Blood Orange Cake

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From the cake to the curd to the glorious buttercream frosting, this Blood Orange Cake is packed with fresh squeezed juice and plenty of creaminess.

If you were to ask me what my favorite citrus was, I’m afraid that orange is a bit down the line (sorry, orange). Lemon reigns supreme, followed quickly by grapefruit. I fear that orange and lime have historically been somewhat tied for third, until this cake came into being. Let me introduce you to the cake that propelled oranges to a solid number three in my citrus book: the Blood Orange Cake. Fresh squeezed blood orange juice is used in all three layers: the cake, the curd, and the buttercream. Without further ado, let’s make it.

What you'll need to make this blood orange cake:

Salted butter

Granulated sugar

Large eggs

Sour cream

Pure vanilla extract

Pure orange extract

All purpose flour

Baking powder

Salt

Whole milk

Blood oranges (about 3-5 to make the one cup of fresh juice needed for this recipe)

Heavy cream

Powdered sugar

The Blood Orange Curd

You will want to make the curd first as it needs more time to set up in the fridge. You can also pop it into the freezer for about a hour to speed this up, but you will want it to be fully set and stable before filling your cake with it. You can also make it ahead of time and store it in the refrigerator in a jar for up to three weeks. You can freeze curd quite well also; it will stay good for several months.

Begin by beating the egg yolks, sugar, and blood orange juice until combined, about thirty seconds. Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until the butter is melted and the curd is slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove the curd from heat and immediately strain it to remove any tiny lumps and ensure a smooth finish. Add the heavy cream, whisking until completely incorporated.

Cool the curd completely in the refrigerator, covering the top to prevent a skin from forming. Store in an airtight container in the refrigerator until ready to use.

The Cake

This cake is an alteration of several others that I have on my site, including this incredibly popular Chocolate Cake with Peanut Butter Frosting. It boasts a third of a cup of sour cream, that doesn’t alter the flavor but adds a softness and moistness to the cake that is indescribable good. It is still stable enough to hold the curd and the frosting, and it’s the perfect size three layer six-inch cake. You can also make a two layer eight-inch cake, the batter will work perfectly in either size.

Preheat the oven to 350°F. Prepare you cake pans by greasing them thoroughly with butter and flouring them well {sprinkle a little flour over them, tilt and shake to distribute evenly, then tap out the excess over the sink}. Alternatively, you can spray them with Pam, Baker’s Joy, or a simple olive oil spray. The key is to also use a parchment circle at the bottom so the cake slides right out every single time with zero sticking. I love these precut six inch circles I found on Amazon.

Use a hand mixer or standing mixer to beat the softened butter and sugar together until fluffy and light, about thirty seconds. Add the eggs, both extracts, and sour cream, and beat until fully incorporated and light, another thirty seconds. Beat in the dry ingredients: flour, salt, and baking powder. Finally, add the whole milk and blood orange juice. Beat together on low until incorporated, scraping the sides until no unmixed batter remains, about thirty more seconds.

Pour the batter into the prepared pans {about 1 heaping cup batter per 6” pan, about 2 cups per 8” pan}, and bake for 25 to 30 minutes, or until the tops spring back slightly when pressed and an inserted toothpick comes out clean.

Let the cakes cool in their pans on a wire rack for at least 15 minutes, then flip each pan over onto the rack and tap gently to release the cakes. Lift the pan slightly. The cake should slide right out. Peel off the parchment paper (this is so satisfying!). Freeze the cakes for 20 minutes, or until solid (this will make frosting them easier).

The Blood Orange Buttercream + Assembly of the Cake

To make the frosting, add the butter to your standing mixer and beat for about 30 seconds. Add the remaining ingredients and mix on medium for a minute or so. Do not overbeat, or frosting will become too airy and fluffy. This frosting is meant to be slightly on the dense side to compliment the soft cake and orange flavors. It truly reminded me of a creamsicle, and would be incredible on cookies or on a simple vanilla sheet cake as well.

To assemble the cake, begin by placing one cake layer on a serving dish. Pipe a thin line of frosting around the top edge. This will act as a sort of barrier for the curd. Spoon half of the curd onto the cake and smooth until flush with the frosting. Repeat with the second layer of cake, and then top with the final cake layer. This layer should be flipped upside down so the smooth bottom is facing out, making the cake flatter on top and easier to frost. 

Frost the cake and decorate with dried blood orange, florals, or piping of choice. Refrigerate any leftovers for up to four days, ensuring that you cover any cut portions of cake so they do not dry out.  

The Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Kite Hill makes a dairy free sour cream  that is a wonderful replacement to the dairy version.

Silk Dairy Free Heavy Cream is a great option for the curd.

If you loved this Blood Orange Cake recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

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XO,

Heather