ORANGE-CHOCOLATE CHIP SNACK CAKE

Orange-Chocolate Chip Snack Cake image

This Orange-Chocolate Chip Cake is a wonderfully moist buttermilk cake spiked with tons of orange flavor and loads of mini chocolate chips.

Provided by @MakeItYours

Number Of Ingredients 19

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Ingredients

½ cup all-purpose flour
¾ cup cake flour
½ teaspoon kosher salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ cup orange juice
½ cup buttermilk
6 tablespoons unsalted butter, at room temperature
¾ cup + 1 tablespoon light brown sugar
1 egg
1 egg yolk
¾ teaspoon pure orange extract
½ teaspoon vanilla extract
Zest of 1 orange
¾ cup mini chocolate chips
1 teaspoon all-purpose flour
3 tablespoons orange juice
3 tablespoons granulated sugar
2 tablespoons powdered sugar

Steps:

Make the Cake: Preheat oven to 325 degrees F. Grease a 9-inch round cake pan, line the bottom with parchment paper, then grease the parchment, dust the inside with flour and tap out any excess.
In a small bowl, sift together the all-purpose flour, cake flour, salt, baking soda and baking powder; set aside.
In a measuring cup, whisk together the orange juice and buttermilk; set aside.
Using an electric mixer, cream together the butter and brown sugar on medium speed until fluffy, about 3 minutes. Add the egg and egg yolk and beat well, then add the orange extract, vanilla extract and orange zest and beat until incorporated. Scrape down the sides and bottom of the bowl, and mix again for 15 seconds. Add the flour mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
In a small bowl, toss together the chocolate chips and 1 teaspoon of flour until evenly coated. Fold the chocolate chips into the batter, then transfer the batter to the prepared pan and spread into an even layer. Bake, rotating the pan halfway through, until a toothpick inserted in the center of the cake comes out completely clean with no crumbs attached, 32 to 37 minutes. Transfer the pan to a wire rack and cool for 15 minutes.
For the Orange Syrup: Meanwhile, in a small saucepan over very low heat, whisk together the orange juice and sugar until combined. Once the sugar has dissolved, increase the heat to medium-low and simmer until the syrup is slightly thickened, about 2 minutes. Remove from the heat.
Turn the cake out of the pan onto a wire rack, remove the parchment paper, and flip the cake right side up. Using a toothpick or wooden skewer, poke holes evenly all over the cake. Brush the cake with the orange syrup and allow it to sink in and set, about 15 minutes. Serve warm or at room temperature. Dust with powdered sugar immediately before serving. The cake will keep in an airtight container at room temperature for up to 3 days.