Skip to Content

Easy Blood Orange Cake

My favourite cake is this Easy Blood Orange Cake and it’s a really easy orange cake to bake, made using the creaming method. The addition of blood orange zest and juice to this light sponge cake batter results is a lovely moist sponge cake that tastes simply delicious.

blood orange cake with blood orange drizzle icing set on a glass plate

I have made blood orange cake many times over the years. It’s a cake that I bake regularly, almost monthly. In fact it’s my favourite cake to bake (and eat).

When blood oranges are in season I use those, but at other times I use regular oranges to make this easy orange cake. The quantities of orange juice and zest remain the same whichever fruit you use.

I’ve used a bundt tin to bake this best orange cake recipe, but a regular 22cm x 7.5cm (9×3″) round cake tin will work just as well. I use both tins regularly and they work equally well.

For such a simple bake it’s utterly delicious, then again I am partial to anything citrus! I will place any cake flavoured with either orange or lemon above all others, for me citrus cakes are cake perfection!

Why you’ll love this recipe:

  • Uses simple and inexpensive ingredients that most of you will have in your stores at home.
  • A great bake for children who are learning to bake as there’s no need for technical kit, just a bowl and a electric hand mixer.
  • The orange juice in cake keeps it extra moist which means the cake isn’t dry and stores longer than a regular sponge cake.

How to make blood orange cake

  • Preheat the oven to 170C/150CFan .
  • Grease and flour your bundt tin. Or if using a 22cm (9″) round, high sided tin, grease and flour the sides and line the bottom of the tin with baking paper.
  • Cream together the butter and sugar for 4-5 minutes until the mixture has become creamy and really pale in colour.
  • Beat in the eggs one at a time, adding a spoon of the flour before the last egg is added to stop the mixture curdling.
  • Beat in the orange zest, ensuring it is well combined. 
  • Add in the remaining flour and give the cake batter a good mix.
  • Slowly pour in the orange juice and mix gently.
  • Pour the mixture into the prepared cake tin and bake in the hot oven at for 45-50 minutes. The cake is cooked when you can insert a skewer into the middle of it and it comes out clean.
  • Place the tin on a wire rack and allow the cake to cool completely in the tin.

Icing the orange cake

  • To make the icing mix together the icing sugar and orange juice in a bowl.
  • Remove the cake from the tin (and remove and baking paper if using a round cake tin) place on a serving plate.
  • Pour or drizzle over the cake and allow the icing time to set.
  • Once the icing has set the cake can be cut into slices and served.
  • Store the cake in an airtight container or cake tin.

Orange cake recipe ingredients

blood orange cake recipe ingredients
  • SUGAR: I use caster sugar for the cake batter and icing sugar (powdered sugar) to make the orange drizzle icing.
  • BUTTER: I use salted butter, which has softened at room temperature.
  • EGGS: 4 large eggs are added to the cake batter.
  • ORANGES: I use both the zest and juice from blood oranges in the cake batter, and more fresh juice in the orange icing.
  • FLOUR: Self raising flour is used in the cake batter.

TOP TIP: The amount of icing specified in the recipe card is ideal for drizzling over a bundt cake. If you wish to top a 22cm (9″) diameter cake, I recommend increasing the icing sugar to 185g adding 8 teaspoons of fresh orange juice.

Equipment

  • I’ve baked this cake using a 24cm (9 1.2″) diameter bundt tin as it makes the cake look extra special.
  • Don’t have a bundt tin, no problem! I regularly use a 22cm x 7.5cm (9×3″) high sided round loose-bottomed cake tin to bake this cake. A loose bottomed base make the cake easier to remove from the tin.
  • If using a bundt tin I recommend using a cake release spray to grease the tin. A spray gets right into every corner of a bundt tin, and I’ve never had a cake stick to the tin when I use it.
  • If you don’t have cake release spray grease the tin well with butter, getting into every corner, and add a dusting of flour.
  • When using a round cake tin, add a circle of baking paper to the base of the tin too.

Recipe variations

  • If you don’t have blood oranges then regular oranges will work just as well in this bake. I use both and the results are always good.
  • I’ve also swapped butter for margarine in this cake recipe, both work well and margarine does result in a lovely light cake..
top down image of blood orange cake with blood orange drizzle icing set on a glass plate

Recipe hints & tips

  • Take the butter out of the fridge a good hour before you plan to bake the cake. This will allow the butter to soften, making it easier to cream together with the sugar to make the cake batter.
  • When baking a sponge cake I prefer to use the conventional setting on my oven. I find that the fan setting can bake the cake a little too quickly, the conventional setting allows a slower more even bake. As a rule I use the conventional oven setting for lighter sponge cakes and the fan for a heavier cake.
  • Allergy advice: this sandwich is soya free, peanut free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

What is the creaming method?

The creaming method, is where you start by beating the butter and sugar together to form a creamy batter to which you add the remaining ingredients.

When creaming the butter and sugar together ensure you do it long enough, until the mixture forms a creamy texture and turns pale in colour. This method makes the lightest of sponge cakes.

How to store orange cake?

Once baked, cooled and iced, place the cake into a large airtight container and store on the counter top for 3-4 days. The addition of the orange juice to the cake batter, and also in the drizzle icing, helps to keep the cake moist. This means you can enjoy the cake for a couple of days after baking.

Pin the recipe:

pinnable image with recipe title and two images of blood orange cake with blood orange drizzle icing set on a glass plate

Additional recipe suggestions:

For another recipe using this simple method of creaming together the butter and sugar try these recipes:

If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children. Alternatively have a look at our Best Cake Recipes post.

blood orange cake with blood orange drizzle icing set on a glass plate

Blood Orange Cake

Easy Blood Orange Cake is a really easy orange cake to bake, made using the creaming method. The addition of blood orange zest and juice to this light sponge cake batter results is a lovely moist sponge cake that tastes simply delicious.
5 from 5 votes
Print Pin Text Save
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 371kcal

Equipment

  • 1 24cm (9 1/2") bundt tin or use a 22cm x 7.5cm (9×3") round cake tin

Ingredients

  • 250 g caster sugar
  • 250 g salted butter (softened at room temperature)
  • 4 large eggs
  • zest of 2 blood oranges
  • 250 g self raising flour
  • 80 ml fresh blood orange juice

Icing

  • 125 g icing sugar
  • 6 tsp fresh blood orange juice

Instructions

  • Preheat the oven to 170C/150CFan .
  • Grease and flour your bundt tin. Or if using a 22cm (9") round, high sided tin, grease and flour the sides and line the bottom of the tin with baking paper.
  • Cream together the butter and sugar for 4-5 minutes until the mixture has become creamy and really pale in colour.
  • Beat in the eggs one at a time, adding a spoon of the flour before the last egg is added to stop the mixture curdling.
  • Beat in the orange zest, ensuring it is well combined. Add in the remaining flour and give the cake batter a good mix.
  • Slowly pour in the orange juice and mix gently.
  • Pour the mixture into the prepared cake tin and bake in the hot oven at for 45-50 minutes. The cake is cooked when you can insert a skewer into the middle of it and it comes out clean.
  • Place the tin on a wire rack and allow the cake to cool completely in the tin.

Icing the cake

  • Once the cake is cool, carefully remove the cake from the tin (and any baking paper if using a round cake tin), and place on a serving plate.
  • To make the icing mix together the icing sugar and orange juice in a bowl.
  • Pour or drizzle over the cake and allow the icing time to set. Once the icing has set the cake can be cut into slices and served.
  • Store the cake in an airtight container or cake tin.

Notes

If you don’t have blood oranges then ordinary oranges will work just as well in this bake.
I’ve also swapped butter for margarine in this cake, both work well and margarine does result in a lovely light cake.
I’ve baked this cake using a bundt tin, however a 22cm x 7.5cm (9×3″) high sided round loose-bottomed cake tin will work just as well.
When baking a sponge cake I prefer to use the conventional setting on my oven. The fan setting can bake the cake a little too quickly, the conventional setting allows a slower more even bake. As a rule I use the conventional oven setting for lighter sponge cakes and the fan for a heavier cake.
The amount of icing specified in the recipe is ideal for drizzling over a bundt cake. If you wish to top a 22cm (9″) diameter cake, I recommend increasing the icing sugar to 185g adding 8 teaspoons of fresh orange juice.
Nutrition Facts
Blood Orange Cake
Amount Per Serving
Calories 371 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 99mg33%
Sodium 170mg7%
Potassium 65mg2%
Carbohydrates 47g16%
Sugar 31g34%
Protein 4g8%
Vitamin A 620IU12%
Vitamin C 4.8mg6%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking
Cuisine : British
Keyword : baking, Easy, Simple
Tried this recipe? We’d love to see your photos!Mention @lostinf00d or tag #lostinfood!
Share on Facebook
Recipe Rating




5 from 5 votes (1 rating without comment)

Chloe

Monday 5th of June 2023

Yum, I love citrus cakes too and this made me reach for my very underused bundt tin! Thank delicious and moist plus I had to stop myself eating that icing straight from the bowl. I had to use regular oranges but I'll absolutely be trying this again when blood oranges are in season!

Lesley

Wednesday 7th of June 2023

Thank you Chloe, I make this cake all year round using regular oranges, both work equally well.

Sisley White - Sew White

Monday 5th of June 2023

So juicy and full of zest! I can't wait to make this again.

Lesley

Wednesday 7th of June 2023

Thank you Sisley, it's one of my favourite bakes.

Cat

Friday 12th of May 2023

I like any excuse to use my bundt cake tin. My whole family loved this cake, such delicious flavours in a light sponge.

Lesley

Monday 15th of May 2023

Thank you Cat, I'm glad you enjoyed the cake.

Janice

Friday 5th of May 2023

I love blood oranges and I love orange flavour cakes, so I was super excited to see this recipe. I wasn't disappointed, it's lovely and moist, not too sweet and the orange flavour really punches through.

Lesley

Tuesday 9th of May 2023

Thank you Janice, this is my favourite cake, as you say it's not too sweet which suits my palette.

5 from 5 votes (1 rating without comment)