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–+ servings
Blood orange cake on a wood cake stand.

Blood Orange Cake

Megan Weimer
This blood orange cake is bursting with citrus flavor! The cake layers are made with fresh blood orange juice and zest. It's filled with blood orange curd and slathered with blood orange buttercream frosting.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 10 slices
Calories 860.4 kcal

Equipment

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Ingredients
 
 

Blood Orange Cake

  • 300 grams cake flour
  • 1 ½ teaspoon baking powder
  • ⅜ teaspoon baking soda
  • ½ teaspoon salt
  • 300 grams granulated sugar
  • 3 tablespoon blood orange zest
  • 113 grams unsalted butter softened
  • 120 grams vegetable oil
  • 3 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 120 grams buttermilk room temperature
  • 120 grams blood orange juice

Blood Orange Curd

  • 123 grams milk
  • 100 grams granulated sugar
  • 65 grams blood orange juice
  • 2 tablespoon blood orange zest
  • 1 tablespoon cornstarch
  • 1 ½ tablespoon unsalted butter cold

Blood Orange Buttercream

  • 227 grams unsalted butter softened
  • 450 grams powdered sugar
  • 60 grams blood orange juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon orange extract
  • ¼ teaspoon salt

Instructions
 

For the Cake

  • Preheat the oven to 350°F/180°C and spray 3 6” round cake pans with baking spray or line with parchment paper. Set aside.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, mix cake flour, baking powder, baking soda, salt, sugar, and blood orange zest on low speed until combined.
    300 grams cake flour, 1 ½ teaspoon baking powder, ⅜ teaspoon baking soda, ½ teaspoon salt, 300 grams granulated sugar, 3 tablespoon blood orange zest
  • Beat in the butter until the mixture looks sandy.
    113 grams unsalted butter
  • Add the oil, eggs, vanilla, and orange extract. Mix on low until combined.
    120 grams vegetable oil, 3 large eggs, 2 teaspoon vanilla extract, 1 teaspoon orange extract
  • Mix in the buttermilk and blood orange juice on medium-low speed until the batter is well blended.
    120 grams buttermilk, 120 grams blood orange juice
  • Pour the batter evenly between 3 pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let the cakes cool in their pans for 10 minutes, then flip onto a wire rack to cool completely while you make the curd.

For the Curd

  • Place milk, sugar, blood orange juice, and zest in a small saucepan over medium heat. Whisk until well combined.
    123 grams milk, 100 grams granulated sugar, 65 grams blood orange juice, 2 tablespoon blood orange zest
  • Add the cornstarch and cold butter to the pot, whisking constantly until smooth. Whisk until the curd comes to a simmer for about 5 minutes. It's done when it coats the back of a spoon.
    1 tablespoon cornstarch, 1 ½ tablespoon unsalted butter
  • Pour the curd into a heat-proof jar. Cover and chill in the fridge for 1 hour.

For the Buttercream

  • In the bowl of a hand or stand mixer fitted with a paddle attachment, cream the butter on medium-high speed until smooth and creamy.
    227 grams unsalted butter
  • Gradually add the powdered sugar on low speed, increasing to medium as the sugar incorporates. Scrape down the sides of the bowl.
    450 grams powdered sugar
  • Add the blood orange juice, vanilla, orange extract, and salt. Mix on low. Increase to medium speed until fluffy.
    60 grams blood orange juice, ½ teaspoon vanilla extract, ¼ teaspoon orange extract, ¼ teaspoon salt

Assembly

  • Level off the tops of the cake if desired. Fit a piping bag with a large round tip and fill with buttercream.
  • Place one cake layer on a cake board. Pipe a circle around the edges of the cake and fill the center with curd. Place another cake layer on top and repeat.
  • Place the last cake layer on top with the flat side facing up. Apply a thin coat of frosting (or crumb coat) around the entire cake. Chill in the freezer for 20 minutes.
  • Frost the cake with the remaining buttercream. Decorate with buttercream dollops on top and add blood orange slices and twists. Slice and enjoy!

Video

Notes

Use room temperature dairy ingredients and eggs to make a uniform cake batter.
Check the cake a few minutes before the suggested baking time. It's done when a toothpick inserted in the center comes out with a few wet crumbs but no batter.
Storage: Store the cake wrapped in plastic or in an airtight container in the refrigerator for up to 4 days. Store leftover curd in a separate container in the fridge for up to 1 week.
Freezing: You can freeze cake layers without filling or frosting. Wrap each layer in cling film and place in a freezer-safe, airtight container or bag for up to 3 months. Thaw in the refrigerator overnight before using.

Nutrition

Serving: 1sliceCalories: 860.4kcalCarbohydrates: 113.2gProtein: 6.6gFat: 44gSaturated Fat: 21.3gPolyunsaturated Fat: 8.5gMonounsaturated Fat: 11gTrans Fat: 1.3gCholesterol: 129.5mgSodium: 321.6mgPotassium: 159.6mgFiber: 1.6gSugar: 87.5gVitamin A: 1093.8IUVitamin C: 22.3mgCalcium: 100.4mgIron: 0.7mg
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