chocolate orange buttercream, and finished with adorable reindeer faces made from buttons, Smarties, and pretzels. It’s the ultimate centerpiece for your Christmas dessert table—and no one will believe how easy it is to make!

Why You’ll Love This Cake

• Festive and fun – A cute design that brings instant holiday cheer
• Zingy chocolate flavor – Orange zest and juice brighten up the deep cocoa notes
• Moist and fudgy – Oil and milk make the sponge incredibly tender
• Easy decorating – No piping skills required to create charming reindeer faces
• Crowd-pleasing – Makes ~10 generous slices, perfect for sharing

Ingredients

For the chocolate orange sponge:

• 300g caster sugar (white or golden)
• 250g self-raising flour
• 50g cocoa powder
• 200ml vegetable or sunflower oil
• 100ml whole milk
• 3 large eggs, room temperature
• Zest and juice of 1 large orange

For the chocolate orange buttercream:

• 100g Dairy Milk Chocolate Orange, chopped
• 100g salted butter, room temperature
• 180g icing sugar
• 1 tbsp cocoa powder
• 1 tbsp boiling water

For the reindeer decoration:

• 7 chocolate buttons (e.g. Dairy Milk Orange)
• 7 red Smarties
• 7 pretzels
• 14 edible eyes

Instructions

1. Make the sponge
   Preheat oven to 160°C fan / 180°C conventional. Grease and line a 9-inch round cake tin.
   In a large bowl, combine sugar, flour, and cocoa powder.
   Add oil, milk, and eggs. Mix until smooth.
   Stir in orange zest and juice. Mix gently until just combined.
   Pour into the tin and bake for 45–50 minutes or until springy. Let cool completely.
2. Make the buttercream
   Melt chocolate orange in the microwave (60 seconds), stir, and let cool slightly.
   In another bowl, beat butter until fluffy. Add icing sugar and beat until smooth.
   Fold in cooled chocolate, cocoa powder, and boiling water. Stir until glossy and spreadable.
3. Assemble and decorate
   Spread buttercream over the cooled cake with a palette knife.
   Place 7 chocolate buttons evenly in a circle.
   Stick red Smarties on top of each for noses using a dab of buttercream.
   Add edible eyes above each button. Break pretzels to form antlers and press into the top.

Recipe Details

Prep Time: 30 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Difficulty: Easy

Nutrition Facts (Approx. per slice)

• Calories: 360–420
• Fat: 22g
• Carbohydrates: 42g
• Protein: 4g
• Sugar: 30g
• Sodium: 120mg

Tips & Variations

• Use golden caster sugar for a hint of caramel flavor
• Try different decorations like M&Ms, mini marshmallows, or melted chocolate drizzle
• No self-raising flour? Use all-purpose flour + 3 tsp baking powder
• Two-layer version? Double the recipe and use two 9-inch pans
• Storing: Keeps fresh for 4–5 days in an airtight container at room temp

FAQs

Can I make this in advance?
Yes! Bake the cake and make the buttercream a day ahead. Assemble and decorate fresh the next day.

Can I freeze this cake?
You can freeze the undecorated sponge. Wrap tightly and store for up to 2 months. Thaw, then frost and decorate.

What chocolate should I use for the buttercream?
Any chocolate orange bar works. You can even use Terry’s Chocolate Orange if available.

Can I make it gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking blend and ensure your cocoa is gluten-free.

this recipe

Chocolate Orange Reindeer Cake

Moist chocolate sponge meets zesty orange and a playful reindeer topping—this Christmas cake is easy, festive, and crowd-pleasing.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 9

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• **Sponge Cake**
• – 300g caster sugar
• – 250g self-raising flour
• – 50g cocoa powder
• – 200ml vegetable or sunflower oil
• – 100ml whole milk
• – 3 large eggs
• – Zest and juice of 1 orange
• **Buttercream**
• – 100g chocolate orange chopped
• – 100g salted butter
• – 180g icing sugar
• – 1 tbsp cocoa powder
• – 1 tbsp boiling water
• **Decoration**
• – 7 chocolate buttons
• – 7 red Smarties
• – 7 pretzels broken into antlers
• – 14 edible eyes

Equipment

• – 9″ cake tin
• Mixing bowls
• Electric mixer
• – Palette knife

Method

 

1. Preheat oven to 160°C fan / 180°C conventional. Line a 9″ round cake tin.
2. Mix sugar, flour, and cocoa in a bowl. Add oil, milk, eggs, zest, and juice. Stir until smooth.
3. Pour into tin. Bake 45–50 mins. Cool fully.
4. Melt chocolate and let it cool. Beat butter, add icing sugar, then fold in chocolate. Stir in cocoa and boiling water.
5. Frost the cake. Arrange buttons in a circle, add Smarties for noses, eyes above, and pretzel antlers.

Notes

Store at room temp in an airtight container for 4–5 days. Make the sponge a day ahead for easier assembly.

Conclusion

This chocolate orange reindeer cake is equal parts delicious and delightful. Whether you’re baking for a party, a school event, or a cozy Christmas at home, this cake is sure to impress without the stress. Rich, zesty, and adorable—it’s the kind of bake that brings joy with every bite.