Blood Orange and Raspberry Cake

Blood orange and raspberry are a match made in heaven. Four layers of beautiful blood orange sponge cake filled with blood orange buttercream and whole fresh raspberries and covered in delicious raspberry buttercream make this the perfect celebration cake.

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

I adapted my favourite Juliet Sear cake recipe (booked linked below) to create blood orange sponges and made up a batch of my favourite raspberry buttercream to create this beautiful cake.

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

Where possible I always try to use natural colourings and flavouring so the sponge is full of blood orange juice and zest and the buttercream is packed full of raspberries for both colour and flavour, the result is an unbelievably fresh tasting cake.

Blood Orange and Raspberry Cake

This blood orange and raspberry cake is the perfect celebration cake.

Course Cake
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 14 people
Author Victoria

Ingredients

For the cake

  • 400 g unsalted butter room temperature
  • 400 g golden caster sugar
  • 2 medium blood oranges zest
  • 1 tbsp vanilla bean paste
  • 3 tbsp blood orange juice freshly squeezed
  • 8 medium free-range eggs room temperature
  • 400 g self-raising flour

For the blood orange buttercream

  • 250 g unsalted butter room temperature
  • 520 g icing sugar
  • 4 tbsp blood orange juice

For the raspberry buttercream

  • 250 g fresh raspberries
  • 1 blood orange zest and juice
  • 500 g unsalted butter room temperature
  • 1 kg icing sugar
  • handful whole fresh raspberries

Instructions

For the blood orange sponges

  1. Grease and line two deep 7-inch cake tins. Pre-heat your oven to 180 degrees.

  2. Add the unsalted butter to the bowl of a stand mixer and beat until soft and pale, approximately 5 minutes. Once the butter is light and creamy, add in the golden caster sugar and beat until combined.

  3. Add the blood orange zest to the butter and sugar mix followed by the vanilla bean paste and the blood orange juice. 

  4. Crack the eggs into a jug and beat lightly. Prick each yolk with a fork to beat the eggs more quickly and evenly.

  5. Slowly add the eggs to the bowl of the stand mixer, roughly in quarters, keeping the mixer on a low speed. Scrape down the side of the bowl after every addition of egg.

  6. Add the flour in gradually, keeping the mixer on a very slow speed to avoid overmixing.

  7. Evenly distribute the cake mix between the two tins (mine usually weigh approx 750g each) before baking for around 50 minutes or until the cakes are golden brown and cooked through.

  8. Remove from the oven and cool in the tins for 10 minutes before turning out and leaving to cool completely. 

For the blood orange buttercream

  1. Add the butter to the bowl of a stand mixer and beat until soft and pale, approximately 5 minutes. Add in 500g of the icing sugar and beat until you have a smooth buttercream.

  2. Add in the blood orange juice and mix again. Use the remaining 20g of icing sugar to thicken the buttercream up again if needed. Set aside. 

For the raspberry buttercream

  1. Put the raspberries into a small saucepan over a medium heat with the juice and zest of one blood orange. Bring to an almost boil and leave to simmer until it begins to thicken. Remove from the heat and strain over a bowl to remove the raspberry pips/seeds. Set aside to cool.

  2. Add the butter to the bowl of a stand mixer and beat until soft and pale, approximately 5 minutes. Add the icing sugar and mix slowly until combined, the buttercream should be soft but able to hold its shape.

  3. Add the cooled raspberry juice in and mix again. Add a tablespoon at a time until you're happy with the colour and consistency. You can add a few tablespoons of extra icing sugar if you need to.

  4. Once you're happy with the colour and consistency of the buttercream leave the mixer on slow and, while it's mixing, add in a handful of fresh raspberries. Set aside once mixed.

To assemble

  1. Split your sponges and fill with the blood orange buttercream and the remaining whole fresh raspberries.

  2. Add a crumb coat of raspberry buttercream and chill the cake for 30 mins. Add a final covering of buttercream and decorate as you wish.

  3. The cake will keep covered for up to 5 days but is best eaten within 48 hours. 

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

The cake mix should be light but thick and should drop well.

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

I always weigh my cakes out when I’m baking them in more than one pan and I try to keep the mixture as flat as possible before baking.

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

Everything about this cake was inspired by this beautiful fruit. I just love the colour and the flavour of blood oranges.

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

I like to add fresh fruit between the layers when I’m filling a cake with buttercream. It’s a nice burst of freshness.

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

The cake is quite tall once you’ve stacked all four layers!

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

Add a light crumb coat before fully covering the cake.

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

Doesn’t that look impressive? The whole fresh raspberries add beautiful flecks of colour to the buttercream.

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

A few piped buttercream roses, some freeze dried raspberries and some whole and halved raspberries for simple decoration.

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

Blood orange and raspberry layer cake recipe, food blogger, foodie for thought

I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.

Victoria

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