Chocolate Orange Bundt Cake

Rich and chocolatey and loaded with orange flavor

289 4 minutes read

Chocolate Bundt Cake with Orange combines the deep richness of chocolate with the refreshing zing of orange, creating a dessert that feels both indulgent and light. The cake has a soft, moist texture, enhanced by the tangy brightness of orange zest and juice.

This bundt cake is perfect for family gatherings, dinner parties, or just a treat to brighten your day. The addition of an optional orange glaze takes the flavours to another level, making every bite feel like a burst of sunshine. Make sure your ingredients are at room temperature (butter, eggs, and buttermilk).

This helps the batter mix more smoothly and evenly. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly. Use butter or non-stick spray, and dust it with flour. This ensures the cake comes out cleanly after baking. Pay extra attention to the ridges in the pan.

Bundt pans often have intricate designs, and missed spots can cause sticking. Zest two oranges using a fine grater. Stop when you reach the white pith, as it can taste bitter. Juice one orange to yield about ¼ cup (60ml) of fresh juice. In a large mixing bowl, sift together: 320g all-purpose flour, 75g unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt.

Use a whisk to combine everything evenly. This ensures the cake rises properly and has a consistent texture. In a separate bowl, use a hand or stand mixer to cream together: 240ml unsalted butter, softened, 400g granulated sugar. Mix on medium speed for about 2–3 minutes until the mixture is fluffy and light in colour. This step adds air, making the cake lighter.

Crack 4 large eggs into a small bowl to check for shells or defects, then add them to the butter-sugar mixture one at a time. Beat well after each egg until fully incorporated. Adding eggs one at a time prevents the batter from separating and ensures a smooth mixture. To the butter-egg mixture, stir in: 240ml buttermilk, orange juice (about ¼ cup or 60ml), the orange zest, and 1 teaspoon vanilla extract.

Mix gently until combined. If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using. Slowly add the dry ingredients to the wet mixture in 2–3 batches. Mix on low speed until just combined. Overmixing can make the cake dense.

Optional: Fold in ½ cup (90g) mini chocolate chips for extra bursts of chocolate in every bite. Pour the batter evenly into the prepared bundt pan. Use a spatula to smooth the surface. Place the pan in the preheated oven and bake for 45–55 minutes.

Check for doneness by inserting a toothpick into the centre; it should come out clean or with a few moist crumbs. Avoid opening the oven during the first 30 minutes. Sudden temperature changes can cause the cake to collapse. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

Make the Orange Glaze (Optional); In a small bowl, mix: 1 cup (120g) powdered sugar and 2 tablespoons fresh orange juice. Whisk until smooth. Add more orange juice, one teaspoon at a time, if the glaze is too thick. Drizzle the glaze over the cooled cake and sprinkle with reserved orange zest for decoration. For a thicker glaze, use less orange juice. For a lighter drizzle, add more juice.

Expert Tips for Success;

Grease the pan well: Bundt cakes are prone to sticking, so don’t skimp on greasing and flouring the pan.
Use fresh oranges: Fresh zest and juice have a brighter flavour than bottled alternatives.
Don’t rush cooling: Let the cake cool in the pan before attempting to remove it. This prevents breakage.
Get the glaze consistency right: It should flow smoothly but not be too runny. Test it on the back of a spoon.

Customization Ideas and Variations;

Dairy-Free Version: Use vegan butter and substitute buttermilk with almond or oat milk mixed with vinegar.
Boost the Orange Flavor: Add a teaspoon of orange extract to the batter for a more intense citrusy note.
Add Texture: Fold in chopped nuts like walnuts or almonds.
Citrus Twist: Replace orange with lemon zest and juice for a different citrus flavour.

Serving Suggestions;

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Pair with a hot cup of coffee or tea for a cosy dessert experience.
Garnish with candied orange slices for a beautiful presentation.

Storage, Reheating, and Make-Ahead Tips;

Storage: Keep the cake in an airtight container at room temperature for up to 3 days. Refrigerate if you’ve added glaze.
Reheating: Heat individual slices in the microwave for 10–15 seconds to bring back the freshness.
Make-Ahead: Bake the cake a day in advance, but wait to glaze it until just before serving.

This Chocolate Bundt Cake with Orange is the perfect combination of rich, chocolaty goodness and zesty citrus freshness. Its stunning bundt shape and balanced flavour profile make it a go-to dessert for any occasion.

With its simple steps and customizable options, it’s a recipe you’ll come back to time and time again. So, gather your ingredients, preheat your oven, and let this delicious cake brighten your day!