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Blood Orange Cake. Blood orange scented cake layered with fresh blood orange curd. | thesugarcoatedcottage.com #bloodorange #orangecurd #cake #buttercream

Blood Orange Cake

Stacey - The Sugar Coated Cottage
Blood Orange Cake. Blood orange scented cake layered with fresh blood orange curd. | thesugarcoatedcottage.com #bloodorange #orangecurd #cake #buttercream
5 from 3 votes
Prep Time 1 hr 15 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs 30 mins
Course Cake
Cuisine American
Servings 1 - 7 inch cake

Ingredients
  

  • BLOOD ORANGE CURD:
  • 4 blood oranges at room temperature
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter at room temperature
  • 4 large eggs at room temperature
  • 1/2 cup freshly squeezed blood orange juice
  • 1/8 teaspoon kosher salt
  • A little orange food gel this is optional for a brighter orange color.
  • CAKE FOR FOUR LAYERS:
  • 2 white cake mixes I used Pillsbury
  • 6 large whole eggs room temp
  • 1 cup oil
  • 2 cups full fat buttermilk room temp
  • 2 Tbsp blood orange zest
  • 1 Tbsp vanilla extract
  • SWISS MERINGUE BUTTERCREAM**:
  • 10 egg whites
  • 2 1/4 cups sugar
  • 4 cups butter
  • 1/4 tsp salt
  • 1 Tbsp vanilla extract

Instructions
 

  • BLOOD ORANGE CURD:
  • Zest all four blood oranges, being careful to avoid the white pith.
  • Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
  • Cream the butter in the bowl of an electric mixer fitted with a paddle attachment.
  • Add the sugar/blood orange zest mixture and mix until light and fluffy.
  • Add the eggs, one at a time, then add the blood orange juice and salt.
  • Mix until combined.
  • Pour the mixture into medium saucepan and cook over low heat until thickened, about 30-45 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. (Be careful not to overcook, or it will curdle.)
  • Remove from the heat and let cool completely.
  • Transfer to a bowl and cover with plastic wrap, lay the plastic wrap directly on the surface of the curd to prevent a skin from forming.
  • Chill for at least 6 hours (I chilled mine over night).
  • CAKE:
  • Preheat oven to 350 degrees F. For the four 7 inch pans grease, flour and line bottoms with parchment.
  • *Note - If your mixer will not hold (2) cake mixes just make one at a time, this will require cutting the cake recipe in half and repeating the steps twice.
  • Place cake mix and all other ingredients into bowl of mixer, mix on low until cake mix is moistened and mixture is no longer soupy.
  • Increase speed to medium and mix for 1 minute or until mixture is completely combined. Make sure to scrape the sides and bottom of bowl as needed.
  • Pour evenly into prepared cake pans.
  • Bake 30-34 minutes or until toothpick inserted comes out clean.
  • Let cool completely.
  • BUTTERCREAM:
  • In large sauce pan add the egg whites and sugar.
  • On low/medium heat you are going to whisk (continuously) egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
  • Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled (if not completely cooled your butter will melt). If you have reached the stiff peak stage but meringue is still warm let it sit to cool to room temp.
  • Switch to paddle attachment.
  • On low speed add the butter in 2 Tbsp piece at a time.
  • Bring mixture up to high speed and continue to mix until well combined, smooth and creamy.
  • Add in the vanilla and salt, mix to combine.
  • ASSEMBLY:
  • Cut tops of cakes if hump formed while baking.
  • Place first cake layer on cake board, secure it in place with a dab of frosting underneath.
  • Spread even layer of butter cream on top of the cake layer, smooth with offset spatula.
  • (I left the outer edges of frosting higher to keep the orange curd from slipping out).
  • Next add blood orange curd mixture on top of the buttercream arrange evenly.
  • Repeat with the next two cake layers.
  • Add the top cake layer and crumb coat the cake with buttercream.
  • Refrigerate at least 30 minutes.
  • Put final coating of buttercream on cake.
  • Pipe swirls on top and garnish with sprinkles.
  • I used Wilton "Burgundy" and "Orange" for the coloring. I used a light orange for the base buttercream and for the decorating used a medium toned orange and burgundy.
  • The tip used for the large rosettes and top scalloped border is Wilton 1M. For the border I piped all the way around going one way for the outer edge, for the inner edge I piped all the way around in the opposite direction. For the medium rosettes I used Wilton 4B. For the remaining stars I used Wilton 32 and Wilton 18.
  • Sprinkles are Wilton Gold sprinkles.

Notes

**I make my swiss meringue in 2 batches, if you want to do the same cut the recipe in half and make one batch for crumb coat and final coat and the second batch for any extra coating and decorating.
*** you will have extra blood orange curd, you can serve it along side the cake if anyone wants extra or save for another use. Keep covered and refrigerated.
**** Curd is not stiff, it is thick but it has movement like a thick caramel sauce so when you cut the cake it may ooze a little.
Tried this recipe?Let us know how it was!