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This is one of my favourite cake recipes to make, especially since it is such an easy recipe for a delicious dessert. Not only does this Blood Orange Yogurt Cake taste absolutely delicious, it’s a beautiful cake if you finish it off with a simple glaze and add a little garnish like dried citrus wheels or blood orange segments.
Why you’ll love this delicious cake…
- This simple recipe isn’t very sweet, so it’s perfect to dress up with mixed berries, chocolate icing or whipped cream. Have a look at the FAQ section below for variations and simple additions to this wonderful recipe.
- Looking to make a layer cake? This is a great recipe for that. Simply double or triple this recipe for an amazing cake, and you’ll never want to go back to a boxed cake mix.
- Garnishing this cake is my favourite part! Impress your guests by adding some oranges slices on top of the cake for a beautiful pop of colour.
- The bright citrus flavours of this easy dessert are great all year round. This great cake compliments many dishes, so it’s a great dessert to pair with many cuisines.
This recipe makes one 8-9 inch round cake.
What you’ll need to make this Blood Orange Yogurt Cake…
- 3 tbsp of blood orange zest (about 1 blood orange)
- 1 1/2 cups of all purpose flour
- 2 tsp of baking powder
- 1/2 tsp of salt
- 1 1/2 cups of sugar
- 1/2 cup of plain yogurt (I used Greek)
- 3 eggs, at room temperature
- 1 tbsp of vanilla extract
- 1/2 cup of olive oil
How to make this easy yogurt cake…
- Preheat oven to 350 F and grease a springform pan with cooking spray and line the bottom with a piece of parchment paper.
- In a medium bowl combine your dry ingredients; flour, baking powder and salt. Mix and set aside.
- In a large bowl or bowl of a stand mixer, add the sugar and zest of 1 blood orange. Mix together with the paddle attachment to get the blood orange oils released into the sugar. You can also use your hand mixer at medium speed.
- Add the eggs, yogurt, vanilla and olive oil to the sugar. Mix on low speed until well combined. You can also switch to the whisk attachment if you prefer.
- Gradually add the flour mixture to the rest of your cake ingredients and mix at high speed until there are no traces of flour left. Scrape the sides of your mixing bowl with a rubber spatula to ensure the batter gets completely incorporated.
- Pour cake batter into your prepared round cake pans and place in the preheated oven for 45-50 or until a toothpick comes out clean when the center is pricked in the center of the cake.
- Serve warm, at room temperature, or allow to cool before adding glaze or icing.
I decided to top my cake with a blood orange glaze which I made by combining 1/2 teaspoon orange zest (blood orange), 2 tbsp of blood orange juice and 1 1/2 cups of confectioners’ sugar.
No, you can simply replace with juice with fresh or store-bought orange juice. Don’t forget the orange zest…
This cake is perfect with a cool whip frosting. Simply add a dollop of whipped cream!
Yup, that will work too!
Why not make a Blood Orange Pineapple Cake. Replace the orange juice with pineapple juice and incorporate a little juice in the glaze for a pineapple frosting.
You sure can! You just might want to give it an extra few minutes in the oven. Simply prick the cake batter with a toothpick and when it comes out clean, it’s ready!
Blood Orange Yogurt Cake
Ingredients
- 3 tbsp of blood orange zest about 1 blood orange
- 1 1/2 cups of all-purpose flour
- 2 tsp of baking powder
- 1/2 tsp of salt
- 1 1/2 cups of sugar
- 1/2 cup plain yogurt I used Greek Yogurt
- 3 eggs at room temperature
- 1 tbsps of vanilla
- 1/2 cup of olive oil
Instructions
- Preheat oven to 350 F and grease a springform pan and line the bottom with a piece of parchment paper.
- In a medium bowl combine your dry ingredients; flour, baking powder and salt. Mix and set aside.
- In a large bowl or bowl of a stand mixer, add the sugar and zest of 1 blood orange. Mix together with the paddle attachment to get the blood orange oils released into the sugar. You can also use your hand mixer at medium speed.
- Add the eggs, yogurt, vanilla and olive oil to the sugar. Mix on low speed until well combined. You can also switch to the whisk attachment if you prefer.
- Gradually add the flour mixture to the rest of your cake ingredients and mix at high speed until there are no traces of flour left. Scrape the sides of your mixing bowl with a rubber spatula to ensure the batter gets completely incorporated.
- Pour cake batter into your prepared round cake pans and place in the preheated oven for 45-50 or until a toothpick comes out clean when the center is pricked in the center of the cake.
- Serve warm, at room temperature, or allow to cool before adding glaze or icing.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
