This Chocolate Orange Bundt Cake is the perfect way to celebrate citrus season! It's deliciously decadent!
- 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
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Preheat oven to 325 degrees. Generously spray a 10-cup bundt pan with nonstick baking spray with flour. Set aside.
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In a large bowl, whisk together flour, cocoa powder, baking soda, kosher salt and cinnamon until well combined. Set aside.
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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.
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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.