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Photo Credit: Elizabeth Newman

Chocolate Orange Bundt Cake

10 MINPrep Time
50 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Make this deceptively simple cake the star of your Easter feast!

Chocolate Orange Bundt Cake



Prep Time

10 minutes

Cook Time

50 minutes




Giada De Laurentiis

Image of Chocolate Orange Bundt Cake


    For The Candied Oranges:

  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1 orange (sliced into 1/4-inch rounds)
  • For The Cake:

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 4 eggs (at room temperature)
  • 1 cup buttermilk (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons orange zest (from 1 orange)
  • 1/4 cup fresh orange juice (from 1 orange)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • PAM Baking Spray
  • For The Chocolate Glaze:

  • 1/2 cup whipping cream
  • 1/2 cup bittersweet chocolate chips


  1. For the candied oranges:  Combine the water and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.  Add the orange slices and simmer until they are tender, about 8 minutes. Remove from the heat and allow the oranges to cool slightly in the syrup, about 15 minutes. Drain the oranges slices and let cool completely on a wire rack until they are room temperature, an additional 10 minutes.  Transfer the slices to a cutting board and finely chop.
  2. Place a rack in the middle of the oven and preheat to 350 degrees.  Spray a bundt pan lightly with PAM Baking spray.
  3. Using a stand mixer with the paddle attachment or a hand mixer beat the butter and sugar together on medium speed until it is light and fluffy, about 3 minutes.  Add the eggs one at a time, incorporating well after each addition and scraping down the sides of the bowl as needed. Turn the mixer speed to low and slowly add the buttermilk and the vanilla.  Stop the mixer and add the orange zest and juice. Mix to incorporate. With the mixer on low, add the flour, one cup at a time until just barely combined. Finally add the baking powder, baking soda and salt. Turn the mixer to medium speed for another 10 seconds until the batter is smooth and fluffy.  Using a rubber spatula fold in the chopped, candied oranges. Spoon the batter evenly into the bundt pan and smooth out the top. Bake the cake until it is golden and a cake tester comes out clean, about 50 minutes. Let the cake cool on a wire rack for 30 minutes before turning the cake out onto a plate.
  4. For the glaze:  Place the chocolate chips in a medium bowl.  Place the cream in a small saucepan and bring to a simmer over medium high heat.  Once bubbles have formed around the edges of the cream, remove from the heat and pour the cream over the chocolate.  Whisk the cream and chocolate together until smooth. Allow the chocolate to cool for 5 minutes. Pour the glaze over the bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
982 grams
77 grams
178 grams
Saturated Fat
103 grams
1025 milligrams
2856 milligrams
19 grams
682 grams
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2 reviews & comments

  • Author's avatar image
    Janine Giambalvo - Jun 09

    So is it 1 cup of butter or 2 sticks of butter (which is the same thing) OR 2 cups or 4 sticks of butter? Thank you.

  • Author's avatar image
    Danielle Koerber - Jun 09

    Absolutely delicious and really easy!

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