Orange Chocolate Marble Bundt Cake #BundtaMonth


One of our group´s founders, Lora from Cake Duchess, is not joining us today due to personal reasons. I hope she and her family are surfing through this hard time in the best possible way, knowing they are in all of their friend´s thoughts.

Citrus and bundt cake go so well together that the minute I found out it was this month´s pairing for Bundt a Month, I decided I would bake something original, stay away from the lemon poppy or orange rum combinations that immediately popped into my mind. You know, they are so obvious, I said to myself, and I believe I´m capable of interesting combinations, a bit unexpected, like the cardamom saffron bundt or chocolate port.

I had started thinking grapefruit, because I want to use it more, it´s such a neglected citrus, but that obviously didn´t happen. Sometimes when I try so hard to come up with a clever idea I end up with a basic one. Orange and chocolate. And a marble bundt. Orange chocolate marble bundt cake, doesn´t get much less original than that.
It seemed almost outdated, the marble part, not even hip-retro, the kind of simple cake that nobody cares for anymore, now that olive oil cakes are considered the new little black dress and old fashioned layer ones consist of four or five layers, filled and frosted, and considered to be in the plain category. Ah, food blogging.

But after making this cake, brainstorming was definitely over. This is a solid bundt cake with wonderful flavors that took me a long time to get to. I wasn´t consciously looking for it, or so I thought, but now I know that it was in the back of my mind, that recipe that will be good anytime I want to make a citrus bundt cake, with or without the marble effect, or a regular marble cake flavored with vanilla instead of citrus. 

This will be my go-to recipe, just like the chocolate port bundt cake recipe is the one in that chocolate category, this might be the best citrus one I came across. The crumb is moist but slightly dense, almost like a good pound cake.

And, of course, it unmolds like a d.r.e.a.m. Which might be the reason I have so few favorite bundt cake recipes and get so overly excited when I try one that gets me into sort of an eureka! moment, when flavor, texture and unmolding come together perfectly.

My idea of chocolate and orange is usually a chocolate cake with orange flavor, be it zest or candied fruit or a glaze with orange juice. Here it´s a hint of cocoa with the right amount of orange tartness.

It turned out that when I made this cake different friends came over, at different times, and they all went away with a few slices and an assortment of other sweets I had lying around, like these truffles and this monkey bread. All of them called to tell me that they liked everything but the best part was the cake.

adapted from The Buttercup Bakeshop Cookbook, by Jennifer Appel

1 ½ cups (340g) unsalted butter, room tº
3 cups (600g) sugar
5 large eggs, at room tº
3 cups (400g) flour
1 teaspoon baking soda
¾ cup milk
1 teaspoon vanilla extract
Zest of 2 oranges
3 Tbs brandy or cognac
1/3 cup unsweetened cocoa powder, sifted

Glaze: 1 cup powdered sugar
           1 or 2 Tbs cognac

Preheat oven to 350º F /180ºC. Butter or spray a large bundt cake pan. Coat the entire surface with dry breadcrumbs, shaking off excess.
In a large bowl beat butter until creamy and slowly add sugar, beating for 2 or 3 minutes. Add eggs, one at a time, beating well after each addition. Add orange zest, brandy or cognac, and vanilla.
Sift flour and baking soda together in a small bowl (I do this directly over the butter mixture).
Add dry ingredients in three additions alternating with milk in two additions. Don´t overbeat.
Transfer 1 cup of this mixture to a small bowl and mix into it the sifted cocoa. Gently mix until well incorporated.
Add half the orange batter to the pan, spreading evenly. Drop half the cocoa mixture over it, and swirl a few times with a knife. Repeat with remaining batters.
Bake for 1 hour and 15 minutes or until a tester inserted comes clean. Transfer to wire rack and let cool. Unmold onto serving platter and glaze.

For the glaze: in a small bowl mix powdered sugar with cognac.

We have some amazing citrus recipes for you this month:

Almond Clementine Bundt Cake by Carrie from Poet In The Pantry
Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life
Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days
Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People Love
Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal
Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom
Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic
Grapefruit Yogurt Bundt Cake by Kate from Food Babbles
Lemon Bundt with Lemon Curd by Holly from A Baker’s House
Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands
Orange Chocolate Marble Bundt by Paula from Vintage Kitchen
Orange Olive Oil Cake by Katerina from Diethood
Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious
Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC

Here’s how you can be a part of Bundt-a-Month:                   
Simple rule: Use mandarin, orange, Citrus lime, yuzu, lemons, Key lime or ANYTHING citrus – and bake us a Bundt for Tangy January   
Post it before January 31, 2013
Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Lemon Surprise Bundt)
Add your entry to the Linky tool below
 Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.


  1. The texture of this is lovely. I love your idea for grapefruit - it really is under-appreciated citrus.

  2. I love this, Paula! Bundt, chocolate, orange = yum! And it's beautiful, too!

  3. Beautiful cake with a great combination of flavors and you did turn the traditional upside down by making the orange the predominate one, with just the nice hit of chocolate in the middle. But I have to tell you that my take-away from this is your glaze of cognac and powdered sugar. My mind is leaping to the possible liqueurs that can be used for this simple recipe. I see why all your friends loved this Bundt! Fabulous job! Pinned and Stumbled!

  4. I don't think I even have to say that this bundt cake looks wonderful! So soft and with cognac..just delicious!

  5. Paula,
    This bundt is so beautiful!! Outdated, my ass!! Bundtamonth is going to put bundts back on the map! :) Seriously, I think bundts are some of the most beautiful cakes out there. . and to me, if a cake is pretty and tastes good, that is always acceptable to me. :) and most of the time, the simpler ones are the better ones!!! Love this!

  6. What a marvelous bundt, Paula! Chocolate and orange are an irresistible combination. Bundt cakes are easily the most presentable cakes. Yours looks stunning. Just stunning! So glad you could bake along this month! xx

  7. Paula, you don't know how bad I want to pick your cake off my screen... it is perfect!!

  8. A beautiful cake Paula. Marble cakes are not out and I actually quite love the way they look. Great choice to have the dash of chocolate as the marble. And I love grapefruit too. I have often thought about using it more.

  9. Orange and chocolate are totally made for each other. Gorgeous cake!

  10. I agree with you that grapefruits are underused which is how I ended up making my grapefruit bundt cake but I am honestly in love with your cake. Chocolate and orange is one of my all-time favorite flavor combinations and you've really captured that here. Your pictures are stunning too!

  11. wow This is the BEST and PRETTIEST marbled bundt cake I have ever seen! Thumbs up for you!

  12. You Kate and I agree about the underuse of grapefruits. But I must say your orange-chocolate marble cake is stunning. The crumb looks AMAZING. I think there may be a marble cake in my future. Outdated my butt. Who makes these decisions anyway? Bravo Paula!

  13. I love the swirl within and the drizzle outside!

  14. What a lovely marble cake my friend with delicious flavours :)

    Choc Chip Uru

  15. Beautiful and a great combo of flavors. That cake wouldn't last long in my house. :)

  16. The classic pairing of chocolate and citrus is wonderfully seductive in the marble Bundt! I would love a slice with my afternoon tea!

  17. Hi Paula,

    Can we link our bake-along cold oven cream cheese bundt cakes with Bundtamonth?


    1. We have a theme each month with a list of recipes and a blog hop. Why don´t you join the group? You have all month to bake and add your post!

  18. What a perfectly gorgeous cake!! Not that I have ever seen anything but divine from your kitchen. Gorgeous photos as always too, love your site!!

  19. unknowingly i made my own bundt cake recently!
    this 'jaffa' version (as we in australia call choc-orange flavour combinations, named after the jaffa lollies) looks fabulous.
    i love marbled cakes, as they remind me of the ones my mum ade for my birthday as a child. thanks paula!

  20. My goodness your cake belongs on the page of a magazine-- the photo is lovely and the texture of your cake is perfect! I am sure your friends were delighted to share this cake with you!!!

  21. The cake is gorgeous! I am not a fan of fruit and chocolate, but that cake is enough to convince me otherwise!

  22. I love this cake too Paula! I am a huge fan of marble cakes and your flavors are just spot on! Great post with beautiful photos;-)

  23. Paula, there ain't nothing ordinary or boring about this cake. If I came over to your house and this stunning beauty was lying around, I'd sneak it out under my jacket so that I could eat it all myself. I adore the combination of chocolate and orange. This cake looks so dense, moist and flavourful. The chocolate swirl is so pretty - I don't think I could get a cake to marble this well. Onto my 2013 bucket list this goes!

  24. Love the swirl inside the cake. So pretty!

  25. Chocolate and orange is a winning combo. This bundt looks amazing!

  26. Paula - your baking prowess never fails to amaze and impress me! Everything you make looks and, I am sure, tastes flawless. I have a fear of bundts... That they won't release from the pan. Did you ever have this fear? ~ David

    1. It is the number one fear, and what makes or brakes a bundt cake recipe! My 96% no-fail method: spray the pan with those awful vegetable things and coat with dry breadcrumbs, yes breadcrumbs. And look for bundt cake recipes and stick to those that work, don´t try to make any cake recipe a bundt one. Did you make the pandoro?

    2. Thanks for the vegetable spray and breadcrumbs advice! I will definitely try that. And I will trust your well-tested recipes. This is one I will make soon, as we are overwhelmed with fresh oranges right now.

      I had planned on making the pandoro today but slept late, so it will happen tomorrow. I am a little nervous about it unmolding, too! The mold came compressed and I am not sure how much to pull it out before filling. We shall see. Maybe the bundt will win out over the pandoro tomorrow.

  27. me encanta tu blog. Lo peor que el traductor de google me traduce al español fatal jajajajaja, pero no te preocupes que ya veo que hablas mi idioma y si tengo alguna duda te pregunto. Esta receta me la llevo. ¿está rica? un saludo desde España.

    1. Ay si, tal cual, traduce bien para sacarte del apuro, pero no es para leer un blog entero! Cualquier cosa me preguntas, por supuesto!

  28. Hola Paula. vuelvo a molestarte, lo siento. Me pregunto que equivalencia en gramos puede ser 3/4 cup milk. Es que en español no se usa la medida Cup. gracias.

    1. Alvaro, no molestas para nada, todo lo contrario.
      1 taza de liquido (agua, leche, etc) son 250cc (1 litro = 4 tazas).

  29. y una ultima pregunta jajajaja. Esta torta es para un molde de qué medida?

    1. Usa un molde de 24cm de ancho total. Si no conseguis de torta bundt, seguro conseguís con tubo central, que el lo mismo pero la superficie del molde es chata y lisa y no curva y acanalada. Suerte!

  30. fue un desastre, se me quedó pegado en el molde de bundt. Yo uso nordic ware :(

    1. Ay Alvaro, que bronca que se te pego. Yo ya la hice dos veces y siempre salio bien, por eso la publique. Que raro con nordic ware, porque se supone que son de los mejores moldes. Que usaste para engrasar el molde? El spray vegetal es lo mejor.


Your comments make my day! Thanks for taking the time to leave a note.

Vintage Kitchen Notes. All rights reserved. © Adorable Design.