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Blood Orange Olive Oil Cake

Blood Orange Olive Oil Cake

Refreshingly Simple


Cake Ingredients:

  • 1 ¾ Cups (219g) All-Purpose Flour
  • 1 ¼ Tsp. Baking Powder
  • ¼ Tsp. Baking Soda
  • ¼ Tsp. Salt
  • 2/3 Cup (134g) Granulated Sugar
  • 3 Eggs
  • 5 oz (142g) Whole Milk Yogurt
  • ¼ Cup + 3 Tbsp. (70g) Botticelli Baking Extra Virgin Olive Oil
  • 3 Tbsp. (45g) Fresh Blood Orange Juice
  • 1 Tsp. Vanilla Extract
  • Zest of 2 Blood Oranges

Buttercream Ingredients:

  • ¾ Cup (170g) Unsalted Butter, room temperature
  • 1 ¾ Cups (200g) Powdered Sugar
  • 2 Tbsp. Fresh Blood Orange Juice
  • Zest of 1 Blood Orange



Preheat the oven to 325F. Grease and line 2-6in. cake pans with nonstick spray and parchment rounds.

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using a stand mixer fitted with a paddle attachment or a hand-held electric mixer, add the sugar and blood orange zest and mix to incorporate the zest into the sugar until the sugar is tinted orange and fragrant.

Add the olive oil to the sugar and mix at medium speed to combine for about 1 minute. Then mix in the yogurt. Add in the eggs and beat until combined.

Reduce the mixer speed to low and mix half of the dry ingredients into the wet batter, followed by the blood orange juice and vanilla extract, and ending with the remaining flour mixture. Scrape the sides and base of the mixing bowl, then mix for another 20 seconds until the batter is smooth.

Divide the batter between the two prepared baking pans and bake for 25-30 minutes, rotating the pans halfway through the baking time. Cakes are ready when a toothpick inserted into the center comes out clean.

Cool cakes in their pans for 5-10 minutes, then turn them out onto a cooling rack to let cool completely.

While the cakes are cooling, make the buttercream by creaming together the butter and zest at medium-high speed until smooth and fluffy, about 2-3 minutes.

Add in the powdered sugar and mix on low until all of the sugar is incorporated. Add in the fresh blood orange juice and mix at medium-high speed until the buttercream is smooth, fluffy, and light in color. Cover with plastic and set aside at room temperature until the cakes are fully cooled.

To assemble, trim off a tiny bit of the top of each cake so they are level. Place one cake round on a cake plate or cake turntable.

Pipe using a star tip or spread half of the buttercream onto the cake with an offset spatula. Place the second layer on top, topside down, and pipe or spread on the remaining buttercream. Garnish with fresh or candied blood orange slices and fresh flowers.

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