This playful blood orange cake uses a surprising ingredient
Prep Time:
25 minutes
Cook Time:
35 minutes
Servings:
Ingredients
  • 3 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (2 sticks)
  • 1 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • few drops red food coloring, optional
  • 2 cup blood orange soda, such as san pellegrino, fever tree, lorina or dry
  • 2 cup blood orange soda, such as san pellegrino, fever tree, lorina or dry
  • 1 3/4 cup unsalted butted, softened (1 3/4 sticks)
  • 3 ounce cream cheese, softened
  • 4 cup confectioners' sugar
  • 1 teaspoon vanilla
  • few drops red food coloring, optional
  • grated rind from 2 oranges or orange peel curls, optional
Directions
  1. Step 1: Heat oven to 350F.
  2. Step 2: Combine 3 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt in a medium bowl; set aside.
  3. Step 3: Beat 2 sticks unsalted butter and 1 3/4 cups sugar in a mixing bowl with mixer until light and fluffy, 3-5 minutes. Add 1 teaspoon vanilla.
  4. Step 4: Beat in 6 egg whites one at a time. Mix in a few drops red food coloring.
  5. Step 5: Beat in flour mixture and soda in three alternating additions, starting and ending with flour.
  6. Step 6: Pour batter into two greased and floured 9-inch pans. Bake until a knife inserted in the center comes out clean, about 35 minutes.
  7. Step 7: Cool 10 minutes. Run a knife around edges to loosen cake; invert cakes onto wire rack. Cool.
  8. Step 1: Heat 2 cups blood orange soda in a saucepan over medium-high heat to a boil; cook until reduced to 1/4 cup, about 10 minutes. Cool completely.
  9. Step 2: Beat 1 3/4 cups butter and 3 ounces cream cheese in a bowl with a mixer, 1 minute. Gradually add 4 cups confectioners' sugar, reduced soda, 1 teaspoon vanilla and food coloring. Beat until smooth and creamy, adding more confectioners' sugar if too thin.
  10. Step 3: Place one cake layer on a cake plate; spread half of the frosting over the top. Add top layer; cover with frosting. Sprinkle top with grated orange rind or orange peel curls, if desired.