Save The winter my neighbor introduced me to blood oranges, I was completely captivated by their ruby red flesh and complex berry like citrus flavor. She brought over a bag from her tree, and I immediately knew I needed to bake something that would let their gorgeous color shine through. This cake was born on a gray February afternoon when my kitchen needed something bright and cheerful.
My sister in law tasted this cake last spring and promptly asked for the recipe before she even finished her slice. She told me it reminded her of something her grandmother used to make, which is probably the highest compliment she could give. Now whenever blood oranges appear in markets, I get a text from her asking if I have a cake in the oven.
Ingredients
- 1 1/2 cups all purpose flour: The foundation of our cake, providing structure while staying tender thanks to the yogurt and oil
- 2 teaspoons baking powder: Essential for lift and a light crumb, do not substitute with baking soda or the texture will suffer
- 1/4 teaspoon salt: A small amount that wakes up all the flavors and prevents the cake from tasting flat or overly sweet
- 1 cup plain Greek yogurt: The secret ingredient for moisture and tenderness, full fat works best but low fat will also work
- 3/4 cup granulated sugar: Sweetens the cake while allowing the blood orange flavor to remain the star of the show
- 3 large eggs: Must be at room temperature to emulsify properly with the oil and create the right structure
- Zest of 2 blood oranges: This is where most of the citrus flavor lives, so zest thoroughly before juicing
- 1/4 cup blood orange juice: Freshly squeezed adds natural sweetness and that gorgeous pink orange color to the crumb
- 1 teaspoon vanilla extract: Rounds out the citrus flavors and adds warmth
- 1/2 cup coconut oil: Melted and cooled, keeps the cake moist and dairy light while adding subtle richness
- Zest of 1 blood orange: Sprinkled over the icing for a burst of fresh citrus aroma and beautiful garnish
- 1 1/2 cups powdered sugar: Sifted to prevent lumps in the icing and create that smooth pourable consistency
- 2 tablespoons blood orange juice: Thins the icing to the perfect drizzling consistency while reinforcing the citrus flavor
Instructions
- Get your oven ready:
- Preheat to 350°F and prepare a 9×5 inch loaf pan with butter and flour or parchment paper for easy release later
- Mix the dry ingredients:
- Whisk together flour, baking powder, and salt in a medium bowl, then set it aside while you work on the wet ingredients
- Build the wet base:
- Whisk Greek yogurt and sugar in a large bowl until completely smooth and the sugar has dissolved into the yogurt
- Add eggs and flavor:
- Whisk in eggs one at a time, then add the zest, juice, and vanilla, mixing until everything is beautifully combined
- Combine everything:
- Gently fold the dry ingredients into the wet mixture just until you no longer see dry streaks, being careful not to overwork the batter
- Fold in the oil:
- Add the melted coconut oil in a slow stream while gently folding, ensuring it is fully incorporated without deflating the batter
- Bake the cake:
- Pour the batter into your prepared pan, smooth the top, and bake for 50 minutes until a toothpick comes out clean
- Cool completely:
- Let the cake rest in the pan for 10 minutes, then move it to a wire rack to cool entirely before adding any icing
- Make the icing:
- Whisk powdered sugar, blood orange juice, and zest until completely smooth and thick enough to drizzle but thin enough to pour
- Finish and set:
- Drizzle the icing over the completely cooled cake and let it set for at least 20 minutes before slicing into it
Save This cake has become my go to when I need to bring something to a potluck or brunch because it looks stunning but comes together so easily. Last month I made it for a friend who was recovering from surgery, and she told me every slice felt like a little hug.
Making It Your Own
While blood oranges are special and worth seeking out during their short season, you can absolutely make this with regular oranges or even a mix of citrus. I have tried cara cara oranges for their pink color and grapefruit for a more bitter edge. The yogurt quantity stays the same regardless of the juice you choose, though you may want to adjust the sugar slightly if using especially tart citrus.
Storage Secrets
This cake actually tastes better on day two as the flavors have time to meld and the moisture distributes evenly throughout. Keep it covered at room temperature for up to two days, though it rarely lasts that long in my house. If you need to store it longer, wrap individual slices in plastic and freeze them for up to a month, then thaw at room temperature.
Serving Suggestions
A slice of this cake on its own is perfection, but I love serving it with fresh berries that complement the blood oranges. Raspberries look beautiful alongside the pink frosting and add a tart contrast. For a more indulgent dessert, add a dollop of lightly sweetened whipped cream or even a scoop of vanilla bean ice cream.
- A cup of Earl Grey tea brings out the floral notes in the blood orange zest
- Lightly toasted sliced almonds add a lovely crunch on top of the icing
- Pair with a glass of prosecco for an elegant afternoon treat
Save I hope this bright cake brings as much joy to your kitchen as it has to mine. There is something magical about blood orange season.
Recipe Questions
- → Can I substitute the blood oranges?
Yes, you can use regular navel oranges or even lemons for a similar citrus flavor, though the vibrant color will differ. Adjust sugar slightly if using more tart fruit like lemons.
- → What kind of yogurt works best for this cake?
Plain Greek yogurt is ideal for its thickness and tang, contributing significantly to the cake's moist texture. Full-fat or low-fat options both work well, but avoid flavored or sweetened yogurts.
- → How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean. This usually takes about 50 minutes at 350°F (175°C), but baking times can vary by oven.
- → Can I make this cake ahead of time?
Absolutely! This cake stores beautifully. You can keep it covered at room temperature for up to 2 days, or refrigerate it for longer freshness. The flavors often deepen overnight.
- → Is there a substitute for coconut oil in this cake?
Yes, melted unsalted butter is an excellent substitute for coconut oil. It will lend a slightly different, richer flavor profile but will still result in a delicious, moist cake.
- → How should I store leftover cake?
Store the cake covered tightly at room temperature for up to two days. For extended freshness, especially with the icing, you can refrigerate it for up to a week. Bring to room temperature before serving for best flavor.