Decadent Orange Bundt Cake with Rich Dark Chocolate Glaze: A Holiday Showstopper

Why You’ll Fall in Love with this Orange Chocolate Bundt Cake:

This delightful orange bundt cake is a heartfelt tribute to classic holiday flavors, particularly inspired by those iconic Terry’s Chocolate Oranges. Do you remember them? I certainly do! Growing up, they were a cherished treat, and that unique flavor pairing of bright, tangy orange with rich, dark chocolate has remained an undeniable favorite of mine.

This captivating combination has, over the years, inspired a multitude of my dessert recipes, proving its timeless appeal. From the enticing Orange Pistachio Chocolate Chunk Cookies to the elegant Candied Orange Slices with Chocolate, the marriage of these two flavors is consistently irresistible.

What can I say? I unapologetically adore chocolate and orange together. And after baking and tasting this magnificent bundt cake, I am confident you will share my passion. The interplay of the sweet, tangy orange and the deep, slightly bitter chocolate creates a harmonious flavor profile that is both comforting and exciting. While you could, of course, opt to forgo the luscious chocolate ganache glaze and simply dust the cake with powdered sugar or apply a basic orange glaze, the chocolate truly elevates it. It transforms this delicious cake into something truly special and celebratory, especially during the festive holiday season.

Its robust flavor and inviting aroma make it perfect for holiday entertaining, bringing a touch of gourmet elegance to any spread. This cake isn’t just a dessert; it’s an experience, a little piece of holiday magic you can share.

Storage Note: For many of us, the holiday season is all about careful planning and preparation. This cake is designed with that in mind. While it undeniably tastes best and is at its peak freshness on the day it’s baked, its exceptional moisture content ensures it holds up remarkably well. You can confidently store it and enjoy its tender crumb and vibrant flavors for two to three days after baking. Simply keep it covered at room temperature to maintain its moistness and prevent the glaze from becoming sticky.

The Foundation of Flavor: Baking with Quality Flour

As the holiday season draws near, our kitchens become bustling hubs of baking activity. This is precisely why the importance of using high-quality ingredients cannot be overstated. For every recipe, from cookies and breads to cakes, the foundation of a successful bake often lies in the quality of your flour. This is why my pantry is consistently stocked with Bob’s Red Mill Organic Unbleached All-Purpose Flour, and I make sure to have an extra bag or two on hand during this busy time of year. It truly is my go-to choice for all my baking endeavors, ensuring consistent and delicious results every time.

So, what makes Bob’s Red Mill flour stand out? My deep appreciation for their products stems from their unwavering commitment to quality. Their flour is unbleached and unbromated, meaning it’s processed without harsh chemicals, preserving its natural integrity and flavor. Furthermore, it’s meticulously milled from the highest quality organic certified North American wheat, which contributes to its superior performance in baking.

Understanding the different types of flour and their unique characteristics is crucial for any baker. In my everyday baking, I consistently reach for Bob’s Red Mill Organic All-Purpose Flour. This particular flour is refined, meaning the bran and germ are carefully removed during the milling process, resulting in a lighter, finer texture. What makes their all-purpose flour exceptionally versatile is its mid-level protein content. This balanced protein level allows for flexibility, making it perfect for a wide range of baked goods – strong enough to provide structure to this beautiful orange bundt cake, yet delicate enough to ensure a tender, soft crumb.

Essential Ingredients for the Perfect Orange Bundt Cake:

Crafting a truly exceptional Orange Bundt Cake requires a thoughtful selection of high-quality ingredients. Each component plays a crucial role in achieving the cake’s signature moist crumb, bright flavor, and decadent finish. Here’s a closer look at the key players:

• UNBLEACHED ALL-PURPOSE FLOUR – The foundation of our cake. As mentioned, Bob’s Red Mill Organic Unbleached All-Purpose Flour is my preferred choice. Its consistent quality and balanced protein content ensure a tender, yet stable, cake structure that truly shines. The unbleached nature also means it’s free from harsh additives, allowing the natural flavors of the orange to come through beautifully.
• ORANGE AND LEMON ZEST & JUICE – These are the heart of the cake’s vibrant citrus profile. The grated orange zest provides intense, aromatic orange flavor, while the addition of lemon zest introduces a subtle brightness and complexity that elevates the overall taste. We further enhance this with freshly squeezed orange juice, adding natural moisture and a concentrated burst of citrus. The combination prevents the cake from being one-note, giving it a delightful depth.
• EGGS – While six large eggs might seem like a generous amount, they are absolutely vital to the success of this bundt cake. Eggs contribute significantly to the cake’s structure, ensuring it holds its beautiful bundt shape. More importantly, they provide essential moisture, richness, and bind the ingredients together, resulting in that wonderfully tender and cohesive crumb. Using room-temperature eggs is also key for proper emulsification and a smoother batter.
• WHOLE FAT GREEK YOGURT – This ingredient is a secret weapon for achieving incredible moisture and a delicate texture. The whole fat Greek yogurt contributes richness and a slight tang that complements the citrus flavors beautifully. Its higher fat and protein content not only creates a wonderfully tender crumb but also provides additional structure to the cake, contributing to its satisfying density without being heavy. Like the eggs, using room-temperature yogurt will help it blend seamlessly into the batter.
• CHOCOLATE GLAZE – The crowning glory of this bundt cake is its luxurious dark chocolate ganache glaze. This indulgent topping is remarkably simple to make, requiring just two primary ingredients: high-quality bittersweet chocolate (I recommend one with approximately 72% cocoa solids for the best balance of sweetness and deep chocolate flavor) and heavy cream. The cream is gently warmed and poured over the finely chopped chocolate, then stirred until it transforms into a smooth, glossy, and utterly decadent coating. The optional touch of pure orange extract in the glaze further amplifies the harmonious orange-chocolate pairing.

Crucial Tips for Bundt Cake Success:

Achieving a picture-perfect bundt cake that releases flawlessly from its intricate pan can feel like a challenge, but with a few key steps, it’s entirely achievable. It bears repeating, as this is the single most important tip for any bundt cake: **please ensure your bundt cake pan is not just greased, but exceptionally well-greased with softened butter and then lightly floured.** This process creates a protective layer that allows the cake to pull away cleanly as it cools. Trust me on this one – simply using baking spray, while convenient for other pans, is often not sufficient for the detailed nooks and crannies of a bundt pan and can lead to heartbreaking sticking.

To ensure every crevice is covered, use your fingertips or a pastry brush to really work the softened butter into every corner and groove of the pan. Then, add a few tablespoons of flour, rotating and tapping the pan vigorously over a sink to ensure the flour coats the butter evenly. Tap out any excess flour; you want a light, even dusting, not clumps.

While this Orange Bundt Cake is truly a lovely treat for an afternoon indulgence or a celebratory dessert, its elegant presentation and delightful flavor also make it a fantastic candidate for gifting during the holiday season or any time you want to share a homemade treat. Package it beautifully, and it’s sure to bring joy to anyone who receives it.

If you’re feeling particularly inspired to elevate its visual appeal and add another layer of flavor, consider garnishing the finished cake. You can opt for convenience with store-bought candied orange peel, which provides a lovely textural and flavor contrast. For an added special touch, and if you have the time, you can create homemade candied blood orange slices – these are truly stunning. Even a simple scattering of freshly grated orange zest over the still-wet glaze is wonderful, adding a burst of fresh aroma and a pop of color that highlights the cake’s primary flavor.

More Citrus and Chocolate Delights You’ll Love:

If the enchanting combination of orange and chocolate in this bundt cake has captured your heart, then you’ll undoubtedly enjoy exploring these other festive and flavorful treats. Each recipe offers a unique way to savor the bright zest of citrus paired with the richness of chocolate, perfect for any occasion!

• Triple Citrus Tart with Chocolate Crust: A zesty and elegant tart featuring a harmonious blend of citrus flavors atop a decadent chocolate crust.
• Blood Orange Almond Chocolate Bark: A simple yet sophisticated treat with a beautiful color, combining the distinct taste of blood orange with crunchy almonds and dark chocolate.
• Orange Chocolate Chunk Scones: Perfect for breakfast or brunch, these scones are studded with chocolate chunks and brightened with orange, finished with a delightful orange glaze.
• Orange Salted Pistachio Chocolate Chunk Cookies: A unique and addictive cookie featuring the delightful combination of orange, salty pistachios, and rich chocolate chunks.

Orange Bundt Cake with Chocolate Glaze

4.5 stars (38 ratings)

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Yield: 12 to 16 Servings

Prep: 25 minutes minutes

Cook: 1 hour hour

Additional Time: 30 minutes minutes

Total: 1 hour hour 55 minutes minutes

This extraordinary Orange Bundt Cake boasts a luxuriously tender and moist crumb, crowned with a rich, velvety dark chocolate glaze. It’s an elegant yet easy-to-prepare dessert, perfectly balanced in sweetness, making it an ideal choice for any gathering, especially during the festive season! To guarantee a perfect release and preserve its beautiful shape, remember to generously butter and lightly flour your bundt pan – standard baking spray simply won’t suffice for this recipe.

Equipment

• Nordic Ware Bundt Cake Pan

Ingredients

Orange Bundt Cake:

• 2½ cups (300 g) Bob’s Red Mill Organic Unbleached All Purpose Flour plus more for dusting the pan
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1¾ cups (350 g) granulated sugar
• 1 cup (8 oz; 226 g) unsalted butter softened, plus extra for greasing the bundt pan
• 2 tablespoons grated orange zest
• 1 teaspoon grated lemon zest
• ¼ cup (60 mL) freshly squeezed orange juice roughly 1-2 oranges
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract
• 6 large eggs at room temperature for best results
• 1 cup (226 g) whole fat plain Greek yogurt at room temperature

Chocolate Glaze:

• 4 ounces (115 g) bittersweet chocolate (roughly 72% cocoa) finely chopped, for smooth melting
• 4 ounces (120 mL) heavy cream
• ½ teaspoon pure orange extract optional, for an extra burst of orange flavor

Optional Decoration:

• finely diced candied orange peel or freshly grated orange zest

Instructions

• Prepare the Bundt Cake: Begin by preheating your oven to 325°F (163°C) and positioning a rack in the center. This moderate temperature ensures an even bake. Now, for the most crucial step: generously butter a 12-cup bundt pan. The butter layer should be distinctly visible, coating every curve and crevice. Follow this by lightly flouring the pan, ensuring the flour adheres to all buttered surfaces. Tap the pan over the sink to remove any excess flour – you want a thin, even layer. Absolutely do not skip this butter-and-flour step, nor substitute it with baking spray; proper preparation is key to the cake releasing cleanly.
• In a medium bowl, thoroughly whisk together the Bob’s Red Mill unbleached all-purpose flour, kosher salt, baking soda, and baking powder. This dry mixture will be set aside until needed, ensuring even distribution of leavening agents.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar, grated orange zest, and grated lemon zest. This is where the magic of citrus flavor begins! Using your fingertips, rub the sugar and zests together vigorously until the mixture resembles wet sand and becomes incredibly fragrant. This action releases the essential oils from the citrus peels, infusing the sugar with intense flavor. Next, add the softened unsalted butter and beat over medium-high speed for 5 minutes, or until the mixture is visibly lightened in color and fluffy. This creaming process incorporates air, creating a tender cake. Incorporate the orange juice, lemon juice, and pure vanilla extract, mixing until just combined. Reduce the mixer speed to medium and add the large eggs one at a time, beating well after each addition until fully incorporated. Remember to scrape down the sides and bottom of the bowl once or twice to ensure everything is evenly mixed.
• With the mixer on low speed, carefully add the whisked dry flour mixture in three additions, alternating with two additions of the room-temperature whole fat Greek yogurt. Begin and end with the flour mixture. Scrape down the bowl as necessary to ensure all ingredients are combined, but be very careful not to overmix the batter. Overmixing can develop the gluten too much, resulting in a tough cake. Mix only until just combined.
• Gently transfer the prepared batter into your meticulously greased and floured bundt pan. Use a small offset spatula or the back of a spoon to smooth the batter into an even layer, ensuring it fills all the intricate details of the pan. This helps achieve that beautiful, defined bundt shape.
• Bake the cake for 55 to 65 minutes, or until it’s lightly golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean. This indicates it’s fully cooked. Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for exactly 15 minutes. This cooling time is crucial as it allows the cake to firm up slightly before inversion. After 15 minutes, carefully invert the cake onto a wire rack and let it cool completely before applying the glaze. Rushing this step could cause the cake to stick or break.
• Make the Chocolate Glaze: While the cake cools, prepare your glazing station. Place the cooled bundt cake, still on its wire rack, inside a larger sheet pan. This will neatly catch any excess glaze that drips off, minimizing mess. Alternatively, you can set it over a piece of parchment paper. Set this aside.
• Place the finely chopped bittersweet chocolate in a medium, heatproof bowl. In a separate microwave-safe container, heat the heavy cream in 20-second intervals in the microwave until it is very hot and lightly steaming, but not boiling. Pour the hot cream directly over the chopped chocolate and allow the mixture to sit undisturbed for about one minute. This allows the heat from the cream to begin melting the chocolate. Add the pure orange extract at this stage (if you’re using it for an enhanced orange flavor). Gently whisk the mixture together, starting from the center and working your way outwards, until it becomes completely smooth, shiny, and beautifully emulsified.
• Carefully pour the luscious chocolate glaze evenly over the completely cooled bundt cake. Allow it to drip generously and naturally down the sides, creating an appealing, rustic look. Once the cake is glazed, gently tap the sheet pan or wire rack a few times. This helps to settle the glaze, remove any tiny air bubbles, and smooth out any wrinkles for a more polished finish.
• If you plan on decorating your cake with candied orange peel or fresh orange zest, it’s best to allow the chocolate glaze to mostly set before adding them. Once the glaze has achieved a matte appearance (which indicates it has set), your decorations will adhere nicely without sinking, and this firm glaze will also make for cleaner, neater slices.
• Serving Tip for Clean Slices: To achieve beautifully clean slices of your glazed bundt cake, a little trick goes a long way. Run a large, sharp knife under very hot water for a few seconds. Immediately dry the knife with a clean towel. Then, make your first slice. Repeat this process – running the knife under hot water and drying it – before each subsequent cut. This ensures the blade is warm and clean, preventing the chocolate glaze from sticking and transferring to other slices, allowing for elegant presentation every time.

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Additional Tips for Enjoying Your Orange Bundt Cake:

• While this cake is an absolute delight on the day it’s baked, offering the freshest flavors and optimal texture, it is designed to remain exceptionally moist and delicious for up to 2 to 3 days post-baking. To maintain its quality, store the cake covered at room temperature. When covering, try to avoid direct contact with the glaze surface to prevent sticking.
• For the best flavor, ensure all your cold ingredients like eggs, butter, and Greek yogurt are at room temperature before you begin mixing. This allows them to emulsify properly, creating a smoother batter and a more uniform, tender crumb in your finished bundt cake.
• Do not overmix the cake batter once the flour is added. Mix only until the ingredients are just combined. Overmixing can develop the gluten in the flour too much, leading to a tougher, less tender cake.

This recipe was inspired by and adapted from our popular Lemon Yogurt Bundt Cake, ensuring a moist and flavorful result.

Serving: 1serving, Calories: 255kcal, Carbohydrates: 10g, Protein: 12g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Cholesterol: 259mg, Sodium: 725mg, Fiber: 1g, Sugar: 7g

Author: Laura // A Beautiful Plate

Course: Cakes and Cupcakes

Cuisine: American