Blood Orange Cake with Blood Orange Curd and Buttercream Recipe

This Blood Orange Cake with Blood Orange Curd and Buttercream Recipe is an absolute celebration of vibrant citrus flavor wrapped in moist, tender cake layers. Imagine three beautifully stacked layers infused with fragrant blood orange zest, sandwiched with tangy blood orange curd, and crowned with luscious, velvety blood orange buttercream. It’s a show-stopping dessert that’s as delightful to make as it is to savor, bringing a burst of color and sunshine to your table any time of year.

Ingredients You’ll Need

While this recipe may seem intricate at first glance, the ingredients are wonderfully straightforward and all play a key role in building that perfect balance of flavor and texture. Each element—from the bright blood orange juice to the rich butter and sugar—works in harmony to create a cake that is light, flavorful, and irresistibly moist.

• 2 ½ cups all-purpose flour: Provides the structure and crumb of the cake, ensuring a tender bite.
• 2 ½ teaspoons baking powder: Helps the cake layers rise beautifully and become fluffy.
• ½ teaspoon baking soda: Adds extra lift and balances the acidity in the batter.
• ½ teaspoon salt: Enhances all the sweet and citrus flavors.
• ¾ cup unsalted butter, room temperature: Brings richness and moisture, creating a soft crumb.
• 1 ¾ cups granulated sugar: Sweetens the cake just right while helping with texture.
• 3 large eggs: Bind everything together and add tenderness.
• Zest of 2 blood oranges: Imparts that unmistakable bright, floral blood orange aroma.
• 1 teaspoon vanilla extract: Adds a warm, familiar depth of flavor.
• ½ teaspoon almond extract: A subtle nutty note that complements the citrus wonderfully.
• 1 cup buttermilk: Keeps the cake moist and adds slight tanginess.
• ¼ cup fresh blood orange juice: Delivers natural citrus punch and deep color.
• Optional: 1 drop pink or peach gel food coloring: Enhances the cake’s pretty blush tone.
• ½ cup fresh blood orange juice (for curd): The star ingredient for a luscious and tangy curd.
• 1 tablespoon lemon juice: Boosts brightness and balances sweetness in the curd.
• ½ cup granulated sugar (for curd): Sweetens the curd to perfection.
• 2 large egg yolks and 1 whole egg: Create a rich, silky texture in the curd.
• ¼ cup unsalted butter, cubed (for curd): Adds creaminess and smooth finish.
• Optional: 1–2 drops pink or coral gel food coloring (curd): Gives the curd a vibrant, eye-catching hue.
• 1 cup unsalted butter, softened (for buttercream): Forms the creamy base for the frosting.
• 3 ½ cups powdered sugar: Sweetens and thickens the buttercream beautifully.
• 2–3 tablespoons fresh blood orange juice: Infuses the buttercream with fresh citrus zing.
• Zest of 1 blood orange (buttercream): Adds specks of flavor and a refreshing bite.
• Pinch of salt (buttercream): Balances sweetness and enhances citrus notes.
• 1–2 drops pink gel food coloring: Gives the frosting that delicate rosy hue.
• Fresh blood orange slices (for decoration): For an elegant and fresh final touch.
• Optional: candied blood orange slices or edible flowers: For stunning decorative flair.

How to Make Blood Orange Cake with Blood Orange Curd and Buttercream Recipe

Step 1: Preheat and Prepare Cake Pans

Start by preheating your oven to 350°F (175°C). Grease three 8-inch cake pans and line them with parchment paper—this little trick ensures your cakes release easily once baked without falling apart. It’s a simple step that sets the stage for perfect cake layers.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until they’re beautifully blended. This mix ensures your cake will rise evenly and have the perfect crumb, while seasoning every bite just right.

Step 3: Cream Butter and Sugar

Beat your butter and sugar on medium-high speed until light and fluffy. This process incorporates air for a delicate texture and sweetness that melts in your mouth. About 3-4 minutes of beating will give you that classic cake softness.

Step 4: Add Eggs and Flavorings

One at a time, add the eggs to your butter-sugar mixture, mixing well after each to keep a smooth batter. Stir in those gorgeous blood orange zests along with vanilla and almond extracts to infuse your cake with layers of citrus and fragrant warmth.

Step 5: Combine Wet Ingredients

Mix the buttermilk with fresh blood orange juice in a separate container. If you love a more vivid color, adding a drop of pink or peach gel food coloring here enhances that gorgeous blush tone in the batter, making the cake as pretty as it tastes.

Step 6: Alternate Mixing Wet and Dry

With the mixer on low speed, add the dry ingredients in three additions, alternating with two additions of the wet mixture. Start and finish with the dry ingredients, mixing just until combined to avoid overworking the batter and keeping your cake tender.

Step 7: Divide and Bake

Evenly spread the batter into your prepared pans, smoothing the tops. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Watching the cake rise and turn golden is truly satisfying.

Step 8: Cool Cakes

After baking, let the cake layers cool in their pans for 10 minutes before carefully transferring them to wire racks. Cooling completely ensures the layers hold their shape and makes for easier assembly later.

Step 9: Make Blood Orange Curd

In a small saucepan on low heat, whisk together blood orange juice, lemon juice, sugar, egg yolks, and whole egg until smooth. Stir continually with a heatproof spatula or whisk for 7–10 minutes until the mixture thickens enough to coat the back of a spoon. This curd will be silky and bursting with citrus tang.

Step 10: Add Butter and Color to Curd

Remove the curd from heat and whisk in the cubed butter until melted and fully smooth. For a striking look, add a drop or two of pink or coral gel food coloring. Transfer the curd to a container and chill it until thickened, about an hour.

Step 11: Make Blood Orange Buttercream

Beat softened butter until pale and fluffy, then gradually add powdered sugar, starting on low and increasing speed. The key is to get a smooth, creamy texture that will hold up perfectly while still being dreamy to taste.

Step 12: Add Liquids and Color to Buttercream

Blend in fresh blood orange juice, zest, a pinch of salt, and gel food coloring until the buttercream is perfectly tinted and bursting with fresh citrus flavor. Keep beating until it’s light, fluffy, and spreadable.

Step 13: Level and Fill

If your cake layers are domed, gently level them with a serrated knife for even stacking. Place the first cake layer on your stand, pipe a ring of buttercream around the edge, and spoon a generous amount of chilled blood orange curd into the center. Repeat with the second layer—this creates delicious pockets of flavorful filling.

Step 14: Crumb Coat and Chill

Add the final layer on top and spread a thin crumb coat of buttercream over the whole cake to seal in any crumbs. Chill for 20 minutes; this sets the base for smooth final frosting and flawless decoration.

Step 15: Frost and Decorate

Apply a final, generous layer of buttercream, smoothing it beautifully all around. Top your cake with fresh blood orange slices and, if you like, candied slices or edible flowers for a stunning presentation that’s sure to impress.

How to Serve Blood Orange Cake with Blood Orange Curd and Buttercream Recipe

Garnishes

Fresh blood orange slices are the ultimate garnish—bright, juicy, and beautiful on top of the creamy buttercream. Candied slices add a delightful crunch with just the right amount of sweet-tart flavor, while edible flowers bring an elegant, natural touch that elevates the cake’s charm.

Side Dishes

This cake pairs wonderfully with light accompaniments like a simple mixed berry salad or a scoop of vanilla bean ice cream. The cool, creamy contrast highlights the citrus brightness while providing a balanced finish to the meal.

Creative Ways to Present

Consider serving individual slices on delicate dessert plates with a drizzle of blood orange syrup or a dusting of powdered sugar. For special occasions, assemble mini versions or cupcakes decorated with a swirl of blood orange buttercream and a small candied orange wedge on top.

Make Ahead and Storage

Storing Leftovers

Your beautifully baked Blood Orange Cake with Blood Orange Curd and Buttercream Recipe will keep wonderfully in an airtight container in the refrigerator for up to 4 days. This ensures the curd and buttercream stay fresh and the cake moist.

Freezing

For longer storage, the cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. It’s best to freeze layers before frosting. Buttercream can be frozen separately and whipped again before use to regain fluffiness.

Reheating

Since this cake is best enjoyed chilled, reheating is not necessary. However, if you’d like to soften the buttercream slightly before serving, leave the cake at room temperature for about 30 minutes. This allows the flavors and texture to shine.

FAQs

Can I use regular oranges instead of blood oranges?

Absolutely! While blood oranges provide a unique, deep flavor and color, regular navel or Valencia oranges will still deliver delicious citrus notes. You might miss some of the vibrant pink hues, but the cake will still taste fantastic.

Is it okay to make the blood orange curd ahead of time?

Yes, making the curd ahead is a smart move! It needs chilling time to thicken perfectly, so preparing it a day in advance lets the flavors meld and creates the ideal texture for layering.

Can I substitute buttermilk in this recipe?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This replicates the tang and acidity but slightly affects the overall flavor.

What’s the best way to achieve a smooth buttercream?

Make sure your butter is softened but not melted before whipping. Beat it sufficiently on medium-high speed, gradually add powdered sugar, and finish with blood orange juice and zest. If the buttercream is too stiff, add a splash more juice; if too loose, add extra powdered sugar.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, making sure it contains xanthan gum. The texture may vary slightly but should still be beautifully tender and flavorful.

Final Thoughts

This Blood Orange Cake with Blood Orange Curd and Buttercream Recipe is truly a gem worth adding to your baking repertoire. The vibrant citrus flavor and stunning presentation make it perfect for celebrations or simply treating yourself to something special. Trust me, once you try it, this beautiful cake will quickly become a cherished favorite in your kitchen. So grab those blood oranges and let the baking magic begin!

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