Blood Orange Cake
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.
Servings: 8
Ingredients
For the Blood Orange Curd:
- 3 Large Egg Yolks
- ¼ Cup + 2 Tablespoons Granulated Sugar
- ¼ Cup Fresh Squeezed Blood Orange Juice
- ¼ Cup Salted Butter, softened to room temperature
- 1 Tablespoon Heavy Cream
For the Cake:
- ½ Cup Salted Butter, softened to room temperature
- 1 ¼ Cups Granulated Sugar
- 1 Large Egg + 1 Large Egg Yolk
- ⅓ Cup Sour Cream
- 2 Teaspoons Pure Vanilla Extract
- 2 Teaspoons Pure Orange Extract
- 1 ¾ Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Cup Whole Milk
- ¼ Cup Fresh Squeezed Blood Orange Juice
For the Buttercream:
- 1 ½ Cups Salted Butter, softened to room temperature
- 2 ½ Cups Powdered Sugar
- ¼ Cup Fresh Squeezed Blood Orange Juice
- 1 Teaspoon Pure Orange Extract
Instructions
- To make the curd: Beat the egg yolks, sugar, and blood orange juice. Mix until combined.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 melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish. Add the heavy cream, whisking until incorporated. Cool completely in the refrigerator, covering the top of the curd to prevent a skin from forming. Store in an airtight container in the refrigerator.
- To make the cake:Preheat the oven to 350°F. Prepare three 6 or two 8-inch round 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 a pure olive oil spray, which is my preference. Line the sprayed pans with parchment to prevent any bottom sticking. 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 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.Let cool in pans on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. The cake should slide right out. Freeze for 20 minutes, or until solid to make frosting easier.
- To make the buttercream: Add butter to your standing mixer and beat for about 30 seconds. Add remaining ingredients and mix on medium for a minute or so. Do not overbeat, or frosting will become too airy and fluffy. To assemble the cake: Place one cake on a serving dish and 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 into the middle of 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 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. Enjoy!
Notes
See blog for dietary substitutions on dairy and gluten.