One-Bowl Chocolate Orange Bundt Cake * (Not IC Safe)

Choc Orange Bundt With Eggs 12-13

This is a great cake for a lot of company coming.  It makes a lot of batter and a lot of cake.  I’ve made it twice and I prefer the dusted version above versus the frosting version I made.  The dusted version is a lot simpler and the cake was moister.  Definitely use an electric mixer for this, it will uniformly beat it to perfection.  I used all orange juice, no water.  I didn’t do the streusel.  Always use room temp. eggs.


  • 2/3 cup cocoa, sifted**
  • 2 1/4 cups all-purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons instant coffee granules**
  • 1 1/2 cups unsweetened orange juice (or use 3/4 cup each juice and water or 1-1/2 cups water)**
  • 3 eggs
  • 2 teaspoons vanilla**
  • 1 1/4 cups canola oil or 1 1/4 cups vegetable oil

**Known IC irritants, tread carefully!


  1. Set oven to 350 degrees F.
  2. Set rack to second-lowest position.
  3. Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
  4. In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
  5. Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
  6. Cool in pan for about 15-20 minutes before removing.
  7. Frost or glaze if desired when completely cooled.

Optional STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.


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