This Orange Chocolate Bundt Cake is one of my favorite cakes to make, especially because it’s such an easy recipe for a delicious dessert. It’s fluffy, moist, and comes together in no time. The blend of orange and chocolate batters creates a beautiful visual appeal in the cake. If you enjoy chocolate and orange flavors on their own, you might find that you love them together in this Bundt cake.
This cake is the perfect dessert for any holiday or special occasion, from spring celebrations to festive gatherings throughout the year! Its delicious orange and rich chocolate flavors make it a crowd-pleaser, whether you’re celebrating a birthday, having a dinner party, or just enjoying a sweet treat with family!
CLICK HERE TO SAVE THIS RECIPE ON PINTEREST!
For this Bundt cake, I used my Nordic Heritage Bundt Pan, which creates a stunningly beautiful cake. Its elegant shape makes it easy to slice and serve, making it a great option for parties or gatherings. This cake is a dessert that’s a treat for both the taste buds and the eyes and is perfect for chocolate and citrus lovers alike.
WHY YOU’LL LOVE ORANGE CHOCOLATE BUNDT CAKE
- This cake is incredibly easy to make. The shape of the Bundt cake is visually interesting and can be a great centerpiece for any dessert table.
- Perfect for sharing—Bundt cakes are easy to slice and serve, making them ideal for gatherings.
- Packed with rich orange and chocolate flavor.
CELEBRATE EASTER WITH AN ORANGE CHOCOLATE BUNDT CAKE
Christmas is my favorite holiday, but Easter is also a significant celebration for my family and me. Growing up in Poland, I experienced firsthand the rich culinary traditions of Polish cuisine. I baked many different cakes for Easter while living in Poland, but my favorite was always a Bundt cake. Cakes baked in a Bundt pan are very popular in Poland, especially for special occasions and holidays. Chocolate is a common ingredient in many traditional Polish desserts, making an orange and chocolate cake a contemporary twist on these classic sweets.
That’s why an Orange Chocolate Bundt Cake is an excellent dessert choice for Easter. Its shape makes it easy to decorate with simple touches like a dusting of powdered sugar or a drizzle of icing, making it look even more festive. Plus, Bundt cakes are relatively simple to make, allowing you to spend more time enjoying the holiday with loved ones instead of stressing in the kitchen.
HOW TO DECORATE ORANGE CHOCOLATE BUNDT CAKE
Here are a few ideas on how you can enjoy orange chocolate cake:
- Decorate with festive touches: You can decorate your cake with seasonal treats, such as chocolate eggs, colorful sprinkles, or even edible flowers, depending on the occasion.
- Serve with fresh fruit: Slicing up fresh fruit like strawberries, raspberries, or pineapple offers a refreshing contrast to the rich flavors of the cake.
- Serve with a hot beverage: A slice of this cake pairs perfectly with a warm cup of tea, coffee, or cocoa, making it a cozy treat for any time of year.
INGREDIENT NOTES
This easy Orange Chocolate Bundt Cake is made with simple, basic ingredients that you probably already have in your kitchen. You can find the complete list of ingredients and their amounts in the recipe card at the bottom of this post.
- Orange Zest
- Unsalted Butter: Unsalted gives you more control of how much salt you have in your recipe.
- Vegetable oil: Or any neutral flavoured oil. Keeps the cake moist and fluffy.
- Eggs: Fresh, large.
- Sugar: The regular, white granulated sugar.
- All-purpose Flour: Also know as plain flour. Be sure to sift the flour very well, to ensure there are no clumps throughout.
- Potato Flour: Potato flour gives cake a tender crumb and a soft texture.
- Cocoa Powder: Always use unsweetened like Hershey’s unsweetened cocoa powder, Ghirardelli Premium baking cocoa.
- Vanilla Extract: Use pure vanilla extract, this will add subtle flavor depth.
- Powdered Sugar
- Baking Powder: It’s the only leavening agent used so make sure it’s not expired.
- Salt: Balances out all the sweet ingredients.
HOW TO MAKE ORANGE CHOCOLATE BUNDT CAKE
You’ll find the full recipe instructions in the recipe card below, which is also available in a printable version, so you can easily save or share it for future use.
1. To make this cake, start by whisking together the all-purpose flour, potato flour, baking powder, and salt. Set aside.
2. Beat the unsalted butter and granulated sugar until light and fluffy, pausing to scrape down the sides and bottom of the bowl as needed.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl again to ensure the batter is evenly mixed. Add the oil and vanilla extract, then beat the mixture on high for 2 minutes.
4. Using a rubber spatula, gently fold in the flour. Add the flour mixture in three additions, mixing until just combined. Do not overmix, as this can make the cake too dense, but ensure everything is evenly incorporated.
5. Divide the mixture into two equal parts and place each in a separate bowl.
6. COCOA BATTER: Add the sifted cocoa powder to one portion of the batter and mix lightly until smooth and evenly combined.
7. ORANGE BATTER: Add the orange zest to the remaining batter and mix well until fully incorporated and golden.
8. Using two large spoons, scoop the chocolate and orange batters into the prepared Bundt pan in large dollops, alternating the flavors as you go. Use an offset spatula or butter knife to gently smooth the surface.
9. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 15 minutes before removing it and placing it on a serving platter. Dust the top with powdered sugar before serving, then slice with a serrated knife. Enjoy!
TIPS AND NOTES
Here are some helpful recipe tips and notes to guide you in making the orange chocolate Bundt cake:
- Read the recipe first and make sure you have all the ingredients and equipment needed. This will make the process much easier.
- Use fresh ingredients: For the best flavor, use fresh orange zest and high-quality cocoa powder. Also, ensure your baking powder is fresh.
- Make sure your ingredients are at room temperature before starting the recipe. This helps ensure that the ingredients mix properly and create a smooth batter.
- Grease the pan: Be sure to grease the Bundt pan thoroughly with butter or cooking spray to prevent the cake from sticking. Coat the entire surface with flour, shaking off any excess.
- Don’t overmix the batter. When adding the flour, be careful not to overmix, as this can result in a tough or dense cake. Mix the ingredients until just combined.
- Do not overbake the cake. Keep in mind that the cake continues to cook while cooling in the pan.
- Cool the cake: After removing the cake from the oven, let it cool in the pan for about 15 minutes before flipping it out onto a wire rack to cool completely. This helps prevent the cake from breaking or sticking to the pan.
- Let the cake cool before adding the powdered sugar topping or glaze, or it will soak into the warm surface of the cake.
- Do not slice the cake until just before serving to avoid it drying out.
Baking time: All ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take more or less time in your oven.
TOOLS
- You will need an electric hand-held or freestanding mixer with a whisk attachment for this cake.
- 10-cup Bundt Cake Pan
- Zester or grater
- Measuring cups and spoons:
- Mixing bowls
- Silicone spatula
WHAT COULD I ADD TO ORANGE CHOCOLATE BUNDT CAKE?
This orange chocolate cake is easy to customize and add to in several ways, including:
- Add Chocolate chips: You can never have too much chocolate.
- Nuts: Add a handful of chopped nuts (walnuts, pecans, pistachios) to the batter for crunch.
- Add a citrusy glaze: You can make a glaze with powdered sugar and orange juice to drizzle over your cake for an extra burst of orange flavor. You could then sprinkle the covered cake with toasted coconut flakes, shaved chocolate, sea salt or crushed nuts, berries.
WHAT TOPPING TO USE FOR ORANGE CHOCOLATE BUNDT CAKE
Topping a cake is a personal choice—whether you prefer a light dusting of powdered sugar, a simple lemon glaze, or a rich chocolate ganache. Here are some delicious topping suggestions:
CHOCOLATE GANACHE
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
In a small saucepan, heat the cream until it’s hot, but not boiling. Remove from heat and slowly stir in the chocolate and cream until you have a glossy ganache with no air bubbles. Let it sit until softened, then whisk until the ingredients are completely combined. If you are pouring the ganache, let it cool slightly before pouring over your chosen dessert. If you want to whip the ganache, wait until it’s cooled and thickened, then whip it to use as frosting.
GLAZE
- 1 cup powdered sugar
- 1-2 tablespoons freshly squeezed lemon juice
Whisk together powdered sugar and lemon juice in a bowl. Drizzle the mixture over the top of the cake, allowing it to drip down the sides.
TIP: To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. Be sure to check the center, as it takes longer to cook than the edges.
TIPS TO A PERFECTLY RELEASED BUNDT CAKE
If you’ve ever found yourself holding your breath while flipping your Bundt cake, you’re not alone. Bundt cakes are notorious for sticking to the pan. Here are some tips to help you release your cake perfectly.
- Use a high-quality pan: Nonstick pans are the best solution to prevent Bundt cakes from sticking, but be aware that pans with scratches or worn surfaces may no longer be nonstick enough to release your cake without issues.
- Butter or grease the pan thoroughly: I use softened (melted) butter to carefully cover the entire pan, making sure to coat every nook and cranny, including all the sharp angles of the Bundt cake mold. You can also use a non-stick cooking spray for convenience.
- Flour the pan: After greasing the pan, sprinkle flour over the surface, then tap the pan to evenly distribute the flour. This step helps prevent the cake from sticking to the pan.
- Allow the cake to cool: After baking, let the cake cool for at least 15-20 minutes before attempting to remove it from the pan. This will help the cake set and pull away from the sides of the pan.
- Loosen the edges: Use a thin knife or offset spatula to gently loosen the edges of the cake from the pan, being careful not to scratch the non-stick coating.
- Invert the cake onto a plate: Place a plate upside down on top of the pan, then carefully flip the pan over. The cake should slide out easily onto the plate.
- Tap the pan: If the cake doesn’t release easily, tap the bottom of the pan gently with a wooden spoon or rubber spatula. This can help loosen the cake and encourage it to come out.
STORING AND FREEZING
- To Store: Once baked and cooled, store the cake under a glass dome or in an airtight container at room temperature for up to 4 days. However, if you frost the cake, it should be stored in the fridge. If refrigerated, it will stay fresh for up to a week.
- To Freeze: Allow the cake to cool completely to room temperature before freezing. You can cut the cake into slices or portions and wrap them individually with plastic wrap or aluminum foil. Place the wrapped cake or slices in an airtight container or a freezer-safe plastic bag. The cake can be frozen for up to 2-3 months. When ready to serve, remove it from the freezer and allow it to thaw in the refrigerator for several hours or overnight.
FAQ
What is the difference between normal cake and Bundt Cake?
The most obvious difference between a Bundt cake and a regular cake is the shape. A Bundt cake is ring-shaped, whereas a regular cake can be baked in various shapes, such as round, square, or rectangular.
How many slices of cake can you get from a bundt cake?
The number of slices you can get from a Bundt cake depends on both the size of the cake and the thickness of the slices. A standard 10-cup Bundt pan typically produces a cake that is about 10 inches in diameter and 3-4 inches in height. This size of cake usually yields about 12-16 slices, depending on how thick or thin you cut them.
Which ingredient makes orange chocolate cake soft?
There are several ingredients in an orange chocolate cake recipe that contribute to its soft texture. Adding butter or oil to the cake batter helps keep the cake moist and tender. Eggs, an essential ingredient in most cake recipes, help bind the ingredients together, provide structure, and add moisture and richness to the cake.
MORE DESSERT RECIPES
- Orange Bundt cake
- Natural Easter Eggs
- Lemon Poppy seed Cake
- Lemon Crinkle Cookies
- Chocolate Loaf Cake With Pears
- Rhubarb Cake
- Double Chocolate Banana Bread
- Tiramisu Bundt Cake
KEEP IN TOUCH
Want to connect more with The Tasty Chapter? Follow at:
Facebook, | Pinterest, | Instagram.
Made this recipe? Please let me know if you liked it by leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and a review below. Consider subscribing to our newsletter for all our favorite ideas and inspiration. Thank you!
Happy Baking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
ORANGE CHOCOLATE BUNDT CAKE
Ingredients
- 2 tablespoons fresh orange zest about 2 oranges
- 200 g unsalted butter softened
- 150 g white granulated sugar
- 1/4 cup oil
- 1 teaspoon Pure vanilla extract
- 5 large eggs at room temperature
- 170 g all-purpose flour
- 80 g potato flour
- 20 g unsweetened cocoa powder, such as Hershey's sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar for dusting
Instructions
For the cake:
- Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a large 10-cup Bundt pan generously with butter or nonstick cooking spray, making sure to coat every crevice. Then, dust the entire surface with flour, shaking off any excess.
- In a medium bowl, sift together the all-purchase flour, potato flour, baking powder, and salt. Whisk to combine and set aside.
- In the bowl of an electric mixer fitted with a whisk attachment, beat the softened butter until pale and creamy, about 2 minutes. Add the granulated sugar and beat on high until the mixture is light and fluffy, about 3 to 5 minutes. Pause to scrape down the sides and bottom of the bowl as necessary.Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl again to ensure the batter is evenly mixed. Add the oil and vanilla extract, and beat the mixture on high for 2 minutes.
- Gently fold in the flour mixture using a rubber spatula. Add the flour mixture in three additions, mixing until just combined. Do not overmix, as this can make the cake too dense (but ensure everything is evenly incorporated). Scrape down the bowl.
- Divide the mixture into two equal portions, placing each in a separate bowl.
- COCOA BATTER: Add the sifted cocoa powder to one of the mixtures and mix gently until smooth, creating a brown batter.
- ORANGE BATTER: Add the orange zest to the bowl with the remaining batter and mix well until smooth and golden.
- Using two large spoons, scoop the chocolate and orange batter into the prepared Bundt pan in large dollops, alternating the flavors as you go. Using an offset spatula or butter knife, gently smooth the surface.
- Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before removing it and transferring it to a serving platter. Dust the top with powdered sugar before serving and slice with a serrated knife.