A blood orange layer cake with fresh squeezed blood orange juice in the cake layers, curd filling, and buttercream frosting.
This moist and tender blood orange cake is bursting with citrus flavor! It has a blood orange sponge, blood orange curd filling, and blood orange frosting. It has a lovely vibrant and tart flavor.
Cake flour, baking powder, baking soda, salt, sugar, blood orange zest, butter, oil, eggs, vanilla, orange extract, buttermilk, and blood orange juice.
Add cake flour, baking powder, baking soda, salt, sugar and blood orange zest to a mixing bowl. Mix on low speed until combined.
Beat in the softened, unsalted butter until the mixture looks like wet sand. Then add the oil, eggs, vanilla, and orange extract.
Mix in the buttermilk and fresh blood orange juice. Mix on medium-low speed until the batter is well blended and thin.
Distribute the cake batter evenly between 3 6-inch pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cakes cool in the pan for 10 minutes. Then flip on to a wire rack and let cool completely before assembling.
Fill the cake with blood orange curd, frost, and enjoy! Want to make this recipe? Check out the full instructions at:
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