Decadent Orange Bundt Cake with Rich Dark Chocolate Glaze: A Perfect Holiday Centerpiece
This stunning orange bundt cake boasts a wonderfully tender and moist crumb, crowned with a luscious dark chocolate glaze. It’s an unfussy, perfectly balanced dessert—not overly sweet—making it absolutely ideal for sharing with a large gathering of friends and family during any festive occasion.
When it comes to transforming a simple cake into a truly impressive showstopper, bundt cakes are always my go-to solution. Their elegant fluted design inherently makes a statement, requiring no precise pastry techniques or elaborate fuss. You don’t need to be a professional baker to achieve a visually stunning result, and that’s precisely their charm.
Much like my beloved Gingerbread Bundt Cake, the secret to a perfect release and a beautiful centerpiece for your holiday table lies in one crucial step: thoroughly buttering and flouring your bundt pan. This simple yet vital preparation ensures that your cake slides out effortlessly, revealing its intricate design intact.
This Orange Bundt Cake is thoughtfully crafted to be both effortlessly easy to bake throughout the colder months and celebratory enough to grace any holiday spread. It strikes a delightful balance, being incredibly moist and decadent without feeling excessively rich. The magic begins with a batter generously infused with the vibrant zest of both oranges and lemons, which together impart a remarkable brightness and aromatic complexity. This finely grated zest is lovingly rubbed into the granulated sugar, ensuring its fragrant oils are thoroughly dispersed throughout the cake, resulting in an exceptionally aromatic and flavorful dessert experience.
Why You’ll Fall in Love with This Orange Bundt Cake
This exquisite orange bundt cake draws its inspiration from the cherished flavors of classic holiday treats. Do you remember those delightful Terry’s Chocolate Oranges? The nostalgic combination of bright, tangy orange and rich, bittersweet chocolate is a pairing I’ve always adored, and one I simply can’t get enough of. This timeless flavor profile has profoundly inspired many of my dessert creations over the years, including popular recipes like these Orange Pistachio Chocolate Chunk Cookies and elegant Candied Orange Slices with Dark Chocolate.
I unapologetically love the dynamic duo of chocolate and orange, and after baking and tasting this bundt cake, I am confident you will too. While the dark chocolate ganache glaze elevates this dessert to a truly festive level, offering a rich counterpoint to the citrusy cake, you certainly have options. For a simpler elegance, you could forgo the ganache entirely and opt for a delicate dusting of powdered sugar, or a bright, basic orange glaze. However, for a truly special occasion, especially during the holiday season, the dark chocolate glaze adds that extra layer of indulgence and celebration that makes this orange bundt cake utterly irresistible.
Storage Note: The holiday season often demands a focus on preparation and make-ahead strategies. While this cake undeniably reaches its peak flavor and texture on the day it’s baked, it holds up remarkably well. It remains incredibly moist and delicious for two to three days after baking when stored properly, making it an excellent choice for entertaining.
Baking Excellence with Quality Flour: A Bob’s Red Mill Essential
There’s no doubt that the current season is synonymous with baking, and the foundation of any truly outstanding baked good lies in the quality of its ingredients. This is especially true for flour, which provides the essential structure and texture for cakes. That’s why I always make sure my pantry is well-stocked with Bob’s Red Mill Organic Unbleached All-Purpose Flour. During peak baking times, particularly around the holidays, I even keep an extra bag or two on hand to ensure I’m always prepared for spontaneous baking urges or large-batch projects.
This particular flour has become my unwavering go-to for a vast array of baking projects, whether I’m crafting delicate holiday cookies, hearty artisan breads, or elegant cakes like this orange bundt. My deep affection for Bob’s Red Mill stems from their unwavering commitment to quality and purity. Their flour stands out because it is unbleached, unbromated, and meticulously milled from the highest quality organic certified North American wheat. This dedication translates directly into superior performance and flavor in all your baked goods.
Understanding the different types of flour is crucial for any enthusiastic baker. In my everyday baking, I consistently reach for Bob’s Red Mill Organic All-Purpose Flour. This is a refined flour, meaning that during the milling process, the bran and germ are carefully removed, resulting in a finer texture and lighter color. Its mid-level protein content is what makes it so incredibly versatile. This ideal protein balance provides just the right amount of structure to prevent cakes from crumbling, while also allowing them to remain wonderfully tender and moist – precisely the characteristics we aim for in this perfect orange bundt cake.
Essential Ingredients for Your Orange Bundt Cake: Crafting Perfection
Every ingredient plays a vital role in achieving the perfect balance of flavor and texture in this orange bundt cake. Here’s a closer look at the key components:
- UNBLEACHED ALL-PURPOSE FLOUR: As mentioned, Bob’s Red Mill Organic Unbleached All-Purpose Flour is my absolute top choice for cakes. Its consistent quality and balanced protein content provide the ideal structure for a tender, moist crumb, ensuring your cake holds its shape beautifully without being dense.
- ORANGE AND LEMON ZEST & JUICE: This recipe utilizes the vibrant zest of both oranges and lemons. The finely grated zest, rubbed into the sugar, releases essential oils that deeply infuse the batter with bright, complex citrus aromas, making the cake incredibly fragrant. Additionally, freshly squeezed orange juice contributes essential moisture and a deeper, natural orange flavor, while a touch of lemon juice enhances the overall brightness and cuts through any potential sweetness, creating a more balanced profile.
- EGGS: We call for six large eggs in this recipe, which might seem like a substantial amount. However, these eggs are critical for several reasons: they provide crucial stability to the cake structure, contribute to its rich golden hue, and add a significant amount of moisture, ensuring the cake remains luscious and tender. Using room temperature eggs also helps them incorporate more easily and evenly into the batter, leading to a smoother mixture.
- WHOLE FAT GREEK YOGURT: The inclusion of whole fat plain Greek yogurt is a secret weapon for an unbelievably moist and tender cake. While the batter will appear thicker due to the yogurt’s consistency, its higher fat content contributes significantly to the cake’s tenderness. Furthermore, the extra protein in Greek yogurt provides added structure, preventing the cake from becoming too delicate and ensuring a perfect rise and crumb. Its subtle tang also complements the citrus flavors beautifully.
- CHOCOLATE GLAZE: The luxurious dark chocolate ganache glaze is simple yet incredibly decadent. It’s made by carefully melting high-quality bittersweet chocolate (I recommend one with roughly 72% cocoa solids for the best balance of bitterness and sweetness) and gently stirring in warm heavy cream until smooth and glossy. For an extra layer of citrus aroma to perfectly echo the cake, an optional half-teaspoon of pure orange extract can be added to the glaze, creating a truly harmonious flavor profile.
Essential Tips for Baking a Flawless Orange Bundt Cake
Achieving a perfect bundt cake that releases cleanly from the pan is crucial for its showstopping presentation. It’s worth repeating this critical step: please ensure your bundt cake pan is generously greased with butter and then lightly floured. This isn’t just a suggestion; it’s a non-negotiable step for success. Trust me on this one – simply using a baking spray, while convenient for other pans, is often not sufficient for the intricate nooks and crannies of a bundt pan and can lead to frustrating sticking. Take the extra minute to apply a visible layer of softened butter to every part of the pan, then dust with flour, tapping out any excess. This creates a reliable non-stick barrier.
Beyond its visual appeal, this Orange Bundt Cake is not only a delightful treat for an afternoon tea or dessert but also makes for an incredibly thoughtful and impressive homemade gift. Its robust flavor and moist texture ensure it travels well and brings joy to anyone lucky enough to receive it.
If you’re feeling particularly inspired to elevate its presentation, you have several wonderful garnishing options. A sprinkle of store-bought candied orange peel provides an elegant finish and a textural contrast. For an even more special homemade touch, consider topping it with beautiful candied blood orange slices, which add both striking visual appeal and an intense citrus flavor. Even a simple, finely grated orange zest scattered over the chocolate glaze is a wonderfully aromatic and visually appealing option that enhances the cake’s fresh citrus notes.
Other Delightful Orange and Chocolate Recipes You’ll Love
If you’re a fan of the harmonious combination of orange and chocolate, just like this bundt cake, then you’ll undoubtedly enjoy these other festive and flavorful treats. They are perfect for expanding your repertoire of citrus and chocolate desserts, especially during the holidays or any time you crave a bright, decadent treat!
- Citrus Tart with Chocolate Crust: A zesty tart with a rich chocolate base.
- Blood Orange Chocolate Bark: A simple yet sophisticated chocolate treat with vibrant blood orange.
- Orange Chocolate Scones: Perfect for breakfast or brunch, infused with orange and chocolate chunks.
- Orange Salted Pistachio Chocolate Chunk Cookies: A unique cookie combining sweet, salty, and citrus notes.
Orange Bundt Cake with Chocolate Glaze
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Equipment
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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
- 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 more for greasing
- 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 room temperature
- 1 cup (226 g) whole fat plain Greek yogurt room temperature
Chocolate Glaze:
- 4 ounces (115 g) bittersweet chocolate (roughly 72% cocoa) finely chopped
- 4 ounces (120 mL) heavy cream
- ½ teaspoon pure orange extract optional
Optional Decoration:
- finely diced candied orange peel or finely grated orange zest
Instructions
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Prepare the Bundt Cake: Preheat the oven to 325°F (163°C) with a rack in the center position. Generously butter (the layer should be visible) and flour a 12-cup bundt pan. Be sure to reach every crevice of the pan. Tap the pan over the sink to remove any excess flour. Do not skip this step or substitute with baking spray.
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In a medium bowl, whisk together the unbleached all purpose flour, salt, baking soda, and baking powder. Set aside.
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In a stand mixer bowl fitted with a paddle attachment, combine the granulated sugar, orange zest, and lemon zest. Using your fingertips, rub the sugar and zests together until the mixture resembles wet sand and is very fragrant. Add the softened butter and beat over medium-high speed for 5 minutes or until light and fluffy. Add the orange juice, lemon juice, and vanilla extract and mix until incorporated. Reduce the speed to medium and add the eggs one at a time, beating until each egg has incorporated, scraping down the bowl once or twice.
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Over low speed, add the flour mixture in three additions, alternating with two additions of yogurt. Scrape down the bowl as necessary, but be careful not to over mix.
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Transfer the batter to the greased bundt pan, using a small offset spatula or knife to smooth the batter into an even layer.
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Bake for 55 minutes to 65 minutes or until lightly golden and a toothpick inserted in the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes, then invert onto a rack and allow the cake to cool completely before glazing.
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Make the Chocolate Glaze: Place the cake with rack inside a sheet pan (this will catch any excess glaze) or set over a piece of parchment paper. Set aside.
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Place the finely chopped chocolate in a medium bowl. Microwave the heavy cream in 20-second intervals in the microwave until it is very hot and lightly steaming. Pour the cream over the chocolate and allow the mixture to sit for a minute. Add the orange extract (if using) and gently whisk together until smooth and shiny.
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Pour the chocolate glaze evenly over the cooled bundt cake, allowing it to drip generously over the sides. Once glazed, gently tap the cake to remove any air bubbles or wrinkles in the glaze.
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If decorating with candied orange peel or zest, allow the glaze to mostly set before adding. Once the glaze has set, the chocolate will be matte in appearance – this will make for cleaner slicing.
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Serving Tip: Run a large sharp knife under very hot water. Dry with a clean towel and slice. Repeat before each cut – this will ensure clean slices with very little chocolate glaze transfer.
Video
Tips for Success:
- This cake tastes best the day it is baked, but stays very moist for up to 2 to 3 days. Cover (avoid directly covering the glaze surface) and keep out at room temperature.
Inspired and adapted from this Lemon Yogurt Bundt Cake.