I’m still completely obsessed with blood oranges. So, using them in this Blood Orange Bundt Cake was a no brainer.
Where to get blood oranges:
You can find blood oranges in most supermarkets or specialty supermarkets during its season. It’s typically from December through April. They can sometimes be harder to find and are a little more expensive than naval or other common oranges. But their taste make it worth the purchase.
Blood oranges tend to be easier to peel than other oranges, often have fewer seeds, and have a sweeter taste.
How is the Blood Orange Bundt Cake Made?
Start with grating the zest off of one of the blood oranges into a dish and set aside. Then, squeeze out the juice until you have 1/3 of a cup.
In a stand mixer or large mixing bowl, add the sugar and olive oil. I use oil instead of butter in this recipe to keep the cake moist. Mix, then add the eggs and beat until everything is incorporated. Add the vanilla, blood orange juice and zest, and mix again. Then add the dry ingredients then buttermilk and beat at a medium speed.
Oil and flour a standard 9 inch 12 cup capacity Bundt pan, or use a baking spray to coat it. Pour in the batter and bake in a 350 degrees oven for an hour to an hour and 15 minutes or until it slightly browns or no batter remains after a toothpick is inserted.
After it cools, top it with the blood orange glaze and slices of blood oranges.
Tips for making this Blood Orange Bundt Cake:
- If you can not find blood oranges, you can substitute with Cara Cara oranges or another darker fleshed orange.
- I made this cake with olive oil but canola or vegetable oil can be used as well. These are both mild tasting oils.
- If you prefer to use butter, you can substitute the olive oil with 3/4 cup ( 1 1/2 sticks) of unsalted softened butter.
- The blood orange slices that go on top of the cake are just a garnish and will not effect the taste of the cake if they are not used.
Here are other blood orange desserts recipes:
Blood Orange Bundt Cake
Delicious, moist bundt cake infused with tart blood orange juice!
Ingredients
Cake
- 3/4 cup olive oil
- 2 cups sugar
- 4 large eggs
- 2 tsp vanilla
- 1/3 cup fresh blood orange juice
- 2 tsp blood orange zest
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups buttermilk
Glaze
- 1 1/2 cups powdered sugar
- 2-3 tbsp fresh blood orange juice
Garnish
- 2-3 Blood oranges cut into thin slices
Instructions
Cake
- Pre-heat oven to 350 degrees. Oil and flour a standard 9 inch, 12 cup bundt pan. Set aside.In a stand mixer bowl add oil and sugar. Mix in eggs. Add vanilla, orange juice and zest. Mix. Add dry ingredients and buttermilk and blend. Pour into the pan. Bake for 1 hour to 1 hour and 15 minutes. Cool completely. Drizzle with the blood orange glaze. Top with blood orange slices.
Glaze
- In a bowl, mix powdered sugar and orange juice until completely blended.
