Chocolate orange cake whips up in a matter of minutes, is filled with chocolatey and zesty flavors, and is drizzled with a homemade orange glaze. 

I love making cakes in a bundt pan because it’s just so easy! You don’t have to worry about any fancy decorating because most can just be drizzled with a glaze. It tastes delicious and anybody can do it! 

If you’ve never had the chocolate orange combo, you are missing out. When most people think of pairing chocolate with a fruit, the go-to’s are usually strawberries and raspberries. But with warmer weather on the way, throwing some oranges into the mix just made sense. 

Serve this delicious and moist chocolate orange cake at your Mother’s Day gathering, summer barbeques, and even brunches for a tasty and easy dessert idea. 

Ingredients Needed

• all-purpose flour
• whole wheat flour
• baking soda
• salt
• unsweetened cocoa powder
• butter
• maple sugar
• eggs
• orange zest
• vanilla extract
• plain yogurt
• orange juice

Optional Glaze:

• orange juice
• granulated sugar
• Juice of ½ lemon

How to Make Easy Chocolate Orange Cake 

Prep your bundt pan by greasing it with butter or spray with vegetable oil. Preheat the oven to 350 degrees. 

Mix together the flours, baking soda, salt, and cocoa in a medium bowl. 

In a separate bowl, beat together the softened butter and sugar with an electric mixer. 

Crack the eggs in one at a time, and mix until all ingredients are combined. 

Whisk together the orange zest, vanilla, yogurt, and orange juice in a small bowl and set aside. 

Add ⅓ of the dry ingredients to the butter mixture and mix by hand. Then add ⅓ of the yogurt mixture and mix by hand. Continue alternating until all ingredients are incorporated. 

Pour the cake batter into the bundt pan and bake for 50 to 60 minutes or until a toothpick comes out clean. 

Let the cake cool for 15 minutes before turning it upside down and transferring it to a wire rack or plate. Then let it cool completely. 

To make the glaze, combine the orange juice, sugar, and lemon juice in a small saucepan over medium-high heat. Bring the glaze to a boil, then reduce the heat to low and let it simmer for 3 minutes. 

Pour the glaze over the cooled chocolate orange cake and let it rest for 15 minutes before serving. 

Can You Make Chocolate Orange Cake in a Different Pan?

You can make it in two 9-inch cake pans, however, keep an eye on them while cooking because they will cook faster. 

Once they are finished, you can stack them together between a layer of buttercream frosting or cream cheese icing. Drizzle the glaze on top, or ice the entire cake like you would normally.

Storing Instructions 

Keep the leftover cake covered on the counter or wrapped in the fridge for 3 to 4 days. To freeze, let it cool completely then wrap it tightly in plastic wrap, followed by aluminum foil. Freeze for up to 1 month. 

More Easy Dessert Recipes to Try

• Mini Eggless Cheesecake
• Peanut Butter Banana Brownies
• Hello Dollies Bars
• 4 Ingredient Oatmeal Cookies
• Eggless Macaroons
• Summer Raspberry Cake

Chocolate Orange Cake

Chocolate orange cake whips up in a matter of minutes, is filled with chocolatey and zesty flavors, and is drizzled with a homemade orange glaze. 

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 12

Author: Abbie

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup unsweetened cocoa powder
• 1 cup 2 sticks butter, softened
• 1 ½ cups maple sugar
• 4 eggs
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 1 cup plain yogurt
• ½ cup orange juice

Optional Glaze:

• ½ cup orange juice
• 1 tablespoon granulated sugar
• Juice of ½ lemon

Instructions

• Preheat oven to 350 degrees F. Butter or spray with vegetable oil a 10-inch bundt pan.
• In a medium bowl, mix together flours, baking soda, salt, and cocoa.
• In a second bowl, beat together butter and sugar with an electric hand mixer or stand mixer.
• Add eggs, one at a time, beating well.
• In a small bowl, whisk together zest, vanilla, yogurt, and orange juice.
• Add 1/3 of the dry ingredients to the butter/sugar mixture and mix by hand then add 1/3 of the yogurt mixture and mix by hand. Alternate in this way until all ingredients have been mixed together.
• Pour mixture into bundt pan and bake, 50 to 60 minutes, till a knife or toothpick inserted comes out clean.
• Allow to cool for 15 minutes before inverting onto a plate or wire rack then continue to cool.
• Optional glaze: Add orange juice, sugar, and lemon juice in a small sauce pan over medium-high heat. Bring to a boil then lower heat and simmer, uncovered, for 3 minutes. Pour the hot glaze over the cooled cake and allow to stand for 15 minutes before slicing.

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