Blood Orange Sheet Cake Blood Orange Sheet Cake

Photography TANGO | Food Styling Nataly Simard | Prop Styling Caroline Simon

This cake is a guaranteed crowd-pleaser, not only for its sweet, zingy and mouthwatering flavour but also for its show-stopping appearance.

  • Prep time 50 minutes
  • Total time 1 hour & 50 minutes
  • Portion size 12 servings
  • Credits : Canadian Living Magazine




Cake Preheat oven to 350°F. Line 9- x 13-inch cake pan with parchment paper, leaving overhang on two opposite sides. Grease parchment paper.

In bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. In separate bowl, using electric mixer on medium speed, beat together oil, eggs, buttermilk and sugar until light and fluffy, about 2 minutes. On low speed, gradually beat in flour mixture; beat for 1 to 2 minutes. Beat in orange zest and juice until combined.

Pour batter into prepared cake pan, spreading evenly with spatula. Bake until cake tester inserted in centre of cake comes out clean, 35 to 38 minutes. Transfer pan to wire rack; let cool completely, about 1 hour.


Icing In bowl, using electric mixer on medium-high speed, beat butter and cream cheese until light and fluffy, about 3 minutes. On low speed, beat in icing sugar in two or three additions until combined. Slowly beat in orange juice, a few drops at a time. Beat in vanilla until combined. Set aside in refrigerator (remove from refrigerator 15 minutes before use.) Unmold cooled cake onto serving platter. Using spatula, spread reserved icing over top of cake. Just before serving, top cake with fresh orange slices. Cut into 12 squares. (Make-ahead: Iced cake and sliced oranges can be stored separately in airtight containers and refrigerated for up to 3 days.)

Nutritional facts Per serving: about

  • Iron 1.3 mg
  • Fibre 1 g
  • Sodium 305 mg
  • Sugars 50 g
  • Protein 3 g
  • Calories 585
  • Total fat 33 g
  • Cholesterol 96 mg
  • Saturated fat 11 g
  • Total carbohydrate 69 g
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Baking & Desserts

Blood Orange Sheet Cake