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–+ servings
Blood Orange Cake

Delightful Blood Orange Cake for a Zesty Sweet Treat

This Blood Orange Cake is a refreshing treat with vibrant flavor and color, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Salted Butter Substitution: Miyokos plant-based butter for dairy-free.
  • 1 cup Granulated Sugar Can adjust for less sweetness based on preference.
  • 3 large Large Eggs
  • 1 cup Sour Cream Substitution: Kite Hill dairy-free sour cream for dairy-free.
  • 2 teaspoons Pure Vanilla Extract
  • 1 teaspoon Pure Orange Extract
  • 2 cups All-Purpose Flour Substitution: Bob’s Red Mill 1:1 Gluten Free Baking Flour for gluten-free.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Whole Milk Substitution: Silk Dairy Free Heavy Cream for dairy-free.
  • 3-5 pieces Blood Oranges Prep: 3-5 blood oranges needed for 1 cup of juice.
For the Buttercream
  • 1 cup Heavy Cream
  • 4 cups Powdered Sugar

Equipment

  • medium saucepan
  • Large mixing bowl
  • Whisk
  • piping bag
  • Cake Pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Make the Curd: Combine egg yolks, sugar, and blood orange juice in a saucepan. Cook over low heat, stirring for 12 minutes until thick. Add butter, stir until melted, strain, then fold in heavy cream. Cool in the refrigerator.
  2. Prepare the Cake: Preheat oven to 350°F. Grease and flour pans. Beat butter and sugar until fluffy. Add eggs, vanilla, orange extracts, and sour cream. Mix dry ingredients separately and combine with milk and blood orange juice.
  3. Bake the Cake: Divide batter into pans. Bake for 25-30 minutes until springy. Cool for 15 minutes before transferring to a wire rack. Freeze for 20 minutes to ease frosting.
  4. Make the Buttercream: Beat butter until smooth. Gradually add powdered sugar, mix on low. Slowly add heavy cream, beat until fluffy. Adjust consistency with more sugar or cream as needed.
  5. Assemble the Cake: Place one layer on a plate. Pipe a ring of buttercream around the edge, add blood orange curd. Repeat with another layer, placing the final layer upside down.
  6. Frost the Cake: Frost the entire cake with buttercream. Smooth the top and sides. Garnish with blood orange slices or zest if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 300mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

Use room temperature ingredients for best results and avoid overmixing for a fluffy texture.

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