Raspberry Blood Orange Cake

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Cakes / Fruit


You guys, I just found out the most genius twist on Valentines Day this year.   Get this, they’re calling it ‘Galentines Day’, where you send gifts to your best girlfriends.  Call me a sucker for consumerism but I am wholly supportive and obsessed with this in a way I have never been with the traditional notions of Valentines Day.  I mean my boo doesn’t need a reason to get me flowers…am I right?  And, let’s be honest the gift options out there for girls are so much more appealing then scrounging around trying to figure out what to possibly get my significant other.  So, now if I were to have a Galentines Day Party this would, hands down, be the cake I bring it to.  Because a woman would appreciate the girly-ness of this cake in a way that a man will never fully be capable.


I had a good friend come visit me this weekend, and she got to be my sous chef as we created this cake.  Basically, being my sous chef means doing all the parts of cake baking that I dislike doing.  So, thanks friend for that.  You’re the best.

This cake includes my favorite fruit of the season.  I cannot praise enough how fantastic blood oranges are to bake with.  The subtle citrus taste is absolutely ideal in cakes and this one was no exception.  Pair it with raspberry swiss meringue buttercream and you have a combination worthy of your Galentines Day celebration.

Let me just say the only thing I would do different next time is make this a five layer cake vs. three and slice those cake layers in half.  But, I’ll be honest, I was feeling lazy.  The cake still got eaten in it’s entirety so the decision is up to you.

Recipe by Tessa Huff


For the Blood Orange Scented Cake:

1 cup unsalted butter
2 cup granulated sugar
zest of 2 small-medium blood oranges
1/4 cup fresh blood orange juice
4 eggs
3 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup milk

For the Buttercream:

6 egg whites
2 cups granulated sugar
3 cups unsalted butter
2 teaspoons vanilla extract
1-2 tablespoons raspberry preserves
2/3 – 1 cup fresh raspberries

For the Blood Orange Glaze:

about 2-3 tablespoons fresh blood orange juice
1-2 cups confectioner’s sugar


For the Blood Orange Scented Cake:

  1. Preheat oven to 350 degrees.  Prepare cake pans and set aside.  This recipe will fill three 8-inch cake pans or five 6-inch cake pans or three 6-inch extra tall cake pans.  (Baked cake layers should be sliced in half to create six layers.)
  2. Sift together dry ingredients and set aside.
  3. Place sugar and orange zest in a mixing bowl.  Rub the zest and sugar together to release the oils of the zest to flavor the sugar.
  4. Place butter in the mixing bowl of stand mixer and beat until creamy.
  5. Add in the sugar and zest mixture and mix until light and fluffy.
  6. Add in the orange juice and mix to combine.
  7. With the mixer on medium-low, add in the eggs one at a time.
  8. Stop the mixer and scrape down the sides and bottom of the bowl.
  9. With the mixer on low, add in the dry ingredients and milk in alternate batches – about 2-3 batches.  Mix until flour is fully incorporated.
  10. Distribute cake batter into prepared cake pans and bake until golden in color and centers are done (about 22 minutes for the 8inch round cake pans).

For the Buttercream:

  1. Place the egg whites and sugar in the bowl of an electric mixer.  Whisk to combine.
  2. Fill a medium saucepan with an inch of water and place over medium heat.
  3. Place the mixing bowl on top of the saucepan to create a double boiler.
  4. Heat, whisking occasionally, until the egg mixture is hot to the touch (about 160 degrees on a candy thermometer)
  5. Once hot, carefully transfer mixing bowl back to the mixer.
  6. Beat on high with the whisk attachment until the bowl of the mixer returns to room temperature.
  7. Swap out the whisk for the paddle attachment.  With the mixer on medium-low, add in the vanilla and the butter.
  8. Mix until fully incorporated and smooth.
  9. Remove about 2/3 of the buttercream and reserve for the outside of the cake.
  10. To the remaining buttercream, add in the raspberry preserves (to taste).  I could only find raspberry preserves with seeds and sifted out the seeds before adding.
  11. Mix in about 1/3 cup of fresh raspberries until they break down just a bit.

For the Blood Orange Glaze:

Combine the juice and sugar into a smooth, yet thick glaze.  The glaze should be thick enough that it does not run off the entire top of the cake, yet thin enough that it still drips a bit.  Adjust the juice and sugar quantities until desired consistency.


  1. Torte and trim cooled cake layers.  The cake shown used five 6-inch cake rounds with four layers of filling.
  2. Spread the raspberry buttercream on each cake round.
  3. Chop the remaining raspberries in half, and place them within the raspberry buttercream filling.
  4. Repeat with remaining cake layers.
  5. Frost the cake with the reserved vanilla buttercream and chill for about 10 minutes.
  6. Carefully spread the glaze over the top of the cake and let drip over the edges.


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