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Chocolate Orange Swirl Cake

(3 Votes)
SERVES
10
COOK TIME
1 Hr 5 Min

Don't bother looking for chocolate syrup to put on top of your cake...it's already mixed in!

What You'll Need

  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 1 tablespoon orange extract or grated zest of 1 orange
  • 3 eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda, divided
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup chocolate-flavored syrup
  • 1 teaspoon confectioners' sugar (optional)

What to Do

  1. Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray and lightly flour.
     
  2. In a large bowl, with an electric beater on medium speed, cream butter, granulated sugar, and orange extract until light and fluffy. Add eggs and beat well.
     
  3. In another large bowl, combine flour, 1 teaspoon baking soda, and salt. Add alternately with sour cream to butter mixture, beating until well mixed.
     
  4. In a medium-sized bowl, combine syrup and remaining 1/4 teaspoon baking soda. Add 2 cups of batter to syrup mixture and mix well; set aside.
     
  5. Pour remaining batter into prepared Bundt pan. Pour chocolate batter over top of yellow batter in Bundt pan. Do not mix.
     
  6. Bake 65 to 70 minutes or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes, then remove from pan and cool completely. Sprinkle cooled cake with confectioners' sugar, if desired.

Notes

In a pinch, you can substitute the zest of 1 orange for the orange extract.

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 596
  • Calories from Fat 228
  • Total Fat 25g 39 %
  • Saturated Fat 15g 76 %
  • Trans Fat 0.8g 0 %
  • Protein 7.1g 14 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 121mg 40 %
  • Sodium 488mg 20 %
  • Total Carbohydrates 87g 29 %
  • Dietary Fiber 1.8g 7 %
  • Sugars 56g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This cake sounds amazing. I can't wait to make it.

I think that this recipe is confusing, do you add the sour cream to the creamed butter mix or to the flour mix? Thanks in advance for responding to this question.

In Step 3, you have a bowl full of your dry ingredients and a cup of sour cream that both need to be beaten into the big bowl of creamed butter mixture. You should add them alternately, mixing after each addition, so add flour to butter mixture and mix well, then add sour cream to butter mixture and mix well. Repeat until everything is all mixed up into the one big bowl that used to be just the creamed butter mix.

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