A Winning Combination: Sumo Citrus Chocolate Cake

A Winning Combination: Sumo Citrus Chocolate Cake

We’re in the heart of Sumo Citrus Season (yes, #sumoseason is a thing. If you don’t believe us just watch this) and those of us who love these peelable oranges are running wild. We’re snacking on them. We’re freezing them. We’re juicing them. And we’re dipping them. So we decided that it is our duty to bake them. 

In this recipe, we’re combining the sweet tanginess of sumo oranges with the richness of chocolate to make a Sumo Citrus Chocolate Cake. Once you give it a try, you’ll quickly come to learn how special it is.

Tips for Baking:

  • Take your time: Make sure you set aside enough time to make the orange syrup. And if you’re planning to decorate the cake with orange slices, you’ll need to start this process a day or two in advance.
  • Adjust to your liking: Modify the amount of orange zest in the frosting to suit your preference for citrus flavor.
  • Grease your pan:  This is essential to prevent the cake from sticking to the pan before pouring in the batter. We always prefer to use a nonstick baking spray to get the job done versus oiling the pan. Don’t skip this step!
  • Avoid overmixing: Mix the batter until just combined for a moist and tender crumb.

With its irresistible blend of sumo oranges and chocolate, our Sumo Citrus Chocolate Cake is a must-try dessert during citrus season. By following our simple instructions and incorporating our expert tips, you'll create a cake that will leave a lasting impression. Get out your Chocolate Cupcake & Cake Mix from the pantry and follow the recipe below. Happy baking!



  1. Preheat your oven to 350°F.
  2. Zest 1 sumo orange. Set zest aside and slice all three sumo oranges into thin pieces about ⅛” - ¼” thick.
  3. Whisk together sugar and water in a frying pan and bring to a boil. Whisk until sugar is dissolved and reduce heat to bring syrup to a simmer. Once simmering, add orange slices to the pan in a single, even layer and let simmer for 45 min to 1 hour.
  4. Meanwhile, bake the chocolate cake using two 6-inch cake pans according to the box directions.
  5. While the cake is baking and the syrup is simmering, whip up the chocolate frosting according to box directions. Add half the sumo orange zest (that was set aside earlier) to the frosting. Mix to combine and taste. Add more if you would like more orange flavor.
  6. Your orange syrup and cake should be finishing just around the same time. Once finished, use a pastry brush to evenly soak each cake round with the orange syrup directly from the oven (the cake should be hot). Let cake rounds cool completely before frosting.
  7. Use tongs or a spoon to gently transfer orange slices onto a parchment lined baking sheet. Let sit uncovered to dry for 24-48 hours. 
    • Note: we recommend using the citrus slices as a garnish or for a delicious snack.
  8. Assemble your cake with a thick layer of frosting in between the two cake rounds. Use the rest of the frosting for the outside. Garnish with the candied oranges (or however you prefer) and enjoy!