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Olive Oil Blood Orange Cake with Vanilla Creme Fraiche Frosting.

Olive Oil Blood Orange Cake

Olive Oil Blood Orange Cake is a light fluffy loaf cake flavored with blood orange juice and orange zest. Topped with vanilla bean creme fraiche frosting!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 loaf
Author Jenn


Cake Batter

  • 1 Cup (128 g) Cake Flour
  • 1 Cup (128 g) All Purpose Flour
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Kosher Salt
  • ½ Cup (125 ml) Olive Oil
  • ¾ Cup (180 ml) Whole Milk
  • 1 Cup (200 g) Sugar
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 1 Tbsp Blood Orange Juice
  • 2 Tbsp Blood Orange Zest

Vanilla Creme Fraiche Frosting

  • 6 Tbsp Unsalted Butter softened
  • 6 Ounces Creme Fraiche
  • 1 Vanilla Bean seeds scraped
  • 3 Cups (330 g)Powdered Sugar



  • Preheat Oven to 350 F and prepare 9 x 5 inch loaf pan. (slightly smaller pan works too)
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In bowl of stand mixer with paddle attachment, mix together olive oil, milk, and sugar until combined.
  • Add one egg at a time until incorporated.
  • Continue to mix on medium low adding vanilla, orange juice, and orange zest.
  • Next spoon in flour mixture.
  • Mix on medium until a smooth batter is formed. May need to scrape sides and bottom of bowl to incorporate all ingredients.
  • Pour cake batter into loaf pan.
  • Place on middle oven rack.
  • Bake 35-45 minutes or until toothpick inserted into the center comes out with only small crumbs.
  • Let cake cool on wire rack completely before removing from loaf pan and frosting.


  • In bowl of stand mixer with whisk attachment, beat butter until smooth.
  • Combine Creme Fraiche, vanilla bean seeds, and powdered sugar in mixing bowl.
  • Beat until thick and creamy. Scrape sides and bottom of bowl as needed.