Name: Chocolate Orange Bundt Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup unsweetened cocoa powder; 1 cup granulated sugar; 3/4 cup unsalted butter, softened; 3 large eggs; 1/2 cup plain yogurt or sour cream; 1 tablespoon orange zest; 1/4 cup fresh orange juice; 1 teaspoon vanilla extract; 2 tablespoons milk (for chocolate batter); 1/2 cup dark chocolate, chopped (for glaze); 1/3 cup heavy cream (for glaze)

Rich chocolate swirls, a bright hint of orange zest, and a glossy chocolate glaze—that’s what comes to mind when I think of this Chocolate Orange Bundt Cake. It’s one of those bakes that always earns praise, whether it’s for a cozy family gathering or a festive holiday table. I love how the orange adds a fresh, citrusy lift to the deep cocoa flavor, making each bite feel indulgent but never too heavy.

I first made this cake on a rainy Sunday afternoon, and it’s been on repeat ever since. The marbled effect is easier to create than it looks, and the aroma of chocolate and orange filling the kitchen is just irresistible. This recipe combines simple pantry ingredients with a touch of elegance, making it perfect for both novice bakers and seasoned pros.

Why You’ll Love This Chocolate Orange Bundt Cake

This cake brings together two timeless flavors in perfect harmony. The richness of the chocolate is beautifully balanced by the zesty orange, while the bundt shape gives it a stunning presentation with minimal effort. It stays moist for days, slices beautifully, and feels like something you’d find in a high-end bakery. Plus, it doesn’t require any fancy tools or hard-to-find ingredients.

What Kind of Chocolate Should I Use?

For this recipe, I recommend using unsweetened cocoa powder for the batter, along with a high-quality dark chocolate for the glaze. The cocoa brings depth to the swirls, while the glaze adds that luscious finishing touch. If you prefer milk chocolate, you can swap it in, but the contrast with the orange won’t be as bold.

Options for Substitutions

If you’re out of oranges, feel free to use lemons for a different citrus note—it’ll give the cake a brighter flavor. You can also use sour cream instead of yogurt for added richness. For a dairy-free version, substitute the butter with a plant-based margarine and the yogurt with coconut yogurt. And if you want to make it gluten-free, a 1:1 gluten-free flour blend works well.

Ingredients for this Chocolate Orange Bundt Cake

All-purpose flour – Provides the structure of the cake and balances the moisture.
Baking powder & baking soda – Leavens the cake, helping it rise for a fluffy texture.
Salt – Enhances the flavors, especially the sweetness and chocolate.
Unsweetened cocoa powder – Gives the chocolate swirl its deep, rich flavor.
Granulated sugar – Sweetens the batter and adds moisture.
Unsalted butter – Brings richness and flavor; creaming it with sugar helps with fluffiness.
Eggs – Bind the ingredients and help the cake hold its shape.
Plain yogurt or sour cream – Adds tanginess and moisture for a tender crumb.
Orange zest – Infuses the batter with fresh citrus aroma and flavor.
Orange juice – Brightens the flavor and enhances the orange profile.
Vanilla extract – Adds warmth and balances the citrus and chocolate.
Milk – Helps smooth out the batter and ensures a light texture.
Dark chocolate (for the glaze) – Adds a luxurious, glossy finish to the cake.
Heavy cream (for the glaze) – Helps melt the chocolate into a smooth, pourable glaze.

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or baking spray, making sure to get into every ridge. Lightly flour the pan to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Divide the mixture in half. To one half, add the cocoa powder and whisk until evenly combined. Set both aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes using an electric mixer on medium speed. This step is key to getting that airy texture.

Step 4: Add the Wet Ingredients

Beat in the eggs one at a time, followed by the orange zest, orange juice, and vanilla extract. Then mix in the yogurt or sour cream until well combined.

Step 5: Create Two Batters

Divide the wet mixture evenly between two bowls. To one bowl, add the plain flour mixture. To the other, add the cocoa flour mixture and a splash of milk to loosen it slightly. Mix each until just combined.

Step 6: Swirl the Batters

Spoon alternating layers of orange and chocolate batters into the prepared bundt pan. Use a butter knife to gently swirl the batters together for a marbled effect—don’t overmix.

Step 7: Bake

Bake for 45–55 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Step 8: Make the Glaze

In a small saucepan or microwave-safe bowl, heat the heavy cream until steaming but not boiling. Pour it over the chopped dark chocolate and let sit for 1 minute. Stir until smooth and glossy.

Step 9: Glaze the Cake

Once the cake is completely cool, drizzle the chocolate glaze generously over the top, letting it drip naturally down the sides. Garnish with fresh orange zest curls if desired.

How Long to Prepare the Chocolate Orange Bundt Cake

Preparing this cake is a relatively smooth process, especially if you have your ingredients pre-measured. The active prep time takes around 25 to 30 minutes, which includes mixing the batters, swirling them, and preparing the bundt pan. Make sure to give yourself time to zest and juice the oranges for the best flavor.

For baking, the cake needs 45 to 55 minutes in the oven. Once baked, it should rest in the pan for 15 minutes before being inverted. Don’t rush the cooling—let it sit completely before pouring the glaze. All in, from start to finish, plan for about 1 hour and 30 minutes.

Tips for Perfect Chocolate Orange Bundt Cake

Use room temperature ingredients for better mixing and a smoother batter.
Grease and flour the bundt pan well, especially in decorative pans, to prevent sticking.
Don’t over-swirl the batters—less is more when it comes to marbling.
Use fresh orange zest and juice rather than bottled juice for the best flavor.
Cool the cake completely before adding the glaze so it sets beautifully.

Watch Out for These Mistakes While Cooking

Skipping pan prep can result in parts of your cake sticking—especially in a bundt mold.
Overbaking will dry out your cake. Start checking around 45 minutes.
Not measuring flour correctly (scooping rather than spooning and leveling) can lead to a dense cake.
Using cold butter or eggs can cause the batter to curdle.
Glazing while warm can make the glaze melt and pool at the bottom instead of setting nicely.

What to Serve With Chocolate Orange Bundt Cake?

1. Fresh Berries

A handful of raspberries or strawberries brings a tart contrast to the rich chocolate.

2. Whipped Cream

A dollop of softly whipped cream adds a light, airy texture to each slice.

3. Espresso or Coffee

The bold bitterness of coffee complements the sweet citrus-chocolate combo.

4. Vanilla Ice Cream

Serve with a scoop of creamy vanilla ice cream for an indulgent dessert.

5. Orange Curd

A drizzle of orange curd heightens the citrus notes and adds a gourmet flair.

Storage Instructions

Room Temperature: Keep the cake covered at room temperature for up to 3 days. Use a cake dome or wrap slices in plastic wrap to maintain moisture.

Refrigerator: If your kitchen is warm or you want to extend its freshness, refrigerate the cake in an airtight container for up to 5 days. Let it come to room temperature before serving.

Freezer: This cake freezes wonderfully. Wrap slices or the whole cake (unglazed is better) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge or for several hours on the counter.

Estimated Nutrition

Per slice (based on 12 servings):

Calories: 380
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 45g
Sugar: 27g
Fiber: 2g
Protein: 5g
Sodium: 210mg
Cholesterol: 70mg

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, it tastes even better the next day as the flavors develop. Bake and store without the glaze, then glaze before serving.

Can I use orange extract instead of fresh oranges?

You can, but the flavor won’t be as vibrant. Use it only if zest and juice are unavailable.

What kind of bundt pan works best?

A standard 10 to 12-cup bundt pan is ideal. Decorative pans are great but require extra greasing.

Can I skip the glaze?

Absolutely! The cake is delicious on its own or with a dusting of powdered sugar.

How do I prevent the cake from sticking to the pan?

Generously grease and flour every crevice of your bundt pan. Use a baking spray with flour for best results.

Conclusion

Chocolate Orange Bundt Cake is a showstopper that’s easier to make than it looks. With its stunning swirls, rich chocolate depth, and bright citrus zing, this cake is perfect for gatherings or as a decadent treat with coffee. Whether you’re a casual baker or a weekend dessert enthusiast, this is one recipe worth mastering—and repeating.