Imagine cutting into a stunning bundt cake that reveals a mesmerizing swirl of rich chocolate and bright citrus, creating a visual and flavor masterpiece that will leave your guests absolutely speechless. This Chocolate Orange Marble Bundt is not just a cake—it's an experience that combines the decadent depth of cocoa with the zesty freshness of orange, promising a slice of pure culinary magic in every single bite.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup orange juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter and dust with flour, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This helps remove any lumps and ensures even ingredient distribution.
- In a separate large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and orange zest.
- Gradually fold the dry ingredients into the wet mixture, alternating with orange juice. Mix until just combined, being careful not to overmix.
- Divide the batter into two equal portions. Leave one portion plain and mix cocoa powder into the other portion to create a chocolate batter.
- Pour alternating spoonfuls of plain and chocolate batters into the prepared bundt pan, creating a marbled effect. Use a knife to gently swirl the batters together.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with orange-flavored glaze before serving.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and prevent a tough crumb.
- Swirling Technique: For the most beautiful marble effect, use a butter knife and make gentle figure-eight movements when creating the marbled pattern.
- Pan Preparation is Key: A well-greased and floured bundt pan guarantees your cake will release perfectly without sticking.
- Check for Doneness: Use the toothpick test, but remove the cake when a few moist crumbs still cling to the toothpick for maximum moisture.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes before removing to help it set and prevent breaking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
