Our generous #Choctoberfest sponsors, Imperial Sugar and Rodelle, recently gifted each of us with a combination of 88 lbs. of light brown, granulated, and powdered sugar and a container of gourmet baking cocoa. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily those of our sponsors.
Orange cream soda helps to make this Bundt cake moist and delicious while adding just the right hint of flavor to the cocoa glaze drizzled on top of it.
When faced with the idea of combining the flavors of orange and chocolate in the same cake for this month’s “Orange” themed Bundt Bakers, hosted by All That’s Left Are The Crumbs and #Choctoberfest 2017, I will admit that I was quite a bit leary. I’ve never been a huge fan of the two flavors together and wanted to make sure that this cake would indeed be one that I would actually want to eat and serve to others as well. After making the cake and glaze, I carefully snuck a tiny piece from the bottom of the warm cake and dipped it into the freshly made chocolate glaze. At first bite, I knew I had created a winning cake. Not only was this cake small, making it perfect for everyday consumption, but it was also the perfect combination of sweet orange and rich cocoa. My only suggestion would be to either eat this cake right away or fairly soon after making it because it tends to dry out quickly. All in all, that’s not really such a bad thing. It’s simply an excuse to eat lots of lots of cake lickety-split. What’s not to like about that?
Ingredients:
Cake:
- 3/4 Cup Unsalted Butter, Room Temperature
- 1 1/2 Cups Imperial Granulated Sugar
- 3 Eggs
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Vanilla Extract
- Zest of 1 Orange
- Orange Food Coloring (Optional)
- 2 1/2 Cups All-Purpose Flour
- 1/2 Cup Orange Cream Soda
Glaze:
- 2 Cups Imperial Powdered Sugar
- 2 Tablespoons Rodelle Gourmet Baking Cocoa
- Zest of 1 Orange
- 1/4 Cup Orange Cream Soda
- Sprinkles
Directions:
Cake:
- Preheat oven to 325 degrees.
- Cream the butter and sugar together on medium speed for 5 minutes.
- Add each egg one at a time, mixing 30 seconds after the addition of each egg.
- Add the salt, vanilla, and orange zest; mix for 1 minute.
- Add enough food coloring to the batter to make the cake batter orange.
- Using a silicone spatula, fold the flour into the cake batter until just incorporated.
- Fold the orange cream soda into the cake batter.
- Pour the batter into a greased and floured Bundt pan and then bake for 45 minutes, or until a knife comes out clean.
- Allow the cake to cool for 15 minutes before inverting it onto a baking rack.
Glaze:
- Whisk together all of the glaze ingredients, except for the sprinkles.
- Drizzle or pour the glaze over the Bundt cake.
- Immediately top with sprinkles.
Suggestions:
- This cake is perfect for smaller decorative Bundt pans.
- Check the cake every 5 minutes after it has been in the oven for 30 minutes. If the top of the cake is browning too quickly, tent the cake with foil.
- Place a piece of foil underneath of the baking rack your cake is on before drizzling it with the cocoa glaze. This will not only help with the cleanup but it will also allow you to drizzle the cake again with the glaze that runs off of the cake.
- This cake is best served immediately while it is still warm or the day that you make it. The cake will begin to dry out after the first or second day and the glaze will harden. If this happens, wrap each slice of cake loosely in a damp paper towel before serving and microwave it for a few seconds until moist.
Improvements:
- Brush the cake with the juice of an orange before drizzling it with the cocoa glaze.
- Add miniature semi-sweet chocolate chips to the cake batter.
- Serve this cake with vanilla ice cream or orange sherbet.
- Click HERE to find out more about #Choctoberfest and how you can enter to win over $450 in great prizes including a sugar prize pack from Imperial Sugar.
- For an extra chance to win a year’s worth of sugar from Imperial Sugar, make sure to enter their Scary Scramble Contest.
- Click HERE to find out more information about Rodelle Gourmet Baking Cocoa.
- CLICK HERE to check out all of our great Choctoberfest recipes.
Ingredients:
- 3/4 Cup Unsalted Butter, Room Temperature
- 1 1/2 Cups Imperial Granulated Sugar
- 3 Eggs
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Vanilla Extract
- Zest of 1 Orange
- Orange Food Coloring (Optional)
- 2 1/2 Cups All-Purpose Flour
- 1/2 Cup Orange Cream Soda
- 2 Cups Imperial Powdered Sugar
- 2 Tablespoons Rodelle Gourmet Baking Cocoa
- Zest of 1 Orange
- 1/4 Cup Orange Cream Soda
- Sprinkles
Directions:
- Preheat oven to 325 degrees.
- Cream the butter and sugar together on medium speed for 5 minutes.
- Add each egg one at a time, mixing 30 seconds after the addition of each egg.
- Add the salt, vanilla, and orange zest; mix for 1 minute.
- Add enough food coloring to the batter to make the cake batter orange.
- Using a silicone spatula, fold the flour into the cake batter until just incorporated.
- Fold the orange cream soda into the cake batter.
- Pour the batter into a greased and floured Bundt pan and then bake for 45 minutes, or until a knife comes out clean.
- Allow the cake to cool for 15 minutes before inverting it onto a baking rack.
- Whisk together all of the glaze ingredients, except for the sprinkles.
- Drizzle or pour the glaze over the Bundt cake.
- Immediately top with sprinkles.
PIN THIS RECIPE
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Chocolate Chocolate Simple Ice Cream
Green-Eyed Monster Chocolate Oatmeal Cookies
Dark Chocolate Irish Cream Brownies
Make sure to check out some of the other great #Choctoberfest recipes below.
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Bundt Bakers is a group of Bundt-loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. CLICK HERE to see all our delicious past Bundt Cake recipes.
This month’s event is hosted by All That’s Left Are The Crumbs. Please make sure to check out the other great “Orange” recipes below.
- Butternut Squash Chai Bundt Cake by All That’s Left Are The Crumbs
- Chocolate Orange Marble Bundt by The Crumby Kitchen
- Creamsicle Bundt Cake with Orange Cocoa Glaze by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Halloween Bundt by La mejor manera de hacer
- Individual Chocolate Orange Bundts by A Day in the Life on the Farm
- Orange & Chocolate Bundt Cake by I Love Bundt Cakes
- Orange Chocolate Bundt Brownies by Sneha’s Recipe
- Orange–Chocolate Bundt Cake with Sour Cream Glaze by Katin špajz
- Orange Crunch Bundt Cake by The Queen of Scones
- Orange Marmalade Bundt Cake by Patty’s Cake
- Orange Pound Cake by Making Miracles
- Orange Cranberry Bundt Cake by Tartacadabra
- Spicy Orange Bundt Cake by Bizcocheando
- Sweet Potato Bundt with Apricot Brandy Glaze by Sweet Sensations
