Wesson Recipes

Chocolate Orange Marble Bundt Cake

Product Locator

Cooking Time

55 to 60 minutes

Prep Time

20 minutes

Serving Size

12 to 16 servings

Make your Easter brunch table feel instantly special with this stunning Chocolate Orange Marble Bundt Cake. With its dramatic swirls of deep cocoa and bright citrus batter, this cake is a true showstopper straight from the pan—no frosting required.

Bundt cakes are the ultimate host’s secret weapon. Their beautiful shape does all the decorating for you, meaning no icing, no piping, and no extra fuss before guests arrive. A simple dusting of powdered sugar is all it takes to create an elegant centerpiece that looks right at home beside quiche, fresh fruit, and coffee.

Made with Wesson Vegetable Oil, this cake bakes up exceptionally moist with a tender crumb that stays fresh long after brunch begins. The oil blends seamlessly into the batter, creating a rich texture that perfectly balances the bold cocoa ribbons and vibrant orange notes.

Dense enough to feel indulgent yet soft enough for “just one more sliver,” this marble Bundt is delicious served at room temperature—or slightly warmed for an extra cozy touch. Whether you’re hosting a crowd or bringing dessert to share, this Chocolate Orange Marble Bundt Cake delivers effortless elegance and irresistible flavor in every slice.

Visit our Instagram page for more Easter brunch recipe inspiration!

CONTAINS:

dairy, eggs

Ingredients

Chocolate Orange Marble Batter

Semi-sweet chocolate 4 oz, chopped.

Cake & pastry flour 3 cups, sifted.

Baking powder 2 tsp, sifted.

Salt 1 pinch.

Eggs 4 .

Egg yolks 2 .

Granulated sugar 2 cups.

Wesson Vegetable Oil 1 cup.

Half & half cream 1/2 cup.

Orange juice 1/2 cup.

Orange zest 1 tbsp.

Pure orange extract 3/4 tsp (optional).

Orange food color 3 -4 drops (optional).

Method

Marble Cake Batter

Grease and flour a 10 cup bundt pan.

Preheat oven to 350°F.

Melt chocolate in a small, microwave safe bowl in 30 second increments, stirring each time until chocolate is smooth. Set aside to cool slightly.

In a large bowl, whisk together flour, baking powder and salt.

In the bowl of a stand mixer or using a handheld mixer on medium, beat together eggs, egg yolks and sugar until well combined. Add Wesson Vegetable Oil in a thin stream while beating.

Combine cream and juice and add to egg mixture alternately with flour mixture. Beat until well combined, approximately 1 minute.

Assembly Method

Remove 3 cups of batter to a separate bowl and combine with melted chocolate.

Add orange zest, orange extract and orange food color (if using) to the remaining batter.

Pour enough orange batter to cover the bottom of the bundt pan then drop five or six spoonfuls of chocolate batter evenly spaced on top. Pour remaining orange batter over top and then remaining chocolate batter to finish.

Bake for 55 to 60 minutes or until a tester inserted into the center comes out clean.

Dust with powdered sugar or drizzle with melted chocolate or serve warm topped with vanilla ice cream!

Tip: 10 second zap in the microwave revives that “just out of the oven” magic.