Blood Orange Spiced Cake is a flavorful easy to make cake recipe topped with a gorgeous pink glaze made from blood orange juice.
Disclaimer: This post is in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in creation of the #SpringSweetsWeek recipes. All opinions are my own.
The name "blood orange" might not be appealing, but the fruit is absolutely delicious. When you slice into a blood orange it's a gorgeous deep red, or pink color, but the flavor is pretty similar, just a little more tangy than a standard orange.
Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D's Books and Cooks! Flowers are starting to bloom, the weather is getting warmer, and we're celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa's Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn's for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!
What is blood orange spiced cake?
Blood Orange Spiced Cake is an easy to make cake recipe, with blood orange juice in the batter. The spiced portion comes from the addition of cardamom and ground ginger, two spices that pair really nicely with citruses like blood oranges. Blood orange juice and powdered sugar are mixed together to create a pretty pink glaze on top of the cake.
- all purpose flour
- baking powder and baking soda
- ground ginger
- unsalted butter
- granulated sugar, like Dixie Crystals
- blood orange juice and zest, from Melissa's Produce
- vanilla Greek yogurt
- vanilla extract
- powdered sugar
How to make blood orange spiced cake
Start by preheating your oven to 350 degrees. Spray a 9 inch cake pan with baking spray and set aside.
Then mix your dry ingredients. Whisk together flour, baking powder, baking soda, cardamom, ground ginger and salt together in a bowl.
Next, cream butter and sugar together. Add butter and sugar to a stand mixer and beat on medium speed until light and fluffy. Add in the egg, followed by the vanilla extract, then the blood orange juice and zest.
Then mix wet and dry ingredients together. Add half of the flour mixture and half of the yogurt to the mixer. Once combined add the remainder of each. Pour the batter into the prepared cake pan.
Bake your cake! Bake the cake for 35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely on a wire rack.
Finally, glaze the cake. Whisk together blood orange juice and powdered sugar and spread the glaze on top of the cake. Thinly slice a blood orange and arrange slices on top of the cake. Slice and serve.
I know most people think of fall flavors when they think of spiced cake, especially with ingredients like cardamom and ginger, but when combined with a sweet citrus like a blood orange, this cake definitely tastes like spring and all things warm to me!
- replace vanilla Greek yogurt with plain or orange flavored yogurt, or full fat sour cream
- switch out vanilla extract with orange extract for a stronger orange flavor (use ½ teaspooon if you're worried about it being overpowering)
- use ground cinnamon instead of ground ginger if you don't like the taste of ginger
#SpringSweetsWeek sponsored items used in this recipe
Blood oranges can be tangier than regular oranges and sometimes have a slightly more floral taste to them.
Zest! Extracts and flavorings can only go so far, but if you really want to punch up the orange flavor in a cake, add some zest. This recipe uses 2 tablespoons but I think you could add in another without it becoming overpowering.
Both! Blood oranges are great in baked goods like cakes, cookies, pies and scones. To use in cooking recipes, they make a great sauce that goes nicely with fish. Or use blood oranges for a jam that can go with either bread or a protein like fish or chicken.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Tuesday #SpringSweetsWeek Recipes
- Almond Buttercream Frosting from Devour Dinner
- Blood Orange Spiced Cake from Cookaholic Wife
- Carrot Cake Roll with Cream Cheese Filling from A Kitchen Hoor's Adventures
- Cookie Truffles from Eat Move Make
- Eggless Blood Orange Mini Bundts with Pink Glaze from Magical Ingredients
- Goldenberry Jam from Family Around the Table
- Little Chick Easter Sugar Cookies from Sweet Beginnings
- Lime Curd from Art of Natural Living
- Meyer Lemon Bundt Cake from Hezzi-D's Books and Cooks
- Meyer Lemon Pudding from Jen Around the World
- Meyer Limoncello from The Spiffy Cookie
- Strawberry White Chocolate Bark from Blogghetti
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
#SpringSweetsWeek comes with an amazing giveaway! Check out what you can win, by clicking back to my Easter Candy Crack Bars then click below to enter the rafflecopter to win!
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Blood Orange Spiced Cake
Blood Orange Spiced Cake
- 1 ¼ cup all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cardamom
- ½ teaspoon ground ginger
- ½ tsp salt
- 6 tablespoon unsalted butter softened
- ¾ cup sugar
- 1 large egg
- 6 oz vanilla Greek yogurt
- 2 tablespoon blood orange juice about 1 blood orange
- 2 tablespoon blood orange zest about 1 blood orange
- 1 teaspoon vanilla extract
Blood Orange Glaze
- ¼ cup blood orange juice about 2 oranges
- 1.5 cups powdered sugar
- 1 medium blood orange thinly sliced
Blood Orange Spiced Cake
- Preheat the oven to 350 degrees. Spray a 9 inch cake pan with non-stick spray and set aside.
- In a medium bowl, whisk together the dry ingredients.1 ¼ cup all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cardamom, ½ teaspoon ground ginger, ½ teaspoon salt
- In the bowl of a stand mixer, add butter and sugar and beat until smooth.6 tablespoon unsalted butter, ¾ cup sugar
- Add in egg, followed by the vanilla extract, blood orange juice and zest.1 large egg, 2 tablespoon blood orange juice, 1 teaspoon vanilla extract, 2 tablespoon blood orange zest
- Alternate adding the flour mixture and the yogurt until combined.6 oz vanilla Greek yogurt
- Pour into the prepared cake pan and bake for 35 minutes or until golden and set in the middle.
- Remove from the oven and let cool completely on a wire rack.
Blood Orange Glaze
- In a medium bowl whisk together blood orange juice and powdered sugar into a thick glaze. Spread over the cooled cake. Garnish with blood orange slices.¼ cup blood orange juice, 1.5 cups powdered sugar, 1 medium blood orange
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.