Blood Orange Cake

Blood Orange Cake

delicious.

Prep Time

40

Minutes

Total Time

1:20

Hr:Mins

Makes

10

Servings

3
cups All-purpose flour
3
teaspoons Baking powder
1/2
teaspoon Salt
2
sticks (1 cup) Unsalted butter, softened to room temperature
1 3/4
cups Granulated sugar
1
teaspoon Vanilla extract
6
large Egg whites
3
drops Red food coloring, if desired
2
cups Blood orange soda or champagne
2
cups Blood orange soda or champagne
1 1/2
sticks (3/4 cups) Unsalted butter, softened to room temperature
3
ounces Cream cheese, softened to room temperature
4
cups Powdered sugar
1
teaspoon Vanilla extract
3
drops Red food coloring, if desired
2
each Grated rind from 2 oragnge or orange rind curls
  1. CAKE: Preheat oven to 350-degrees F. Grease and lightly flour two round 9-inch cake pans. Set aside.
  2. In a large mixing bowl, combine flour, baking powder, and salt together; mix well. Set aside.
  3. In medium mixing bowl, combine butter, granulated sugar and cream cheese with mixer set on high speed; 3-5-minutes or until light and fluffy. Add egg whites, one at a time, beating well after each addition. Mix in red food coloring; beating well, if desired. Beat in flour mixture and soda in 3 alternating additions, starting with flour and ending with flour. Pour batter evenly into prepared pans. Bake 35-minutes or ubntil knife inserted in the center comes out clean,
  4. Cool cakes in pans; 10-minutes before removing from pans. Run a knife around edges to loosen. Invert cakes onto wire racks to cook completely for 1 hour, before frosting.
  5. FROSTING: In medium saucepan, heat soda over medium-high heat; to boiling. Boil 10-minutes or until reduced to 1/4 cup. Cool frosting 1-hour.
  6. Beat butter and cream cheese together in medium mixing bowl, with an electric mixer, set on high speed; 1-minute. Gradually add powdered sugar, reduced soda, vanilla extract, and optional food coloring. Beat until smooth and creamy; adding more powdered sugar, 1-tablespoon at a time, if too thin.
  7. Place 1 cake layer on a cake plate; spread 1/2 the cooled frosting over top. add top layer. Continue frosting, starting on top until cake is completely frosted.
  8. Sprinkle top of frosted cake with grated orange peel or orange peel curls, if desired. Store in the refrigerator until ready to serve.
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.