Chocolate Orange Bundt Cake is a delicious bundt cake made with orange juice & zest, chocolate chips, and topped with a chocolate glaze. Perfect cake for chocolate + orange lovers!
This chocolate chip bundt cake from scratch is so sensational, it combines the wonderful flavor of oranges with the dreamy taste of chocolate! It is a perfectly tender orange bundt cake that is filled with the tanginess of fresh orange and sweet chocolate.
Orange Bundt Cake with Chocolate Glaze
You are going to love this incredible cake recipe. Every slice will remind you of a chocolate-covered orange, it is just so good! The milk chocolate chips scattered throughout the cake provide a wonderful bite of surprise and the chocolate glaze on top is so quick to whisk together that this cake is perfect for any occasion. Making this orange bundt cake is so easy, just a few steps and simple ingredients it comes together quickly. Which is perfect because that means the cake is ready to eat even sooner!
Chocolate Orange Bundt Cake Ingredients
For the cake, you will need:
-Cake Flour: You will need 1 ½ cups of cake flour. If you do not have cake flour, you can easily replace it with all-purpose flour. For this alternate ingredient, measure out 1 ½ cups of all-purpose flour then remove 3 tablespoons of the flour and whisk in 3 tablespoons of cornstarch.
-Leavening agents: You will need 1 ½ teaspoon of baking powder and ½ teaspoon of baking soda to help this cake rise up nicely as it bakes.
-Salt: Add in 1 teaspoon of salt to help enhance the flavors in this recipe.
-Sugar: You need 1 cup of granulated sugar to make this cake nice and sweet.
-Butter: Use ½ cup (one stick) of room temperature butter to make the cake rich and moist.
-Shortening: Adding in 2 tablespoons of shortening can give the cake added fats to stay moist. Note that an equal amount of room temperature butter can be used instead of shortening.
-Eggs: You will need 2 whole eggs, plus 2 egg yolks only, so that the cake has the perfect consistency and richness.
-Orange juice: Adding in ¾ cups of your favorite orange juice will give us a wonderful fresh flavor.
-Sour cream: Use 2 tablespoons of sour cream to help add more creaminess to the cake texture.
-Orange zest: Add in 1 ½ tablespoons of freshly grated orange zest for a wonderful citrus taste.
-Chocolate chips: You will need 1 cup of chocolate chips so that there is plenty scattered throughout the batter.
For the glaze, you will need:
-Powdered Sugar: Use ½ cup of powdered sugar to make the glaze nice and sweet.
-Cocoa powder: You will need 2 ½ tablespoons of cocoa powder to make the glaze rich and chocolatey.
-Salt: Use ⅛ teaspoon (a pinch) of salt to help enhance the flavors in the glaze.
-Milk: You will need 2 tablespoons of milk to achieve the perfect creamy glaze.
-Vanilla extract: Using 1 teaspoon of vanilla extract will help to make the glaze taste incredible.
How to Make Chocolate Orange Bundt Cake
Prep
Preheat your oven to 350 degrees F.
Then, grease and flour the inside of a bundt cake pan and then set it aside. Make sure to get every crook and cranny of the bundt pan, you want it completed covered so you do not risk the cake sticking to the pan.
Prepare batter
Next, in a small bowl whisk together the flour, baking powder, salt, and baking soda. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, mix together the sugar, butter, and shortening on high speed until fluffy and creamy. Scrape down the sides of the bowl as needed. If you do not have a stand mixer, using a handheld mixer will achieve the same results.
Then, add in the eggs and continue to mix for an additional minute to make sure that they are fully incorporated.
After that, add in the orange juice, sour cream, orange zest, and vanilla extract. Mix well to combine.
Now it is time to add the flour mixture to the orange juice/butter mixture and stir until the flour is just incorporated.
Lastly, gently fold in the chocolate chips with a spoon or spatula.
Bake
Proceed to pour the cake batter into your prepared baking pan and smooth out the top with a spoon.
Then, place the pan into the oven and bake for 45 minutes. Or until a toothpick can be inserted and come out clean with just a few moist crumbs.
Once the cake is done baking, remove the pan from the oven. Place it onto a cooling rack for 30 minutes or until you can comfortably place your hands on the side of the warm pan.
When the pan has cooled to that point, flip the cake over and invert it onto a cake stand so that the bottom is now facing up. Allow the cake to cool completely, usually between 1-2 hours depending on the temperature of the room.
Making the glaze
While the cake is cooling, whisk together the powdered sugar, cocoa, and salt in a medium-sized mixing bowl.
Then, add in the milk and the vanilla extract and whisk until a smooth glaze forms.
If the cake is cooled by this time, spoon and drizzle the glaze over the top of the cake and allow to sit for 5 minutes.
Slice, serve and enjoy!
Why is my cake rubbery?
If you overmix your cake batters you will cause the glutens in the flour to develop which in turn will give you a more dense and rubbery texture to your cake. You want to mix just enough that everything is well combined and distributed without leaving behind any flour streaks. Using a whisk helps to achieve this with a few trips around the bowl.
CHOCOLATE ORANGE BUNDT CAKE
Ingredients
Cake:
- 1 ½ cup cake flour
- 1 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1 cup sugar
- ½ cup butter room temperature
- 2 tbsp shortening room temperature
- 2 eggs whole
- 2 yolks
- ¾ cup orange juice
- 2 tbsp sour cream
- 1 ½ tbsp orange zest
- 1 tsp vanilla
- 1 cup chocolate chips
Glaze:
- ½ cup powdered sugar
- 2 ½ tbsp cocoa
- ⅛ tsp salt a pinch
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
Prep
- Preheat the oven to 350 F.
- Then, grease and flour the inside of a bundt cake pan and then set it aside. Make sure to get every crook and cranny of the bundt pan, you want it completed covered so you do not risk the cake sticking to the pan.
Prepare batter
- Next, in a small bowl whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, mix together the sugar, butter, and shortening on high speed until fluffy and creamy. Scrape down the sides of the bowl as needed. If you do not have a stand mixer, using a handheld mixer will achieve the same results.
- Then, add in the eggs and continue to mix for an additional minute to make sure that they are fully incorporated.
- After that, add in the orange juice, sour cream, orange zest, and vanilla extract. Mix well to combine.
- Now it is time to add the flour mixture to the orange juice/butter mixture and stir until the flour is just incorporated.
- Lastly, gently fold in the chocolate chips with a spoon or spatula.
Bake
- Proceed to pour the cake batter into your prepared baking pan and smooth out the top with a spoon.
- Then, place the pan into the oven and bake for 45 minutes. Or until a toothpick can be inserted and come out clean with just a few moist crumbs.
- Once the cake is done baking, remove the pan from the oven. Place it onto a cooling rack for 30 minutes or until you can comfortably place your hands on the side of the warm pan.
- When the pan has cooled to that point, flip the cake over and invert it onto a cake stand so that the bottom is now facing up. Allow the cake to cool completely, usually between 1-2 hours depending on the temperature of the room.
Making the glaze
- While the cake is cooling, whisk together the powdered sugar, cocoa, and salt in a medium-sized mixing bowl.
- Then, add in the milk and the vanilla extract and whisk until a smooth glaze forms.
- If the glaze becomes too thin, simply whisk in 2-3 Tbs powdered sugar until the desired consistency has been achieved. If the glaze becomes too thick, whisk in 1-2 tsp milk until the desired consistency has been achieved. In either case, whisk well after each addition.
- If the cake is cooled by this time, spoon and drizzle the glaze over the top of the cake and allow to sit for 5minutes.
- Slice, serve and enjoy
Notes
Nutrition
How long is chocolate orange bundt cake good for?
This cake can be kept stored in an airtight container for up to 2 days or it can be stored in the fridge for up to 5 days. This should give you plenty of time to enjoy another slice or two!
How to prevent cakes from sticking to the pan:
Make sure to grease the inside of your cake pan well and then add in a dusting of flour to help as well. For chocolate-based cakes, using cocoa powder instead of flour works well but flour is best for the lighter colored cakes. You can also use a nonstick baking spray with flour in the mix to make it a little easier as well but I’ve found that manually adding grease + flour works best as the spray doesn’t always help cakes to come out flawlessly.
Here are some more tasty bundt cake recipes:
- STRAWBERRY CHOCOLATE BUNDT CAKE
- AMBROSIA BUNDT CAKE
- EASY CHOCOLATE CHIP BUNDT CAKE
- SWIRLED PEPPERMINT BUNDT CAKE
- PUMPKIN MARSHMALLOW BUNDT CAKE
- CRANBERRY PUMPKIN BUNDT CAKE
- RED VELVET MINI BUNDT CAKES
- PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
- VANILLA BUNDT CAKE
- ALMOND BUNDT CAKE
- POPPY SEED BUNDT CAKE
- APPLE BUNDT CAKE
This chocolate orange bundt cake is made with fresh orange juice, orange zest, and speckled with milk chocolate chips in every slice while being topped with a chocolate glaze on top. This cake is a perfect blend of richness and citrus in every bite.
Leave a Reply