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Chocolate Orange Bundt Cake

This Chocolate Orange Bundt Cake is SO DELICIOUS! Moist, tender, and bursting with melty chocolate chips and bright orange zest in every bite.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Chocolate, Chocolate Chips, Easy, Moist, Orange
Servings: 10 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon fresh orange zest freshly grated
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1/2 cup chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). Grease your bundt cake pan thoroughly with butter or a nonstick spray, then dust lightly with flour to ensure the cake releases easily after baking.
  • In a large bowl, sift together 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir in 1 tablespoon of freshly grated orange zest.
  • In a separate bowl, whisk together 1 cup of buttermilk, 1/2 cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract until smooth and fully combined.
  • Pour the wet ingredients into the dry ingredients and gently fold the mixture together with a spatula until just combined. Avoid overmixing to keep your cake tender.
  • Carefully stir in 1 cup of boiling water. The batter will be thin—this is normal and helps keep the cake moist. Then fold in 1/2 cup of chocolate chips.
  • Pour the batter evenly into your prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean or with just a few moist crumbs. Avoid opening the oven door too frequently.
  • Let the cake cool in the pan for about 15-20 minutes before gently inverting it onto a wire rack to cool completely. If desired, drizzle with chocolate glaze and garnish with fresh orange slices.

Equipment

  • Bundt cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Microplane or fine grater
  • Cooling rack

Notes

  • Ensure the bundt pan is well greased and floured to prevent sticking and breaking.
  • Do not overmix the batter to maintain a tender crumb and avoid toughness.
  • Add boiling water slowly and stir gently to keep the batter texture even.
  • Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
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