Preheat your oven to 350 °F (175 °C). Grease and flour a 9-inch (23 cm) round cake pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl (or stand-mixer bowl), beat the softened butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Stir in the orange zest, orange juice and vanilla extract until just combined.
With the mixer on low speed, add the dry ingredients in two batches, mixing until just combined (do not overmix).
Fold in the chocolate chips by hand, distributing them evenly through the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert onto the rack. Remove the parchment (if used) and flip right-side up to finish cooling.
Optional: Dust the cooled cake with powdered sugar or drizzle with an orange glaze (mix 1 cup powdered sugar with 2–3 Tbsp orange juice until smooth).
Tips & Variations
For extra orange flavor, replace ¼ cup of the juice with strong brewed orange-flavored tea.
Swap semisweet chips for white or dark chocolate, or even chopped nuts.
Store airtight at room temperature for up to 3 days, or refrigerate up to 5 days. Warm slices gently before serving.
ADVERTISEMENT
