One of my favorite bundt cakes in this blog, this recipe stands the test of time as one of the most delicious marble cakes combining that wonderful combination that is orange and chocolate. It keeps well, unmolds like a dream (not a small issue when it comes to bundt cakes), and freezes wonderfully, so you can make it ahead.
Citrus and bundt cake go so well together that the minute I found out it was this month's pairing for the Bundt a Month group, I decided I would bake something original, stay away from the lemon poppy or orange rum combinations that immediately popped into my mind.
Orange and chocolate
Sometimes when I try so hard to come up with a clever idea I end up with a basic one. Orange and chocolate. And a marble bundt. Orange chocolate marble bundt cake doesn't get much less original than that.
But after making this cake, brainstorming was definitely over.
This is a solid bundt cake with wonderful flavors that took me a long time to get to.
I wasn't consciously looking for it, or so I thought, but now I know that it was in the back of my mind, that recipe that will be good anytime I want to make a citrus bundt cake, with or without the marble effect, or a regular marble cake flavored with vanilla instead of citrus.
This will be my go-to recipe, just like the chocolate port bundt cake recipe is the one in that chocolate category, this might be the best citrus one I came across. The crumb is moist but slightly dense, almost like a good pound cake.
And, of course, it unmolds like a d.r.e.a.m. This might be the reason I have so few favorite bundt cake recipes and get so overly excited when I try one that gets me into the sort of eureka! moment, when flavor, texture, and unmolding come together perfectly.
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- 1 ½ cups (340g) unsalted butter, room tº
- 3 cups (600g) sugar
- 5 large eggs, at room tº
- 3 cups (400g) flour
- 1 teaspoon baking soda
- ¾ cup milk
- 1 teaspoon vanilla extract
- Zest of 2 oranges
- 3 Tbs brandy or cognac
- ⅓ cup unsweetened cocoa powder, sifted
- 1 cup powdered sugar
- 1 or 2 Tbs cognac
- Preheat oven to 350º F /180ºC.
- Butter or spray a large bundt cake pan.
- Coat the entire surface with dry breadcrumbs, shaking off excess.
- In a large bowl beat butter until creamy and slowly add sugar, beating for 2 or 3 minutes. Add eggs, one at a time, beating well after each addition.
- Add orange zest, brandy or cognac, and vanilla.
- Sift flour and baking soda together in a small bowl (I do this directly over the butter mixture).
- Add dry ingredients in three additions alternating with milk in two additions. Don't overbeat.
- Transfer 1 cup of this mixture to a small bowl and mix into it the sifted cocoa. Gently mix until well incorporated.
- Add half the orange batter to the pan, spreading evenly. Drop half the cocoa mixture over it, and swirl a few times with a knife. Repeat with remaining batters.
- Bake for 1 hour and 15 minutes or until a tester inserted comes clean.
- Transfer to wire rack and let cool. Unmold onto serving platter and glaze.
For the glaze:
- In a small bowl mix powdered sugar with cognac until very smooth.
- Pour over cooled cake and let drip down the sides.
Adapted from The Buttercup Bakeshop Cookbook, by Jennifer Appel