Chocolate Orange Bundt Cake Recipe

Name: Chocolate Orange Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons baking powder; 2 1/4 cups flour, all-purpose; 1 cup canola oil; 1 cup sugar; 1/2 teaspoon cardamom pods ground; 6 large eggs separated, at room temperature; 1/2 teaspoon vanilla extract; 1 cup orange juice; 1 teaspoon orange zest; 1 cup whipped cream; 1/2 ounce chocolate curls; 1 x caramel sauce as needed

Servings: persons

2 teaspoons baking powder
2 1/4 cups flour, all-purpose
1 cup canola oil
1 cup sugar
1/2 teaspoon cardamom pods ground
6 large eggs separated, at room temperature
1/2 teaspoon vanilla extract
1 cup orange juice
1 teaspoon orange zest
1 cup whipped cream
1/2 ounce chocolate curls
1 x caramel sauce as needed

1
Preheat oven to 350F (180C).
2
Coat a bundt pan with cooking spray then flour the inside of the pan.
3
Sift together: flour and baking powder into a bowl.
4
Add the egg yolks and sugar in a large bowl.
5
Beat together using a hand mixer (or stand mixer) at high speed until pale yellow.
6
Add the vanilla, cardamom, vegetable oil, orange juice and orange zest and mix well.
7
Fold in the flour mixture.
8
Beat egg whites until stiff peaks are formed using a clean bowl and whisk or electric mixer.
9
Fold in the whipped egg whites.
10
Pour the batter into the prepared pan.
11
Bake for 30 minutes then lower the temperature to 250 degree F and bake another 20 minutes.
12
Remove from oven and cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.
13
To finish, beat the whipping cream until stiff.
14
Spread over the cake.
15
Refrigerate for at least 1 1/2 hours.
16
Before serving drizzle the caramel over the cake and top with chocolate curls.

1442

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons baking powder, 2 1/4 cups flour, all-purpose, 1 cup canola oil, 1 cup sugar, and more.

Yes, Chocolate Orange Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Orange Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions