Orange Chocolate Chip Mini Bundt Cakes

Orange Chocolate Chip Mini Bundt Cakes

This is the perfect recipe for a cold winter day. It is citrus season and Orange Chocolate Chip Mini Bundt Cakes are the newest addition to my bundt cake collection. Freshly squeezed orange juice and zest with mini chocolate chips highlight this recipe. Citrus and chocolate are a classic baking combination. The bright citrus flavor of fresh oranges pairs well with the rich chocolate flavor of mini-semi sweet chocolate chips. This cake is easy to make and does not require a lot of special ingredients.

Healthy Ingredients and Baking Tips:

Fresh orange and orange zest: You will need one to two fresh oranges. Orange zest is the bright orange outer layer of the fruit. I like to use a micro-plane zester to make orange zest, but you can also use the smallest holes on a box grater. Be careful not to include the white skin of the orange as it has a very bitter taste. Mixing with a small amount of sugar can help release the flavors of the orange zest.

Maple syrup: I like to use maple syrup to replace part of the granulated sugar. Maple syrup adds a natural sweet flavor, is more healthy and nutrient rich compared to granulated sugar.

Olive oil: A combination of unsalted butter and olive oil ensures a moist and a light tender crumb. I like to use a extra light mild tasting olive oil in baking.

Baking equipment: You will need a box grater or micro-plane zester, electric standup mixer with a paddle attachment or a electric handheld mixer, a 6 well mini bundt cake or a 6 cup bundt cake , measuring cups and spoons, whisk, spatula, sifter, no-stick baking spray, and a baker cooling rack.

Baking techniques: Organize all your ingredients prior to starting the recipe, and have butter, buttermilk, eggs, orange juice and orange zest at room temperature . Be careful not to over mix the flour mixture with the batter, I like to reserve a small amount and gently fold in with a spatula. During the last 5 to 7 minutes of baking time, look for browning and insert a toothpick to check if bread is cooked through.

Finishing touches: These mini bundt cakes can be enjoyed plain, with a dusting of powdered sugar or top with a simple orange glaze (whisk together 1/2 cup powdered sugar with 1/8 teaspoon grated orange zest, gradually add 1-2 teaspoons of freshly squeezed orange juice to desired consistency).


Orange Chocolate Chip Mini Bundt Cakes


  • 6 tablespoons unsalted butter softened 
  • 1/2 cup white granulated sugar
  • 1/4 cup extra light tasting olive oil
  • 1/4 cup maple syrup 
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup freshly squeezed orange juice
  • 1 1/2 tablespoon freshly grated orange zest
  • 1/2 cup buttermilk 
  • 1 cup mini semi-sweet chocolate chips

Dry Ingredients

  • 2 cups all purpose flour (sifted)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda 

Preheat oven to 350 degrees F. Spray a 6 well mini bundt pan with a non-stick baking spray. 

  1. In a medium bowl whisk together the sifted flour, baking powder, and baking soda. Set aside. 
  2. On medium speed of an electric or standup mixer cream unsalted butter , add granulated sugar and beat until smooth, then add olive oil and maple syrup, continue to beat until light and fluffy, about 3-4 minutes. 
  3. Add vanilla extract, then eggs one at a time, and mix until well blended. 
  4. On slow speed gradually mix in orange juice and orange zest until well blended. 
  5. On slow speed of electric mixer gradually add flour mixture and buttermilk alternately to batter,  starting and ending with flour mixture in 3 additions, being careful not to over mix. 
  6. With a spatula gently fold in the chocolate chips.
  7. Evenly spoon batter into the mini bundt pan. Bake for 25 to 30 minutes, until light brown in color and tops lightly spring back to touch. Cool in pan for 15 minutes and then remove to a cooling rack.


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