Easter Chocolate Orange Bundt Cake

bundt cakes

What you'll need



Add DAWN® Crème Cake Base, Liquid Whole Egg, Vegetable Oil, Water, and DAWN® Orange Fruit Concentrate to a mixing bowl fitted with a beater and mix for 1 minute on slow and then 3 minutes on medium speed. Add the chocolate chunks and mix on slow speed until fully incorporated. Deposit 950g into prepared bundt tins.


Bake at 165-170°C for 50 - 60 minutes. On removal from the oven, invert the tins onto a tray lined with clean silicone paper (this will aid in achieving a flat base). Allow to cool slightly and then remove from the tins


Divide the DAWN® Fondant Sublime into 4 separate plastic bowls, dilute with 10% water and colour each one as desired (pastel shades work best). Transfer the prepared icings into piping bags. Heat the piping bags of icing until you get the required piping consistency. Drizzle each icing around the top of the cake and build to create different coloured layers. When the icing is set, decorate with mini eggs.

Load More Reviews

Easter Chocolate Orange Bundt Cake


You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
An error occurred. Please try again.