Description
This vibrant and moist blood orange cake is bursting with citrus flavor, perfect for any occasion. Featuring fresh blood orange juice and zest, it’s lightly sweetened and topped with a tangy blood orange glaze that enhances the natural fruitiness. The cake layers are tender and fluffy, making it a delightful treat with a refreshing twist.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup freshly squeezed blood orange juice
- Zest of 2 blood oranges
- 3 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Frosting
- 1 cup powdered sugar
- 2 tablespoons blood orange juice
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure smooth, even blending.
- Add blood orange juice, zest, and vanilla: Mix in freshly squeezed blood orange juice, the zest from two blood oranges, and vanilla extract to infuse the batter with citrus flavor and aroma.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix dry into wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter and developing gluten.
- Divide batter: Evenly divide the batter between the prepared cake pans to ensure uniform baking.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
- Make frosting: Beat together the powdered sugar and blood orange juice until the frosting is smooth and spreadable with a bright citrus flavor.
- Assemble and frost: Spread the frosting on top of one cake layer, then place the second cake layer on top and frost the top and sides evenly.
- Garnish: Optionally, garnish the frosted cake with additional blood orange slices for a fresh and decorative touch.
Notes
- Use fresh blood orange juice and zest for the best flavor and vibrant color.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- You can substitute regular orange juice if blood oranges are unavailable, but the flavor will differ.
- Allow the cake layers to cool completely before frosting to prevent melting the glaze.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
