Creamsicle Bundt Cake with Orange Cocoa Glaze – #BundtBakers

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.

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 that of our sponsors.

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?

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.

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

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.

Directions:

Cake:

  1. Preheat oven to 325 degrees.
  2. Cream the butter and sugar together on medium speed for 5 minutes.
  3. Add each egg one at a time, mixing 30 seconds after the addition of each egg.
  4. Add the salt, vanilla, and orange zest; mix for 1 minute.
  5. Add enough food coloring to the batter to make the cake batter orange.
  6. Using a silicone spatula, fold the flour into the cake batter until just incorporated.
  7. Fold the orange cream soda into the cake batter.
  8. Pour the batter into a greased and floured Bundt pan and then bake for 45 minutes, or until a knife comes out clean.
  9. Allow the cake to cool for 15 minutes before inverting it onto a baking rack.

Glaze:

  1. Whisk together all of the glaze ingredients, except for the sprinkles.
  2. Drizzle or pour the glaze over the Bundt cake.
  3. Immediately top with sprinkles.

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.

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.

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.

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

Creamsicle Bundt Cake with Orange Cocoa Glaze

Creamsicle Bundt Cake with Orange Cocoa Glaze

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:
  1. Preheat oven to 325 degrees.
  2. Cream the butter and sugar together on medium speed for 5 minutes.
  3. Add each egg one at a time, mixing 30 seconds after the addition of each egg.
  4. Add the salt, vanilla, and orange zest; mix for 1 minute.
  5. Add enough food coloring to the batter to make the cake batter orange.
  6. Using a silicone spatula, fold the flour into the cake batter until just incorporated.
  7. Fold the orange cream soda into the cake batter.
  8. Pour the batter into a greased and floured Bundt pan and then bake for 45 minutes, or until a knife comes out clean.
  9. Allow the cake to cool for 15 minutes before inverting it onto a baking rack.
  10. Glaze:
  11. Whisk together all of the glaze ingredients, except for the sprinkles.
  12. Drizzle or pour the glaze over the Bundt cake.
  13. Immediately top with sprinkles.
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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.

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

Make sure to check out some of the other great #Choctoberfest recipes below.

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