If you’re craving a cake that’s both vibrant and indulgent, this blood orange cake is exactly what you need. With a rich, tangy blood orange curd nestled between layers of moist cake and topped with a creamy, zesty buttercream, this dessert offers an unforgettable combination of flavors and textures.

Whether you’re celebrating a special occasion or simply treating yourself, this cake will steal the show with its striking color and delicious taste.

The Star Ingredient: Blood Oranges

What sets this cake apart from the usual citrus desserts is the blood orange. Known for its deep red flesh and rich, sweet-tart flavor, the blood orange elevates this cake to something truly special. The juice and zest of the fruit infuse every component of the cake—from the curd to the batter and buttercream—ensuring that the tangy-sweet essence of blood orange shines through in every bite. If blood oranges aren’t available, feel free to substitute regular oranges or grapefruits for a slightly different flavor profile.

Highlight the Ingredients with Descriptive Flair

For the Blood Orange Curd:

Egg Yolks: These rich, golden yolks provide a creamy texture that serves as the perfect base for your curd.
Sugar: Granulated sugar sweetens the tartness of the blood oranges, creating a balanced, smooth curd that complements the cake.
Blood Orange Juice: Freshly squeezed juice brings a bright, citrusy zing that adds both flavor and a pop of color to the curd.
Salted Butter: The salted butter not only adds richness but also helps in thickening the curd to a silky consistency.
Heavy Cream: The addition of cream creates a velvety smoothness, rounding out the tangy notes of the blood orange.

For the Cake:

Butter: Softened butter is essential for creating a moist, tender cake with a light, fluffy crumb.
Granulated Sugar: This adds sweetness and ensures the cake has a lovely golden color as it bakes.
Eggs and Egg Yolk: The combination of whole eggs and an extra yolk contributes to the richness and structure of the cake.
Sour Cream: This ingredient helps to keep the cake moist while adding a subtle tang that complements the citrus flavors.
Flour, Baking Powder, and Salt: These pantry staples work together to create the structure of the cake, making it light but sturdy enough to hold the curd and buttercream.
Whole Milk and Blood Orange Juice: These liquids bring everything together, adding moisture and enhancing the citrus profile of the cake.

For the Buttercream:

Butter: Softened butter serves as the base of the frosting, creating a smooth and creamy consistency.
Powdered Sugar: This sweetens the buttercream and gives it the right texture for spreading and piping.
Blood Orange Juice and Orange Extract: These citrusy additions give the buttercream a refreshing, fragrant kick that ties the whole cake together.

Making the Blood Orange Cake: Step-by-Step

For the Blood Orange Curd:

Start with the Base: In a mixing bowl, whisk together the egg yolks, sugar, and freshly squeezed blood orange juice until the mixture is smooth and well combined.
Cook Gently: Pour this mixture into a medium saucepan. Over low heat (set your burner to about 4 on a scale of 1 to 10), cook the mixture while constantly stirring. After about 5 minutes, add in the butter pieces and continue to stir until the butter is fully melted and the curd begins to thicken, around 7 more minutes.
Finish and Strain: Remove the curd from heat and strain it through a fine mesh sieve to ensure there are no lumps. Stir in the heavy cream until fully incorporated. Let the curd cool completely in the refrigerator, covering the top to prevent a skin from forming.

For the Cake:

Prepare the Pans: Preheat the oven to 350°F (175°C). Grease your cake pans with butter and flour (or use non-stick spray) and line them with parchment paper for easy removal later.
Mix the Cake Batter: In a standing mixer, beat together the softened butter and sugar until light and fluffy. Add the eggs, egg yolk, vanilla extract, orange extract, and sour cream, and beat until fully combined. Mix in the dry ingredients—flour, baking powder, and salt. Finally, pour in the milk and blood orange juice, mixing on low until just incorporated.
Bake: Pour the batter into the prepared pans (about 1 cup for each 6-inch pan or 2 cups for 8-inch pans). Bake for 25 to 30 minutes, or until the tops spring back when gently pressed. Allow the cakes to cool in the pans for 15 minutes before transferring them to wire racks.
Chill the Cakes: To make frosting easier, freeze the cakes for about 20 minutes after they’ve cooled on the racks.

For the Buttercream:

Prepare the Frosting: Beat softened butter in a standing mixer for about 30 seconds. Gradually add the powdered sugar, blood orange juice, and orange extract. Mix on medium speed until smooth. Be careful not to overbeat, as this will make the frosting too airy.

Assembling the Cake:

Layering: Place the first cake layer on your serving dish. Pipe a ring of frosting around the edge to create a barrier. Spoon half of the blood orange curd into the center and smooth it out to the edge of the frosting.
Second Layer: Place the second cake layer on top and repeat the same process, adding the remaining curd. Top with the final layer of cake, flipping it upside down to make the top flat for easier frosting.
Frosting: Frost the entire cake with the blood orange buttercream. Decorate with dried blood orange slices, edible flowers, or any decoration you prefer.

Storing Leftovers

This blood orange cake is best enjoyed fresh, but leftovers can be stored for up to 4 days in the refrigerator. Be sure to cover any cut portions of the cake to keep it from drying out. If you have leftover curd or frosting, they can be refrigerated separately and reused in another dessert, such as as a topping for pancakes, scones, or even yogurt.

Enjoy the Sweet, Citrusy Delight

Whether you’re making this cake for a special occasion or just because, the blood orange flavor will bring a refreshing twist to your baking. The vibrant color, paired with the rich curd and buttery frosting, makes for a cake that’s as beautiful as it is delicious. Enjoy!