Chocolate Orange Bundt Cake

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Chocolate Orange Bundt Cake

Moist, Rich, and Bursting with Citrus Flavor

This Chocolate Orange Bundt Cake is the perfect harmony of deep, rich cocoa and bright, zesty orange. It’s soft, moist, and full of bold flavor—ideal for dinner parties, festive gatherings, or just when you’re craving a little indulgence with a citrus twist. The optional orange glaze elevates every bite with a burst of sunshine and makes for a stunning presentation.

Why You’ll Love This Recipe:

  • Bold Chocolate Meets Fresh Orange
  • Moist, Fluffy, and Never Dry
  • Optional Orange Glaze for a Finishing Touch
  • Freezer-Friendly and Easy to Make Ahead

Ingredients

For the Cake:

  • 2 ½ cups (320g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (240ml) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 cup (240ml) buttermilk
  • ¼ cup (60ml) freshly squeezed orange juice
  • Zest of 2 oranges
  • 1 tsp vanilla extract
  • Optional: ½ cup (90g) mini chocolate chips

For the Orange Glaze (Optional):

  • 1 cup (120g) powdered sugar
  • 2 tbsp freshly squeezed orange juice
  • Reserved orange zest (for garnish)

Instructions

1. Prep the Pan & Ingredients

  • Preheat your oven to 350°F (175°C).
  • Generously grease and flour a bundt pan, paying extra attention to the crevices.
  • Ensure butter, eggs, and buttermilk are at room temperature for best mixing results.

2. Make the Batter

Sift together in a large bowl:

  • Flour, cocoa powder, baking powder, baking soda, and salt.
  • Whisk to combine and set aside.

In a separate bowl:

  • Cream the butter and sugar using a hand or stand mixer on medium speed for 2–3 minutes, until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.

Stir in:

  • Buttermilk, orange juice, orange zest, and vanilla extract.
  • Mix until just combined—don’t overbeat.

Gradually add dry ingredients in 2–3 parts, mixing on low speed until just incorporated.
Fold in chocolate chips if using.

3. Bake

  • Pour the batter into the prepared bundt pan and smooth the top.
  • Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the cake cool in the pan for 15 minutes, then gently invert onto a wire rack to cool completely.

4. Make the Orange Glaze (Optional)

  • In a small bowl, whisk together powdered sugar and orange juice until smooth.
  • Adjust consistency as needed: add juice a teaspoon at a time for a thinner glaze.
  • Drizzle over the cooled cake and garnish with orange zest.

Tips for Success

  • Grease Thoroughly: Bundt pans can be tricky—use butter or non-stick spray and dust with flour.
  • Use Fresh Citrus: Freshly squeezed juice and zest give the best flavor.
  • Don’t Overmix: To keep the cake tender, mix just until ingredients are combined.
  • Cool Before Removing: Avoid breakage by letting the cake rest before flipping it out.

Variations and Substitutions

  • Dairy-Free: Use vegan butter and almond or oat milk with vinegar in place of buttermilk.
  • Stronger Citrus: Add 1 tsp of orange extract for a more intense orange profile.
  • Add Crunch: Stir in chopped walnuts or almonds.
  • Try Lemon: Swap the orange zest and juice with lemon for a zesty twist.

Serving Suggestions

  • Serve with whipped cream or vanilla ice cream.
  • Enjoy with a hot cup of tea or espresso.
  • Garnish with candied orange slices for a beautiful finish.

Storage & Make-Ahead

  • Room Temperature: Store in an airtight container for up to 3 days (unglazed).
  • Refrigerate: If glazed, refrigerate to maintain texture.
  • Reheat: Warm individual slices for 10–15 seconds in the microwave.
  • Make-Ahead: Bake a day ahead and glaze just before serving.

This Chocolate Orange Bundt Cake is a showstopper that combines comfort and elegance. Whether you’re baking for a special occasion or treating yourself, it’s a delightful recipe that’s sure to become a favorite.

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