Save The first time I spotted blood oranges at the market, their ruby flesh looked like something borrowed from a fairy tale. I bought more than I could possibly eat fresh, and this cake became the delicious solution to my overenthusiastic shopping. Now it's the recipe I turn to whenever winter needs a little burst of unexpected color.
My sister called me last February complaining about the grayest week of winter, so I brought over a still-warm loaf with that vibrant orange icing running down the sides. We ate it standing up in her kitchen while the icing was still tacky, and she said it tasted like sunshine had broken through the clouds right there on her plate.
Ingredients
- All-purpose flour: Creates the tender crumb structure that holds everything together beautifully
- Baking powder: Gives the cake its perfect rise without being too dense or too airy
- Salt: Just enough to make the bright citrus flavors pop forward
- Greek yogurt: The secret weapon for moisture and a subtle tang that balances the sweet
- Granulated sugar: Sweetens just enough to let the blood orange shine through
- Eggs: Room temperature eggs incorporate better and give the cake structure
- Blood orange zest: Where all those fragrant citrus oils live, so dont skip this
- Blood orange juice: Provides that unique raspberry-like floral note regular oranges dont have
- Vanilla extract: Rounds out all the sharp citrus edges with warmth
- Coconut oil: Adds a subtle richness and keeps the cake incredibly tender
- Powdered sugar: Creates that silky smooth icing that drapes over the cake like a glaze
Instructions
- Get your oven ready:
- Preheat to 350°F and prep your 9x5 inch loaf pan with butter and flour or parchment paper so nothing sticks later.
- Mix the dry team:
- Whisk flour, baking powder, and salt in a medium bowl, then set it aside while you work on the wet ingredients.
- Build the creamy base:
- Whisk Greek yogurt and sugar in a large bowl until completely smooth, which takes about a minute of patient stirring.
- Add the eggs and flavor:
- Whisk in eggs one at a time until each disappears, then fold in the zest, juice, and vanilla until fragrant.
- Combine it all:
- Gently fold in the dry ingredients until you just see the last streaks of flour disappear, being careful not to overwork the batter.
- Bring in the coconut oil:
- Fold in the melted coconut oil until its fully incorporated and the batter looks glossy and smooth.
- Bake until golden:
- Pour the batter into your prepared pan and bake for 50 minutes until a toothpick comes out clean from the center.
- Let it rest:
- Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely, otherwise the icing will slide right off.
- Make the magic icing:
- Whisk powdered sugar, blood orange juice, and zest until smooth and pourable, adding more juice if its too thick.
- Finish with flair:
- Drizzle that gorgeous coral icing over the completely cooled cake and let it set for at least 20 minutes before slicing.
Save This cake has become my go-to for winter birthdays because it feels festive without being heavy. Last year I made three loaves in one week, and my husband started joking that our kitchen had turned into a blood orange laboratory, but he still ate every slice.
Making It Your Own
Swap the coconut oil for melted butter if you prefer a more traditional flavor profile, though the coconut oil gives such a lovely moistness. You can also use regular oranges in a pinch, but you will miss that stunning red color and subtle berry note that makes blood oranges so special.
Serving Suggestions
A slice of this cake is perfect on its own, but a handful of fresh berries alongside makes it feel like a restaurant dessert. I have also served it with a dollop of whipped cream when I wanted to make it extra special for guests.
Storage Secrets
Keep the cake covered at room temperature for up to two days, though the icing might start to weep if your kitchen is particularly warm. For longer storage, the refrigerator is your friend, but bring slices to room temperature before serving.
- Wrap leftovers tightly in plastic wrap to prevent the cake from drying out
- The uniced cake freezes beautifully for up to three months if you want to bake ahead
- Add fresh blood orange juice to the icing just before using for the brightest flavor
Save There is something deeply satisfying about turning those jewel-toned fruits into something that makes people pause and smile before they even take a bite.
Recipe FAQ
- → Can I use regular oranges instead of blood oranges?
Yes, you can substitute regular oranges for blood oranges. The cake will still be delicious and moist, though it might have a slightly less vibrant color and a subtly different citrus flavor profile.
- → What's the best way to store this cake?
Store the cake covered at room temperature for up to 2 days to maintain its freshness and moisture. If you need to keep it longer, refrigerate it for extended enjoyment.
- → Can I use butter instead of coconut oil?
Absolutely! Melted unsalted butter can be used as a direct substitute for coconut oil in this cake. It will impart a rich, buttery flavor while keeping the cake moist.
- → How do I know when the cake is fully baked?
The cake is fully baked when a wooden toothpick or skewer inserted into the center comes out clean, without any wet batter attached. This usually takes about 50 minutes.
- → Can I make this cake ahead of time for an event?
Yes, this cake holds up well. You can bake the cake a day in advance. Store it covered at room temperature, then apply the icing shortly before serving for the freshest taste and appearance.
- → How can I intensify the citrus flavor in the icing?
For an even bolder citrus punch, consider adding an extra tablespoon of fresh blood orange juice to your icing mixture. This will intensify the tangy notes.