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    Gastronotherapy » Recipes » Cake

    Chocolate Orange Bundt Cake

    Modified: Sep 15, 2024 · Published: Dec 9, 2021 · by MaryAnne · 6 Comments

    Jump to Recipe Print Recipe

    If you're a lover of the classic combination of orange and chocolate, this delicious chocolate orange bundt cake is for you. It's rich, chocolatey, and tender, with bold orange flavor coming from orange juice, zest, and extract. This cake recipe is easy enough for beginners, no special equipment is needed, and the chocolate orange glaze is the perfect finishing touch.

    chocolate orange cake garnished with slices of orange and resting on a platter.

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    I love the combination of chocolate and orange (Terry's Chocolate Orange, anyone??), and this chocolate orange bundt cake is the perfect way to highlight this fantastic pairing. The rich, earthy, and bitter notes of chocolate pair beautifully with the light, zesty, fruity, and citrusy notes of orange.

    One of the secrets of this cake is that it's egg-less, and we use mayo and buttermilk in its place. This produces a super tender crumb and also gives it a slightly tangy flavor.

    It's a decadent cake that makes a beautiful centerpiece for your holiday table.

    Jump to:
    • ⭐️ Why This Orange Chocolate Cake is the Best
    • 🍊 How to Zest an Orange
    • 🍰 Ingredient Notes
    • 📝 Cake Variations & Substitutions
    • 🥄 How To Make Chocolate Orange Bundt Cake
    • 💭 Expert Tips
    • ⏲️ Frequently Asked Questions
    • 🍰 More Cake Recipes
    • Chocolate Orange Bundt Cake

    ⭐️ Why This Orange Chocolate Cake is the Best

    • Easy enough for beginners. It's a "one-bowl cake" with no special equipment needed. You can use an electric hand mixer, or you can just mix by hand.
    • Super moist cake that isn't cloyingly sweet. The chocolate orange glaze is the perfect finish to this rich and decadent cake.
    • A versatile cake that can be turned into cupcakes or a round layer cake.
    • Using a bundt pan makes a beautiful presentation on your table, like this moist spice bundt cake. So you don't need to worry about creating elaborate decorations - the cake is beautiful right out of the pan.
    • Chocolate and orange are a classic flavor combination, especially around the winter holidays.

    🍊 How to Zest an Orange

    Whether you use a microplane, grater, or vegetable peeler, make sure that you aren't getting any of the pith of the orange. You just want the orange rind, which is where all of the oil (and flavor) is. Here is a guide on how to properly zest an orange.

    🍰 Ingredient Notes

    Cake ingredients arranged on a table.
    • All-purpose flour - Use your regular all-purpose flour for this recipe. You don't need to use cake flour as this recipe produces a very moist and tender crumb due to the buttermilk and mayonnaise.
    • Unsweetened cocoa powder - I recommend using a high-quality cocoa powder since it provides the majority of the chocolate flavor in this cake. Use it to make these fudgy red velvet brownies!
    • Instant espresso powder - Espresso/coffee powder intensifies the chocolate flavor. It does not make your cake taste like coffee! You don't need to use this ingredient, but I highly recommend it.
    • Buttermilk - Provides a slight tangy flavor and helps to tenderize your cake.
    • Mayonnaise - Mayo takes the place of eggs in this recipe, and provides a lot of moisture.
    • Orange zest - Gives the cake a bright and citrusy flavor. See above on how to properly zest an orange.
    • Vanilla extract and orange extract - Adds warm vanilla and bright citrus flavor.
    • Freshly-squeezed orange juice - Using fresh orange juice makes a difference, but you can always use store-bought juice if that is easier.

    📝 Cake Variations & Substitutions

    • Make gluten-free: Substitute all-purpose gluten free flour for a gluten free version. I don't recommend almond flour or a similar nut flour, as they will be too moist.
    • Dairy-free bundt cake: Use dairy-free buttermilk. Make your own dairy-free buttermilk by combining 1 cup of any plant-based milk (e.g. almond milk, soy milk, coconut milk, etc.) with 1 tablespoon of lemon juice or white wine vinegar. Combine and let it sit for 10 minutes before using.
    • Vegan bundt cake: In addition to using vegan buttermilk, the mayonnaise can be substituted with vegan mayonnaise.
    • Add spice: Alter the flavor of your chocolate orange cake by adding (½ teaspoon) of warm spice like cinnamon, cardamon, or allspice.
    • Use store-bought frosting if you don't want to make the glaze. I recommend dark chocolate or milk chocolate frosting.
    • Chocolate orange cupcakes: Preheat oven to 350 degrees F. Place 24 cupcake liners into cupcake tin. Fill cups ¾ full and bake for 15-20 minutes, or until toothpick inserted in the middle comes out clean.
    • Make a round layer cake: Preheat oven to 350 degrees F. Grease (2) 9-inch round cake pans and line with parchment paper. Divide batter between both pans and bake for 22-25 minutes, or until toothpick inserted in the middle comes out clean. Place on cooling rack. After completely cooled, invert cake layers, frost, and assemble.
    Half-eaten cake on a platter with two pieces on plates with forks.

    🥄 How To Make Chocolate Orange Bundt Cake

    *See the recipe card below for printable instructions.

    Make the cake:

    Preheat oven to 350 degrees F. Generously coat 10-inch bundt cake pan with non-stick cooking spray and lightly dust with flour. Using an electric hand mixer or using a whisk (by hand), combine the flour, cocoa powder, sugar, baking soda, espresso powder, and salt.

    dry ingredients in a mixing bowl with whisk.

    Add orange juice, buttermilk, mayonnaise, vanilla extract, and orange extract, and mix until just combined.

    wet ingredients mixed into cake batter with an orange on the side.

    Using a rubber spatula, fold in the orange zest. Pour cake batter into pan and bake for 45 minutes, or until toothpick inserted into the center of cake comes out clean.

    cake batter poured into bundt pan with chopped chocolate and an orange in the background.

    Let cake cool in pan for 10-15 minutes, and then invert cake onto a cooling rack to cool completely.

    Bundt cake inverted on cooling rack.

    Make the chocolate glaze:

    Whisk together the confectioner's sugar, cocoa powder, orange juice, zest, and pinch of salt. The glaze should be thin enough to drizzle but not too runny. Drizzle glaze over top of cooled cake.

    chocolate cake with orange drizzled with a chocolate glaze.

    💭 Expert Tips

    • Use a high-quality cocoa powder. This is going to provide all of your chocolate flavor, and it makes a big difference. Dutch-processed (alkalized) is recommended since it will impact the taste and texture.
    • Don't over mix your cake batter. Stir just until combined, and stop at the point where you can still see a small amount of flour. Over-mixing can toughen the gluten in your flour and create a denser, chewier cake.
    • Use fresh orange juice. It will make a difference in the orange flavor. Store-bought orange juice can taste processed and mask the fresh citrus flavor.
    • How to store: Cover and store in the refrigerator for up to 4 days.
    • How to freeze: Wrap individual slices in foil and place into a large freezer bag. Store in the freezer for up to 2 months. To thaw, place in the refrigerator overnight.
    • Grease your bundt pan well. It's very important to both spray your bundt pan with non-stick cooking spray and lightly dust it with flour to prevent your cake from sticking to the pan.
    • Don't skip the espresso powder. Using espresso powder isn't required per se, but I highly recommend it. Adding espresso or coffee to any chocolate recipe always concentrates the chocolate flavor, and gives it a nice little boost. If you are caffeine sensitive (like myself), use decaffeinated instant espresso/coffee powder.
    • Use a toothpick to prevent overbaking. Insert a toothpick into the center of your cake to determine when your cake is done. The toothpick should come out clean.

    ⏲️ Frequently Asked Questions

    Can I use orange juice instead of orange zest?

    Orange juice can be used in place of orange zest, but the flavor won't be as concentrated (and you will be adding liquid). A better alternative would be to add a splash of orange extract for flavor.

    What makes a bundt cake different from regular cake?

    The biggest difference is the type of cake pan. Bundt cakes are baked in a bundt pan, which looks like a fluted donut. Because the pans have beautiful designs, the cakes don't need to be elaborately decorated.

    How do you keep a bundt cake moist?

    Buttermilk and mayonnaise are used in this recipe to keep our bundt cake extra moist. In addition, only bake your cake until a toothpick inserted in the center comes out clean. Overbaking can lead to a dry cake.

    What is the trick to getting a bundt cake out of the pan?

    Always generously spray your bundt pan with non-stick cooking spray and lightly dust it with flour to prevent your cake from sticking to the pan.

    🍰 More Cake Recipes

    • frosted and sliced bundt cake on a white platter.
      Moist Spice Bundt Cake with Caramel Frosting
    • Strawberry buttermilk cake topped with whipped cream and strawberries.
      Strawberry Buttermilk Cake
    • Easy apple cake served on a platter.
      Dutch Apple Cake
    • almond cupcakes arranged on a table with toasted almonds.
      Vanilla Almond Cupcakes

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    chocolate orange cake garnished with slices of orange and resting on a platter.

    Chocolate Orange Bundt Cake

    Author: MaryAnne
    If you're a lover of the classic combination of orange and chocolate, this delicious chocolate orange bundt cake is for you. It's rich, chocolatey, and tender, with bold orange flavor coming from orange juice, zest, and extract. This cake recipe is easy enough for beginners, no special equipment is needed, and the chocolate orange glaze is the perfect finishing touch.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American, British
    Servings 12 servings
    Calories 322 kcal

    Equipment

    • 1 10-inch nonstick bundt cake pan

    Ingredients
      

    For the cake:

    • non-stick cooking spray
    • 2 ¾ cups all-purpose flour
    • ¾ cup unsweetened cocoa powder
    • 1 ½ cups granulated sugar
    • 2 teaspoons baking soda
    • 1 teaspoon instant espresso powder
    • 1 teaspoon salt
    • 1 ½ cups freshly-squeezed orange juice
    • 2 Tablespoons grated orange zest
    • ½ cup buttermilk
    • ¾ cup mayonnaise
    • 1 teaspoon vanilla extract
    • 1 teaspoon orange extract (or Grand Marnier)
    • 3 orange slices cut into wedges (optional garnish)

    For the glaze:

    • 1 ½ cups confectioner's sugar
    • 3 Tablespoons cocoa powder
    • 3 Tablespoons freshly-squeezed orange juice
    • 1 teaspoon grated orange zest
    • pinch of salt

    Instructions
     

    Make the cake:

    • Preheat oven to 350 degrees F. Generously coat 10-inch bundt cake pan with non-stick cooking spray.
    • Using an electric hand mixer or using a whisk (by hand), combine the flour, cocoa powder, sugar, baking soda, espresso powder, and salt.
    • Add orange juice, buttermilk, mayonnaise, vanilla extract, and orange extract, and mix until just combined. *Do not overstir.
    • Using a rubber spatula, fold in the orange zest.
    • Pour cake batter into cake pan and bake for 45 minutes, or until toothpick inserted into the center of cake comes out clean.
    • Let cake cool in pan for 10-15 minutes, and then invert cake onto a cooling rack to cool completely.

    Make the glaze:

    • Whisk together the confectioner's sugar, cocoa powder, orange juice, zest, and pinch of salt. The glaze should be thin enough to drizzle but not too runny.
    • Drizzle glaze over top of cooled cake.
    • *Optional: Garnish with 3 orange slices cut into wedges.

    Notes

    • Use a high-quality cocoa powder. This is going to provide all of your chocolate flavor, and it makes a big difference. Dutch-processed (alkalized) is recommended since it will impact the taste and texture.
    • Don't over mix your cake batter. Stir just until combined, and stop at the point where you can still see a small amount of flour. Over-mixing can toughen the gluten in your flour and create a denser, chewier cake.
    • How to store: Cover and store in the refrigerator for up to 4 days.
    • How to freeze: Wrap individual slices in foil and place them into a large freezer bag. Store in the freezer for up to 2 months. To thaw, place in the refrigerator overnight.
    • Grease your bundt pan well. It's very important to both spray your bundt pan with non-stick cooking spray and lightly dust it with flour to prevent your cake from sticking to the pan.

    Nutrition

    Calories: 322kcalCarbohydrates: 70gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 7mgSodium: 478mgPotassium: 214mgFiber: 3gSugar: 28gVitamin A: 88IUVitamin C: 16mgCalcium: 29mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    • No bake Easter cheesecake arranged on a platter.
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    Reader Interactions

    Comments

    1. Ruth

      December 18, 2021 at 9:32 am

      5 stars
      I love Terry's chocolate oranges at Christmastime, so I had to give this a go. I love that it was one-bowl, and it turned out so moist with the right amount of orange flavor! I added 2 tbsp. of Grand Marnier, and it wasn't boozy tasting at all. Thanks for the recipe!

      Reply
      • Gastronotherapy

        December 18, 2021 at 2:14 pm

        Hey, I remember those chocolate oranges! So happy to hear that you enjoyed this cake, Ruth, and I love that you added Grand Marnier! 😉

        Reply
    2. Katie

      May 21, 2022 at 2:18 pm

      5 stars
      Loved this recipe! It was easy to follow and do and the cake was absolutely delicious! Exactly like eating a Terry’s chocolate orange, which I adore lol. 100/10 would recommend!

      Reply
      • MaryAnne

        May 22, 2022 at 7:43 am

        So happy that you loved it, Katie! I wish Terry's chocolate oranges were available year-round instead of just during the holidays. 😄 Thanks for stopping by my site!

        Reply
    3. Deborah

      November 25, 2022 at 10:25 am

      5 stars
      I made this for Thanksgiving and everyone complemented on how good this cake was. It was dense and very moist with a hint of orange. I added a dollop of whipped cream when serving but could easily do without. The glaze was exactly like a chocolate orange and the right amount for the cake. I used grand marnier and freshly squeezed orange juice but will try a bottle juice next time to see if there’s a difference. I’m definitely keeping this recipe! Thank you.

      Reply
      • MaryAnne

        November 25, 2022 at 12:52 pm

        So happy to hear how much you enjoyed it, Deborah! You can definitely use bottled orange juice, but the citrus flavor will be a bit more muted. However, the cake will still be delicious! Thanks for leaving a review! 😊

        Reply
    5 from 5 votes (2 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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