This chocolate orange bundt cake recipe brings together rich chocolate and bright citrus in a stunning dessert. You can easily create this impressive cake that’s perfect for any occasion. It’s a delightful twist on classic chocolate cake recipes.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened natural cocoa powder for the best chocolate flavor.
- Oranges: Fresh orange zest and juice are essential. No artificial flavors needed.
- Buttermilk: Creates a tender crumb. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to regular milk and letting it sit for 5 minutes.
- Neutral Oil: Vegetable or canola oil keeps the cake moist.
- Powdered Sugar: For the simple glaze.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee or hot water
- Zest of 2 large oranges
- ¼ cup fresh orange juice
For the Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons fresh orange juice
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Servings: 12-16 slices
- Tools Needed: 10-12 cup bundt pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Bundt Pan and Dry Ingredients
First, generously grease and flour your bundt pan, ensuring every crevice is coated to prevent sticking. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. This ensures all the dry ingredients are evenly distributed for your chocolate orange bundt cake.
2. Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until well combined. Stir in the fresh orange zest and orange juice, infusing that citrus aroma.
3. Mix Wet and Dry Ingredients
Pour the wet ingredient mixture into the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk, until just combined. Do not overmix; a few lumps are fine.
4. Add Hot Coffee and Bake
Carefully pour the hot coffee or hot water into the batter and mix until just incorporated. The batter will be thin, which is normal for this moist chocolate cake. Pour the batter evenly into your prepared bundt pan. Bake at 350°F (175°C) for 60-70 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
5. Cool the Cake
Allow the chocolate orange bundt cake to cool in the pan for 10-15 minutes. This helps the cake firm up before you remove it. Invert the cake onto a wire rack and let it cool completely before glazing.
6. Prepare and Apply the Glaze
While the cake cools, whisk together the powdered sugar and orange juice in a small bowl until smooth. If the glaze is too thick, add a tiny bit more orange juice; if too thin, add more powdered sugar. Drizzle the glaze evenly over the cooled bundt cake.
Variation Ideas:
- Chocolate Chips: Fold in 1 cup of chocolate chips with the dry ingredients for extra chocolatey goodness.
- Orange Extract: For a stronger orange flavor, add ¼ teaspoon of orange extract to the wet ingredients.
- Dark Chocolate Glaze: Melt ½ cup of dark chocolate chips with 2 tablespoons of cream or milk for a richer topping.
Storage Instructions:
Store your chocolate orange bundt cake at room temperature in an airtight container for up to 3-4 days. You can also freeze slices of the unglazed cake for up to 2 months. Thaw frozen cake at room temperature before glazing.
Frequently Asked Questions (FAQ):
Why did my bundt cake stick to the pan?
You might not have greased and floured the pan thoroughly enough. Ensure every part of the pan is coated, especially the intricate designs.
Can I make this chocolate cake recipe ahead of time?
Yes, you can bake the cake one day in advance and store it at room temperature in an airtight container. Glaze it just before serving.
What if I don’t have a bundt pan?
You can bake this recipe in a 9×13 inch baking pan for 30-35 minutes, or in two 8 or 9-inch round cake pans for 30-35 minutes. Adjust baking time as needed.
Can I use milk instead of buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
Why is hot coffee used in chocolate cake recipes?
Hot coffee enhances the chocolate flavor without making the cake taste like coffee. It also helps to create a super moist crumb.
Can I use bottled orange juice?
Freshly squeezed orange juice and zest will give you the best, brightest orange flavor. Bottled can work in a pinch, but the flavor won’t be as vibrant.