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Blood Orange Layer Cake Recipe

Blood Orange Layer Cake Recipe

Learn how to make this showstopping homemade blood orange layer cake with the best blood orange curd filling and cream cheese frosting. This easy baking recipe features foolproof techniques for creating perfectly moist cake layers infused with fresh citrus zest and juice for an impressive seasonal dessert.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
An overhead shot captures this elegant three-layer cake on a white ceramic cake stand, showcasing the pale pink cream cheese frosting applied in smooth, modern swirls. A cross-section view reveals the delicate vanilla-scented sponge layers separated by glistening ruby-red blood orange curd that contrasts beautifully against the cake's light crumb. Atop the cake, thinly sliced blood orange rounds create a striking garnish, their deep crimson flesh and sunset-hued rinds glistening under soft natural light. A sprinkle of fresh thyme leaves adds an unexpected herbaceous accent, while candied blood orange peels arranged around the base provide textural interest. The entire composition sits on a rustic wooden table with vintage silver cake forks and linen napkins, emphasizing the cake's seasonal sophistication.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake layers:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 2 blood oranges</li><li class="ingredients-single-item">240ml buttermilk, at room temperature</li><li class="ingredients-single-item">60ml fresh blood orange juice</li><li class="ingredients-single-item">For the blood orange curd:</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">Zest of 1 blood orange</li><li class="ingredients-single-item">180ml fresh blood orange juice (about 4-5 oranges)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">85g unsalted butter, cold and cubed</li><li class="ingredients-single-item">For the cream cheese frosting:</li><li class="ingredients-single-item">250g cream cheese, at room temperature</li><li class="ingredients-single-item">115g unsalted butter, at room temperature</li><li class="ingredients-single-item">500g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1-2 tbsp blood orange juice</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">2-3 blood oranges, thinly sliced</li><li class="ingredients-single-item">Fresh thyme sprigs (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Microplane zester</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional)</li><li class="equipment-single-item">Citrus juicer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This preparation ensures your cake layers will release cleanly without sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Setting these dry ingredients aside after mixing ensures even distribution of leavening agents throughout your batter later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process incorporates air into the mixture, creating a lighter, more tender cake crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. The gradual addition allows each egg to be fully incorporated, creating a stable emulsion that helps maintain the cake's structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the vanilla extract and blood orange zest until well combined. The oils from the zest will release into the batter, providing a concentrated flavor boost that perfumes the entire cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Combine the buttermilk and blood orange juice in a measuring cup. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition. This alternating method prevents overmixing which would develop too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter evenly between the prepared pans, using a kitchen scale if available to ensure layers of equal height. Smooth the tops with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cakes to cool in pans for 10 minutes before inverting onto wire racks to cool completely. Placing them upside down helps flatten any domed tops that may have formed during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cakes cool, make the blood orange curd. In a medium saucepan, whisk together the egg yolks, sugar, blood orange zest, juice, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant silicone spatula, until the mixture thickens enough to coat the back of the spoon (about 8-10 minutes). The curd should reach 75°C (170°F) to properly set.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and strain through a fine-mesh sieve into a bowl to remove any cooked egg bits and zest. Immediately whisk in the cold butter, a few cubes at a time, until fully incorporated. The cold butter stops the cooking process and adds richness to the curd.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled and set, at least 2 hours or overnight. The curd will continue to thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the frosting, beat the cream cheese and butter in a stand mixer fitted with the paddle attachment until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar on low speed to avoid a sugar cloud, then increase to medium and beat until light and fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Add the vanilla extract and 1 tablespoon of blood orange juice, beating to incorporate. If needed, add the second tablespoon of juice to achieve your desired consistency. The natural acidity in the juice complements the sweetness of the frosting and adds a subtle pink hue.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>To assemble the cake, place one cake layer on a serving plate or cake board. Pipe a dam of frosting around the edge to contain the curd filling. Spread half of the blood orange curd inside the dam. This barrier prevents the curd from seeping out when the layers are stacked.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Top with the second cake layer and repeat with remaining curd. Place the final cake layer on top, bottom side up for a flat surface. Apply a thin crumb coat of frosting all over the cake and refrigerate for 20 minutes to set. This initial thin layer seals in any crumbs before the final frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Frost the cake with the remaining cream cheese frosting, creating smooth sides and top or textured swirls as desired. For the smoothest finish, use a bench scraper held at a 45-degree angle against the side of the cake while rotating on a turntable.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Decorate the top with blood orange slices arranged in an overlapping pattern and fresh thyme sprigs if using. For the most vibrant presentation, add these decorative elements just before serving as the citrus juices may start to bleed into the frosting over time.</li><li class="MethodStepper"><h4 class="step-title">Step 18</h4>Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. For the best flavor and texture, remove the cake from the refrigerator 30 minutes before serving to take the chill off. The cake will keep, covered in the refrigerator, for up to 3 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blood Orange Layer Cake?

This cake requires all-purpose flour, baking powder, baking soda, butter, sugar, eggs, vanilla, blood oranges (for zest and juice), buttermilk, cream cheese, powdered sugar, and optional fresh thyme for garnish. The signature blood orange curd requires egg yolks, sugar, and more blood orange juice.

How to cook Blood Orange Layer Cake at home?

Learn how to cook Blood Orange Layer Cake by making three components: vanilla-scented cake layers infused with blood orange zest, vibrant blood orange curd (cooked to 75°C until thickened), and tangy cream cheese frosting. Assemble by stacking cake layers with curd between them, then frost and decorate with fresh blood orange slices.

Can I make the blood orange curd ahead of time?

Yes, the blood orange curd can be made up to 3 days in advance. Store it in an airtight container in the refrigerator with plastic wrap pressed directly onto the surface to prevent a skin from forming. This advance preparation helps distribute the workload and allows the curd to set properly.

What can I substitute for blood oranges when they're not in season?

When blood oranges aren't available, you can substitute regular oranges combined with a small amount of raspberry or pomegranate juice to achieve a similar rosy hue and flavour profile. You could also use pink grapefruit, though you might need to increase the sugar slightly to balance the tartness.

How do I prevent my cream cheese frosting from becoming too runny?

To prevent runny cream cheese frosting, ensure your cream cheese and butter are cool but softened, not warm. Add powdered sugar gradually, use only 1-2 tablespoons of liquid, and refrigerate the frosting for 30 minutes before using. If it's still too soft, add more sifted powdered sugar, 50g at a time.

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This easy baking recipe features foolproof techniques for creating perfectly moist cake layers infused with fresh citrus zest and juice for an impressive seasonal dessert.", "prepTime": "PT45M", "cookTime": "PT35M", "totalTime": "PT1H20M", "keywords": "blood orange cake, citrus dessert, cream cheese frosting, layer cake, winter baking", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "485 calories", "carbohydrateContent": "62 g", "proteinContent": "5 g", "fatContent": "26 g", "saturatedFatContent": "16 g", "cholesterolContent": "125 mg", "sodiumContent": "210 mg", "sugarContent": "48 g", "servingSize": "1 serving" }, "recipeIngredient": [ "350g all-purpose flour", "2 tsp baking powder", "1/2 tsp baking soda", "1/4 tsp salt", "225g unsalted butter, at room temperature", "400g granulated sugar", "4 large eggs, at room temperature", "2 tsp vanilla extract", "Zest of 2 blood oranges", "240ml buttermilk, at room temperature", "60ml fresh blood orange juice", "4 large egg yolks", "150g granulated sugar", "Zest of 1 blood orange", "180ml fresh blood orange juice (about 4-5 oranges)", "Pinch of salt", "85g unsalted butter, cold and cubed", "250g cream cheese, at room temperature", "115g unsalted butter, at room temperature", "500g powdered sugar, sifted", "1 tsp vanilla extract", "1-2 tbsp blood orange juice", "2-3 blood oranges, thinly sliced", "Fresh thyme sprigs (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Baking Pans", "text": "Preheat your oven to 180°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This preparation ensures your cake layers will release cleanly without sticking." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "For the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Setting these dry ingredients aside after mixing ensures even distribution of leavening agents throughout your batter later." }, { "@type": "HowToStep", "name": "Cream Butter and Sugar", "text": "In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process incorporates air into the mixture, creating a lighter, more tender cake crumb." }, { "@type": "HowToStep", "name": "Add Eggs", "text": "Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. The gradual addition allows each egg to be fully incorporated, creating a stable emulsion that helps maintain the cake's structure." }, { "@type": "HowToStep", "name": "Add Flavorings", "text": "Beat in the vanilla extract and blood orange zest until well combined. The oils from the zest will release into the batter, providing a concentrated flavor boost that perfumes the entire cake." }, { "@type": "HowToStep", "name": "Combine Wet and Dry Ingredients", "text": "Combine the buttermilk and blood orange juice in a measuring cup. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition." }, { "@type": "HowToStep", "name": "Bake Cake Layers", "text": "Divide the batter evenly between the prepared pans, using a kitchen scale if available to ensure layers of equal height. Smooth the tops with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched." }, { "@type": "HowToStep", "name": "Cool Cakes", "text": "Allow the cakes to cool in pans for 10 minutes before inverting onto wire racks to cool completely. Placing them upside down helps flatten any domed tops that may have formed during baking." }, { "@type": "HowToStep", "name": "Make Blood Orange Curd", "text": "In a medium saucepan, whisk together the egg yolks, sugar, blood orange zest, juice, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant silicone spatula, until the mixture thickens enough to coat the back of the spoon (about 8-10 minutes)." }, { "@type": "HowToStep", "name": "Strain and Finish Curd", "text": "Remove from heat and strain through a fine-mesh sieve into a bowl to remove any cooked egg bits and zest. Immediately whisk in the cold butter, a few cubes at a time, until fully incorporated. The cold butter stops the cooking process and adds richness to the curd." }, { "@type": "HowToStep", "name": "Chill Curd", "text": "Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled and set, at least 2 hours or overnight. The curd will continue to thicken as it cools." }, { "@type": "HowToStep", "name": "Make Cream Cheese Frosting", "text": "For the frosting, beat the cream cheese and butter in a stand mixer fitted with the paddle attachment until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar on low speed to avoid a sugar cloud, then increase to medium and beat until light and fluffy." }, { "@type": "HowToStep", "name": "Flavor Frosting", "text": "Add the vanilla extract and 1 tablespoon of blood orange juice, beating to incorporate. If needed, add the second tablespoon of juice to achieve your desired consistency. The natural acidity in the juice complements the sweetness of the frosting and adds a subtle pink hue." }, { "@type": "HowToStep", "name": "Assemble First Layer", "text": "To assemble the cake, place one cake layer on a serving plate or cake board. Pipe a dam of frosting around the edge to contain the curd filling. Spread half of the blood orange curd inside the dam. This barrier prevents the curd from seeping out when the layers are stacked." }, { "@type": "HowToStep", "name": "Complete Layer Assembly", "text": "Top with the second cake layer and repeat with remaining curd. Place the final cake layer on top, bottom side up for a flat surface. Apply a thin crumb coat of frosting all over the cake and refrigerate for 20 minutes to set." }, { "@type": "HowToStep", "name": "Frost Cake", "text": "Frost the cake with the remaining cream cheese frosting, creating smooth sides and top or textured swirls as desired. For the smoothest finish, use a bench scraper held at a 45-degree angle against the side of the cake while rotating on a turntable." }, { "@type": "HowToStep", "name": "Decorate", "text": "Decorate the top with blood orange slices arranged in an overlapping pattern and fresh thyme sprigs if using. For the most vibrant presentation, add these decorative elements just before serving as the citrus juices may start to bleed into the frosting over time." }, { "@type": "HowToStep", "name": "Chill and Serve", "text": "Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. For the best flavor and texture, remove the cake from the refrigerator 30 minutes before serving to take the chill off." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-04-06", "reviewBody": "This blood orange layer cake is absolutely magnificent! The vibrant color of the curd between the layers creates such a dramatic effect. I made it for my mother's birthday and everyone was impressed by both the appearance and flavor.", "name": "Stunning color, worth every effort!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrov", "datePublished": "2024-04-01", "reviewBody": "I was worried the cake might be too sweet, but the tangy blood orange curd balances everything perfectly. The cream cheese frosting complements the citrus flavors beautifully. This recipe is a keeper!", "name": "Perfect balance of sweet and tangy!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Tomasz Kowalski", "datePublished": "2024-03-28", "reviewBody": "Made this for a dinner party and had to email the recipe to five different guests afterward! The blood orange curd is absolutely addictive - I'm planning to make extra next time to use on toast and scones.", "name": "Guests begged for the recipe!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-03-25", "reviewBody": "This recipe is brilliant during winter when blood oranges are at their peak. The thyme garnish adds an unexpected complexity that elevates this beyond a typical citrus cake. It looked like something from a professional bakery!", "name": "Best winter cake I've made!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Francesca Moretti", "datePublished": "2024-03-20", "reviewBody": "I was intimidated by the multiple components but the instructions were clear and everything came together beautifully. My husband doesn't usually like fruity desserts but he couldn't stop eating this cake!", "name": "Made for anniversary, spouse loved it!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Blood Orange Layer Cake?", "acceptedAnswer": { "@type": "Answer", "text": "This cake requires all-purpose flour, baking powder, baking soda, butter, sugar, eggs, vanilla, blood oranges (for zest and juice), buttermilk, cream cheese, powdered sugar, and optional fresh thyme for garnish. The signature blood orange curd requires egg yolks, sugar, and more blood orange juice." } }, { "@type": "Question", "name": "How to cook Blood Orange Layer Cake at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Blood Orange Layer Cake by making three components: vanilla-scented cake layers infused with blood orange zest, vibrant blood orange curd (cooked to 75°C until thickened), and tangy cream cheese frosting. Assemble by stacking cake layers with curd between them, then frost and decorate with fresh blood orange slices." } }, { "@type": "Question", "name": "Can I make the blood orange curd ahead of time?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, the blood orange curd can be made up to 3 days in advance. Store it in an airtight container in the refrigerator with plastic wrap pressed directly onto the surface to prevent a skin from forming. This advance preparation helps distribute the workload and allows the curd to set properly." } }, { "@type": "Question", "name": "What can I substitute for blood oranges when they're not in season?", "acceptedAnswer": { "@type": "Answer", "text": "When blood oranges aren't available, you can substitute regular oranges combined with a small amount of raspberry or pomegranate juice to achieve a similar rosy hue and flavour profile. You could also use pink grapefruit, though you might need to increase the sugar slightly to balance the tartness." } }, { "@type": "Question", "name": "How do I prevent my cream cheese frosting from becoming too runny?", "acceptedAnswer": { "@type": "Answer", "text": "To prevent runny cream cheese frosting, ensure your cream cheese and butter are cool but softened, not warm. Add powdered sugar gradually, use only 1-2 tablespoons of liquid, and refrigerate the frosting for 30 minutes before using. If it's still too soft, add more sifted powdered sugar, 50g at a time." } } ] }