Blood Orange Layer Cake Recipe

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Blood Orange Layer Cake
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  1. Preheat oven to 375°.
  2. To prepare cake, coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
  3. Combine eggs, 1/4 teaspoon vanilla, and salt in a large bowl, and beat with a mixer at high speed 2 minutes. Gradually add 1/2 cup granulated sugar, beating until egg mixture is thick and pale (about 3 minutes). Gently fold flour into egg mixture, 1/4 cup at a time. Spoon batter into prepared pan.
  4. Bake at 375° for 20 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  5. To prepare filling, place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
  6. Spoon yogurt cheese into a large bowl; discard liquid. Add honey and 1/2 teaspoon vanilla to yogurt, stirring well with a whisk.
  7. Combine cream and powdered sugar in a medium bowl, and beat with a mixer at high speed until soft peaks form. Gently stir one-fourth of the cream mixture into yogurt mixture; gently fold in remaining cream mixture. Cover and chill 15 minutes.
  8. Arrange blood orange sections in a single layer on several layers of paper towels, and let stand 5 minutes. Reserve half of the sections; roughly chop remaining sections. Combine chopped orange sections and chopped mint. Cover and chill.
  9. To prepare syrup, combine juice and 1/4 cup granulated sugar in a small saucepan; bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat; simmer until reduced to 1/4 cup (about 15 minutes). Remove from heat; cool.
  10. Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate. Brush with 2 tablespoons syrup. Spread with half of yogurt mixture, leaving a 1/4-inch border. Sprinkle chopped blood orange mixture
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 188.32 Kcal (788 kJ)
Calories from fat 25.92 Kcal
% Daily Value*
Total Fat 2.88g 4%
Cholesterol 65.97mg 22%
Sodium 53.87mg 2%
Potassium 276.13mg 6%
Total Carbs 36.91g 12%
Sugars 26.08g 104%
Dietary Fiber 2.53g 10%
Protein 4.54g 9%
Vitamin C 55.5mg 93%
Vitamin A 0.1mg 4%
Iron 15.2mg 85%
Calcium 53.2mg 5%
Amount Per 100 g
Calories 110.22 Kcal (461 kJ)
Calories from fat 15.17 Kcal
% Daily Value*
Total Fat 1.69g 4%
Cholesterol 38.61mg 22%
Sodium 31.53mg 2%
Potassium 161.61mg 6%
Total Carbs 21.6g 12%
Sugars 15.26g 104%
Dietary Fiber 1.48g 10%
Protein 2.66g 9%
Vitamin C 32.5mg 93%
Vitamin A 0.1mg 4%
Iron 8.9mg 85%
Calcium 31.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium

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