Normally I am not one to bake anything that starts with a cake mix. Desserts tend to taste so much better from complete scratch. But let me tell you… this cake is so delicious, no one will know it starts with a box mix. And I’m not telling if you aren’t…
My mom used to make a similar chocolate cake growing up, just without the orange flavor. I thought it would be a fun idea to jazz it up by adding an orange glaze on top and zest to the batter, and I was right. This cake is on point! It’s so moist (yep, I hate that word) and soft, with chocolate chips spread throughout and just enough orange flavor to taste it, but the chocolate still shines as the main flavor. Plus, it’s absolutely beautiful!
The cake itself is stupid easy and you can combine the ingredients in a stand mixer without separating the dry and wet ingredients first which saves so many dirty dishes. I am here. for. that! Once you make the basic batter, you just stir in the orange zest and chocolate chips and you’re ready to bake.
Once the cake is out of the oven, you’re going to want to take a fork to that baby and start eating. Refrain. Or don’t, I’m not judging you!
The rest is just a matter of letting the cake cool, inverting it onto a wire rack, and glazing it with a simple orange glaze. Zest it up for decoration and serve this masterpiece!
It’s so pretty and tastes so delicious! It will keep in a cake container/stand for several days because of how moist it stays.
Chocolate Orange Bundt Cake
Ingredients
- 15 oz Devil’s Food Cake Mix
- 2.1 oz Instant Chocolate Pudding mix
- 1/2 cup milk
- 1 cup vegetable oil
- 1 cup sour cream
- 4 eggs
- 2 cups semi-sweet chocolate chips
- Zest of 2 medium size oranges
- 1 1/2 cup powdered sugar
- 3 tbsp freshly squeezed orange juice
Instructions
- Preheat oven to 350 degrees and grease a 12 cup bundt pan. set aside.
- In a large mixing bowl, combine cake mix, pudding mix, milk, vegetable oil, sour cream, and eggs. Stir or use electric mixer until mixture is well combined. Stir in the orange zest and chocolate chips. Spread into prepared bundt pan and bake for 50-55 minutes until a toothpick inserted comes out clean. Let it rest for an hour and a half before inverting onto a wire rack.
- Once the cake is completely cool, mix together the powdered sugar and orange juice to create glaze. Pour over the cake and let it rest for a few minutes to set the glaze. Serve with extra zest on top or ice cream on the side.
