This Easy Chocolate Orange Cake is a moist, decadent dessert that combines the rich flavors of chocolate with the bright zest of fresh oranges. Perfect for holidays, birthdays, or a cozy evening treat, this Bundt cake is made with simple ingredients like orange juice, cocoa powder, and a hint of cinnamon for a delightful twist. Topped with a luscious chocolate-orange glaze, this cake is as visually stunning as it is delicious. Whether you’re looking for a crowd-pleasing dessert or an indulgent treat for yourself, this recipe is easy to make and guaranteed to impress.

Ingredients

For the Cake:

2 tbsp unsalted butter, softened
1/2 cup plus 1 tbsp unsweetened cocoa powder
3 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 cups freshly squeezed orange juice, plus 2 tbsp finely grated zest
3/4 cup mayonnaise
2 tbsp balsamic vinegar
1 tsp vanilla extract

For the Glaze:

1 cup confectioners’ sugar
2 tbsp unsweetened cocoa powder
2 tbsp freshly squeezed orange juice

Instructions

Prepare the Bundt Pan:
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix softened butter with 2 tbsp cocoa powder to create a thick paste. Brush this paste evenly inside a 9-inch Bundt pan to prevent sticking. Set aside.
Mix the Dry Ingredients:
- In a large mixing bowl or the bowl of a stand mixer, whisk together flour, remaining 1/2 cup cocoa powder, granulated sugar, baking soda, salt, and cinnamon until well combined.
Add the Wet Ingredients:
- Gradually add orange juice, orange zest, mayonnaise, balsamic vinegar, and vanilla extract to the dry ingredients. Mix until the batter is smooth and free of lumps.
Bake the Cake:
- Pour the batter into the prepared Bundt pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. (Oven temperatures may vary, so check at the 40-minute mark to avoid overbaking.)
Prepare the Glaze:
- While the cake bakes, whisk together confectioners’ sugar, cocoa powder, and orange juice in a bowl until smooth. Set aside.
Cool and Release the Cake:
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Place a piece of parchment paper over the cake, then position a cooling rack on top. Carefully flip the pan over to release the cake onto the rack. Remove the pan slowly and let the cake cool completely.
Glaze the Cake:
- Once cooled, drizzle the prepared glaze evenly over the cake. Allow it to set before slicing and serving.

Table of Contents

Tips

Perfect Bundt Release: Ensure you coat every crevice of the pan with the butter-cocoa paste for an easy release.
Fresh Orange Juice: Use freshly squeezed orange juice for the best flavor. Bottled juice may lack the bright, zesty notes needed.

Variations and Substitutions

Alternative Sweetener: Swap granulated sugar with coconut sugar for a subtle caramel flavor.
Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour blend.
Extra Zing: Add 1/4 tsp orange extract to enhance the citrus flavor.

FAQs

Can I use a different pan instead of a Bundt pan?
Yes, you can use a standard 9×13-inch baking pan. Adjust the baking time to approximately 35-40 minutes and test for doneness.

What can I use instead of mayonnaise?
Greek yogurt or sour cream can be substituted for mayonnaise, though the texture may vary slightly.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a cup of coffee, tea, or hot cocoa for a cozy dessert experience.

Why You’ll Love This Recipe

This Easy Chocolate Orange Cake combines the rich decadence of chocolate with the bright, tangy flavor of oranges, creating a perfect balance of sweetness and zest. The moist texture, achieved with mayonnaise and fresh orange juice, ensures every bite melts in your mouth. The Bundt pan presentation adds elegance, while the orange cocoa glaze ties the flavors together beautifully. Perfect for celebrations, holidays, or everyday indulgence!