Chocolate, orange and caramel bundt cake

  • medium
  • 8–12
  • 2 hours 20 minutes
Not yet rated

Simon Jenkins' stunning bundt cake recipe sees two cake batters – one flavoured with cocoa, the other orange – marbled together before being baked until firm and doused with an orange, vanilla and star anise caramel sauce. A spectacular make-ahead centrepiece for the festive season.

First published in 2019




Orange cake mix

  • 125g of unsalted butter, softened, plus extra for greasing
  • 125g of caster sugar
  • 12g of trimoline
  • 1 orange, finely zested
  • 100g of egg
  • 125g of soft flour, or pastry flour
  • 3.5g of baking powder

Chocolate cake mix

  • 100g of unsalted butter, softened
  • 110g of caster sugar
  • 15g of trimoline
  • 100g of egg
  • 115g of soft flour, or pastry flour
  • 3.5g of baking powder
  • 10g of cocoa powder



  • Food mixer
  • Kouglof tin, or bundt tin, measuring 22x11cm


Begin by making the marmalade. Place the sugar, vanilla and star anise into a saucepan and place over a medium heat. Cook until the sugar turns a golden caramel colour, swirling the pan as it cooks (do not stir)
Deglaze the pan with the orange juice, then remove from the heat and mix until smooth. Pass through a fine sieve, then add the butter and vigorously whisk to emulsify the marmalade whilst still hot. Add the orange segments and set aside to infuse for at least 2 hours
Set up a stand mixer with a paddle attachment. For the orange cake mix, place the butter and sugar into the bowl and beat until fluffy, then add the orange zest and trimoline. Slowly add the eggs a little at a time, then mix together the flour and baking powder and add to the mixture through a sieve. Remove from the stand mixer and set aside until required
Repeat this process for the chocolate mix. Beat together the butter and sugar until fluffy, then add the trimoline. Slowly add the eggs a little at a time, then sieve together the flour, baking powder and cocoa powder and mix until smooth. Set aside until required
Preheat an oven to 170°C fan/gas mark 3. Lightly grease a 22x11cm Kouglof or bundt tin, then use piping bags or a spoon to marble the 2 cake mixes together in the tin
Bake for 20 minutes, then turn the tin and bake for a further 10–15 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool for 10 minutes before removing the cake from the tin. Allow to cool completely before decorating
When the cake has cooled and the marmalade has infused, discard the pieces of star anise and vanilla from the marmalade. Place the cake onto a serving platter and spoon the marmalade over the top, ensuring the orange segments are nicely arranged. Finish by garnishing with star anise and cinnamon sticks, if desired

Simon Jenkins is an award-winning pastry chef and consultant who has years of experience in Michelin-starred kitchens.

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