Happy Valentine’s Day!
I decided I’d keep the chocolate theme going this weekend, so I made a chocolate cake.
Well, a bundt cake.
Seriously, why do bundt cakes get no love? They’re easier to make than regular cakes, and they aren’t as testy (humidity has to be juuuust right or baking temperature can’t be one degree off).
And you know what? I think they taste better too. They’re more moist, more decadent, more everything. Let’s celebrate bundt cakes instead of criminalizing them! Hold them up on a high pedestal instead of sweeping them under the rug!
Here’s to bundt cakes ruling the world! Cheers!
Chocolate Orange Bundt Cake with Orange Cream Frosting
- 2.5 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- Pinch of salt
- 1/2 cup milk
- 1/2 cup sour cream
- Zest of one large orange (it’s about 2 TBS. worth of zest)
- 1/4 cup orange juice (I just used the juice of the orange I zested!)
- 2 sticks unsalted butter, softened
- 1.5 cups sugar
- 4 eggs
- 2 tsp. Pure Vanilla extract (because I love vanilla)
For the Frosting:
- 1/2 cup unsalted butter (1 stick), softened
- 3.5 cups confectioners sugar
- Pinch of salt
- 2 TBS. orange juice (keep more handy in case frosting isn’t setting up)
- 1 tsp. Pure vanilla extract
- Orange zest
- Sliced oranges
1. Preheat oven to 325 degrees. Grease and flour your bundt pan. In large bowl, sift together flour, cocoa powder, baking soda and salt. Set aside. In another bowl, mix milk, orange juice, orange zest & sour cream together. Set aside. And finally, in yet another large bowl, cream butter and sugar until well combined and creamy. Add vanilla and mix well. Add eggs, one at a time, until mixture is smooth.
2. Now the fun part! Get out your electric hand mixer (unless you’re rich and have a stand mixer). Add 1/3 of the flour mixture to your butter mixture, mixing on low speed. Alternate adding the flour mixture and the orange juice-milk mixture to the bowl of creamed butter—starting with the flour mixture and ending with the flour mixture. It should go like this: flour, orange, flour, orange, flour. You’ll add the orange mix in two additions. Got it? Cool. Make sure you’re mixing on low speed and soon you’ll have this smooth, thick, lovely cake batter. No lumps! Make sure there are no lumps.
3. Pour that lovely cake batter into your bundt pan, smoothing out the top. Tap pan twice on the counter to let out any air bubbles. Cook in preheated oven for 50-60 minutes until a knife comes out clean. Let cool in pan for 15 minutes, then turn out on a wire rack and let cool there for another hour.
4. Make the frosting: Clean off your mixer and put it to work again…in, again, a large bowl, mix butter until smooth. Add confectioners sugar, 1 cup at a time until just combined (it may be lumpy, that’s okay). Add vanilla & orange juice and mix well. This is when your frosting starts to become frosting! Taste and add more orange juice or even orange zest if needed. Your frosting should be thick but creamy. Frost your cooled cake and sprinkle with orange zest and orange slices. Voìla! A decadent, moist, orangey-flavors chocolate cake.
Flavor Profile: You know, the orange-chocolate combination has been one of my faves for years. When I was a kid I loved that chocolate orange ball candy that was the size of your fist. I tried my first ever chocolate-orange mousse at The Brown Palace in Denver, Colorado about 17 years ago and fell in love. If you’re a fan of the chocolate-orange combination, you’ll love this cake.
Versatility: Just don’t. Baking is a finicky sport, so any little thing that is off could make the cake…well…a pancake.