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Chocolate Orange Bundt Cake a delicious dessert made with orange juice & zest, chocolate chips, and topped with a chocolate glaze. This chocolate orange cake is made from scratch, the simple ingredients create a sweet, citrus cake that is irresistible!
Prep Time15 minutes
Cook Time45 minutes
cooling1 hour
Total Time2 hours
Course: Cake, Dessert
Cuisine: American
Keyword: Chocolate Orange Bundt Cake
Servings: 12 pieces
Calories: 339kcal



  • 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 egg yolks
  • ¾ cup orange juice
  • 2 TBSP sour cream
  • 1 ½ TBSP orange zest
  • 1 tsp vanilla extract
  • 1 cup chocolate chips


  • ½ cup powdered sugar
  • 2 ½ TBSP cocoa
  • tsp salt a pinch
  • 2 TBSP milk
  • 1 tsp vanilla extract


  • 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.
  • Cake 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.
  • 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


Bundt cake is good for up to 5 days if stored in an airtight container at room temperature. 


Calories: 339kcal | Carbohydrates: 46g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 350mg | Potassium: 138mg | Fiber: 1g | Sugar: 33g | Vitamin A: 405IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 1mg