Description
This blood orange cake recipe brings citrus season to life with bold flavor and vibrant color. Fresh blood orange juice and zest create a naturally sweet, tangy crumb that’s perfect for brunch, special occasions, or when you’re craving unique orange baking ideas.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 3 large eggs
- Zest of 2 blood oranges
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup buttermilk
- ¼ cup fresh blood orange juice
- Optional: 1 drop pink or peach gel food coloring
- ½ cup fresh blood orange juice (for curd)
- 1 tablespoon lemon juice
- ½ cup granulated sugar (for curd)
- 2 large egg yolks (for curd)
- 1 large whole egg (for curd)
- ¼ cup unsalted butter, cubed (for curd)
- 1 cup unsalted butter, softened (for buttercream)
- 3 ½ cups powdered sugar (for buttercream)
- 2–3 tablespoons fresh blood orange juice (for buttercream)
- Zest of 1 blood orange (for buttercream)
- Pinch of salt (for buttercream)
- 1–2 drops pink gel food coloring (for buttercream)
- Fresh blood orange slices (for decoration)
- Optional: candied blood orange slices or edible flowers (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition. Mix in the blood orange zest, vanilla extract, and almond extract.
- In a small bowl, stir together the buttermilk and blood orange juice. If using, add a drop of gel food coloring.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk mixture in two additions.
- Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- In a small saucepan over low heat, whisk together the blood orange juice, lemon juice, sugar, egg yolks, and whole egg until smooth. Stir constantly for 7–10 minutes until thickened.
- Remove the curd from heat and whisk in the cubed butter until melted. Chill until thickened, about 1 hour.
- In a large bowl, beat the softened butter until pale and fluffy, about 3 minutes. Gradually add the powdered sugar.
- Mix in the blood orange juice, zest, salt, and gel food coloring. Beat until smooth and fluffy.
- If needed, level the cooled cake layers. Place the first layer on a cake board. Pipe a ring of buttercream around the edge and fill with blood orange curd. Repeat with the second layer.
- Add the final cake layer on top. Apply a thin crumb coat of buttercream and chill for 20 minutes.
- Apply the final layer of buttercream over the chilled cake and decorate with fresh blood orange slices and optional candied slices or edible flowers.
Notes
- This cake can be made a day in advance.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 507
- Sugar: 32 grams
- Sodium: 200 milligrams
- Fat: 31 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 51 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 100 milligrams
Keywords: Blood Orange Cake, Citrus Cake, Special Occasion Cake