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Chocolate Orange Bundt Cake

Chocolate Orange Bundt Cake – Deliciously moist and fluffy chocolate cake that is infused with orange, filled with a layer of orange-flavoured cheesecake, and generously topped with dark chocolate ganache!

Chocolate Orange Bundt Cake

Chocolate Orange Bundt Cake

Chocolate and orange has to be one of my all-time favourite flavour combinations ever (alongside mint chocolate, of course).

Especially when that flavour is in cake form. Let me introduce you to my Chocolate Orange Bundt Cake!

This chocolate cake is incredibly moist and fluffy, it’s infused with orange, and topped with a dark chocolate ganache. The cream cheese filling is also flavoured orange, and is dyed an orange colour – for looks.

This chocolate bundt cake is sure to impress everyone you serve it to, and I’m sure you’re going to love it just as much.

Chocolate orange lover? Then you need to try this cake!

Looking for more chocolate orange recipes? Check out my Chocolate Orange Slice ‘n’ Bake Cookies, Dark Chocolate Orange Tart, and my Mini Chocolate Orange Cheesecakes.

Chocolate Orange Bundt Cake

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Cake flour: See my recipe notes below on how to make your own cake flour.
  • Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
  • Baking powder
  • Baking soda
  • Salt
  • Large eggs: You’ll need these at room temperature.
  • Caster/granulated sugar
  • Unsalted butter: Melted.
  • Greek-style yogurt: You can also use plain yogurt, sour cream, or even buttermilk. All will add an incredible amount of moisture.
  • Orange extract: Don’t use orange juice in place of orange extract because it’s not strong enough, and the acidity can alter the overall results.

For the cream cheese filling:

  • Cream cheese: Softened to room temperature.
  • Icing/powdered sugar
  • Orange extract
  • Orange food colouring: Optional, but I love the pop of colour it gives the cake!

For the ganache:

  • Dark chocolate: You can also use milk, or semi-sweet chocolate.
  • Heavy or double cream

How to make Chocolate Orange Bundt Cake

To make this cake, simply start by whisking together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Dry ingredients ready to be whisked together in mixing bowl.

Whisk together the eggs. Add the sugar, and whisk until combined.

Whisking together eggs and sugar.

Add the butter, yogurt, and orange extract, and whisk until combined.

Whisking together wet ingredients in mixing bowl.

Fold in the dry ingredients until completely combined.

Folding dry ingredients into wet ingredients in mixing bowl.

Pour half of the cake batter into a well-greased 10-inch bundt pan and spread out evenly.

TIP: I highly recommend greasing your bundt pan with cake release. This will prevent the cake from getting stuck, and it’ll just slip right out onto your cake stand! I use either Wilton or PME Release-a-Cake.

Adding half the cake batter to a bundt pan.

For the filling, whisk together the cream cheese, sugar, and orange extract until smooth and combined.

Mix in enough orange food colouring to reach desired shade.

Spoon the cream cheese mixture evenly over the cake batter, then pour the remaining cake batter on top.

Adding the cream cheese filling to bundt pan.
Chocolate orange cake batter in bundt pan ready to be baked.

Bake for 50 – 60 minutes or until a toothpick inserted into the centre comes out clean.

Allow to cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.

For the ganache, add the chocolate and cream to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.

Chocolate and cream in bowl ready to be melted for ganache.

Allow the ganache to cool slightly before pouring on top of the bundt cake. Slice and serve!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Orange Bundt Cake
Chocolate Orange Bundt Cake

This Chocolate Orange Bundt Cake is:

  • deliciously moist and fluffy
  • quick and easy to throw together
  • LOADED with orange flavour
  • stuffed with an orange-infused cream cheese filling
  • generously topped with a dark chocolate ganache

How long will this cake last? This cake and any leftovers can be stored, covered, in the fridge for up to 2 – 3 days.

Can I make this cake in advance? Yes! You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.

Can I freeze this cake? Yes, it also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Orange Bundt Cake
Chocolate Orange Bundt Cake
Chocolate Orange Bundt Cake

Try these bundt cakes next!

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Originally Published: June, 2016 | Updated: November, 2019

Chocolate Orange Bundt Cake

Chocolate Orange Bundt Cake

Yield: 12 - 14 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Deliciously moist and fluffy chocolate cake that is infused with orange, filled with a layer of orange-flavoured cheesecake, and generously topped with dark chocolate ganache!

Ingredients

For the Cake

  • 2 and 1/2 cups (312g) cake flour*
  • 1/2 cup (50g) cocoa powder
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 and 1/2 cups (300g) caster/granulated sugar
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240g) Greek-style yogurt
  • 2 teaspoons orange extract

For the Filling

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (62g) icing/powdered sugar
  • 1 teaspoon orange extract
  • Orange food colouring

For the Ganache

  • 1 cup (175g) dark chocolate, coarsely chopped
  • 1/2 cup (120ml) heavy cream

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined.
  4. Add the butter, yogurt, and orange extract, and whisk until combined. Fold in the dry ingredients.
  5. Pour half of the batter into the prepared pan and spread out evenly.

For the Filling

  1. Whisk together the cream cheese, sugar, and orange extract until smooth and combined.
  2. Mix in enough orange food colouring to reach desired shade.
  3. Spoon the mixture evenly over the cake batter, then pour the remaining cake batter on top.
  4. Bake for 50 - 60 minutes or until a toothpick inserted into the centre comes out clean.
  5. Allow to cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand.
  6. Allow to cool completely before glazing.

For the Ganache

  1. Add the chocolate and cream to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
  2. Allow the ganache to cool slightly before pouring on top of the bundt cake. Slice and serve!

Notes

*Make your own cake flour! Weigh out 2 and 1/2 cups (312g) plain/all-purpose flour, remove 5 tablespoons, and replace with 5 tablespoons of cornflour/cornstarch. Sift well.

Leftovers can be stored, covered, in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.

This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 543Total Fat: 33gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 132mgSodium: 332mgCarbohydrates: 54gFiber: 2gSugar: 35gProtein: 8g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Garima

Sunday 17th of March 2019

Loved it... I didn’t glaze but the sponge texture, taste is just perfect. Thanks for the amazing recipe

Marsha

Monday 18th of March 2019

I'm so glad you enjoyed it! :)

Amy Lansar

Sunday 15th of October 2017

Hello! Can I substitute plain yogurt for sour cream? Thanks!

Marsha

Sunday 15th of October 2017

Yes you can! :)

Sandip Devani

Wednesday 19th of July 2017

Marsha hi can one use butter instead of the oil? If so how much in grammes?

Marsha

Wednesday 19th of July 2017

Of course! You'll need 226g melted butter :)

Diana Kelly

Thursday 29th of September 2016

Made last night but it stuck in my tin :-( not sure what I've done wrong, as I've made different bundt cake recipes with same heritage mould and they were perfect. Any advice want to try again?

Marsha

Thursday 29th of September 2016

Hi Diana! I've been there before, inverting the cake onto a wire rack and only have half the cake come out! I make sure to smother the pan with butter. I also swear by Wilton Cake Release, your cake will just slide straight out :)

Hannah Davis

Friday 23rd of September 2016

This looks lovely - can you make it in a normal round tin?

Marsha

Friday 23rd of September 2016

Yes, you can bake this recipe in two or three 8-inch cake pans :)