Chocolate Orange Bundt Cake

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Rich, vibrant, and full of flavor, this Chocolate Orange Bundt Cake is a show-stopping dessert that brings together the best of citrus and cocoa. With its swirled design and glossy chocolate glaze, it’s not only a treat for the taste buds but a beauty on any dessert table.

The tangy zest of orange cuts through the richness of the chocolate, creating a delightful balance that’s both refreshing and indulgent. Whether you’re baking for a special occasion or simply treating yourself, this cake delivers comfort and elegance in every slice.

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Preparation Phase & Tools to Use

Before diving into the recipe, take a moment to prepare your tools. A Bundt pan is essential—its fluted design creates the classic ring shape and ensures even baking. Make sure it’s non-stick and well-greased to allow for an easy release.

Use a microplane or fine grater for zesting the orange—this ensures you get only the fragrant outer layer without the bitter pith. A hand mixer or stand mixer helps incorporate air into your batter, giving you that light, fluffy crumb. And don’t skip the rubber spatula for folding and scraping every last bit of batter.

Lastly, a cooling rack is a must to let your cake cool completely before glazing. Each tool has its purpose and contributes to a seamless, stress-free baking experience.

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Ingredients for the Chocolate Orange Bundt Cake

Each ingredient plays a key role in creating this deliciously moist and flavorful cake:

• All-Purpose Flour – Forms the base structure of the cake, ensuring it holds together with a tender crumb.
• Unsweetened Cocoa Powder – Adds rich, deep chocolate flavor and color.
• Baking Powder & Baking Soda – These leavening agents give the cake its rise and airy texture.
• Salt – Enhances the overall flavor and balances the sweetness.
• Unsalted Butter – Provides richness and moisture, allowing the cake to melt in your mouth.
• Granulated Sugar – Sweetens the cake and helps with browning.
• Eggs – Bind the ingredients and add structure and richness.
• Greek Yogurt or Sour Cream – Brings moisture and a slight tang, contributing to the cake’s soft texture.
• Fresh Orange Zest – Infuses the batter with bright citrus aroma.
• Vanilla Extract – Deepens the flavor profile.
• Fresh Orange Juice – Adds moisture and a natural citrus burst.
• Whole Milk – Keeps the batter smooth and fluid for easy swirling.
• Semi-Sweet Chocolate Chips – Melted into the glaze for a shiny finish.
• Heavy Cream – Combines with chocolate for a luscious glaze.

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How To Make the Chocolate Orange Bundt Cake

Step 1: Prepare Your Pan

Grease your Bundt pan generously with butter or non-stick spray, making sure every crevice is coated. Dust lightly with flour to ensure easy release.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents.

Step 3: Cream Butter and Sugar

Using a mixer, beat the butter and sugar until light and fluffy. This incorporates air for a lighter texture.

Step 4: Add Eggs and Flavor

Add eggs one at a time, beating well after each. Mix in the orange zest, vanilla extract, and orange juice for a bright and fragrant base.

Step 5: Combine Wet and Dry

Add the dry ingredients in batches, alternating with yogurt and milk. Mix until just combined—do not overmix!

Step 6: Swirl and Fill the Pan

If you want a marbled effect, divide the batter and mix cocoa into half. Layer the orange and chocolate batters in the pan and swirl gently with a knife.

Step 7: Bake

Bake at 350°F (175°C) for about 45-50 minutes. A toothpick should come out clean from the center.

Step 8: Cool Completely

Let the cake cool in the pan for 15 minutes, then turn it onto a wire rack to cool fully before glazing.

Step 9: Make the Glaze

Heat the cream until steaming, then pour it over the chocolate chips. Let it sit, then stir until smooth. Drizzle over the cooled cake and garnish with orange slices or zest if desired.

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How to Serve and Store This Chocolate Orange Bundt Cake

This cake is best served slightly warm or at room temperature, allowing the chocolate glaze to glisten and the citrus aroma to shine through. Slice into generous portions and pair it with a cup of coffee or a scoop of vanilla bean ice cream for an extra indulgence.

For storing, cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days. To keep it moist even longer, refrigerate it for up to 5 days. Just bring it to room temperature before serving. It also freezes beautifully—wrap individual slices in parchment and freeze for up to 2 months.

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Frequently Asked Questions

What if I don’t have a Bundt pan?

You can use a regular tube pan or even two loaf pans, adjusting the baking time accordingly. Keep a close eye after 35 minutes and test with a toothpick.

Can I make this cake dairy-free?

Absolutely. Substitute the butter with a plant-based alternative, use non-dairy yogurt or coconut cream, and replace milk and cream with oat or almond milk.

Can I skip the orange zest?

You could, but the zest is key to infusing real citrus flavor. Orange extract can be a substitute, but the fresh zest really elevates the aroma.

How do I know when it’s done baking?

Insert a toothpick in the thickest part. If it comes out clean or with a few moist crumbs, it’s ready. Avoid overbaking, or it may dry out.

Can I add nuts or chocolate chunks?

Definitely! Chopped walnuts or pecans add crunch, while dark chocolate chunks make the texture even richer. Just fold them in at the end.

What’s the best way to reheat it?

For a quick warm-up, microwave individual slices for 10-15 seconds. If reheating the whole cake, cover it with foil and warm it in the oven at 300°F for about 10 minutes.

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Want More Cake Ideas with a Twist?

If you’re loving this Chocolate Orange Bundt Cake, you might want to explore some of these other delicious desserts from Life With Olivia:

• Pineapple Coconut Dream Cake for a tropical and creamy escape.
• Strawberry Crunch Pound Cake packed with fruity layers and nostalgic crunch.
• Indulgent Kentucky Butter Cake dripping with rich butter syrup.
• Carrot Pound Cake with Vanilla Glaze if you’re in the mood for something cozy and spiced.
• Lemon Blueberry Loaf to balance tart citrus and sweet berries.

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And let me know in the comments how yours turned out. Did you go for extra zest? Add a surprise filling? Maybe topped it with candied orange peel?

I love seeing how you bring your own twist to these creations. Feel free to ask questions, swap tips, and bake along!

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