If you are looking for a decadent cake to make this holiday season, you’ve got to try this Orange Bundt Cake recipe. It’s one of my favourite new recipes that I’ll be making on repeat over the next few months. This chocolate cake recipe is quite simple, but it’s easily elevated with some freshly chopped rosemary and a subtle orange flavour.
If you’re looking for other homemade cakes to make this Holiday season, you have to try this Lemon Olive Oil Cake, and this easy Pumpkin, Walnut and Cranberry Cake.
I’m excited to present this cake recipe in partnership with Life’s Simple Ingredient, a resource for recipes, and educational and nutritional information about wheat production in Alberta.
Did you know Canada produces a wheat crop that is the most versatile in the world? Our unique growing conditions allow farmers to grow different wheat classes, each with its own characteristics, that can satisfy any end-use need. Not only is Canadian wheat delicious, but it’s also nutritious.
For more recipes showcasing wheat at its best, have a look here!
Why you’ll love this Orange Rosemary Bundt Cake
- Unique Combination of Flavors: The combination of dark chocolates and citrus juice is just perfection. You can even take it a step further and add a little orange extract or top it off with an orange glaze! The best part has to be the hint of rosemary. A little rosemary goes a long way, and it really enhances the chocolate flavours.
- You can you any citrus you want! This recipe will work with your other favourite citrus juices as well! Try it with grapefruit juice, blood oranges or even lemon juice!
- Get creative! Bundt cakes are such a fun way to play with so many shapes and sizes, they come in so many intricate designs these days. It’s the perfect way to give this orange cake a little personality.
Orange, Rosemary and Chocolate Cake Ingredients
- 2 1/2 cups of all-purpose flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1 tsp of salt
- 3/4 cup of cocoa powder
- 1/2 cup of unsalted butter, melted
- 1 cup of sugar
- 1 cup of brown sugar
- 4 large eggs, at room temperature
- 1 tbsp of vanilla extract
- 1 1/2 cups of orange juice
- 1 cup of plain Greek yogurt
- 3 tbsp of orange zest
- 1 tsp of fresh rosemary, finely chopped
How to make an Orange, Rosemary and Chocolate Bundt Cake
Step 1
In the bowl of a stand mixer, we are going to add the wet ingredients. Combine melted butter, both the sugar and brown sugar, vanilla extract, and the eggs. Using the whisk attachment, mix on medium speed until well incorporated.
step 2
Once well mixed, add the orange juice, chopped rosemary, orange zest and Greek yogurt. Mix the wet mixture again.
step 3
In a separate bowl, we are going to combine the dry ingredients. Add the flour, baking soda, baking powder, salt and cocoa powder to a large bowl. Whisk to combine.
step 4
Gradually add the dry ingredients to the wet ingredients and mix on low speed. Using a rubber spatula, scrape down the sides of the bowl to ensure the cake batter is smooth and all the flour mixture is well combined.
step 5
Grease your Bundt cake pan with cooking spray, butter or vegetable oil. Then pour the cake batter into the prepared Bundt tin. Use a small spatula to scrape any remaining batter into the cake tin.
Step 6
Preheat oven and bake at 325 F for 45-50 minutes, or until a wooden pick comes out clean after being inserted into the center of the cake.
Step 7
Allow the cake to cool to room temperature on a cooling rack. Transfer to a serving plate or cake stand and garnish!
How to make an easy Chocolate Ganache
Simply combine 2 tablespoons of unsalted butter, 2 ounces of chopped dark chocolate, 1 cup of icing sugar and two tablespoons of boiling water. Whisk on low heat until the confectioners’ sugar has dissolved and the texture is silky. Drizzle over the entire cake or over individual slices.
Orange, Rosemary and Chocolate Bundt Cake
Ingredients
- 2 1/2 cups of all-purpose flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1 tsp of salt
- 3/4 cup of cocoa powder
- 1/2 cup of unsalted butter, melted
- 1 cup of sugar
- 1 cup of brown sugar
- 4 large eggs, at room temperature
- 1 tbsp of vanilla extract
- 1 1/2 cups of orange juice
- 1 cup of plain Greek yogurt
- 3 tbsp of orange zest
- 1 tsp of fresh rosemary, finely chopped
Instructions
In the bowl of a stand mixer, combine the melted butter, both the sugar and brown sugar, vanilla extract, and the eggs. Mix on medium speed until well incorporated.
Once well mixed, add the orange juice, chopped rosemary, orange zest and Greek yogurt. Mix the wet mixture again.
In a separate bowl, we are going to combine the dry ingredients. Add the flour, baking soda, baking powder, salt and cocoa powder to a large bowl. Whisk to combine.
Gradually add the dry ingredients to the wet ingredients and mix on low speed.
Grease your Bundt cake pan, then pour the cake batter into the prepared Bundt tin.
Preheat oven and bake at 325 F for 45-50 minutes, or until a wooden pick comes out clean after being inserted into the center of the cake.
Allow the cake to cool to room temperature on a cooling rack. Transfer to a serving plate or cake stand and garnish!
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
