Orange Chocolate Chunk Pound Cake Recipe

Name: Orange Chocolate Chunk Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Flour (plus 2 Or 3 Tablespoons For The Chocolate Chunks); 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Salt; 1/4 cups Fresh Orange Juice; 3/4 cups Buttermilk; 1 teaspoon Vanilla Extract; 2 cups Semisweet Chocolate Chunks; 2 sticks Unsalted Butter, At Room Temperature; 2 cups Sugar; 4 whole Eggs At Room Temperature; 4 whole Oranges, Zested

Servings: persons

3 cups Flour (plus 2 Or 3 Tablespoons For The Chocolate Chunks)
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Salt
1/4 cups Fresh Orange Juice
3/4 cups Buttermilk
1 teaspoon Vanilla Extract
2 cups Semisweet Chocolate Chunks
2 sticks Unsalted Butter, At Room Temperature
2 cups Sugar
4 whole Eggs At Room Temperature
4 whole Oranges, Zested

1
Preheat the oven to 350u00b0 and grease and flour a Bundt pan.
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3
In a large bowl, whisk together the orange juice, buttermilk, and vanilla.
4
In another bowl, toss the chocolate chunks with a few tablespoons of flour.
5
In the bowl of your mixer, beat together the butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Add in the eggs, one at a time, beating well after each addition. Beat in the orange zest.
6
On low speed, add in the flour mixture in 3 parts, alternating with the buttermilk-orange mixture, mixing until combined after each addition.
7
Still on low speed, mix in the chocolate chunks tossed in flour.
8
Pour the batter into the prepared Bundt pan, and bake at 350u00b0F until a toothpick comes out clean, about 50-60 minutes.
9
Once done, cool the cake pan on a wire rack for 15 minutes.
10
Turn the cake out onto the wire rack, and cool completely before enjoying!
11
(Recipe adapted from Ina Garten.)

2281

kcal

Calories

128

Fat

257

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.

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: 3 cups Flour (plus 2 Or 3 Tablespoons For The Chocolate Chunks), 1/2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, 1 teaspoon Salt, and more.

Yes, Orange Chocolate Chunk Pound 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!

Orange Chocolate Chunk Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions