If you’re looking for a dessert that dazzles with vibrant color and bright, bold flavor, this Blood Orange Cake with Curdd and Buttercream Recipe is exactly the treat for you. The tender, moist layers of cake infused with fresh blood orange zest and juice offer a unique citrus pop, while the rich curd filling and luscious buttercream frosting combine to create a beautifully balanced, unforgettable cake that feels both fresh and indulgent. Every bite bursts with sunshine and sweetness, making it a perfect centerpiece for any celebration or a delightful way to brighten an ordinary day.
Ingredients You’ll Need
To make this Blood Orange Cake with Curdd and Buttercream Recipe, you’ll gather a selection of simple, essential ingredients that each play a special role in crafting this luscious cake. From the fluffy cake layers to the tangy curd and silky buttercream, every component relies on quality basics to shine.
- All-purpose flour: Forms the base of the cake providing structure and a tender crumb.
- Baking powder and baking soda: These leavening agents ensure that your cake rises beautifully and stays light.
- Unsalted butter: Adds rich flavor and moisture to the cake and frosting alike.
- Granulated sugar: Sweetens and contributes to a soft texture in both cake and curd.
- Eggs: Bind the ingredients together and add lift and richness.
- Blood orange zest and juice: Provide that signature citrus flair and stunning red-orange hue.
- Buttermilk: Adds tang and tenderness to the cake layers.
- Vanilla and almond extracts: Enhance the overall flavor complexity with warm notes.
- Lemon juice: Brightens the curd with a zesty punch.
- Powdered sugar: Essential for a smooth, sweet buttercream.
- Gel food coloring (optional): Helps intensify the cake’s beautiful hues without altering flavor.
- Fresh blood orange slices (for decoration): Adds a gorgeous finishing touch that complements the flavor perfectly.
How to Make Blood Orange Cake with Curdd and Buttercream Recipe
Step 1: Prepare Your Cake Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and grease three 8-inch cake pans, lining their bottoms with parchment paper for easy removal. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt so your dry ingredients are well combined and ready.
Step 2: Cream Butter and Sugar
Using a mixer, beat the room temperature unsalted butter with granulated sugar on medium-high speed until the mixture is light and fluffy. This aeration step is key to a tender cake crumb and will help your cake layers rise beautifully.
Step 3: Add Eggs and Flavorings
Add eggs one at a time into your creamed butter and sugar, mixing thoroughly after each addition. Then stir in the vibrant blood orange zest, vanilla, and almond extracts for a fragrant and flavorful boost.
Step 4: Mix Buttermilk and Blood Orange Juice
In a separate bowl, combine the buttermilk with fresh blood orange juice. If desired, add a drop of pink or peach gel food coloring to give your cake batter a striking color that matches the cake’s luscious flavor.
Step 5: Alternate Adding Dry and Wet Ingredients
Lower the mixer speed and alternate adding the dry ingredients and the buttermilk mixture in batches—starting and ending with dry ingredients. Mix just until everything is combined to avoid overworking your batter.
Step 6: Bake the Cake Layers
Divide the batter evenly among your prepared pans, smooth the tops, and bake for about 25 to 30 minutes. You’ll know the cakes are done when a toothpick inserted into the center comes out clean. Cool them in the pans briefly before transferring to wire racks to cool completely.
Step 7: Make the Blood Orange Curdd Filling
In a small saucepan set over low heat, whisk together blood orange juice, lemon juice, sugar, egg yolks, and a whole egg until smooth. Stir constantly until it thickens enough to coat the back of a spoon. Take it off the heat, whisk in butter until silky, and chill until thickened for about an hour.
Step 8: Prepare the Blood Orange Buttercream
Beat softened butter until pale and fluffy. Gradually add powdered sugar, then mix in fresh blood orange juice, zest, salt, and optional gel coloring. Continue beating until smooth and fluffy, the perfect texture for spreading and piping.
Step 9: Assemble the Cake
Level your cooled cake layers if needed. Place the first layer down, pipe a ring of buttercream around the edge, and fill the center with curd. Repeat with the second layer, top with the final layer, and apply a crumb coat. Chill briefly.
Step 10: Frost and Decorate
Frost the cake with a final smooth layer of buttercream, then decorate with fresh blood orange slices or add candied slices and edible flowers to elevate the visual appeal and add texture.
How to Serve Blood Orange Cake with Curdd and Buttercream Recipe
Garnishes
Fresh blood orange slices are the most natural and striking garnish, adding brightness and freshness that mirror the cake’s flavors. For a special occasion, candied blood orange slices or delicate edible flowers add an elegant flourish and a touch of whimsy to each slice served.
Side Dishes
This cake pairs wonderfully with light accompaniments such as a dollop of crème fraîche, whipped cream, or a scoop of vanilla bean ice cream. Fresh berries or a simple fruit salad complement its citrus notes without overwhelming the palate.
Creative Ways to Present
Try serving this cake on a beautiful cake stand with a scattering of blood orange zest around the base for extra flair. For celebrations, individual mini versions with a piped dollop of curd and a sliver of orange on top make stunning personal treats that wow guests.
Make Ahead and Storage
Storing Leftovers
To keep your Blood Orange Cake with Curdd and Buttercream Recipe fresh, store it in an airtight container in the refrigerator. It will stay moist and delicious for up to 3 days, perfect for enjoying over a few special occasions.
Freezing
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. For the full assembled cake, freezing is possible but recommended only if wrapped exceptionally well to prevent moisture loss and protect the delicate frosting.
Reheating
Bring refrigerated cake to room temperature before serving to fully enjoy the creamy buttercream and the layered textures. Avoid microwaving as it can melt the frosting and alter the cake’s texture.
FAQs
Can I use regular orange juice instead of blood orange juice?
Yes, you can substitute regular orange juice, but the unique flavor and color of blood orange juice are what give this cake its signature brightness and stunning coral hues, so try to use blood orange juice if you can.
What can I do if I don’t have buttermilk?
If you don’t have buttermilk, simply add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 5 minutes before using. This mimics the acidity and helps tenderize the cake.
Is the gel food coloring necessary?
No, food coloring is optional. It simply enhances the natural rosy tones of the cake and curd but does not affect the flavor at all.
Can I make the curd ahead of time?
Absolutely! The blood orange curd can be made up to a week in advance and stored in the refrigerator. Just be sure to cover it tightly to keep it fresh.
How do I level the cake layers effectively?
Use a serrated knife or a cake leveler to gently trim off the rounded tops after the cakes have cooled fully. This ensures your layers stack evenly and your cake looks professional and polished.
Final Thoughts
There is truly something magical about this Blood Orange Cake with Curdd and Buttercream Recipe—a dessert that feels both luxurious and refreshingly light. It’s a perfect way to celebrate seasonal citrus or brighten any gathering with its joyful color and irresistible flavor. I hope you enjoy baking and sharing this cake as much as I do because every bite is pure bliss!
Print
Blood Orange Cake with Curdd and Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This vibrant Blood Orange Cake combines moist, citrus-infused layers with a luscious blood orange curd filling and a creamy blood orange buttercream frosting. Perfect for celebrations or a special dessert, this cake showcases the unique tangy sweetness of blood oranges with a beautiful pink hue, complemented by buttery and zesty flavors throughout.
Ingredients
For the Cake Layers
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 3 large eggs
- Zest of 2 blood oranges
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup buttermilk
- ¼ cup fresh blood orange juice
- Optional: 1 drop pink or peach gel food coloring
For the Blood Orange Curd Filling
- ½ cup fresh blood orange juice
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 2 large egg yolks
- 1 large whole egg
- ¼ cup unsalted butter, cubed
- Optional: 1–2 drops pink or coral gel food coloring
For the Blood Orange Buttercream
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2–3 tablespoons fresh blood orange juice
- Zest of 1 blood orange
- Pinch of salt
- 1–2 drops pink gel food coloring, to preference
For Decoration
- Fresh blood orange slices
- Optional: candied blood orange slices or edible flowers
Instructions
- Preheat and Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, mixing thoroughly after each addition. Then mix in the blood orange zest, vanilla extract, and almond extract until fully incorporated.
- Combine Wet Ingredients: In a small bowl or measuring cup, whisk together the buttermilk and fresh blood orange juice. If desired, add one drop of pink or peach gel food coloring to enhance the batter’s color.
- Alternate Adding Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three parts, alternating with two additions of the buttermilk and blood orange juice mixture. Start and finish with the dry ingredients, mixing just until combined after each addition.
- Divide Batter and Bake: Evenly divide the cake batter among the prepared pans. Smooth the tops with a spatula and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely before assembling.
- Make Blood Orange Curd: In a small saucepan over low heat, whisk together blood orange juice, lemon juice, sugar, egg yolks, and the whole egg until smooth. Stir constantly for 7 to 10 minutes, until the mixture thickens and coats the back of a spoon.
- Add Butter and Color: Remove curd from heat and whisk in the cubed butter until melted and smooth. Stir in gel food coloring if using. Transfer to a container and chill in the refrigerator for about 1 hour, until thickened.
- Make Blood Orange Buttercream: Beat softened butter in a large bowl on medium-high speed until pale and fluffy, about 3 minutes. Gradually add powdered sugar on low speed until combined, then increase speed to medium.
- Add Liquids and Color: Mix in blood orange juice, zest, a pinch of salt, and gel food coloring to the buttercream. Beat until smooth, fluffy, and evenly tinted to your preference.
- Level and Fill Layers: If necessary, use a serrated knife to level the cooled cake layers. Place the first layer on a cake stand or board, pipe a ring of buttercream around the edge, and spoon a generous amount of blood orange curd into the center. Repeat with the second layer.
- Crumb Coat and Chill: Place the final cake layer on top. Apply a thin crumb coat of buttercream over the cake and chill it for 20 minutes to set the crumb coat.
- Frost and Decorate: Apply the final layer of buttercream evenly over the chilled cake. Decorate with fresh blood orange slices on top, and optionally add candied slices or edible flowers for a decorative touch.
Notes
- Be sure to use fresh blood orange juice for the best bright and tangy flavor.
- The optional gel food coloring enhances the cake’s pink hue but can be omitted if desired.
- Allow the curd to chill sufficiently so it thickens and holds well between cake layers.
- To ensure even cake layers, use a serrated knife or cake leveler for leveling.
- Store the assembled cake in the refrigerator and bring it to room temperature before serving for best texture and flavor.
- Feel free to substitute almond extract with another mild extract like orange or leave out if preferred.
