Orange Chocolate Chip Olive Oil Bundt Cake

May  4, 2019
0 Ratings
Photo by susan mees
  • Prep time 20 minutes
  • Cook time 1 hour
  • Makes 1 bundt cake
Author Notes

This recipe was adapted from Maialino's Olive Oil Cake recipe but uses 1% milk instead of whole, no Grand Marnier, a bit of extra orange juice, and adds some chocolate chips! The chocolate chips sink to the bottom so turn into a sort of chocolate topping. The cake is delicious - orangey and light but has that tell tale olive oil custardy middle with crispy edges. —susan mees

What You'll Need
  • 2 cups all purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups EVOO
  • 1 1/3 cups 1% milk
  • 3 large eggs
  • 1 1/2 tablespoons orange zest (or about one orange's worth)
  • 1/3 cup orange juice
  • 1/3 cup mini chocolate chips (you can probably use regular size chips but I only had mini on hand)
  1. Preheat oven to 350 degrees. Get out your bundt pan (you could also use a deep cake pan but I only had a bundt pan so here we are).
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
  3. Add wet ingredients to dry ingredients one by one. Olive oil, milk, eggs, orange zest and juice. Mix together.
  4. Add chocolate chips and mix together all ingredients.
  5. Spray bundt pan with cooking spray and then pour in batter. Make sure to scrape in chocolate chips all around the bundt pan - they will sink to the bottom but you want an even distribution (or as even as possible!).
  6. Pop the pan in the preheated oven. Set your timer for 60 minutes. Bake until the top is golden brown and crackly and a knife comes out clean

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