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Blood orange olive oil cake for brunch
Daniel Brooks

Blood Orange Olive Oil Cake So Vibrant You Need This Perfect Slice

This Blood Orange Olive Oil Cake is an easy dessert bursting with vibrant citrus flavor. Perfect as a homemade cake for any occasion, this baking recipe combines the moist richness of olive oil with the bright zest and juice of blood oranges. Try this olive oil cake recipe topped with creamy buttercream frosting and candied blood orange zest for a stunning blood orange cake everyone will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Notes

Ingredients
  

  • 1 3/4 cup all-purpose flour
  • 2/3 cup sugar (white or palm sugar)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup olive oil
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup blood orange juice
  • Zest from one blood orange
  • 1/2 cup unsalted butter
  • 2 1/4 cup confectioners’ sugar
  • 1 1/4 tablespoons fresh blood orange juice
  • 1 tablespoon milk
  • Pinch of salt to taste
  • 1 blood orange (peeled with a vegetable peeler in wide strips and cut into thin matchstick-sized strips)
  • 3/4 cup water
  • 3/4 cup granulated sugar (more sugar to cover bottom of a flat bowl)

Notes

  • Store leftover cake in an airtight container at room temperature or wrapped with plastic wrap. For best flavor, allow the cake to come to room temperature before serving. The candied blood orange zest adds a beautiful decorative touch and extras a sweet citrus note.