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Baking recipe · from the recipe book

Orange Sheet Cake with Cocoa Swirl Filling

A tender, bright orange-scented olive oil sheet cake with a fudgy cocoa layer through the middle and a tangy orange glaze on top.

Orange Sheet Cake with Cocoa Swirl Filling

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 1 cup220 gGranulated sugardivided
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 3 large150 gEggsroom temperature
  • ½ cup110 gOlive oilplus a little for the pan
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfatroom temperature
  • ⅔ cup (160 ml)150 gOrange juicedivided
  • 2 tbsp12 gLemon zestdivided
  • 1¼ tsp5 gVanilla extract
  • ¼ cup25 gUnsweetened cocoa powdersifted
  • 3 tbsp45 gWaterhot
  • ⅓ cup60 gSemisweet chocolate chips
  • 1 cup120 gPowdered sugarsifted

Steps

  1. Preheat the oven to 350°F (175°C). Brush a 9x13-inch pan lightly with a little of the olive oil and line the bottom with parchment.
  2. Make the cocoa filling first: in a small bowl whisk the unsweetened cocoa powder with 40 g of the granulated sugar, then stir in the hot water until smooth. Stir in the chocolate chips and set the cocoa filling aside.
  3. In a medium bowl whisk the flour, baking powder, baking soda and salt.
  4. In a large bowl rub 9 g of the lemon zest into the remaining 180 g of granulated sugar with your fingers until fragrant. Whisk in the eggs until pale, about 1 minute.
  5. Whisk the remaining olive oil, the Greek yogurt, 120 g of the orange juice and the vanilla into the egg mixture until smooth.
  6. Fold the flour mixture into the wet mixture just until no dry streaks remain.
  7. Spread two-thirds of the batter in the pan. Spoon the cocoa filling over it in dollops and spread gently, leaving a small border. Top with the remaining one-third of the batter, then drag a knife through a few times to swirl.
  8. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean (a smear of melted chocolate is fine, but no wet batter).
  9. Cool the cake in the pan on a rack for at least 45 minutes, until completely cool.
  10. Make the glaze: whisk the powdered sugar with the remaining 30 g of orange juice and the remaining 3 g of lemon zest until smooth and pourable.
  11. Spread the glaze over the cooled cake, let it set 10 minutes, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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