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Bloody Orange Creamsicle Cake
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowls
  • 6-inch Cake Pan
  • Electric Mixer

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • Zest of 1 blood orange
  • 1/2 cup blood orange juice
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Blood orange slices for garnish

Instructions
 

  • Preheat the oven to 350 degrees and grease a 6-inch round cake pan. In a mixing bowl, whisk the flour, granulated sugar, and baking powder until combined. Add the blood orange zest, blood orange juice, vegetable oil, eggs, and vanilla extract. Stir until the batter is smooth and no dry streaks remain.
  • Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  • In a separate bowl, beat the heavy whipping cream with the powdered sugar until soft peaks form. Spread the whipped cream over the cooled cake. Arrange the blood orange slices on top just before serving.

Notes

Whip the cream right before serving so it stays light and does not weep on the cake. If blood oranges are out of season, regular oranges work but will lose some of the deep color that gives the cake its name. Leftovers keep in the fridge for one day if covered tightly.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, 6-inch Cake Pan, Electric Mixer