Blood Orange Olive Oil Rosemary Cake

🍊 Scenario 1: Blood Orange Olive Oil Rosemary Cake (for my daughter)

"When your daughter grows up—but her love for orange cake stays fabulous 🍊💫”

This cake is as bold, beautiful, and citrusy as my daughter. 🍊She’s always been an orange lover, so I made her favorite flavor shine in every layer of this blood orange olive oil rosemary cake with a dreamy orange cream cheese frosting.

Light, bright, and full of love—this cake is everything she is, my shining star!

As a food stylist, every cake is a celebration. This one? It's a tribute to my firstborn’s timeless taste in all she is and the beautiful woman she’s become. 💛

🧁 Dee Dee’s Pro Tips:

✔️ Make-ahead magic: Bake your cake layers up to 2 weeks ahead and freeze them. They slice and stack so much easier when partially frozen.

✔️ No blood oranges? Sub with navel oranges and add extra zest to the batter and frosting for flavor punch!

✔️Cake Turn Table- A must have for easy cake decorating.

 ✔️Use piping bag or plastic storage bag-filled with melted white chocolate to decorate the finishing touches with love.

✔️ Orange cream cheese frosting: Use room-temp cream cheese and butter for a silky smooth finish. Add orange zest and a touch of juice to brighten every bite.

✔️ Dried citrus décor: Dry your orange slices in advance (they’ll keep for a month!). They add instant elegance and a natural pop of color.

✔️ Infused olive oil: Gently steep rosemary in olive oil before baking—it’s subtle, sophisticated, and totally memorable.

🧡 “Orange you obsessed too? 🍊 Drop an ‘🍊’ in the In box if you love orange desserts

En-JOY❣️🍊❌⭕️

Blood Orange Olive oil Rosemary Cake with Orange Cream Cheese Buttercream Frosting

1 ½ cups extra-virgin olive oil

2 (4-inch) rosemary sprigs, leaves removed and chopped (about 1 tablespoon)

3 cups all-purpose flour

1- ½ cup sugar

1 tablespoon baking powder

1 teaspoons salt 

3 blood oranges, zested and juice one orange (you need ½ cup orange juice, set aside)*

1 cup milk

6 large eggs

1 teaspoon vanilla extract

2 teaspoons orange extract

Preheat oven to 350°F

Spray 2(8-inch round cake pans) with non-stick spray; line bottom of pan with parchment paper.

In microwave proof 2 cup glass bowl or measuring cup, heat on high 45 seconds. Let cool.

In a large bowl of an electric mixer, whisk flour, sugar, baking powder, and salt together until well combined.

In another large bowl, whisk olive oil, milk, orange juice, eggs, extracts and zest.

On medium speed, slowly add wet ingredients to the dry ingredients until blended. Batter will be liquidy.

Pour batter into prepared pans and bake about 30 to 35 minutes or until a wooden pick inserted in center comes out clean.

Let cool in pan for 10 minutes. Remove from pan.

Freeze 10 minutes before assembly or cakes can be frozen up to 1 month.

Wrap in plastic wrap and large plastic storage bag.

To assemble:

Make Frosting:

Orange Cream Cheese Buttercream Frosting (Big Batch)

2 (8 ounce) packages cream cheese, softened

1 cup (2 sticks) unsalted butter, softened

2 (16-ounce boxes) powdered sugar, about 7 cups, loosely measured

1 orange, zested and juiced (you will need 1 tablespoon zest and ¼ cup juice0

2 teaspoons orange extract

In bowl of electric mixer, mix cream cheese and butter on high speed until creamy. Reduce speed to low and slowly add powdered sugar and beat until smooth. Add orange juice, extract and zest. Beat on medium speed until light and fluffy.

Slice orange cakes with long serrated knife horizontally. Brush each layer with ½ of orange marmalade and spread about 1 cup frosting. Repeat layers and frost top and sides of cake using a long wide off- set spatula. Pipe remaining frosting with rose tip to decorate as shown in photo. Decorate, if desired with sliced dried oranges, (see tips) additional rosemary leaves and orange zest.

TIPS-This frosting makes a big batch, so you have enough to fill the layers and decorate. If you like to just loosely frost the cake and use only 2 layers, recipe can be easily halved.

This is cake is so delicious, its perfect just dusted with powdered sugar and served with whipped cream and/or ice cream. Cake recipe can also be halved for a smaller cake.

Extra Special TIP- On parchment lined baking sheet, place ¼-inch sliced oranges on baking sheet. Bake at 200 degrees for 3 hours, turning halfway through baking. Let sit at room temperature uncovered for 1 day. Store in plastic storage bags.