Blood Orange Raspberry Cake is a vibrant, flavorful dessert, perfect for a celebration! It’s sweet, tangy and the dark chocolate brings depth to the flavor. Spring in one bite!
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Honestly, I can’t believe another year has passed, even if that year was 2020 (which never seemed to end). It’s been 7 long years since I decided to give blogging a try.
Read here about creating ‘Anna Can Do It!’!
Check out the TOP 10 Posts of the last 7 years:
- Galuska – Hungarian Dumplings
- Perfect Oven Fried Chicken
- Hungarian Cottage Cheese Noodles
- Healthy Baked French Fries
- Healthy New Year, Healthier You – Home Gym Essentials
- Green Tea Healthy Gummies with Honey Lemon Ginger
- Creamy Camembert Pasta Sauce
- No-Bake Energy Bars
- Hungarian Floating Islands – Madártej
- Hungarian Fried Dough – Lángos
So this year I decided to celebrate with a flavorful little cake, one that brings spring into my home. I decided on blood orange and raspberry, since both of these flavors are sweet, sour and just burst in your mouth. Also, I love the color these two resulted in my cake!
I used my delicious and trusty muffin/cupcake recipe so the middle of your cake may rise higher but you can fix the problem simply cooling the cake upside down.
The frosting is so simple and versatile, basically you can use any flavor you want. I used raspberry jelly, but you can definitaly use fresh raspberries, or any other berries!
Blood Orange Raspberry Cake
Blood Orange Raspberry Cake
Ingredients
Cake
- 2 cups Flour
- 1 tsp Baking Powder
- 3 Eggs
- 2 Egg Whites
- ¾ cup Sugar
- ¼ cup Oil
- ½ cup Milk
- ¼ cup Yogurt
- 1 Blood orange's zest
- Blood Orange Extract or Blood Orange Simple Syrup to taste
Cream Cheese Frosting
- 1 cup Butter
- 2 cups Cream cheese
- 2 cups Powdered sugar
- 1 cup Raspberry jelly
Decoration
- Dark chocolate
- Candied citrus peel
- Raspberry jelly
Instructions
Cake
- Preheat the oven.
- Beat the egg whites with the sugar.
- Add the flour, the baking powder, the zest of the blood orange, and the extract into a large mixing bowl.
- Crack the whole eggs into the mixing bowl, then pour the milk, the yogurt, and the oil too.
- Pour the mixture into a round cake pan.
- Bake it on low – medium-low heat for 40-50 minutes. (Use the toothpick test to make sure it's done)
- When it's done, let it cool completely. (If the middle of the cake is too high, cool it upside down)
Cream Cheese Frosting
- Add the butter and the sugar to stand mixer, mix it until it's white and fluffy.
- Add the cream cheese and the jelly to the butter, mix it well.
- Put it in the fridge until your cake is done and cooled.
Assebeling
- Cut the cake into 5-6 layers.
- Spread some raspberry jelly on each layer.
- Add a dollop or two of the frosting to each layer.
- Assemble the cake.
- Cover the cake with the frosting. (Leave some for piping, if you want to)
- Pour dark chocolate on top, then sprinkle some candied citrus peels. Pipe the remaining frosting on top.
MAKE SURE TO VISIT MY HOME PAGES FOR MORE POSTS!
Also, check these recipes out!
- Cranberry Pumpkin Seed Muffins
- Pumpkin Parfait With Sesame Praline
- Strawberry Blueberry Cupcake
- Homemade Eclairs with Blackberry and Vanilla Filling
- Hungarian Fried Dough – Lángos
- Hungarian Cottage Cheese Noodles
- Perfect Oven Fried Chicken
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