This Chocolate Orange Bundt Cake is the perfect way to celebrate citrus season! It’s deliciously decadent!
Rich and chocolatey and loaded with orange flavor, this Chocolate Orange Bundt Cake is the perfect, easy recipe for citrus season.
I mean who doesn’t LOVE a bundt? The bundt pan does all the work. The designs are gorgeous and as long as you spray your pan generously with nonstick baking spray with flour (no skimping), you’ll have a showstopper to serve family and friends in no time.
If you guys haven’t noticed from my IG posts, currently I’m down in sunny Naples, Florida. Tom and I decided to head to Naples this winter to get away from the cold. As you probably know if you’re a regular follower here at the BHK, my mother and older sister and her family live in Naples, so it was an easy decision where we’d spend the winter.
And we couldn’t be in a better place to celebrate citrus season this year.
When is orange season in Florida?
The largest quantities of oranges are available in Florida from December to May.
Is Florida known for their oranges?
Yes, oranges are a major part of Florida’s economy. The majority of the citrus fruit grown in the United States comes from Florida.
Of course the first recipe I shared for citrus season had to showcase Florida’s finest, the navel orange.
And this Chocolate Orange Bundt Cake will not disappoint my friends! It’s moist and chocolatey and the orange flavor is unmistakable.
I think bundts are the easiest cake to make. It looks like you may have gone to lots of trouble, but in reality most bundts take less than 15 minutes to prep and just about an hour to bake.
The recipe includes some fresh squeezed orange juice as well as some freshly grated orange zest, which lends for a bundt loaded with fabulous orange flavor.
And the chocolate orange combination has always been one of my favorites. If you’ve yet to try it, I suggest you start with this bundt. I bet you’d really love it.
This cake would also be the perfect treat for your special Valentine this year! ♥ Enjoy!
A Few Cook’s Notes for Chocolate Orange Bundt Cake Recipe:
I can’t stress enough, spray your bundt pan generously with nonstick baking spray with flour, unless you want to enjoy the cake from the bundt pan.
I used my Nordic Ware Bavaria Bundt Pan for today’s recipe. It’s a ten-cup pan and it worked perfectly.
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp. vanilla extract
- 1 1/4 cups freshly squeezed orange juice
- 2 Tbsp. freshly grated orange zest
- Preheat oven to 325 degrees. Generously spray a 10-cup bundt pan with nonstick baking spray with flour. Set aside.
- In a large bowl, whisk together flour, cocoa powder, baking soda, kosher salt and cinnamon until well combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes, scraping down the bowl as needed. Add eggs, one at a time, making sure to beat well after each addition. Add the vanilla. Add the flour mixture in 3 separate additions, alternating with the orange juice, starting and ending with the flour mixture. Fold in the orange zest.
- Pour the batter into the prepared pan, tapping the bundt pan on the counter to release any air bubbles. Bake until a toothpick inserted near center of cake comes out mostly clean (just a few crumbs), about 50-55 minutes. Cool in pan for 10 minutes. Remove from pan and let totally cool on a wire rack.