This Orange Bundt with Chocolate Glaze is the perfect blend of sweet citrus and rich chocolate. This is a lovely treat to pair with a cup of coffee!
Orange Bundt Cake is that cold weather treat that’ll make you want to curl up on the couch with a thick blanket and spiced tea.
A buttery blend of sugar, vanilla pudding, and buttermilk preps the palette to enjoy a nice zest of fresh orange juice and dark cocoa bundled in a warm bed of soft flour. Each slice feels soft and sponge-like, and its chewiness puts it in the lead for one of the best Bundt Cake recipes ever to be created!
Why You Will Love This Orange Bundt with Chocolate Glaze
- Sweet cake with orange juice flavoring
- Can be paired with our Caramel sauce
- Freezer safe
- Soft, stick-to-your-mouth fun
You always hear of easy Bundt Cake recipes being moist, soft, and practically foolproof, and our Orange Bundt with Chocolate Glaze back this theory 100%!
Here, we use fresh buttermilk to whisk the orange juice and vanilla pudding mix. This is where the majority of the flavor is coming from, and I like to take my time to ensure that it’s fully blended before whisking it into the other ingredients. And, at times, I’ll sprinkle in a bit of the orange zest for good measure.
How to Make Orange Bundt with Chocolate Glaze
EQUIPMENT
- Silicone Bundt pan or metal Bundt pan
- Baking spray
- Mixing bowl
- Whisk
- Toothpick
- Cooling rack
- Spoon
How to Make Orange Bundt Cake
Bundt Cake Tips
- Do not overmix the cake batter as it will cause the gluten to overdevelop and the cake will become crumbly.
- When making the glaze, if it is too thick, after mixing well, add in milk a tsp at a time. If it becomes too thin, add in powdered sugar 1 tablespoon at a time. After each addition, be sure to whisk well. It takes a while for the glaze to come together so do not become impatient.
- Cake may be stored in an airtight container in the fridge for up to 5 days but it’s best after 2 days.
Orange Bundt with Chocolate Glaze
Description
This Orange Bundt with Chocolate Glaze is the perfect blend of sweet citrus and rich chocolate. This is a lovely treat to pair with a cup of coffee!
Ingredients
For the cake
- 2 ¾ cups all purpose flour
- 1 tsp salt
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 ½ cup granulated sugar
- ½ cup butter, softened
- ½ cup vegetable oil
- 3 eggs (save 2 yolks!)
- ⅔ cup buttermilk
- ¼ cup fresh orange juice
- 1 tsp vanilla
- 3.4 oz vanilla pudding mix
- orange zest from 2 oranges
Chocolate Glaze
- 1 ½ cup powdered sugar
- ¼ cup cocoa
- 1 ½ tsp vanilla
- 3–4 tbsp milk
Instructions
- Preheat the oven to 350 F.
- If you are using a silicone bundt pan, gently spray it with a light coat of baking spray.
- If you are using a metal bundt pan, coat the inside with a layer of crisco and then coat with flour.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- In a separate, large mixing bowl, whisk together the sugar, butter and vegetable oil until creamy and fluffy.
- Whisk in the eggs until fully incorporated.
- Next, add in the buttermilk, orange juice and vanilla. Add in the vanilla pudding and whisk in.
- Mix in the orange zest.
- Lastly, add in the flour mixture and whisk together just until combined. Do not over mix.
- Pour the batter into the prepared baking pan and place into the preheated oven to bake for 1 hour 15 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Once baked, remove from the oven and place onto a cooling rack to cool completely.
- Turn the bundt pan over onto a serving platter or cake plate to remove the cake.
- To make the glaze, whisk the powdered sugar and cocoa in a large bowl.
- Add in the vanilla and half of the milk. Whisk well
- If needed, whisk in more milk until the right consistency has been achieved.
- Spoon the glaze over the top of the bundt cake and allow it to drip down the sides. Slice and serve.
Notes
- Do not overmix the cake batter as it will cause the gluten to overdevelop and the cake will become crumbly.
- When making the glaze, if it is too thick, after mixing extremely well, add in milk a tsp at a time. If it becomes too thin, add in powdered sugar 1 Tbs at a time. After each addition, be sure to whisk well. It takes a while for the glaze to come together so do not become impatient.
- Cake may be stored in an airtight container in the fridge for up to 5 days.
