Budget Blood Orange Cake: A Zesty Dessert Treat

This Blood Orange Cake has a citrus-lined top and a moist crumb. It costs approximately $15.11 to make, about $1.51 per serving, and it’s ready in about 1 hour and 45 minutes of active time.

Fresh blood oranges and a hint of Campari give it a flavor that’s both sweet and slightly bitter.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Costing note: The Campari cost uses a 750 ml bottle and the combined 1/2 cup plus 2 tablespoons listed in the recipe.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.

Ingredient Notes and Cheaper Swaps

Blood Oranges

Blood oranges are typically available from December through May. If they are out of season or too expensive, use regular navel or cara cara oranges; the color won’t be as dramatic. A splash of cranberry juice in the syrup gives a similar color effect.

Extra-Virgin Olive Oil

A good quality regular olive oil or a neutral-flavored vegetable oil (like canola or sunflower oil) is a budget-friendly alternative to extra-virgin. A strong-flavored olive oil might impart too much of its own taste to the cake.

Campari

Campari is an Italian aperitif that adds a bitter-sweet, herbaceous note to the cake and syrup. To avoid alcohol, omit it entirely, or for a similar bitter-orange complexity use a few drops of orange blossom water or a tiny splash of non-alcoholic bitters diluted in a little extra blood orange juice. For another recipe that uses fruit and unique flavorings, try the Easy Berry Shrub Drink Recipes.

All-Purpose Flour

You can substitute a small portion (up to 1/4 cup) of the flour with almond flour for a slightly denser crumb and nutty flavor, though this increases the cost. For a gluten-free version, use a 1:1 gluten-free baking flour blend that contains xanthan gum.

How to Make Blood Orange Cake Step by Step

Grease the springform pan, line the bottom with parchment paper, then grease the paper too. Zest one blood orange, then trim the ends and remove the peel and white pith from the remaining oranges. Slice them into even 1/4-inch rounds and arrange them in an overlapping pattern on the bottom of the pan, filling any gaps with smaller pieces. Sprinkle with a tablespoon of sugar, which will caramelize slightly as the cake bakes.

In separate bowls, combine the dry ingredients (flour, baking powder, and salt) and the wet flavorings (Campari, a portion of blood orange juice, and the reserved zest). Beat the eggs and the main portion of sugar for about five minutes until pale, thick, and fluffy. Gradually stream in the olive oil, beating until fully incorporated, then mix in the Campari-juice mixture and milk until just combined.

Add the dry flour mixture to the wet ingredients, mixing only until just combined; overmixing leads to a tough cake. Pour the batter over the orange slices, set the pan on a baking sheet to catch drips, and bake for around an hour, until the center is firm to the touch and a toothpick comes out clean. While the cake bakes, simmer blood orange juice, sugar, and a pinch of salt until the syrup reduces and thickens slightly, then stir in the Campari off the heat.

Let the cake cool in the pan for about 30 minutes, run a knife around the edges, and release the springform ring. Invert the cake onto a serving plate, peel off the parchment paper, and drizzle with the cooled blood orange Campari syrup. For full ingredient quantities and detailed instructions, refer to the recipe card below.

Tips for the Best Results

• Watch the Syrup Carefully: The blood orange syrup can boil over quickly, so keep a close eye on it while it simmers.
• Cool Before Inverting: Cooling the cake in the pan for at least 30 minutes helps prevent it from breaking apart.
• Even Orange Slices: Uniformly thin 1/4-inch slices cook evenly and give a neater topping.

Storing, Freezing and Reheating

Store the cake in an airtight container at room temperature for 3-4 days. In a warm room, store it in the refrigerator, but bring it to room temperature before serving. To freeze, wrap slices tightly in plastic wrap and then foil for up to 2-3 months. Thaw in the refrigerator overnight or at room temperature for a few hours. Warm individual slices in the microwave for 15-30 seconds if desired.

Serving Ideas and Variations

• Simple & Elegant: Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. For another budget-friendly dessert, try the Budget Mascarpone Berry Gelato.
• Yogurt Parfait: Layer crumbled cake with Greek yogurt and fresh berries for a lighter dessert or breakfast.
• Citrus Salad: Serve a slice alongside a small salad of mixed citrus segments (grapefruit, orange, tangerine).
• Spice it Up: Add a pinch of ground cardamom or a tiny bit of star anise to the cake batter or syrup.

Emily Carter

Blood Orange Cake

A stunning and budget-friendly blood orange cake featuring a beautiful citrus topping and a moist, flavorful crumb, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 479

Ingredients Equipment Method Notes

Ingredients

  

For the Cake

• 1 tablespoon extra-virgin olive oil for greasing the pan
• 5 large blood oranges for slicing and juice
• 1 tablespoon blood orange zest from 1 blood orange
• 1 tablespoon granulated sugar for topping
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ¼ cup blood orange juice
• ½ cup Campari
• 3 large eggs
• 1 cup granulated sugar
• 1 cup extra-virgin olive oil
• 1 cup whole milk

For the Syrup

• 1 cup blood orange juice
• 2 tablespoons granulated sugar
• 1 pinch kosher salt
• 2 tablespoons Campari

Equipment

• 1 9-inch springform pan
• 1 baking sheet
• 1 hand mixer or stand mixer
• 1 small saucepan
• 2 large mixing bowls
• 1 whisk

Method

 

1. Preheat your oven to 350°F (175°C) and arrange an oven rack in the center.
2. Generously coat the bottom and sides of a 9-inch springform pan with olive oil, then line the bottom with parchment paper and coat the paper with oil.
3. Zest one blood orange to yield 1 tablespoon of zest and set aside.
4. Trim about an inch off each end of 5 blood oranges, then carefully cut off the peel and white pith following the curve of the orange.
5. Slice the peeled oranges into 1/4-inch rounds and arrange them in overlapping concentric circles on the bottom of the prepared pan, filling any gaps with smaller pieces.
6. Sprinkle the arranged orange slices with 1 tablespoon of granulated sugar and place the pan on a baking sheet; set aside.
7. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon kosher salt.
8. In a separate small bowl, stir together the 1/4 cup blood orange juice, 1/2 cup Campari, and reserved orange zest.
9. In a large bowl, using a hand mixer or stand mixer with a whisk attachment, beat the 3 large eggs and 1 cup granulated sugar until light, thick, and fluffy, about 5 minutes.
10. Gradually add 1 cup extra-virgin olive oil in a slow stream, beating for another 2 minutes until fully incorporated.
11. Add the Campari-blood orange juice mixture and whole milk to the egg mixture, mixing until just incorporated.
12. Gradually add the dry flour mixture to the wet ingredients, beating on low speed only until just combined and no streaks of flour remain.
13. Pour the batter into the prepared springform pan over the orange slices.
14. Transfer the baking sheet with the cake to the preheated oven and bake for about 1 hour, or until the center is firm to the touch and a toothpick inserted into the center comes out clean.
15. While the cake bakes, prepare the syrup: Combine 1 cup blood orange juice, 2 tablespoons granulated sugar, and a pinch of kosher salt in a small saucepan.
16. Bring the syrup mixture to a boil over medium heat, stirring occasionally, and cook until it reduces to about 1/2 cup and is slightly thickened, about 15 minutes (watch closely to prevent boiling over).
17. Remove the syrup from the heat, stir in 2 tablespoons of Campari, and allow it to cool.
18. Let the baked cake cool in the pan for about 30 minutes, then run a knife around the edges of the pan before carefully removing the outer ring.
19. Invert the cake onto a serving plate and gently peel away the parchment paper to reveal the orange topping.
20. Drizzle the cooled blood orange Campari syrup generously over the cake before serving.

Notes

For an alcohol-free version, omit the Campari from both the cake and the syrup. You can add a few drops of orange blossom water to the syrup for a similar aromatic quality.

This cake is wonderful served at room temperature and can be made a day in advance. Store leftovers in an airtight container for up to 3-4 days.

Ensure your blood oranges are ripe and juicy for the best flavor and yield for the juice and zest.

Frequently Asked Questions

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