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Blood Orange Cake with Curdd and Buttercream Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool Cakes: Let the cakes cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely before assembling.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.

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Find it online: https://dailydinnersolutions.com/blood-orange-cake-with-curdd-and-buttercream-recipe/