Name: Chocolate Orange Bundt Cake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: British
Ingredients: 200 g Cotswold self-raising flour; ¼ teaspoon salt; 175 g granulated sugar; 200 g unsalted butter, room temperature; 3 eggs, room temperature; 30 g heavy cream, room temperature; 1 teaspoon vanilla bean paste; 100 g candied orange zest; Zest of 1 orange; 100 g semi-sweet chocolate; 15 g vegetable oil; 100 g granulated sugar; 100 g water; 2 oranges (1 for candied orange slices, 1 for orange zest curls); Cinnamon sticks; Star anise; Nutmeg, for grating

Jump to Recipe· 3.8 from 51 reviews

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If you are craving a dessert that combines the luscious richness of chocolate with the zesty brightness of fresh oranges, this Chocolate Orange Bundt Cake Recipe is exactly what you need. This delightful cake brings together the perfect balance of moist, buttery crumb infused with fragrant orange zest and a glossy, indulgent chocolate glaze. Every slice delivers an irresistible harmony of flavors that feels both sophisticated and comforting—a true showstopper for any occasion or simply to treat yourself and loved ones.

Ingredients You’ll Need

The image shows baking ingredients arranged neatly on a white marbled surface. In the back right is a tall packet of self-raising flour in beige and sky blue colors. In front of it, a metal bowl holds white flour. To the left, a smaller metal bowl is filled with neatly sliced pale yellow butter. On the right side, there is a metal bowl with three cracked golden-yellow eggs. Next to the eggs is a metal bowl filled with white sugar crystals. Towards the bottom center, a clear glass bowl holds white milk, and next to it, a small metal bowl is filled with small orange diced pieces, likely dried fruit. The light is soft and natural. photo taken with an iphone --ar 4:5 --v 7

This Chocolate Orange Bundt Cake Recipe relies on a handful of simple but thoughtfully chosen ingredients. Each one is crucial in building that perfect texture, flavor, and vibrant appearance that makes this cake so memorable.

Cotswold self-raising flour: Provides the structure and a tender crumb thanks to its balanced leavening.
Salt (¼ teaspoon): Enhances all the flavors and balances the sweetness.
Granulated sugar (175 g): Sweetens the batter while helping create a soft texture.
Unsalted butter (200 g, room temperature): Adds richness and a moist, buttery depth.
Eggs (3, room temperature): Bind the batter and contribute to a light, airy finish.
Heavy cream (30 g, room temperature): Keeps the cake moist and tender.
Vanilla bean paste (1 teaspoon): Infuses aromatic warmth and complexity.
Candied orange zest (100 g): Offers bursts of sweet citrus flavor with delightful chewiness.
Orange zest (zest of 1 orange): Brightens the batter with fresh citrus oils.
Semi-sweet chocolate (100 g): The heart of the decadent glaze that finishes the cake.
Vegetable oil (15 g): Ensures the glaze is silky smooth and glossy.
Granulated sugar (100 g): For making the orange syrup to candy the orange slices.
Water (100 g): Combines with sugar to make the simmering syrup for candied oranges.
Oranges (2 whole): One for zest and one sliced thinly to make beautiful candied decorations.
Spices (cinnamon sticks, star anise, nutmeg): Add a warm, aromatic touch to the decoration and final presentation.

How to Make Chocolate Orange Bundt Cake Recipe

Step 1: Preparing the Batter

Start by preheating your oven to 175°C (347°F) without the fan and prepare your Bundt cake tin, preferably a silicone ring cake tin for easy release. Cream the unsalted butter and 175 grams of granulated sugar using an electric hand mixer until the mixture becomes pale and creamy, about five minutes—this step is key for a light, tender cake. Next, add eggs one at a time, whisking gently after each addition to maintain the airy texture. Fold in the heavy cream and vanilla bean paste using a rubber spatula, being careful not to over mix, which will keep your cake wonderfully fluffy.

Step 2: Incorporating Dry Ingredients and Citrus

Sift the self-raising flour and salt together before gently folding them into the wet mixture. This careful folding ensures the flour incorporates without deflating the batter. Now, bring the cake to life with the bright flavors of orange by folding in the zest from one orange and the candied orange zest. These citrus elements will provide vibrant bursts of flavor throughout the cake.

Step 3: Baking the Cake

Pour or pipe your batter evenly into the prepared silicone ring cake tin, smoothing the top if needed. Place it in the oven and bake for about 30 minutes until a toothpick inserted in the center comes out clean, signaling the cake is perfectly baked. Once done, flip the cake upside down onto a cooling rack, allowing air to circulate for even cooling. Chill the cake in the refrigerator before moving on to glazing—this helps the glaze set beautifully.

Step 4: Preparing the Chocolate Glaze

Finely chop the semi-sweet chocolate and melt it gently in the microwave, stirring every 30 seconds to avoid burning. When melted and reaching approximately 45°C (113°F), stir in the vegetable oil to make the glaze silky and shiny. Cool the glaze to around 25°C (77°F) before pouring it over your chilled cake to achieve a smooth, glossy finish. Place the cake back in the fridge briefly to let the glaze set firmly.

Step 5: Creating Candied Orange Slices

Simmer water and granulated sugar to make a syrup, then add thin and even orange slices. Boil them gently for 5 to 10 minutes until the syrup thickens and clings to the fruit. Dry these slices in a low oven at 100°C (212°F) for about 30 minutes and let them cool fully to achieve the ideal chewy and translucent candy garnish.

Step 6: Decorating the Cake

Adorn your shiny, chocolate-glazed cake with the candied orange slices, cinnamon sticks, star anise, and an orange zest curl for an elegant and aromatic touch. Finish with a light grating of fresh nutmeg to add warmth and aroma that perfectly complements the chocolate and orange flavors. This final flourish will turn your cake into an absolute centerpiece.

How to Serve Chocolate Orange Bundt Cake Recipe

A single ring-shaped cake with a light brown base is topped with smooth, dark chocolate dripping down its sides. One side of the cake is decorated with orange slices arranged in a slight overlap, garnished with star anise, cinnamon sticks, and orange peel curls showing bright orange and brown colors with rough and smooth textures. The cake sits on a clear glass cake stand with intricate etched designs. Fresh green leaves and scattered star anise add natural touches around the cake on a white marbled surface. In the background, a blue and beige flour bag with white text stands upright, and delicate warm fairy lights hang down softly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the candied orange slices and spices used in decoration, consider fresh orange zest curls or a dusting of powdered sugar to brighten the presentation and add visual contrast. These subtle touches elevate the cake’s appeal and hint at the vibrant flavors inside.

Side Dishes

This cake pairs splendidly with lightly whipped cream or a scoop of vanilla bean ice cream to add a creamy counterpoint to the rich chocolate and zesty orange. A cup of freshly brewed coffee or a fragrant black tea also balances the sweetness and makes for a delightful afternoon treat.

Creative Ways to Present

Try serving the cake on a rustic wooden board with a few whole cinnamon sticks and fresh star anise sprinkled around for a cozy, artisanal feel. Alternatively, slice the cake into neat wedges and arrange them on elegant dessert plates with a drizzle of orange syrup or a small spoonful of citrus marmalade on the side to intensify the orange notes.

Make Ahead and Storage

Storing Leftovers

Your Chocolate Orange Bundt Cake Recipe keeps beautifully at room temperature if covered well in an airtight container or cake dome for 2 to 3 days. Refrigeration is fine too but be aware it may slightly firm the texture; just allow the cake to come to room temperature before serving for the best flavor.

Freezing

If you want to enjoy this delightful cake later, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Frozen, it will maintain its flavor and texture for up to one month. Thaw overnight in the refrigerator and bring to room temperature before glazing or serving.

Reheating

Since this cake is best enjoyed at room temperature, avoid reheating in the microwave which could dry it out. If chilled or just after freezing, leave it on the counter for about 30 minutes before slicing. If you love a warm dessert, a quick 10-second microwave zap per slice can bring out the softness without sacrificing moisture.

FAQs

Can I use regular flour instead of self-raising flour?

You can, but you’ll need to add baking powder yourself—about 1 teaspoon per 200 grams of plain flour—to ensure the cake rises properly and gets that light texture the Bundt cake deserves.

Is there a substitute for the candied orange zest?

If you don’t have candied orange zest, finely chopped dried orange peel or even fresh orange zest can work, though the texture and sweetness won’t be exactly the same. You can also try adding a splash of orange liqueur for an extra flavor boost.

Can this recipe be made gluten-free?

Absolutely! Swap the self-raising flour for a gluten-free self-raising blend of equal weight, making sure it contains xanthan gum or another binder to maintain a tender crumb.

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

Using a silicone ring cake tin greatly reduces sticking, but if using metal, generously butter and flour the pan or spray with a baking release spray. Also, allow the cake to cool completely before attempting to remove it.

Can I make this cake dairy-free?

Yes, substitute the butter for a plant-based spread and swap the heavy cream for full-fat coconut milk or another creamy dairy-free alternative. Make sure the chocolate used is also dairy-free to keep the glaze vegan-friendly.

Final Thoughts

Trust me, once you try this Chocolate Orange Bundt Cake Recipe, you’ll be adding it to your favorite go-to desserts. It’s one of those rare cakes that feels both elegant enough for entertaining and cozy enough for any day indulgence. The marriage of chocolate and orange is timeless, but the moist, tender crumb and shiny glaze take it to another level. So grab your ingredients, get mixing, and prepare to impress yourself and everyone lucky enough to share a slice!

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