Description
This Chocolate Orange Bundt Cake combines rich cocoa with bright orange flavors for a moist, luscious dessert. The orange juice and zest add a fresh citrus twist to the classic chocolate cake, baked to perfection in a bundt pan. Perfect for gatherings or a special treat, this cake delivers a delightful balance of chocolate depth and zesty brightness.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp. vanilla extract
- 1 1/4 cups freshly squeezed orange juice
- 2 Tbsp. freshly grated orange zest
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Generously spray a 10-cup bundt pan with nonstick baking spray that contains flour to prevent sticking. Set the pan aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, kosher salt, and ground cinnamon until evenly combined. Set this mixture aside.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl as needed to ensure even mixing.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Then mix in the vanilla extract.
- Combine wet and dry ingredients: Add the dry flour mixture in three separate additions to the butter mixture, alternating with the freshly squeezed orange juice, starting and ending with the flour. Be careful not to overmix. Finally, gently fold in the freshly grated orange zest.
- Bake the cake: Pour the batter into the prepared bundt pan. Tap the pan gently on the countertop to release any trapped air bubbles. Place in the preheated oven and bake for 50 to 55 minutes. The cake is done when a toothpick inserted near the center comes out mostly clean with just a few crumbs.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then carefully remove it from the pan and transfer onto a wire rack to cool completely before slicing and serving.
Notes
- For best zest, use organic oranges to avoid pesticide residues.
- Ensure butter is at room temperature for smooth creaming with sugar.
- You can dust the finished cake with powdered sugar or drizzle with a simple orange glaze for extra sweetness.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
