Chocolate Orange Swirled Bundt Cake for #Bundt Bakers
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This is a very pretty orange and chocolate cake that swirls together to make a perfectly pretty Halloween appropriate treat! The colors are lovely together, and so are the flavors. Melding together for a very subtle chocolate orange flavor. The texture is very moist and dense as well - I would probably use 1 less egg next time. It makes a smaller-sized bundt cake which makes this the perfect recipe for a small get-together or dessert for your family! Amp up the sweetness and flavors with a dark and white chocolate drizzle, and let the kids throw some Halloween themed sprinkles on there for an even more festive look!
I kept my orange coloring pretty light - almost orange sherbet colored. You can definitely amp up the color to make it more drastic if you'd like!
See all of our Halloween inspired Bundt Cakes today!
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- A Day in the Life on the Farm: Mini Pumpkin Bundts
- Sneha’s Recipe: Monster Bundt Cake
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Chocolate Orange Swirled Bundt Cake
2 cups plain flour
1 tablespoon baking powder
1/4 tsp salt
1 tsp vanilla extract
1/2 cup melted unsalted butter
1/2 cup vegetable oil
1 cup sugar
3/4 cup milk
1/4 cup fresh orange juice
1 TBS orange zest
2 TBS cocoa powder mixed with 1 TBS warm water
1/4 tsp orange food color (I combined a little bit of red and yellow colors together)
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the dry ingredients: flour, baking powder, and salt. Whisk to combine and set aside.
- In the bowl of a mixer, combine the: vanilla, melted butter, vegetable oil, eggs, sugar, and milk. Whisk until well blended and smooth.
- Blend the flour mixture into your wet ingredients, just until combined. Do not overmix.
- Divide the batter into half.
- Add the orange juice, orange zest, and food color to one half (adjust food color until you get the level of "orange" you like).
- To the other half, add the cocoa powder and warm water.
- Blend both batters just until combined and smooth.
- Spray a 9-cup bundt cake pan with nonstick baker's spray. Dollop a little of the chocolate, then orange, chocolate, then orange again around the base just until covered. Then pour a layer of orange batter, followed by a layer of chocolate batter, and finish with the orange batter. You can run a skewer through a couple times to assist with the marbled look if you'd like, just don't mix too much.
- Bake in the preheated oven 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Allow to cool in the pan 10 minutes before carefully inverting and allowing to complete cooling on a cooling rack.
- Decorate with ganache or a melted chocolate drizzle and sprinkles if you'd like!
Recipe adapted from Pearls of East