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This moist, tasty Chocolate Orange Marble Bundt can be made in any pan, but is extra festive stacked as a fun fall pumpkin! Drizzle it with ganache and orange glaze for even more flavor!
Simple. Festive. Artsy-fartsy.
That’s right…I went all Picasso on this bundt cake, and I’m not even sorry.
I really had no idea what to do with this cake the day I baked it. Between which bundt pan to use to garnish, I was clueless. All I did know was that I had a recipe to bake and a deadline to meet.
While shuffling through my baking pans, I came across my pumpkin bundt set – something I hadn’t used since one of my best friends’ weddings a few years ago.
The cute little orange pans practically begged to be taken out of the stack and put to work.
Thus, the Chocolate Orange Marble Bundt Pumpkin was born.
Common sense would tell you from looking at this cake that it is chocolate and pumpkin. Which is obviously a flavor combo I considered for this month’s installment of Bundt Bakers. At the risk of wearing out my precious pumpkin too soon, I opted for orange with chocolate instead – a surprisingly delicious flavor pairing.
Have you ever tried those chocolate oranges that you smash on the table to break into segments? This is kind of like that, except that it’s dark chocolate. And cake. But will still probably require a full glass of milk or cup of coffee to wash down.
Even in a regular bundt pan, the cake will come out ridiculously tender and moist. It’s made with cake flour (which is super easy to DIY in case you’re out,) which creates a crumb that’s not overly dense but still holds up. Meaning your pumpkin will actually resemble a pumpkin shape instead of a flat tire.
The batter is super simple, and both flavors are made from the same base – simply mix in your orange flavor stuffs after portioning out some batter for the chocolate. I recommend a dark chocolate cocoa powder for your swirl batter, just for something a little less sweet to offset the orange.
And because duh, dark chocolate is the best.
Any decoration will do for this pretty cake. If you prefer a dusting of powdered sugar, go for it. If you really want to go all out and make this thing look like a pumpkin, a standard orange buttercream or – crazy thought – whipped ganache would be delicious and extra festive.
I understand if you leave off the sprinkles. I, however, will use sprinkles on everything until the end of time.
Chocolate Orange Marble Bundt
- 3 cups cake flour sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 3/4 cup buttermilk room temperature
- 1/4 cup cocoa powder
- 1/4 cup hot water
- 1/3 cup orange juice
- 3 tablespoons orange zest
- 1 cup powdered sugar
- 1 1/2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
- Orange food coloring
- 1 cup heavy cream
- 1 cup chocolate chips
- 1/2 teaspoon vanilla extract
- Holiday sprinkles optional
- Preheat oven to 350F. Spray a 10-12 cup Bundt pan (or two 6 cup pans) with baking spray.
- In a medium bowl, whisk cake flour, baking powder, baking soda, and salt. Set aside .
- In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium speed for 2 minutes until pale and fluffy. Add eggs one at a time on low speed, fully incorporating after each addition. Add vanilla and mix until well combined.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour, in 3 separate additions. Mix each addition until well combined. Do not overmix.
- In a medium bowl, dissolve cocoa powder into very hot water. Mix 1/2 cup of cake batter into the cocoa mixture until combined, then add an additional 1 1/2 cups and mix well.
- Fold 1/3 cup orange juice and zest into the remaining batter. Alternate adding orange and chocolate batters into the pans, swirling gently with a skewer. Tap the pan on the counter to evenly distribute.
- Bake for 33-35 minutes or until a skewer inserted into the center comes out mostly clean. Remove from oven and place pans on wire rack to cool for 10 minutes. Turn the cakes out onto the wire rack to cool completely.
- Whisk the powdered sugar, orange juice, and vanilla together to form a thick liquid. Whisk in more juice until desired thickness is achieved. Whisk in drops of food coloring until orange.
- Place chocolate chips in a medium-sized bowl. Heat cream over stove top until barely simmering, or in the microwave for about 2 minutes. Pour cream over chocolate and allow to sit for 3-4 minutes, then whisk gently until combined and glossy. Add vanilla and stir until combined. Allow to cool to room temperature.
- If creating a pumpkin bundt, flip one cake so the rounded side is down on a serving platter. Trim the cake so the surface is flat, then spread a thin layer of ganache on top. Repeat trimming on the other cake, then layer it on top of the other cake, creating a pumpkin shape.
- Drizzle the ganache and orange glaze over the cake, then decorate with sprinkles if desired.