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Orange Bundt Cake with Chocolate Glaze

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This moist and buttery Orange Bundt Cake is bursting with fresh orange and lemon zest, creating a bright citrus flavor and tender crumb. Finished with a rich, silky bittersweet chocolate glaze, it’s an elegant dessert for holidays, celebrations, or afternoon gatherings.

Ingredients

  • 2½ cups (300 g) Bob’s Red Mill Organic Unbleached All Purpose Flour (plus more for dusting)
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1¾ cups (350 g) granulated sugar
  • 1 cup (8 oz; 226 g) unsalted butter (softened, plus more for greasing)
  • 2 tablespoons grated orange zest
  • 1 teaspoon grated lemon zest
  • ¼ cup (60 mL) freshly squeezed orange juice (roughly 1–2 oranges)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 6 large eggs (room temperature)
  • 1 cup (226 g) whole fat plain Greek yogurt (room temperature)
  • 4 ounces (115 g) bittersweet chocolate (roughly 72% cocoa), finely chopped
  • 4 ounces (120 mL) heavy cream
  • ½ teaspoon pure orange extract (optional)
  • Finely diced candied orange peel or finely grated orange zest, for garnish

Instructions

  1. Preheat the oven to 325°F (163°C) with a rack positioned in the center. Generously grease a 12-cup Bundt pan with softened butter, making sure to coat every crevice. Dust thoroughly with flour and tap out the excess. Do not substitute baking spray for this step.
  2. In a medium bowl, whisk together the all-purpose flour, kosher salt, baking soda, and baking powder. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, orange zest, and lemon zest. Rub the sugar and citrus zests together with your fingertips until fragrant and resembling wet sand.
  4. Add the softened butter and beat on medium-high speed for approximately 5 minutes, until the mixture is light and fluffy.
  5. Add the orange juice, lemon juice, and vanilla extract. Mix until incorporated. Reduce the mixer speed to medium and add the eggs one at a time, beating after each addition until incorporated. Scrape down the sides of the bowl as needed.
  6. Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with two additions of Greek yogurt. Mix just until combined, scraping down the bowl as necessary. Avoid overmixing.
  7. Transfer the batter to the prepared Bundt pan. Use a small offset spatula or knife to spread the batter evenly and smooth the surface.
  8. Bake for 55–65 minutes, until the cake is lightly golden and a toothpick inserted into the center comes out clean.
  9. Place the pan on a wire rack and allow the cake to cool for 15 minutes. Carefully invert the cake onto the rack and let it cool completely before glazing.
  10. To prepare the chocolate glaze, position the cooled cake on a wire rack set over a baking sheet or a piece of parchment paper to catch excess glaze.
  11. Place the finely chopped bittersweet chocolate in a medium heatproof bowl. Microwave the heavy cream in 20-second intervals until very hot and lightly steaming.
  12. Pour the hot cream over the chopped chocolate and let stand for 1 minute. Add the optional orange extract, then gently whisk until the glaze is completely smooth and glossy.
  13. Pour the chocolate glaze evenly over the cooled Bundt cake, allowing it to drip naturally down the sides. Gently tap the cake to release air bubbles and smooth any wrinkles in the glaze.
  14. Allow the glaze to partially set before decorating with finely diced candied orange peel or freshly grated orange zest.
  15. Let the glaze set completely until it develops a matte appearance. Slice with a sharp knife warmed under hot water and dried with a clean towel, repeating between cuts for neat slices. Serve and enjoy.

Notes

  • Pan preparation: Generously butter and flour every crevice of the Bundt pan to prevent sticking. Avoid substituting baking spray.
  • Room-temperature ingredients: Bring the eggs and Greek yogurt to room temperature before mixing for a smoother batter and more even texture.
  • Fresh citrus: Freshly squeezed orange and lemon juice and freshly grated zest provide the best flavor.
  • Avoid overmixing: Once the flour is added, mix only until incorporated to maintain a tender crumb.
  • Baking time: Begin checking the cake at 55 minutes. Depending on your oven and Bundt pan, it may require up to 65 minutes.
  • Cooling: Allow the cake to cool in the pan for 15 minutes before inverting. Glaze only when completely cool to prevent the chocolate from running off excessively.
  • Chocolate selection: Bittersweet chocolate containing approximately 72% cocoa balances the sweetness of the orange cake. Semisweet chocolate may be substituted for a sweeter glaze.
  • Optional orange extract: Add ½ teaspoon to the chocolate glaze for a stronger orange flavor.
  • Decorating: Garnish with candied orange peel or finely grated fresh orange zest once the glaze has mostly set.
  • Clean slicing: Warm a sharp knife under hot water and dry it before each cut to achieve clean slices without smearing the chocolate glaze.
  • Storage: Store the cake covered at room temperature for up to 2 days in a cool environment, or refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving.
  • Freezing: Freeze individual slices, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator.
  • Nutrition values are approximate estimates per serving and may vary depending on ingredients and portion sizes.

Nutrition

Find it online: https://yumfamilyrecipes.com/orange-bundt-cake-with-chocolate-glaze/