Name: Blood Orange Cake with Blood Orange Curd and Pink Buttercream Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 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; 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; 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; Fresh blood orange slices; Optional: candied blood orange slices or edible flowers

Jump to Recipe· 4.2 from 12 reviews

This Blood Orange Cake with Blood Orange Curd and Pink Buttercream Recipe is pure sunshine on a plate that will make your taste buds dance with delight. Imagine layers of moist, tangy cake bursting with fresh blood orange zest and juice, sandwiched between luscious, tart curd and frosted with a cloud of vibrantly pink buttercream. The elegant slices of blood orange on top add a stunning and natural decoration that makes this cake as beautiful as it is delicious. Perfect for brunch, celebrations, or a special treat to brighten any day, this cake celebrates citrus season in the most joyful and flavorful way.

Ingredients You'll Need

The image shows a flat lay of baking ingredients arranged neatly on a white marbled surface. There are three clear glass bowls filled with white flour, cornmeal, and powdered sugar. In the center is a glass bowl holding four square pieces of pale yellow butter. Nearby, smaller white ceramic bowls hold dark vanilla extract, light yellow melted butter, and lemon juice. There is a small metal cup with granulated white sugar and another with salt. To the right, a whole orange and two halves of a blood orange show deep red and orange flesh. The ingredients are placed in a balanced, organized way with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays an essential role, from the tender crumb of the cake to the vibrant color and bold citrus flavor. These simple yet carefully chosen ingredients come together to create a beautifully balanced dessert with layers of texture and brightness.

All-purpose flour: Provides the perfect structure for a tender, fluffy cake crumb.

Baking powder and baking soda: Help the cake rise beautifully and maintain a light texture.
Salt: Enhances and balances all the sweet and citrus flavors in the cake.
Unsalted butter: Adds richness and moisture to both the cake and buttercream.

Granulated sugar: Sweetens the cake and blood orange curd without overpowering the citrus notes.
Large eggs: Bind the ingredients and add richness to the cake layers.
Blood orange zest: Packs intense, natural citrus aroma into the batter and frosting.

Vanilla and almond extracts: Bring a wonderful depth and subtle warmth to the flavor.
Buttermilk: Makes the cake tender and adds a slight tang to complement the blood oranges.
Fresh blood orange juice: The star ingredient, adding brightness, color, and fresh citrus punch.

Gel food coloring (optional): Intensifies the pink hues for a visually striking cake and curd.
Lemon juice: Used in the curd to bring out vibrant tartness and balance sweetness.
Egg yolks and whole egg for curd: Create a silky, thick texture in the blood orange curd filling.

Powdered sugar: Sweetens the buttercream and provides perfect frosting texture.
Pinch of salt in buttercream: Cuts through the sweetness and enhances the citrus flavors.
Fresh blood orange slices for decoration: Add beauty and a fresh citrus scent to the finished cake.

How to Make Blood Orange Cake with Blood Orange Curd and Pink Buttercream Recipe

Step 1: Preheat and Prepare Your Pans

Start by setting your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper — this ensures your cake layers will release perfectly after baking without a hitch.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these together evenly now ensures an even texture and rise throughout the cake.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the room temperature butter and granulated sugar on medium-high until light and fluffy. This step traps air which helps create a light and tender cake crumb — it’s the foundation of that delightful texture.

Step 4: Add Eggs and Flavors

Beat in the eggs one at a time, mixing well after each addition to keep the batter smooth. Next, stir in the fragrant blood orange zest along with vanilla and almond extracts for a beautifully complex, citrus-forward flavor.

Step 5: Combine Wet Ingredients and Optional Color

In a separate bowl, mix the buttermilk with fresh blood orange juice. If you want a more dramatic pink hue, add a drop of pink or peach gel food coloring. This mixture will add moisture, tang, and vibrant color to your cake.

Step 6: Alternate Adding Dry and Wet Mixtures

With the mixer on low, alternate adding the dry ingredients in three parts and the wet in two parts, starting and ending with the dry. Mix each just until combined—overmixing can toughen the cake, so this step is all about a delicate touch.

Step 7: Bake Your Cake Layers

Divide the batter evenly among your prepared pans, smoothing the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This will yield perfectly baked, moist layers with just a hint of tangy citrus.

Step 8: Cool Completely Before Assembling

Let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool fully. Patience here is key for easy layering and decorating later.

Step 9: Prepare the Blood Orange Curd Filling

In a small saucepan over low heat, whisk together blood orange juice, lemon juice, sugar, egg yolks, and whole egg until smooth. Stir constantly with a spatula for 7 to 10 minutes until the mixture thickens to a luscious, spoon-coating consistency. Remove from heat and whisk in butter for richness and silkiness. Add food coloring if desired, then chill for about an hour to set.

Step 10: Make the Blood Orange Buttercream

Beat softened butter until pale and fluffy, then gradually add powdered sugar until fully incorporated. Mix in blood orange juice, zest, a pinch of salt, and gel food coloring to your preferred shade. Beat until the frosting is smooth, light, and full of refreshing citrus flavor.

Step 11: Assemble and Frost the Cake

If needed, level your cake layers with a serrated knife for even stacking. Place the first layer on your serving board, pipe a ring of buttercream along the edge to hold the curd filling, then spoon a generous amount of blood orange curd in the center. Repeat this process with the second layer.

Step 12: Crumb Coat and Chill

Top with the last cake layer, then spread a thin crumb coat of buttercream over the entire cake. Chill for 20 minutes to set this base coat and make frostings smooth and neat.

Step 13: Final Frosting and Decoration

Apply the final pink buttercream layer evenly, then adorn the top with fresh blood orange slices. For an extra touch of elegance, consider adding candied blood orange slices or edible flowers to make this cake a true centerpiece.

How to Serve Blood Orange Cake with Blood Orange Curd and Pink Buttercream Recipe

A slice of two-layer light yellow cake sits on a white plate with a gold rim, placed on a white marbled surface. The cake has a thick layer of light pink frosting covering the outside. Between the two cake layers, there is a middle filling of white cream mixed with a bright red jelly-like layer, slightly dripping. On top of the pink frosting is a thin slice of blood orange with deep red and bright yellow colors. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh blood orange slices are the perfect natural garnish, bringing brightness and a hint of zing with every bite. Candied blood orange slices add a sweet, glossy contrast and a bit of sophistication. Edible flowers work beautifully for special occasions, making this cake as visually stunning as it is flavorful.

Side Dishes

Pair your cake with lightly sweetened whipped cream or a scoop of creamy vanilla bean ice cream to complement the citrus flavors and add cooling richness. Fresh berries or a simple fruit salad can also brighten the plate and offer a fresh, juicy counterpoint.

Creative Ways to Present

Turn this cake into mini individual desserts by baking the batter in cupcake liners and assembling them with dollops of curd and buttercream. For a party, present it as a trifle with layers of crumbled cake, curd, and whipped cream in clear glasses to showcase all the vibrant colors.

Make Ahead and Storage

Storing Leftovers

Keep your cake covered tightly in the refrigerator to preserve freshness and stop the buttercream from drying out. Properly stored, it will stay delicious for up to 3 days — giving you plenty of time to savor every last crumb.

Freezing

The cake layers and blood orange curd freeze beautifully if you want to prep in advance. Freeze layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before frosting and serving.

Reheating

This cake is best enjoyed chilled, but if you prefer room temperature, remove from the fridge 30 minutes before serving to let the buttercream soften. Avoid microwaving as it can melt the frosting and alter texture.

FAQs

Can I use regular oranges instead of blood oranges?

While you can substitute regular oranges, blood oranges provide a unique, slightly sweeter flavor and striking red color that make this cake truly special. Regular oranges will change the taste and appearance but still yield a delicious cake.

Is the pink buttercream coloring necessary?

The gel food coloring is optional. It enhances the visual appeal by giving the buttercream a lovely pink hue that echoes the blood orange theme, but the frosting will still taste amazing without it.

Can I make this cake gluten-free?

You can experiment with gluten-free flour blends, but results vary. For best texture, use a blend designed for cakes that includes xanthan gum or another binding agent.

How long does the blood orange curd take to thicken?

Typically, it takes 7 to 10 minutes of gentle stirring over low heat to reach a thick, spoon-coating consistency. Be patient and keep stirring to avoid scrambling the eggs.

Can this cake be made into cupcakes?

Absolutely! The batter works wonderfully for cupcakes. Adjust baking time to around 18-20 minutes and use the same curd and buttercream fillings for individual treats.

Final Thoughts

If you love vibrant flavors and stunning desserts, this Blood Orange Cake with Blood Orange Curd and Pink Buttercream Recipe is an absolute must-try. It’s the kind of cake that brightens any gathering with its bold citrus personality and pretty presentation. I promise once you make it, you’ll have a new favorite showstopper for your collection of blood orange recipes.

Blood Orange Cake with Blood Orange Curd and Pink Buttercream Recipe

Ingredients You'll Need