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Blood Orange Cake

Blood Orange Cake
Tangy and tart, blood oranges please all the senses. Their peak season runs through winter, so take advantage of the harvest and their festive color with this show-stopping blood orange cake. 
  • Serving Size


  • Total Time

    50 minutes - 1 hour


  • 3 cups all-purpose flour

  • 2 sticks unsalted butter, room temperature and cut into cubes

  • 4 eggs

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 tablespoon vanilla extract

  • 1 tablespoons blood orange zest

  • 1 cup milk

  • 4 tablespoons blood orange juice

  • 4 blood oranges, sliced


  1. Preheat the oven to 350°F.
  2. In a bowl combine flour, salt, and baking powder. Sift to combine.
  3. In a separate bowl, combine sugar and butter. Once fluffy, add eggs one at a time. Beat until fully incorporated before adding another egg. Add blood orange zest and vanilla extract.
  4. Alternate adding flour and milk until the batter is smooth. Stir in 4 tablespoons blood orange juice.
  5. Slice the remaining blood oranges into thin rounds, removing the skin with a sharp knife.
  6. Place parchment paper on the bottom of two 9-inch pans. Add a layer of blood orange slices. Fill with batter.
  7. Bake for 30-40 minutes, or until a knife inserted into the center of the cake comes out clean.
  8. Let the cake cool completely in the pan. Then, run a knife along the outside to loosen. Turn the pan upside-down onto a platter. Enjoy!
Baking Dessert