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Blood Orange Cake

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