Orange Chocolate Buttermilk Bundt Cake (GF)

The combination of chocolate and orange is truly heavenly. They complement each other beautifully and create memorable baked goods. Today’s Orange Chocolate Buttermilk Bundt Cake is a luscious indulgence you shouldn’t miss! It is perfect for casual get-togethers, birthday parties, dinner parties, and potluck suppers – just about any gathering you can think of.

Bundt cakes are automatically decorative because of the design of the pan they are baked in. This makes it easy to make a cake look spectacular.

My love of orange and chocolate together began when I was a child and received a chocolate orange in my Christmas stocking. I hadn’t had one before but I loved chocolate and was excited to discover it in the toe of the stocking. My first bite was a revelation – I loved it! And I’ve been enchanted with it ever since.

The cake is rich and luxurious, balanced with chocolate and orange flavors. The batter is thick so it is even more important to completely scrape the sides and bottom of the bowl as well as the beater blade while beating. You don’t want any of the ingredients hiding and not getting mixed in.

The buttermilk in the batter helps give you a tender cake, even with a heavy batter like this one. Be sure to turn the bundt pan as you pour in the batter so that it is evenly distributed. I run the spatula or a knife through the batter to release hidden air bubbles too.

The glaze on top of the cake has a lovely bright orange flavor, enhancing the orange in the chocolate cake and providing a beautiful sweet accent to every bite. The buttermilk helps cut back on some of the sweetness creating a beautifully balanced glaze where the orange shines.

Bundt cakes are wonderful and fun to make. The only thing you need to be really careful with is buttering the pan thoroughly. I thought mine was fully coated but a portion on the top stuck. Luckily I was able to patch it back in place and the glaze helps cover it too.

There are many really fun designs in bundt pans these days and it is nice to have a couple or more to choose from. Make sure one of them can hold 12-cups of batter for the larger recipes. This recipe filled about 2/3 of my largest pan.

Another benefit of some bundt pans is cutting even slices. Some of the designs are perfect for portioning the cake. I love when that happens!

Remember that the timing in recipes is only a guideline, not etched in stone. My oven has been running hot lately so when I started smelling the cake I knew it was close to being done. I checked it and sure enough it was done about 8 minutes ahead of schedule. Always pay attention to the aroma of what you are baking as well as the timing and make adjustments as needed.

If you love the combination of chocolate and orange, this Orange Chocolate Buttermilk Bundt Cake is the perfect sweet treat for you. It is a beautiful way to end a meal, treat yourself with a cup of coffee or tea, or share with the kids after school with a glass of milk. No matter how you serve it, enjoy every bite!

I hope you have had a fun Chocolate Monday here at The Heritage Cook. Enjoy this recipe and I will see you back here on Friday for another favorite savory delight!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Orange Chocolate Buttermilk Bundt Cake:

• Cake: flour, cocoa powder, baking powder, baking soda, salt, orange zest, sugar, butter, eggs, oil, vanilla, orange oil, buttermilk
• Glaze: butter, confectioners’ sugar, heavy cream, orange zest, fresh orange juice, vanilla

 

PRO Tip:

Be sure there is plenty of room for the cake to fully rise and expand in your bundt pan. The batter shouldn’t fill more than about 2/3 of the capacity. If it is higher than that, either switch to a larger bundt pan or bake a separate little cake on the side. If you do sue a small container, remember it will bake much more quickly than the big cake – watch it carefully!

 

How to make Orange Chocolate Buttermilk Bundt Cake:

1. Butter your bundt pan thoroughly. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
2. Cream the butter, sugar, and orange zest for 2 to 3 minutes then beat in the eggs, one at a time, followed by the oil and vanilla. Scrape the bowl and slowly add the buttermilk with the mixer on low speed.
3. Add the dry ingredients half at a time, mixing between additions. Beat until creamy. Pour into the buttered bundt pan, smoothing the top. Bake at 350°F (180°C) for 45 to 60 minutes until it is pulling away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs on it.
4. Cool the cake in the pan on a wire rack for 15 to 20 minutes before inverting it onto the wire rack. Let cool completely then transfer to a serving plate.
5. Make the glaze by putting all the ingredients into the bowl of your stand mixer or large bowl is using a hand mixer. Using the whisk attachment mix well until smooth and creamy. Adjust the thickness with more powdered sugar or orange juice as needed.
6. Drizzle the glaze over the cake, filling in any obvious gaps. Let the glaze set before slicing and serving.

 

PRO Tip:

If you want a bolder orange flavor you can add a little orange oil or orange extract. I use LorAnn Oil products (you can buy them online). Their oils are remarkable and just a few drops flavor an entire cake. They are designed to be used in candy making so they are very concentrated. I use an eye dropper lid to control how much I use. Check the oils out! 

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Grater/zester
• Bundt pan
• Mixing bowls
• Stand mixer or hand mixer

 

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

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