A Delightful Classic with a Citrus Orange twist!
I am a bit obsessed with blood oranges lately so I had to bake them into a white cake base it is a simple yet elegant recipe that ensures a moist and fluffy cake. Sure to be a hit for any occasion!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 and 3/4 cups granulated sugar
- 5 large egg whites, at room temperature
- ½ cup sour cream, at room temperature
- 1 blood orange, zested and then quartered (1 more orange for decoration)
- 1 cup whole milk, at room temperature
 Blood Orange Buttercream
- 1 and ¼ cup butter, at room temperature
- 5 cups powdered sugar
- 1/4 cup heavy cream
- 1 part of the quartered blood orange, juiced
- Pinch of salt
- 1 cup raspberry jam
Instructions
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter with an electric mixer on medium speed or in a standing mixer with the paddle attachment until creamy, about 3 minutes.
Scrape down the sides of the bowl as needed.
Gradually add the sugar and continue to beat until light and fluffy, for about 3-4 minutes.
Step 4: Add Egg Whites and Orange
Add the egg whites to the butter mixture and beat on high for about 2 minutes. Then, mix in the sour cream, the orange zest and 3 pieces of quartered orange. Save one for the frosting.
Step 5: Combine Wet and Dry Ingredients
Add the flour mixture. Mix at low speed until just combined. Then add the milk. Do not overmix, just mix until incorporated. Scrape the bowl down and mix by hand to get any lumps.
Step 6: Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes. Then, run a knife around the edges and invert the cakes onto a wire rack to cool completely, about 1 hour.
While the cake cools, prepare the frosting.
Blood Orange Buttercream
- 1 and ¼ cup butter, at room temperature
- 5 cups powdered sugar
- 1/4 cup heavy cream
- 1 part of the quartered blood orange, juiced
- 1 blood orange sliced for decorating
- Pinch of salt
Beat the butter on medium speed until creamy. Gradually add the powdered sugar, heavy cream, vanilla, and salt. Beat until fluffy and smooth.
Assembling the Cake
Once the cakes are completely cool, it’s time to assemble them.
PRO TIP* To get the cakes to not crumble, place the cooled cakes into the freezer for 1-2 hours then frost.
If you want to add color like I did, take half of the frosting and set it aside. Use the white frosting to do the 1st layer of frosting and then the color to finish and decorate
Step 1: Level the Cakes
If necessary, level the tops of the cakes with a serrated knife so they stack evenly.
Step 2: Frost the Cake
Place one cake layer on a serving plate or cake stand. Spread a thin layer of frosting over the top.
Spread on as much of the jam as you would like on the top of the 1st layer.
Place the second cake layer on top and frost the top and sides of the cake.
Step 3: Decorate
Decorate the cake as desired with the dyed additional frosting.
Using orange, red, and yellow food coloring. Separate the frosting into 2 bowls. Add red and orange to one and mix until a deep orange color.
To the other bowl add orange and yellow to achieve a lighter orange.
Using upward sweeping motions frost all around the cake with the red-orange.
Then the lighter to create color contrast. It doesn’t have to be perfect. That’s the best part, just have fun!
Cut the second orange into slices and place on top and around the bottom if you’d like.
ENJOY!
Tips for the Perfect White Cake
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before you start. This helps the batter mix more evenly.
- Do Not Overmix: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
Proper Measurement: Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can make the cake dry.
